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Podcast: Recipe for the day
Episode:

Gourmet burger
Category: Arts
Duration:
Publish Date: 2017-10-14 14:28:43
Description: You simply have to be able to match those burgers bought in trendy restaurants for both flavour and price. So to make a gourmet burger, everything has to be done just right, taking time and care. 1The Pickles We have done a podcast on bread and butter pickle, and you can find the recipe here: But this time I am just making enough for today. The principle is the same, you just judge the numbers accordingly. Try adding onion to the cucumbers, or peppers, a bit of heat - it’s up to you. Another wonderful ingredient is thinly sliced tomato with sumac sprinkled on the top. 2The sauces For me a burger isn’t a burger without mustard, but on our burger we are going to add some homemade BBQ sauce. It is easy to make: A good dollop of tomato ketchup Half the amount of Apple Cider Vinegar A splash of white vinegar A little salt and a teaspoon of sugar Mix it up and taste - you can add flavours to it: garlic, pepper, paprika, the world is your BBQ oyster. 3The onions Go to town getting these neat and cooked correctly. Cut one onion fine and another into rings. Cook in a little oil with a generous knob of butter and then cook them slowly. When the fine onions are changing colour, add the rings and simply leave them, don't mess with them except to add a pinch of salt, and when the rings are turning and the fine ones are browning, take them off the heat and set aside to warm up in the oven later. 4Mushrooms Yep! Mushrooms, portabello mushrooms, fried in butter - but start them five minutes before they are needed and they will be just perfect. 5The burger 500 g minced beef steak 75 g breadcrumbs to absorb the cooking juices 1 tablespoon of chopped mint A good splash of tabasco A teaspoon of garlic granules (better than chopped ones!) Mix all together and pop into the fridge (always keep your meat cool!) Grill them for about 12 - 15 minutes, turn over once and grill the other side for 8 - 10 minutes. Don’t have raw uncooked mince - steak maybe, but there should be no rare burgers. (No I’m not being a wimp, it is serious stuff, this.) Check the temperature of the burger, they should be 75C, 155 F 6Cheese Two cheeses, one of which should be American cheese, one for the centre of the burger, American for the top. 7Bacon You want fatty bacon that has been grilled to within an inch of it’s life , crispy and flat, just the way Americans love it. 8Steak A great steak, topside or fillet, really cooked how you like it; in butter and you can add any other flavours you like! You should start the mushrooms about 3 - 5 minutes before the steaks. 9Making the monster Layer it up! Pop everything in the oven if they need warming, and then toast your buns. A little lettuce on the bottom topped with BBQ sauce. The pate burger on the top of this, then cheese, then bacon and a few slices of bread and butter pickle Maybe a little Mayo if you like on the top of that, then the steak, topped with onions and mushroom, and finally American cheese and mustard. You need a towel to mop up anything that falls out!!!
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