I have had my first barbecue of the year last week (in fact I had 2 as friends came over on Saturday and Sunday) and made burgers for the first time in ages. So I thought that it was time to write a new burger recipe blog. Read On…
100g Danish blue
1.5kg minced beef
4 spring onions, finely chopped
1 teaspoon (or more if you like) Worcestershire sauce
salt and pepper
pinkch of dry mustard
12 buns !
Crumble the cheese into a bowl and mix in the beef, onionsm Worcestershire sauce, salt, pepper and mustard. Cover with cling film and leave in the fridge for at least an hour. Divide the mixture in 12 burgers and grill / griddle. Serve in warmed buns.
Ofcourse, there is no reason why this should not serve 6 instead of 12 people.
This is the method used by my mate Rich out in Zurich. I have not tried it myself, but he informed me that he got very good results. Here is what he said:
“Sifu, you would have been proud of me yesterday; made some tanfastic beefburgers! In fact, they were so good I had some more for breakfast this morning. My Burger-Fu is a slightly different style to yours, though… I used a lot more beer, mixed the spices and worcester sauce into in and then broke up and mixed up the beef into it to soak about an hour before I cooking. I was a bit worried that they would break-up in the pan, but they held up just fine. They also had an unique shape which would, perhaps, disqualify them in an official burger tournament: I forgot to buy burger buns and only had little mini-baggettes so I made the burgers almost kibi-shaped. It worked well.”
So that’s the Zurich Burger. It worries me slightly, this breaking the mince up, as it goes against the rules set out in the Mighty Mince Cookbook (Jane Todd, 1980), but I am tempted to try it sometime. I also must add a recipe for kibe, as they are great Arab influenced Brazilian meat ball.
Any barbecue enthusiasts will be more than happy to show off their grill. And more often than not, it will be a gas or propane model on display. It’s no secret that newer barbecues are outselling older charcoal versions by a landslide these days. People prefer the convenience and fast cooking that gas offers, and they’re willing to pay a price to get the best products on the market. Read On…