Latest Recipes

Categories

About Us

September 2007:
Over the last few years I have been cooking my own burgers, and recently my burgers have become legendary in my circle of friends. I feel it is my duty to share my knowledge with the world. In addition to burgers, I have decided to use this page to share other recipes too, as people have often asked how things are made, and I promise to send the recipe and never do. So now all I need to do is direct them to my cooking blog. But please do not underestimate a quality of a good burger.

Our Sponsors:

Tesco.com - you shop, we drop

Shop for special offers at johnlewis.com

World Cinema DVDs

Our Friends

The Zurich Burger

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.

Labels:

Published on Wednesday, August 02, 2006 | The Zurich Burger
Mail this |

Comments on "The Zurich Burger"

 

Anonymous shelley.wright@freeuk.com said ... (2:33 PM) : 

Would have actually liked to have seen the recipe.

 

Blogger Jon said ... (5:18 PM) : 

I think the key to such a recipe is to improvise until you find what is perfect for you. Try different combinations of spices, such as cumin, chilli, coriander, mixed curry spices, pepper, salt, plus different marinades such as beer, bbq sauces, wine, Worcestershire sauce.

The key to the Zurich Burger is the amount of beer used, and the fact that the mince is broken up an fully soaked before forming the burgers. I generally prefer to keep the mince mostly in tact and add spices to the outside and let the beer soak them in.

But you are right, it would be nice to know the exact recipe, but these things are rarely written down - which ofcourse is the whole idea of this site!

 

post a comment