The Perfect BBQ Burger
The other day I was visiting a
local service provider when one of the lovely ladies who worked there came up
to me to chat about my column. The paper is not delivered where she lives so
her daughter saves my column for her every week. She asked me if I would please
share my idea of the perfect burger recipe; it is my pleasure to share that
today. As per usual, we will start with some information and tips.
It will probably come as no
surprise to you, but it is difficult to write about the history of the
hamburger. Since the invention of bread man has been looking for new things to
put in it; especially in New Zealand. We once had a visitor from America say
“you Kiwis will make a sandwich out of anything”. The origin of the modern burger
is claimed all over the world, especially in the USA, but there is some logic
to the idea of the name “Hamburger” originating in the German city of Hamberg. No
matter where it originated from, I am so glad someone thought of it!
Burgers are pretty straight
forward, but there are some tips and tricks to making the perfect burger:
·
The most
important thing to consider is the meat you are using. The more fat there is in
that meat, the more your pattie will shrink. Like everything culinary, the
better the quality of ingredients you use, the better your end result will be.
Use good quality minced meat. We make our own vension or goat mince; they are
equally delicious. If you do not have access to them you could use beef or
lamb.
·
Adding some
egg to your meat will bind it well and help retain some moisture, but you also
do not want the mixture to be too wet. One of the best ways to help balance the
consistency is with bread crumbs. Add the crumbs slowly and leave for a while
to allow the bread to soak up the excess moisture.
·
Seasoning is
really important, especially salt and pepper. I always use my Big Red seasoning
(available from www.thewildcook.co.nz), but you can use whatever you
like to use, as long as you remember the salt. All the fancy salts look great
but remember we need iodine in our diets and iodised salt is a great way to get
that. If you are trying something new in terms of seasoning, always fry a small
piece in a pan before you make all your patties.
·
It does not
really matter what sort of bun you use, but toasting it is important. Toasting
your bun creates a bit of a barrier which stops your bun going soggy, and also
ads more texture to the burger.
·
Raw onion
will always be the predominant flavour whenever you use it; you have gone to
the effort of making a great patty, so please cook your onions.
This is my last column before
Christmas. Ngā mihi mō te Kirihimete. I wish you and the people you love a
safe, happy and relaxing Christmas.
Kia makona,
Mawera Karetai x
Mawera Karetai x
The Perfect
Burger Pattie
1kg minced meat
1/2c bread crumbs
1 egg
1 carrot, peeled and finely
grated
2 tblsp Made by Mawera “Big Red”
Or 1 tsp salt and 1 tsp pepper
1/8 c bbq sauce (recipe below)
1tsp mustard
Mix all ingredients together. Add
more bread crumbs if necessary.
Serve your pattie on a toasted
bun with good mayo, veges of your choice and a dollop of homemade BBQ sauce.
Mawera’s BBQ Sauce Recipe
10 tomatoes, chopped
1 cup brown sugar
1 onion, chopped
1 lemon, sliced
1/4 cup white vinegar
1 tablespoon salt
1 tablespoon allspice
1 teaspoon pepper
1 tablespoon Worcestershire sauce
1/4 teaspoon hot sauce (I use Kaitaia Fire)
Combine all ingredients in a
heavy-based pan.
Bring to a boil, lower heat and
cook, uncovered, for an hour, stirring occasionally.
Strain through muslin and bottle
in hot, sterilized jars.
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