This burger recipe took inspiration from my father and grandmother, who always made the most succulent, tasty hamburger patties and rissoles I had ever known when I was growing up.
The point of difference is the concept of what a hamburger should be. burgers are more than just meat!
If you walk into Mcdonalds, or most other fast food venue that serves American style hamburgers and cheeseburgers, with or without the lot, and various other delicious additions, the meat pattie is just that, MEAT, meat, and more meat. It’s bland, unseasoned, and invariably, not that appetising.. especially if you have known and had better.
The meat pattie that goes into an american hamburger should contain more than just minced and formed meat, with possibly a few disturbing additives, only known by their number codes, to hold the pattie together.
Greek restaurants seem to have the right idea- their rissoles contain onions, spices, vegetables, sauces and herbs… and they do it well. I could never really remember the exact classic taste to replicate it, so i decided to make my own personal version.
- 2 large brown onions
- 150gms Short cut bacon
- one tablespoon cumin seeds.
- One large carrot
- 1/2 zuchinni (optional)
- 3 cloves garlic
- 500gms quality lean mince
- 4 Tablespoons sesame oil
- 1/4 cup strong Japanese Sake Rice wine
- 3 tablespoons Balsamic Vinegar
- 3 tablespoons tomato sauce (optional, can cause blackening during frying process due to sugar content)
- 4 Heaped tablespoons sesame seeds
- 2 heaped tablespoons Strong Sri Lankan Hot curry powder (leela brand is good)
- One tablespoon mixed Italian herbs
- One tablespoon Oregano.
- 3 eggs
- One cup breadcrumbs (variable)
- Rice bran oil for frying and cooking as necessary
Finely dice the onion and bacon, and garlic, Peel, and finely grate the carrot, mix well in a large mixing bowl to make the initial
Lightly fry well mixed ingredients in rice bran oil on high, then medium heat till reduced and caramelized, then lay out flat on a cold plate or ceramic dish to cool.
Put mince in a large mixing bowl, and stir in Balsamic vinegar, Rice wine, sesame oil and Sesame seeds, then three whole eggs, Italian herbs, oregano and curry powder.
Stir thoroughly, then introduce the cool pre-fried herbed onion and bacon mixture tot he mix and combine well.
Add breadcrumbs until mixture becomes “pasty” and smoother in texture, denoted by the firm, but not crumbly peaks and smooth surface the mince will form when the back of a metal spoon is run firmly though the mix.
The consistency of the mix is very important for burger making- the mince, bacon and vegetables must be well bound together by the egg and breadcrumbs for the burger pattie to hold together, and “squash” nicely, without cracking or getting misshapen when cooking.
Form balls of mixture around 3/4 of the size of a tennis ball, and place in a hot, heavy based frying pan with around 4mm of rice bran oil, and press down with a slotted flat ladle or other suitable implement to create the classic flat, round burger pattie. Cook each side till dark brown, and place on absorbant paper to drain and cool.
- Large Burger roll
- Hot yellow English mustard
- Thousand Island cocktail sauce
- Pickled Jalipenoes
- Polish Gherkins
- Cheddar cheese
Burgers are best served hot, with hot, yellow english mustard spread thinly over the inside of the burger roll like butter, with cheese, pickles and jalapenos wither side of the pattie, then heated till the cheese melts- a microwave does the job best.