July 4 recipes to add spark to your cookout

We all know fat equals flavor, and most turkey burgers have neither. Enter the umami-centric flavors of anchovy paste and soy sauce. They give this burger a savory boost and much-needed moisture without taking over. Add a slather of spicy chipotle ketchup, and you’ve got a tasty turkey burger. Serve with a heaping pile of onion rings and a pitcher of margaritas for a backyard Tex-Mex feast. 3 . Add the turkey, soy sauce, anchovy paste, egg, measured salt, and measured pepper to the bowl with the chopped onion and mix with your hands until just evenly combined. Divide the mixture into 4 equal portions. Shape each portion into an even 3/4-inch-thick patty, wetting your hands with water as needed if the mixture is sticky. Transfer the patties to a plate and refrigerate while you prepare the grill. 6 . Using a flat spatula, transfer the reserved turkey patties to the grill, close the grill, and cook undisturbed (do not press down on the patties) until grill marks appear on the bottom, about 5 to 6 minutes. Using a clean spatula, flip the burgers, close the grill, and cook until the patties are cooked through and an instant-read thermometer registers 165°F, about 6 minutes more. Remove to a clean plate and let rest in a warm place or tent loosely with foil for 5 minutes. 1 . Spread about 1 1/2 teaspoons of the chipotle ketchup on each top and bottom roll (about 3 teaspoons per burger—you’ll probably have some ketchup leftover). Place 2 bacon slices on each bottom roll and top with a turkey patty. Top each patty with a fourth of the grilled onions and coleslaw and close with the roll tops. Serve immediately.

Strawberry Salmorejo with Olive Oil Caviar | Molecular Recipes

The Strawberry Salmorejo with Olive Oil Caviar is a molecular gastronomy dish by Chef Artur Martinez from Capritx (1 Michelin Star) in Spain.

Salmorejo, typical dish from Cordoba in the south of Spain, is similar to a traditional tomato gazpacho but richer and smoother. In this recipe, strawberries are used instead of tomatoes to create a unique dish that it is then topped with Caviaroli olive oil caviar to add a magical touch.

Ingredients for Strawberry Salmorejo (4 servings)

- 100 g (3.5 oz) red bell pepper

- 300 g  (10.6 oz) strawberries

- 100 g (3.5 oz) forest strawberries (replace with strawberries if not available)

- 1/5 garlic clove, peeled

- 120 ml (4.1 oz) extra virgin olive oil

- 100 ml (3.4 oz) mineral water

- 1/2 tsp salt

- 10 ml (0.34 oz) Sherry Vinegar

- Powdered freeze-dried strawberries

  Ingredients for Brunoise of strawberry, bell pepper and basil

- 1/2 handful of basil leaves

- 75 ml (2.5 oz) extra virgin olive oil

- 25 g (0.9 oz) strawberries cut in cubes

- 15 g (0.53 oz) peeled red bell pepper cut in cubes

- 5 g (0.18 oz) of finely chopped onions

- Salt

  Other Ingredients

- 4 asparagus ribbons (cut them thin lengthwise with vegetable peeler or mandolin)

- 4 tbsp Caviaroli olive oil caviar

- Croutons

- Salt flakes

Preparation Strawberry Salmorejo

1- Wash the strawberries, cut them in quarters and place them in the fridge in a covered container for 24 hours.

2- Process strawberries with the rest of the ingredients in a food processor until smooth.

3- Pass mixture through a fine sieve.

4- Add vinegar and salt if necessary and keep in the fridge until serving. It needs to be really cold before serving so allow for a few hours in the fridge before serving.

Brunoise

1- Process the basil with the olive oil until smooth.

2- Mix the basil oil with the rest of the ingredients and reserve.

Assemble and Serve

1- In the bottom of a glass, place a base of the strawberry brunoise making sure you do not touch the sides of the glass.

2- Taking the same care, cover with strawberry salmorejo.

3- Finish with a ribbon of asparagus, a spoon of Caviaroli olive oil caviar, croutons and a pinch of salt flakes.

4- Serve immediately before it gets warm.

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