6 Healthy Ways to Elevate a Lean Burger

1. Mango chili slaw

Ingredients:

• 4 cups green cabbage, shredded, loosely packed (from about ½ head cabbage)
• 1 red jalapeno pepper, sliced into very thin rings (wear gloves)
• ¼ cup slivered almonds, toasted
• ¼ cup peanuts, skin on, toasted and ground
• 1 tsp cocoa powder
• 1 tsp ground cinnamon
• 1 mango, peeled, seeded, and minced
• 2 tbsp olive oil
• 1 tbsp fresh lime juice (or more to taste)
• 1 tbsp sugar
• Kosher salt and fresh cracked black pepper, to taste

Instructions: In a large bowl, toss together all ingredients except salt and pepper. Then taste and season with salt and pepper. Cover and refrigerate for up to three days.

Yield: 4 cups

2. Fifth dimension powder

“Recently, there has been a lot of talk about the umami factor, or the fifth taste. Umami gives foods a savory, over-the-top flavor that makes you want to have another bite, and another, and another. We created this mixture to take our burgers over the top.” —Husbands and Hart

Ingredients:

• 6 tbsp porcini powder
• 2 tbsp Portobello powder
• 2 tbsp Worcestershire powder
• 2 tbsp onion powder
• 2 tbsp garlic powder

Instructions: In a small bowl, mix all ingredients together. Store in an airtight container in a cool, dark place for up to six months. Ideally, you should add it when you’re grinding your meat since it becomes fully incorporated that way. We add a little over 1 tablespoon per pound of meat. If you are folding it in by hand, make sure to mix it in well.

Yield: About 1 cup (enough for 14 to 16 burgers)

3. Red hots

“At our backyard grilling fetes, there’s always that guy that wants it hot. So we’ve been making this topping for years. It’s a perfect condiment for giving burgers a little kick. Put it out, and that guy will find it. We feel the heat is at a perfect level, but if you want it even hotter, feel free to substitute Serrano or habanero chilis.” —Husbands and Hart

Ingredients:

• 2 tbsp olive oil
• 1 yellow onion, cored and julienned
• 20 red jalapeno peppers, stems removed, sliced into 1⁄8-inch rings, with seeds
• 2 cups diced fresh pineapple (about half a pineapple)
• 2 tsp coriander seeds, toasted and coarsely ground
• 1 ½ cups white vinegar
• 1 cup sugar
• 2 tsp kosher salt

Instructions:

1. In a large saucepan over medium heat, combine the olive oil, onion, and jalapenos, stirring occasionally, for 10 to 15 minutes, until the vegetables start to brown.
2. Stir in the pineapple, coriander, vinegar, sugar, and salt, and increase the heat to medium high. Simmer for 10 to 15 minutes, stirring occasionally, until the mixture is the consistency of warm jelly. Adjust the heat if necessary to avoid burning. Remove from the heat. Cool to room temperature.
3. Cover and refrigerate until needed. Red hots will keep, refrigerated, for up to 1 week.

Yield: 3 ½ cups

4. Quick pickled onions

Ingredients:

• 1 medium red onion, sliced very thin
• 1 tsp coriander seeds, toasted and ground
• ½ tsp cumin seeds, toasted and ground
• ¼ tsp red pepper flakes
• ¼ cup cider vinegar
• 2 tbsp water
• 1 tbsp sugar
• pinch of kosher salt

Instructions:

1. Place the onion slices in a medium, stainless steel mixing bowl. Add the coriander, cumin, and red pepper flakes and toss to distribute.
2. In a small saucepan over medium heat, bring the vinegar and water to a boil. Add the sugar and stir until dissolved. Remove from the heat and pour over the onions. Mix well and season with a generous pinch of salt. Let cool to room temperature. Transfer to a jar and refrigerate for up to 1 week.

Yield: About 1 1⁄2 cups (315 g) onions

5. Quick kimchi

“Disclaimer: We are huge fans of kimchi. Traditionally, this spicy Korean condiment ferments for days—or longer—in a cool, dark place. Here is a quick version that is very, very tasty. But nobody would accuse it of being traditional.” —Husbands and Hart

Ingredients:

• ½ small head Napa cabbage, cored and cut into 1-inch cubes
• 1 cucumber, peeled, sliced into ¼-inch thick slices
• 1 red onion, julienned
• 1 tbsp chili garlic paste, sambal, or Sriracha
• 2 tsp peeled and minced fresh ginger
• 1 tsp kosher salt

Instructions: Mix all ingredients in a bowl, cover tightly with plastic wrap, and let sit out for four hours. Mix again. Refrigerate until needed, and up to one week.

Yield: About 12 cups

6. Tomato ginger ketchup

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, cut into ¼-inch dice
• ½ cup minced fresh ginger (from a 4- to 5-inch piece)
• 3 cloves garlic, minced
• 1 tbsp tamarind paste, dissolved in ½ cup red wine vinegar
• ¼ cup packed brown sugar
• 1 can (14.5oz) whole tomatoes, roughly chopped, with juice
• Kosher salt and fresh cracked black pepper, to taste

Instructions:

1. In a heavy-bottomed sauté pan, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally until softened, about five minutes. Turn the heat to low, and add the ginger and garlic. Continue cooking, stirring occasionally, until the onion is soft and transparent, about 15 minutes.
2. Turn the heat to medium-high, and add the vinegar-tamarind mixture and the sugar. Cook, stirring frequently, for five minutes, until the mixture is slightly thickened. Add the tomatoes, turn the heat to low, and simmer for 30 minutes. Season with salt and pepper.

Yield: Approximately two cups