Burger Bar

by Nora Sherman
May 24, 2009

When the days are long and all you and your grandchildren want to enjoy the backyard, the ultimate kitchen playdate spends as little time as possible in the kitchen. A “burger bar” is a twist on the grill-out, as Lauren Bank Deen explains in Kitchen Playdates  (Chronicle Books, 2007). These recipes for toppings and condiments are ready in minutes, and their exotic, vibrant flavors engage young cooks/eaters. Adding just a bit of cayenne to the bacon, chipotle to the mayonnaise, or jalapeño to the tropical-fruit salsa is an exciting introduction to spices for young palates, but you can always make two versions, one without the heat.

Grill enough hamburgers and turkey and veggie burgers for everyone, and let people add their own toppings, such as sugar-and-spice bacon, chipotle mayonnaise, pineapple and mango salsa, and marinated feta cheese, as well as the traditional ketchup and mustard. Don’t forget the toasted buns!

Deen suggests rounding out the outdoor meal with campfire potatoes(prepared both in the microwave and on the grill) and coconut ice-cream sandwiches for dessert.
Sugar-and-Spice Bacon

“The crispy coating of brown sugar and cayenne here hits just the right note,” Deen writes in Kitchen Playdates. “I usually make a third of the batch without the cayenne for the kids.” A slice or two, cut in half, makes an unusually sweet and spicy bacon burger. It’s especially good on turkey burgers. Sous-chefs-in-training can do the prep work – setting up the foil-lined baking sheet – and the cooking, while little line-cooks can sprinkle the bacon with the flavor.

Ingredients:
1 pound bacon
1 cup brown sugar, light or dark
1/2 teaspoon cayenne, or more to taste

Equipment:
Measuring cups and spoons
Baking rack
Baking sheet
Aluminum foil
Paper towels

1. Preheat oven to 400 degrees.

2. Place a baking rack over a foil-lined baking sheet and place the bacon across the rack. Sprinkle the sugar and cayenne over both sides of the bacon. Bake for 15 minutes, or until crispy. Drain on paper towels.
Chipotle Mayonnaise

Add just a bit of the canned chipotles to start and encourage children to taste before adding more. Little line-cooks can do the measuring and mixing, while sous-chefs-in-training can do the chopping.

Ingredients:
1 teaspoon or more (to taste) of canned chipotles in sauce, chopped
2 cups mayonnaise

Equipment:
Measuring cups and spoons
Chopping knife
Serving bowl
Mixing spoon

Combine the ingredients in a serving bowl and mix well. Store in the refrigerator until ready to serve.
Pineapple and Mango Salsa

If a sous-chef-in-training is doing the chopping, be sure she washes her hands carefully after handling the jalapeños and avoid any contact with her eyes or face. A little line-cook can juice the lime with the help of a citrus squeezer or juicer, but you should leave the zesting to a sous-chef-in-training (with more kitchen experience). If young children will be eating the salsa, you may want to reserve some for them that omits the jalapeño.

Ingredients:
1 pineapple, cut in 1/4-inch dice
1 mango, cut in 1/4-inch dice
1 red onion, finely diced
1 jalapeño, diced
1/3 cup chopped cilantro
Zest and juice of 1 lime
1/2 teaspoon salt
Freshly ground black pepper

Equipment:
Measuring cups and spoons
Chopping knife
Serving bowl
Mixing spoon
Zester
Citrus juicer

Combine all ingredients in the serving bowl and mix well. Store in the refrigerator until about 20 minutes before serving.
Marinated Feta Cheese

A welcome alternative to Cheddar cheese, this marinated feta cheese elevates a basic burger to something worthy of a grill by the side of the Mediterranean. Little line-cooks can crumble the feta and mix the ingredients.

Ingredients:
1 pound feta, crumbled
1/4 teaspoon red pepper flakes
1 teaspoon dried oregano
Zest and juice of 1 lemon
1/2 cup olive oil

Equipment:
Measuring cups and spoons
Chopping knife
Serving bowl
Mixing spoon
Zester
Citrus juicer

Combine all ingredients in the serving bowl and mix well. Store in the refrigerator until ready to serve.

Source: Grand Parents