Why go out for burgers when you do better at home? Guess you haven’t had my burgers

Ian Leatt Foodie
Ian Leatt
Foodie

The fast food chain stores do their best to get creative with their burgers in this modern age, but nothing can really compare to those you make yourself. And the way to achieve a sensational creation is to experiment at home.

Let your imagination go wild, if you dare. The flavours can be as simple as a pinch of salt and pepper, to a bold meat eruption – exploding with flavour, in your mouth, made ravishing with such spices as ground turmeric, ginger and cayenne pepper.

I crave that taste explosion. That burst of flavour that tells my stomach something special is on its way. But everyone has their own preference. However you like your burgers, that’s the way for you to go. For instance, you can even customize the protein in your burger. Choose from turkey, chicken, pork, beef, vegetarian, vegan and fish – or any combination of these.

Create your own bold burger, adding just the flavours you want.
Create your own bold burger, adding just the flavours you want.

Ingredients
500 grams ground beef
500 grams ground pork
350 grams fresh, finely chopped bacon
400 grams blue cheese
4 shallots finely chopped
8 green onions finely chopped
1 egg
2 teaspoons cayenne pepper
1 teaspoon chili pepper
¼ cup fresh-chopped parsley
2 teaspoons finely chopped ginger
1 teaspoon ground turmeric
Pinch of salt and pepper

For the burger bun
4 large ciabatta buns
Arugula leaves
1 large, thinly sliced tomato
1 red onion finely sliced
Fresh, thick-sliced bacon

Place all ingredients – aside from the bread rolls, the egg and the cheese – into a large mixing bowl. Mix together thoroughly. Add the egg to the mixture egg and kneed together. (The egg acts as a binding agent.)

After blending all the ingredients, scoop out a ball of meat with your hands. The ball should be larger than a golf ball but smaller than a tennis ball.

Start to shape the meat into a burger, letting the meat soften in your hands. Once you have the shape, make a hole in the centre and add some blue cheese. Seal this opening with more meat.

Finally, place the patty on a plate. Repeat this process until all the meat mixture has been used up. Cover and place in the refrigerator until ready to cook.

Cooking time is important. Slow-cooked burgers are a treat, and of course they taste best cooked on a barbecue. If you have access to a barbecue, heat to the appropriate temperature (around 300 F for most meats).

While the barbecue is heating, take the burgers out of the refrigerator and cover one side with a sauce of your choice. Place the burger on the barbecue sauce-side down, and spread another layer of sauce on top.

Some people say you should only turn burgers once, keeping the juice in, but temperature is the real key. Turn the burgers when blood starts appear, and keep turning them until the burgers are blood-free.

Now the fun begins. To add a little dimension to your burger, you can sear your buns on top of the barbecue. Once they have taken on a golden colour, add some arugula, sliced red onion and sliced tomato. And why not add a little freshly barbecued bacon? (Trust me, it’s delicious.)

Serve each burger on its plate with fresh fries, sprinkle some sea salt, sit back and enjoy the flavour eruption.

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