Recipe: Let's have burgers
...to which literally no-one has ever answered 'no'
Burgers. 'Nuff said.
You will need: Meat, bread, toppings and condiments. And a nerdy cutting board.
Nerdy cutting board
Now, the first step is getting the burger patties correct. I started with 700 grams of ground beef and calculated with very difficult mathematical formulas that it should be split like this:
Next up is starting the onions. Which should be carnalized. And to achieve this I started by putting both tomatoes and cucumber away and instead adding an extra onion. That gave me this much onion:
1 onion. Plus another.
I heated up a pan to medium heat with a little olive oil and added a knob of butter. Then the onions, followed by a little salt, pepper and sugar. I think the sugar might have been a bad idea though. It sounds good in theory but it seems they go slightly hard after a while on the pan... Like caramel or something.
Anyway, once the onions had a little color on them I added a splash of red wine and a splash of balsamic vinegar as a reduction. I then decided to ignore the caramelization problem and proceed to the patties.
As you can see, not much to it really. Just beautifully hand-formed burger patties. By aid of a burger press, 2 of them got salt and pepper, 1 got Garlic and Chili spice mix and the last I kept spice free so I could share it with my dog. I think the spice free on is the one on the right.
One half of a burger bun slightly burned. Just as I intended.
The last step is the burger assembly and this is where planning is really gonna pay off. I took my slightly burned bun and added a modest (lol no) layer of mayonnaise, and then a layer of green stuff to act as moisture barrier. Readers paying attention will notice I'm now using stuff not even pictured in the header image. The magic of planning ahead I tell you.
Where did the fries come from?
Onions, patty and crown went on and I arrived at this.
At which point I was barely hungry anymore. So all in all it was a 10/10 success. Would repeat.