Today’s cooking how to is going to feature a dish I think everybody freakin’ loves. You may not openly admit it, but this might just be your secret guilty pleasure!
A nice, big, fat, greasy & satisfying burger.
With a juicy chunky beef patty, thick portobello mushrooms, fresh crisp lettuce and tangy tomatoes, cheddar cheese and a soft toasted buttered bun…. Preferably accompanied by shoestring fries, for maximum yumness. HALLELUJAH BAYBEH.
You know I really like burger joints but in Singapore we don’t have places like In-N-Out (which I haven’t even tried yet but lawdy lawdy it looks good as in pictures), so we settle for Carls Junior. But god damn it, Carls Jr is NOT cheap at all for fast food!!! $15 for a portobello burger meal.. Are you kidding me? That’s already restaurant pricing. With that money, I can cook up way nicer gourmet burgers using fresh, real ingredients… This is what I’m talking about.
TELL ME YOU DO NOT WANT TO PUT THAT IN YOUR MOUTH. If you don’t then, well… go away.
Since this was requested in my cooking post (published a long time ago I’m so sorry it takes me so long to do these things but I’m awfully busy wtf) I’m going to share with you guys a pretty simple recipe for home made gourmet burgers. It is easy to prepare, however relatively time consuming and there’s quite a few steps to be done.. But it will be fun!
So here’s how ya do it!! This is one recipe the MEN in your lives are going to LOVE, and diet watching females are going to hate.
YOU WILL NEED: (this recipe serves 3-4 people)
♥ — 300g minced beef
♥ — 4 cloves garlic, minced
♥ — 3 tablespoons olive oil
♥ — 1 small white onion, minced
♥ — 1 egg
♥ — half teaspoon salt
♥ — half teaspoon sugar
♥ — a teaspoon of your favorite herb, I used oregano, you can use thyme, parsley, whatever you like
♥ — Optional to include in beef patty: Truffle Oil to mix into the beef patty to make it Y-U-M-M-E-H. It is pricey, so no real need to go out and buy it just for this recipe, but use it if you have it lying around. For good measure I also sprinkled a little “all-purpose seasoning” and paprika because I get a little too excited when it comes to seasoning my food.
♥ — several burger buns
♥ — 150g mini portobello mushrooms, sliced thickly
♥ — 1 large white onion, roughly chopped
♥ — 2 tomatoes, sliced
♥ — several pieces of streaky bacon
♥ — two tablespoons of cream
♥ — chedder cheese slices
♥ — fresh lettuce
♥ — butter for frying and glazing the buns
Step 1: Mix all the ingredients stated in Beef Patty list together. Combine well, cover and let marinate for 30 minutes at least.
Step 2: Preheat your oven to 180 degrees, and butter your buns generously. Use baking paper so they don’t stick to the pan. See the above? That is not enough butter. Lol. I regretted not adding more. Don’t be lazy and skip this step of toasting the bread ok. Untoasted bread = yuck.
Toast bread in oven for approximately 10 minutes or until crisp and soft.
Step 3: Melt a tablespoon of butter and a teaspoon of sugar in medium heat, and sautee your onions until they are soft and translucent but not brown or too caramelized. Set aside in a plate.
Step 4: In the same pan (no washing of pan required throughout these steps), fry your sliced portobello shrooms in medium heat with two tablespoons of thickened cream until they are just cooked – not shriveled! Creamy, juicy portobello mushrooms are the best :’)
The above looks weird and kind of gross because of the cream and the caramelized bits from the onions before combining, but don’t worry – that stuff tastes good. *nods* Once done, set aside on a separate plate, again.
Step 5: If your pan is a little sticky, deglaze with some water, throw that out and move on to frying the bacon pieces over medium-low heat, without any oil because bacon is naturally super oily. It is done with the edges are slightly browned, then remove from pan. Or if you like it super crispy and slightly charred, go a little longer!
Step 6: Roll the beef patties into appropriately sized balls, then press them flat to form the disc shape, and gently fry them in the bacon oil over medium-low heat.
I found it was easier to just shape them into discs directly but most people use the above technique. Be gentle when frying and don’t break the patty apart!
Now, it is important to fry the patty in bacon oil so that its adequately salty (and tasty)!
If you’re eating halal and skipping the bacon, you have to add more salt to taste in the beef patty mixture before frying. Maybe use another type of bacon like turkey or beef? After 15-20 minutes, it should be done on the inside and nicely browned on the outside, depending on the size of your beef patty. Check to make sure it is cooked through, but do not cook it longer than it needs to otherwise it will be too dry and chewy. It will probably start sticking to the pan after a few minutes, so add some water every now and then to ensure it doesn’t dry up.
So when you have finally made it through all of that mess, the fun part begins…. The assembling of ingredients!!!
Prepare all your stuff in individual bowls, like so. You’re supposed to use sliced cheese in the recipe but that’s the one thing I forgot to buy -_- Please ignore my retarded shredded cheese…..
Step 7: Assemble your burger!! This is a messy affair. Don’t be afraid to get your hands dirty because burgers were not meant for gu niangs or sissies. Because there’s so many amazing ingredients in this gourmet burger, it’s going to be a little wobbly.. but that’s ok – just stick a toothpick through it at the end and it should hold most of its shape!
By the way… this is why you should use sliced cheddar cheese instead. And go for 2 slices
Omgggg look at that watery fresh tomato and JUICY PORTOBELLO MUSHROOMS GAHHH I can’t even…. and THAT is why I recommend frying your portobello shrooms with cream! I am so hungry now, Jess why do you have to blog about food at midnight?!
You: “IKR Jess, why do I have to read about your food at midnight?! D:”
Congratulations. You have just made your first homemade gourmet burger.
This is what you slaved away in the kitchen for the past hour.
This is completely worth it.
This will impress your man and papa (and probably your whole family, unless the girls are extremely health conscious people, to which you say “Screw You!” and proceed to eat all the burgers by yourself)
This is NOTHING like any other half-assedly made burgers from fast food joints or any lazy restaurants. This is the real freaken deal and I assure you it is delicious. I mean just look at that beef patty.
Step 8: Open your mouth… close your eyes… bring the burger to your mouth… sink your teeth into it. Chew that hearty mouthful in utter content. Swallow.
Smile. Log onto shiberty.com and thank me. You’re welcome!
• You may have noticed the bun isn’t as glossy in these pictures, compared to the first. I was a little worried about getting really fat all over again. Like I said before, more butter = better. How did I get the first bun so glazed?! Simple – dip your finger (or pastry brush or whatever) into melted butter, lightly brush all over the bun on both sides. A little bit goes a long way, it is more for looks than taste anyway.
• Serve with potato salad or deviled eggs or best, shoestring fries. Vegetables? Are you kidding me? People who eat burgers don’t want a freaking salad on the side. OMNOMNOM BRING ON THE FAT. (for this meal, at least… then go exercise afterwards)
• I didn’t have any sauces or dips to go with my burger because I like it pretty classic and plain, but you can always slap on some mustard or mayo or ketchup, whatever you like. I recommend dijonnaise or honey mustard if you’re going without the thickened cream when frying the mushrooms.
• Use a decent brand of burger bun. The second one I used was nowhere near as nice as the first one. The thicker and fluffier, the better.
• If you want to be extra kick ass, you can go the extra mile and turn the sauteed onions into onion rings instead. That would be orgasmic. But you’re on your own for that recipe.
• Don’t worry about the calories too much. This whole burger has less than your average mooncake, which ranges from 600 to about 1000 calories. How many mooncakes have you had this Mid-Autumn Festival?