Hoisin Burgers with Housemade Quick Pickles

Today is the last installment of Dinner: A Playbook recipe testing.  Since I bought Hoisin sauce earlier this week for Asian Style Barbecue Chicken, I gravitated towards the Hoisin Turkey Burgers that also featured this sauce as an ingredient.  I did make a protein change though and featured ground beef in our burgers because we already had ground turkey for Turkey Parmesan Meatballs.

Hoisin Burger with Housemade Quick Cucumber Pickles

Hoisin Burger with Housemade Quick Cucumber Pickles

 

This burger featured ingredients like Chinese 5-spice, Ginger, Green Onion, Lime, Cilantro and Hoisin.  I cooked them on a grill pan on medium for @4-5 minutes on each side.  Everyone but my son devoured these up, but I think if I just would have put cheese on his, that puppy would have been a goner.

Overall, I really loved experimenting with Jenny Rosenstrach’s recipes.  They are easy, quick and delicious.  If you want to get your own copy, they should be coming to bookshelves around August 2014.  She is really realistic in the family weeknight expectations.  While my family didn’t adore all of the recipes I tested, healthy dinners were presented to them and we were able to sit at the table and have some “Newman” time.  Except for our Friday Night Pool-Dinner Night, we ate at home all week.  This week also taught me that we have some work to do to expand our palates, but overall my family is adventurous and willing to give new foods a fair shot.

Since I cannot yet share the actual burger recipe until after the cookbook comes out.  I will share with you my recipe for quick cucumber pickles.  If you can, it is best to make them one day ahead of when you want to use them…but, if you let them marinate for at least an hour, they will still be awesome.  I love using these pickles for more than just sandwiches.  They are great as a garnish on Thai Peanut Noodles or as the salty component of a roasted beet salad or you can chop them up and add them to a homemade thousand island dressing or even your traditional potato salad.  My family though…just eats them.

How to make Housemade Quick Cucumber Pickles

How to make Housemade Quick Cucumber Pickles

 

Housemade Quick Cucumber Pickles

  • 2 English Cucumbers – washed with skin still on
  • 2 tsp Kosher Salt
  • 2 cups Water
  • 1/2 cup Apple Cider Vinegar
  • 1/2 cup Red Wine Vinegar
  • 1 Star Anise
  • 3 Whole Cloves
  • 4 Cloves Fresh Garlic
  • 10 Whole Peppercorns
  • 2 Bay Leaves
  1. In a medium saucepan bring the water, salt and spices to the beginning of a boil.  Once it boils turn it off.
  2. Wait a couple of minutes and then add the apple cider vinegar and the red wine vinegar.
  3. While that mixture starts to cool, slice the cucumbers on a microplane on the 1/16 setting.  If you don’t have a microplane, just thinly slice your cucumbers making sure they are all the same size.
  4. Put the cucumbers in container you can seal and then add the liquid.
  5. Place the container in the fridge and at least wait 1 hour to eat, but 1 day would be better.

Now go and make a family meal of your own…Clink!!!

 

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