Featured Cookbook

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1. Cherrnoula Burgers with Minted Harissa Salsa, and Preserved Lemon and Artichoke Salad

2. Thai Lobster and Lemongrass Sticks with Hot Peanut-Mint Dip

3. Grilled Eggplant, Goat Cheese, and Sundried-Tomato Burger with Balsamic Vinaigrette and Cooked Tomato Relish

Book Description

In The Gourmet Burger, top European chef Paul Gayler presents a delectable range of delicious and imaginative burger recipes. Divided into six sections, Gayler shares some truly innovative and unique recipes for burgers made from beef (Bloody Mary Burger with Tabasco-cumin Ketchup, New Mexican Burger with Potato Mole, and Irish Stout Burgers with Mashed Blue Cheese Dressing), poultry (Bacon Wrapped Turkey Burger with Cranberry-peppercorn Relish), lamb (Spiced Mediterranean Burgers),

... (more)

The Gourmet Burger

Authors: Paul Gayler, Photography by Jacqui Small

Date: January 2005

ISBN: 1586854623

Publisher: Gibbs Smith Publishers

Hardcover

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These delicious little patties, cooked on their lemongrass sticks, really do make an impressive talking point, served with Champagne of course! The perfect prelude to a meal.

Makes 12

• 14 lemongrass sticks

• 1 lb cleaned lobster or king prawns, deveined

• 4 1/2 oz skinless, boneless white fish fillet

• 4 scallions

• 3 tbsp chopped fresh cilantro

• 1 tbsp Thai fish sauce (nam pla)

• 2 tsp honey

• 2 garlic clove, crushed

• 1 small egg white

• 1 tsp cornstarch

• 1 tsp black sesame seeds

• vegetable or sunflower oil for cooking

• Hot Peanut-Mint Dip (recipe follows)

1. Remove the tough outer leaves of the lemongrass, chop 2 of them very finely; with the remaining 12, cut the tops off so that you have 6-inch lengths with the thickest part intact.

2. In a blender, place the lobster meat, white fish, chopped lemongrass, the remaining ingredients, and mix to a smooth paste.

3. Divide the mix into 12 x 1 1/2-inch balls, using wet hands, then mold over the thick ends of the lemongrass sticks; chill in the refrigerator for 1 hour.

4. Sprinkle lightly with sesame seeds, then brush with a little oil; grill or panfry for 4-6 minutes, until golden. Serve the dip separately.

Hot Peanut-Mint Dip

• 1/2 cup smooth or chunky peanut butter

• 1/2 cup water

• 2 tbsp Asian sweet chili sauce

• 1 garlic clove, crushed

• 1-inch piece ginger root

• juice of 1 lime

• 1 tsp soy sauce

• 2 tbsp chopped fresh mint

In a blender, mix all the ingredients except the mint to a smooth puree. Add the mint just before serving.

More From This Book:

1. Cherrnoula Burgers with Minted Harissa Salsa, and Preserved Lemon and Artichoke Salad

2. Thai Lobster and Lemongrass Sticks with Hot Peanut-Mint Dip

3. Grilled Eggplant, Goat Cheese, and Sundried-Tomato Burger with Balsamic Vinaigrette and Cooked Tomato Relish

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