Burgers
CHICKEN Mix 1-1/4 pounds ground chicken with ½ cup each grated onion and panko, 1 minced garlic clove, 1 teaspoon chopped thyme, and salt and pepper. Shape into four 1-inchthick patties and chill. Brush with oil and cook 4 to 5 minutes per side on an oiled grill. Serve on sesame buns.
MIDDLE EASTERN Mix Greek yogurt with a dash of chili oil and a pinch of salt. Make Greek Lamb Burgers above; serve on flatbread with the yogurt sauce. This is particularly good in the summer. SALMON Dice 3/4 lb. wild salmon; puree half with 2 scallions. Mix with the remaining diced salmon, 1/4 cup breadcrumbs and 4 ounces chopped smoked salmon. Shape into 2 patties; cook as directed for Classic Burger. Serve on sesame buns with sautéed spinach and mayonnaise mixed with mustard.
PESTO CHICKEN Make Chicken Burgers above. Top with sliced mozzarella in the last minute of cooking (cover to melt). Mix equal parts pesto and mayonnaise, and brush on toasted rolls. Serve the patties on the rolls with tomato and arugula.
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