October 15, 2010

Homemade Beef Burger

Fast food.  Who doesn't like them regardless of how many times we've been reminded that they triumph in the category of junk food?  Remember "Supersize Me"?  It appears that the documentary hasn't deterred many of us from gobbling up burger after burger.  And as if defying all healthy living advices, we drown ourselves with colas and bellow in unison - I'm Loving It!  Hands up - YOU, YOU, YOU, ME!  Guilty as charged!  

Ever been disappointed by how the puffy, sesame seed coated bun you see on the glossy posters turns out to be flat and shrunk on your tray?  Welcome to the world of Food Make-up Artist.  I figured I should embark on a personal crusade to stop the deception, pronto.  With beef in top notch quality here,  there's also no reason to eat sub-standard processed meat to get my burger fix.  I was only too happy to make my homemade beef burger patty from fresh red meat we ground at home.  I then assembled the burger by piling on pickled cucumbers, sauteed mushrooms and cheese.  Voila! WYSIWYG - what you see is what you get.

It's so simple, even your six-year-old can help out.  Because it's homemade you know exactly what goes into your burger - the portion of meat you use, the oil you prefer and even customised toppings to suit your mood.  Count the calories if you must and add or subtract the meat portion as you like.  Supersize your burger without going on a guilt trip - how does that sound to you?


(Makes 8+ burgers)
Hamburger buns
Sauteed wild mushrooms
Pickled cucumbers, sliced
Iceberg lettuce, shredded
Cheddar cheese, sliced

For beef patty
650 grams ground beef
4 garlic, chopped
1 large brown onion, chopped
1/4 cup fresh continental parsley, chopped
4 tbsp breadcrumbs
1 egg
1 tbsp butter (if non-fatty meat portion is used)
1 tbsp Worcestershire sauce or BBQ sauce
Pepper & salt to taste


1.  Mix all beef patty ingredients in a large bowl with your hand.  Ensure they are well mixed before covering the bowl with a plastic wrap and leaving the mixture to set in the fridge for 30 minutes.

2.  Grab the beef patty mixture, slighly smaller than the size of your palm.  Roll it into a ball and flatten it to abt 10cm in diameter.

3.  Heat olive oil in a non-stick pan.  Fry beef patty over medium-low heat, pressing it occassionally.  You can use the flat surface of your hand-held metal potato masher for this.  Cook meat thoroughly.

4.  Cut burger bun into halves and place them on the heated pan for about 30-50 seconds.  This will give a toasted crispy surface onto which you will place the cooked patty. 

5.  Pile the burger to your preference with the accompaniments like mushrooms, cheese, sauces, etc.

If the goodness of homemade burger still doesn't get you moving, watch this video and think again.  I had fun seeing my students' reactions when I showed this video during one of the previous Marketing lessons I taught.

Fearlessly Simple & Home Cooked

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