smart | detour
Why go out for burgers when you have steak at home? Guess you haven’t had my burgers
enhancers, perhaps the odd slice of lettuce, and a slice of tomato with a pinch of salt and pepper. Oh how the times have changed. Te fast food
I
Foodies Ian Leatt
chain stores do their best to get creat ive, but nothing can re- ally compare to those you make yoursel f. Per- haps if you go to a higher-end restaurant you may experience what your heart craves for. But
the only way to find out what that is is to experiment at home. Let your imagination go wild – release
the beast within yourself. Te flavours can be as simple as a pinch of salt and pepper, to a bold meat eruption – exploding with f lavour in your mouth, such as ground turmeric, ginger and cayenne pepper. Nowadays, I am all about the bold – not
because I have an educated palate, but rather I crave that taste explosion. Tat burst of flavour that dictates to my stomach something special is on its way. But everyone has an opinion. However
you like your burgers is the way to go. For instance, you can even customize the protein: choose from turkey, chicken, pork, beef, vegetarian, vegan and fish – or any combination of them. You do you!
Ingredients 500 g ground beef 500 g ground pork 350 g fresh, finely chopped bacon 400 g blue cheese 4 shallots finely chopped 8 green onions finely chopped 1 egg 2 tsp cayenne pepper 1 tsp chili pepper ¼ cup fresh-chopped parsley 2 tsp finely-chopped ginger 1 tsp ground turmeric Pinch of salt and pepper
For the burger bun 4 large ciabatta buns Arugula leaves 1 large, thinly sliced tomato 1 red onion finely sliced Fresh, thick sliced bacon Place all of your ingredients into a large
don’t know about you, but when I was young boy, a burger was meat in a bun – nothing too fancy, no added flavour-
2015 I 2016 SEASON
Create your own bold burger.
mixing bowl aside from the bread rolls, the egg and the cheese. Mix together thorough- ly. Add to the mixture your egg and knead together (the egg acts as a binding agent). Once you have blended all of the ingre-
dients, scoop out a ball of meat with your hands (the ball should be larger than a golf ball but smaller than a tennis ball). Start to shape your meat into a burger,
letting the meat soften in your hands. Once you have your shape, open up the centre and add some blue cheese. Then seal it with more meat. Finally, place the patty on a plate, and
repeat the process until all of your meat mixture has been used up. Cover and place in your refrigerator until ready to cook. Cooking time is important. Slow-cooked
burgers are a treat, and of course, it’s best to cook ‘em on a barbecue if you have ac- cess to one. Heat the barbecue to the required tem-
perature, usually around 300 F. While you are waiting for the barbecue to heat, take the burgers out of the refrigerator and cover one side with a sauce of your choice. Ten place the burger on the barbecue sauce side down, and spread another layer of sauce on top. Some people say you should only turn burgers once, keeping the juice in, but temperature is the real key. Turn the burg- ers when the blood starts to show, and keep doing this until the burgers are blood-free. Now the fun begins. To add a little di-
mension to your burger, you can sear your buns on top of the barbecue. Once they have taken on a golden colour, add some arugula, sliced red onion, sliced tomato – and why not add a little freshly barbecued bacon? (Trust me, it’s delicious.) Finally, to serve, place your burger onto
the plate with fresh fries, sprinkle some sea salt, sit back and enjoy the flavour eruption. Ian Leatt, a former chef in Jersey, the
Channel Islands, is general manager at Pegasus Publications Inc.
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Smart Biz 19
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