DOES SIZE REALLY MATTER?
With these sliders, its taste that
counts.
June 2008 - One bite, two bites, three bites, gone! Celebrate
this summer with little beef bites that pack big flavour! You
see them in restaurants and high-class eateries all across
Canada, little bite-sized beefy sensations taking over the menu.
These 'sliders' or mini-burgers are easy to make, even easier to
eat (think cocktail party fare) and full of good-for-you
vitamins and minerals.
For the ideal burger, start with great Canadian ground beef. For
an added flavour twist, try your mini-burgers with lean ground
round, sirloin or chuck. All of these lean options offer minimal
flare ups on the grill, while offering the most in flavour and
nutrition.
For parties, try making a variety of flavour profiles -- Spicy
Saigon, International and California sliders, or the new
So-Trendy Slider -- so guests can sample each little bite of
goodness. Follow basic burger recipes and decrease patty by half
to two thirds - a flattened meatball in essence.
Got the burgers made but stuck looking for itty-bitty buns? Try
store bought dinner rolls, thin slices of toasted baguette, a
quarter of a whole wheat wrap or use a cookie cutter to cut out
rounds from pita bread. You can even just take a hot dog bun and
cut it into thirds.
For kids running around all summer and the moms running after
them, serving power-packed Canadian beef means everyone is
getting 14 essential nutrients including all five B-complex
vitamins - thiamin, riboflavin, niacin, B6 and B12. Thiamin,
riboflavin, niacin and vitamin B6 assist the body to turn food
into energy. They also help grow and maintain healthy skin, eyes
and central nervous system.
SO-TRENDY SIRLOIN BURGER
Up-to-the-minute ingredients combine to transform burgers into
haute cuisine.
Preparation: 20 minutes Cooking: 25 minutes
1 pkg(14 g) dried porcini mushrooms
1 tbsp(15 mL) olive oil
4 cloves garlic (unpeeled)
1-1/2 lb(750 g) Lean or Extra Lean Ground Beef Sirloin
2 tbsp(30 mL) finely chopped fresh tarragon
1 tsp(5 mL) salt
1/2 tsp(2 mL) pepper
6 sourdough or Kaiser bun (4-1/2-inch/11 cm long), split in half
horizontally Arugula leaves
3 oz (75 g) soft goat cheese, crumbled
6 tomato slices
- Combine porcini mushrooms with 1 cup (250 mL) boiling
water; let stand for 20 minutes. Drain and rinse; chop
finely and set aside.
- Heat oil in small skillet over very low heat. Add
unpeeled garlic; cook, stirring often, for about 10 minutes
or until softened and skins are golden.
Remove from skillet; let cool slightly. Squeeze garlic out
of skins into large bowl, mashing with back of spoon.
- Add porcini mushrooms, ground beef, tarragon, salt and
pepper to garlic; lightly combine. Form into six 3/4-inch (2
cm) thick patties. Grill patties over medium-high heat for 5
to 7 minutes per side or until digital rapid-read
thermometer inserted sideways into centre of each reads
160(F (71(C). Meanwhile, grill cut sides of buns until
lightly golden. Place arugula on bottom halves; top each
with cooked patty. Top each patty with goat cheese, tomato
slice and bun top.
Makes 6 servings.
Per Serving: 360 Calories, 31 g protein, 15 g fat, 25 g
carbohydrate Excellent source of iron (43% DV) and zinc (102%
DV), 45% DV sodium.
*You can also use Lean Ground Beef Chuck or Round or any
Canadian Lean or Extra Lean Ground Beef
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