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Kitchen Engineering - hot 'n hairy Burgers

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klank:
Over here, its the start of "Annoying the Neighbours by Burning Meat in the Garden" season.

On any sunny Saturday, Sunday or Public Holiday afternoon - clouds of greasy, tainted smoke errupt from neighbours' gardens - time to take NBC protections and hermetically seal the house.

Here is a recipe to strike back, in Spades.

If these burgers are cooked on the bbq, not only will smoke reprisal result, but also the aroma of far eastern spices being grilled - which is a much classier smell.

Quantities given in metric - feel free to change to cups/ounces or whatever.
If you don't have all of the following (aromatic) spices - don't despair - ring the changes and experiment!

500g. lean minced steak. (?Ground steak?)
150g. ordinary mince (with plenty of fat)
2 medium onions
6 Jacobs Crackers - or similar (biscuits for cheese type crackers).
1teaspoon salt
1 Dessert spoon of Sesame seeds
2 or 3 green chillis (yours to adapt depending on type of chilli and your hotness limits)
2 or 3 cloves of Garlic - or a squeeze of Garlic paste.
2" knob of fresh root ginger - or squeeze of Ginger paste.
A good squeeze of tomato puree - or tomato ketchup.
1 Dessert spoon each of Coriander and Cumin seeds (or use ready ground)
2 Teaspoons of Turmeric powder. (This stuff gets everywhere - be warned!
1/2 teaspoon of black peppercorns (or ready ground)
1"  length of cinnamon stick (or use ready ground)
4 whole cloves (or a pinch of ready ground)
A bunch of fresh Coriander leaves (minus the stalks)
1 egg

Put all of the mince in a large bowl.
Sprinkle with the salt.
Blitz the crackers in a food processor, with the fresh chillis, garlic, ginger (or pastes), and fresh coriander.
Tip the contents into the bowl, with the mince.
Peel and roughly chop the onions, then blitz them in the processor - aim for very finely chopped onion - not a "mush".
Add to the big bowl.
Try and "borrow" an electric coffee grinder, or similar, and grind all of the whole spices and sesame seeds - if its a small grinder - do it in batches.
Add all of the ground spices, ready ground spices, Turmeric powder etc. to the bowl.
Beat the egg, and add to the bowl.

With clean hands, set to to knead the meat, onion, and spice mixture - very sensuous!

Shape into burgers (patties) of whatever size you like. Leave to rest in the fridge and at room temperature for an hour before cooking time.
This will make abot 6 "King Size" burgers.

ENGINEERING TIP
On cooking, the meat will contract somewhat, and get tougher - to negate this and keep the shape of your burger/patties - use the handle of a wooden spoon to make a hole (about 1/2" dia) in the centre of each.
As the burger cooks, the hole will close up, but the meat will remain more succulent.

Now you can get some payback on your neighbours - bbq the patties - or grill them - or fry gently in a bit of Olive oil - turning once.

Serve in toasted Baps (?buns) - with relish/pickle of choice and salad.

The flavour of the meat/spice mixture will improve if it is left for 24 hours in the fridge - all of the "elements" combine better.

Enjoy.

Peter
 

mklotz:
Quantities given in metric...

1 Dessert spoon...
A good squeeze...
2 Teaspoons...
1"  length...
A bunch...

Looks like the switchover to metric isn't much farther along in the UK than it is in the States.

spuddevans:

--- Quote from: mklotz on May 07, 2011, 12:34:22 PM ---Looks like the switchover to metric isn't much farther along in the UK than it is in the States.

--- End quote ---

I think it is called "Impetric"  :lol:


Tim

PekkaNF:
I don't think cooking is exact sience. I follow cooks sometimes at their work (or boozing) and I believe traditional engineering vices are pretty fahr.


Do you know how americans are going to go metric?

Inch-by-inch.

Funny thing happens when "tranlating" gradually to merric. Like 11mm or 13 mm "metric" threaded studs....

PekkaNF

woodguy:
Please add to the instructions:

He said "BORROW" a coffee grinder. Do not use your personal coffee grinder. You have been warned.

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