Beyond the Basic BURGER

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Barbecue recipes we guarantee (almost) you've never had.

by Anne Vassal

In recent years, many of us have shied away from the all-beef patty, and with good reason: Following the results of a 12-year study, the British Medical Journal concluded that cancer deaths were 40% less common among vegetarians than among meat eaters. There is also the quality of commercially processed meat to consider. Livestock are exposed to a myriad of pesticides and antibiotics, and ground hamburger is more likely to harbor E. coli bacteria than other cuts of beef. The cattle industry also leaves a heavy footprint on the land: Less than half the harvested agricultural acreage worldwide is used to grow food for people - the rest is reserved to grow livestock feed.

Fortunately, there are tasty alternatives for the health- and environment-conscious consumer who wants to enjoy more than potato salad at the next barbecue. You can reduce fat content by using leaner meats and increase fiber by adding grains and veggies to the mix. If you've sworn off meat altogether, consider veggie burgers - they aren't quite the sawdust composites they used to be. Due to their low fat content, veggie burgers don't always hold up well on the grill, so we recommend wrapping them loosely in foil poked through with a few holes so the smoke can penetrate. Spike veggie burgers with salsa and a slice of cheese and you'll never miss the beef.

TEX-MEX TURKEY BURGERS

(Makes4-5 small burgers)

1 pound ground turkey (dark meat)
1 small onion, finely chopped
1/4 teaspoon minced serrano or jalapeno pepper (or 1/2 teaspoon chipotle puree; see " chipotle mayonnaise ")
1/3 cup chopped cilantro leaves
2 teaspoons guajillo or ancho chili powder* or regular chili powder
1/ 2 teaspoon each: cumin seeds and ground cumin
1/4teaspoon salt
2 tablespoon cornmeal

Wearing rubber gloves, remove seeds from the hot pepper before chopping (forget this step if you're using the puree). Lightly crush the cumin seeds with a mortar and pestle. In a large bowl, mix together all ingredients except turkey. Mix in the turkey with your hands and form patties no thicker than a half-inch. Place on a platter and cover with plastic wrap, then refrigerate a few hours before grilling. Serve on a bun or wrap in a flour tortilla with salsa or chipotle mayonnaise.

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