Swap Shop: No beef with these gourmet burgers
BY SANDY THORN CLARK April 26, 2011 10:02AM
Turkey burger at Mity Nice.
Updated: May 28, 2011 12:15AM
Thanks to Larry Donahue, chef of Mity Nice at Water Tower Place, there’s no reason to wait until May to enjoy National Hamburger Month. Nor is there reason to restrict your burgers to ground beef or blah flavors.
Donahue, a 30-year veteran of the restaurant industry, shares his inspired recipes for Peppercorn Burgers, meatless Mushroom Burgers and Turkey Burgers.
To make 4 Mity Nice Turkey Burgers:
In 2 tablespoons olive oil, saute ¼ cup chopped yellow onions, 1 teaspoon chopped, peeled garlic and 1/8 cup chopped green pepper until vegetables are light golden.
Cool and mix with 2 pounds ground turkey, ¼ teaspoon garlic powder, 1 teaspoon Dijon mustard, ½ teaspoon kosher salt and ½ teaspoon cracked black pepper.
Form into 4 patties; place on sheet pan and refrigerate until chilled, 30 minutes to 1 hours. Season patties with salt and pepper; fry, broil or grill patties until well-done (165 degrees) but not overdone. Lightly toast 4 buns. Serve with mayonnaise, lettuce and tomato slices, as desired.
If you prefer pros to make your burgers, Mity Nice chefs will feature a specialty burger every day of the week, repeating weekly, during May.
I can’t find a recipe I had for Crock-Pot barbecued beans — it called for a variety of canned beans and ground beef.
Could someone share a recipe for lemon shortbread cookies?
W.P., Fox Lake
My grandmother made a refrigerated salad with layers of lettuce, mayo, cheese, peas, and bacon. Help me find it.
Send recipes and requests to: Swap Shop, Chicago Sun-Times, 350 N. Orleans St., 9th Floor, Chicago 60654 or by e-mail, email@example.com. All mail must include a daytime telephone number. Sorry, requests can’t be answered personally.