Best Boat Burgers Ever
No matter how much of a gourmand your boat cook is, cruising is bound to produce at least one summer burger festival. We surveyed some of our favourite boating buddies and discovered lots of ways to make burgers that cater to gourmet tastes.
Lamb Burgers
These are a little spicy and a nice change from beef burgers. They are great with tahini mayonnaise and lettuce
Ingredients
- 1 lb lean ground lamb
- 1 small onion, chopped
- 1/3 cup minced fresh parsley
- 1 tsp fivespice powder
- 1 tsp cumin
- 1 small jalapeno chopped and seeded
- 2 cloves garlic minced
Tahini Mayonnaise
- 3 tbsp mayonnaise
- 2 tbsp tahini
- 1 tbsp lemon juice
- 1 tbsp water
- 1 clove crushed garlic
- 1 to 2 drops of hot sauce
Barney Burgers
This is in homage to my Dad Barney who used to let us eat this raw to make sure the seasonings were right (and because it tasted good) back in the good old days when we weren’t afraid of our food…
- 1 1b ground meat
- 1 onion finely chopped
- 2 green onions chopped including tops
- 1 egg
- 1 tsp horseradish
- 1 tsp mustard
- 1 tsp ketchup
- 1 tsp curry powder
- 1 tsp oregano
- Worcestershire sauce
- salt and pepper to taste
Mix it up, form into patties and melt your favourite old cheddar on top. Load up with your favourite traditional burger toppings.
Cambozola Burgers
Cambozola is a good choice for blue cheese burgers where you don’t want the cheese to overwhelm the rest of the flavours. Serve with the caramelized onions which are a little sweet and work well with the cambozola.
Ingredients
- 1 lb ground beef
- ¼ cup grated cambozola (use a medium grate on cold cheese)
- ¼ cup chopped fresh green onions including some green
- 1 tsp Dijon mustard
- ¼ cup dry bread crumbs
- salt and pepper
- ½ cup minced parsley
- 2 oz cambozola cut into 4 pieces
Mix all the ingredients together except the 4 pieces of cambozola. Form into balls. Poke a hole in the ball and insert a piece of Cambozola. Close the meet around the hole and form into a patty
Caramelized Onions
- 2 large onions sliced into very thin rings
- 1 tbsp butter
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
Sauté onions in butter and olive oil at medium-low temperature until the onions are nicely browned. Add the balsamic vinegar in the last five minutes of cooking.
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