The Zurich Burger

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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.

2 Comments

  • Would have actually liked to have seen the recipe.

  • 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!

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