For 25 years, I’ve been happily married to someone whose food preferences are at the furthest verge from mine. He craves comfort; I seek adventure. He likes mellow; I love spicy. He wants familiar; I need surprise.

To give you the full flavor (!) of it: Over the past month, I’ve been working on a broccoli soup (coming soon to Recipe of the Week). On the first round, I pureed the soup and added a little tarragon. His reaction? “There’s something weird in it.” The next week, I omitted the tarragon, but left the soup chunky to lower the glycemic index. The review?   ”I’d like it better if it were completely pureed.”  (My response: “I’m going to puree ALL of your food from now on.”) And so it goes. To limit this dynamic, I alternate cooking for him and for myself. Once in a while, however, our tastes intersect, and these burgers are a case in point. They’re complex enough for me and soothing enough for him. Unless you hate ginger or scallions, they’re probably in your sweet spot too!