home-made burger patties
anyways, i like it too.
english mustard, u can get from ur trusty cold sotrage and evoo gives the patty its crispness.
cumin seeds, coriander seeds and whole black peppercorn to be grounded with pestle and mortar and add it to the minced meat
the grounded seeds. jamie's recipe didn't call for the seeds to be dry roasted first but i did it cos' i like the enhanced flavour and aroma after the seeds are dry roasted.
mix the ground seeds, salt, a teaspoonful of english mustard, some parmesan cheese, some bread crumbs and egg into the minced meat and mix well. if the mixture is too sticky, add more breadcrumbs.
shape it into big, fat, juicy patty and drizzle more breadcrumbs. keep in the fridge for at least an hour before frying.
pour a little evoo and fry for 8-10mins, turn over once or twice.
toast the breads a little
this is my chance to slap on as much greens as possible for the husband. anything green that goes with burgers, he'll swallow them down. only IF the greens are with burgers.dear son, pls dun follow ur father.
cooked patty with its assortments
1 for him and 1 for me. we had it at 10.30pm after the boy had gone to sleep. late night supper date in our living room. :P
final picture to entice you..try it okie!
the recipe in jamie's is for 1kg of meat. since i was cooking for just the 2 of us, everything i did was based on agak-ration.
here's the link to his recipe:
http://www.jamiesdinners.com/popups/recipe.php?m=5&r=13
Labels: home-made burger
