Diversions


Why go out for burgers when you do better at home? Guess you haven’t had my burgers


T


he fast food chain stores do their best to get creative with their burgers in this modern age, but nothing can


really compare to those you make your- self. And the way to achieve a sensational creation is to experiment at home. Let your imagination go


wild, if you dare. Te flavours can be as simple as a pinch of salt and pepper, to a bold meat eruption – exploding with flavour, in your mouth, made ravishing with such spices as ground turmeric, ginger and cayenne pepper. I crave that taste explosion.


That burst of flavour that tells my stomach something special is on its way. But eve- ryone has their own prefer- ence. However you like your burger, that’s the way for you to go. For instance, you can even customize the protein in your burger. Choose from turkey, chicken, pork, beef, vegetarian, vegan and fish – or any combi- nation of these.


Burger pattie ingredients 500 grams ground beef 500 grams ground pork 350 grams fresh, finely chopped bacon 400 grams blue cheese 4 shallots finely chopped 8 green onions finely chopped 1 egg 2 teaspoons cayenne pepper 1 teaspoon chili pepper ¼ cup fresh-chopped parsley 2 teaspoons finely chopped ginger 1 teaspoon ground turmeric Pinch of salt and pepper


Foodies Ian Leatt


Burger ingredients 4 large ciabatta buns Arugula leaves 1 large, thinly sliced tomato 1 red onion finely sliced Fresh, thick-sliced bacon


Place all ingredients – aside


from the bread rolls, the egg and the cheese – into a large mixing bowl. Mix together thoroughly. Add the egg to the mixture egg and kneed together. (The egg acts as a binding agent.) After blending all the in-


gredients, 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 the meat into a burger, letting the meat soften in your hands. Once you


have the shape, make a hole in the centre and add some blue cheese. Seal this open- ing with more meat. Finally, place the patty on a plate. Repeat


this process until all the meat mixture has been used up. Cover and place in the refrig- erator until ready to cook. Cooking time is important. Slow cooked


burgers are a treat, and of course they taste best cooked on a barbecue. If you have ac- cess to a barbecue, heat to the appropriate temperature (around 300 degrees F for most meats). While the barbecue is heating, take the


burgers out of the refrigerator and cover one side with a sauce of your choice. 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 tem- perature is the real key. Turn the burgers when blood starts appear, and keep turning them 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 and sliced tomato. And why not add a little freshly barbecued bacon? (Trust me, it’s delicious.) Serve each burger on its plate with fresh


fries, sprinkle some sea salt, sit back and enjoy the flavour eruption. Ian Leatt is President of Pegasus Publica-


tions Inc. LUXURY FURNISHED SUITES


Impress important clients and out of town guests with Fort Garry Place Luxury Furnished Suites.


Stylishly furnished and fully equipped, these brand new suites offer the ideal home away from home when traveling for business or on vacation.


For everything Manitoba! ManitobaPost.com


Make us your new home page! June 2018


Our convenient downtown location means you’re within walking distance to Te Forks, Te Canadian Museum for Human Rights, Te Convention Centre, and so much more. Call or visit us online for more details.


For Reservations, call 204-515-1186. EdisonProperties.ca/FurnishedSuites


www.manitobapost.com Manitoba Post 15


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16