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Cooking with Tallyrand

RECIPE USA - mini burgers

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who doesn't like a properly cooked, juicy burger? 

for me the secret to a good burger is three fold, a combination of both minced beef and pork, great seasoning and that smokiness of flavour that comes from a hard wood fired BBQ

but for these burgers we will use pans and a pre-heated oven. Instead of the normal burger buns we will use what the Americans term 'biscuits' which is a type of scone made with buttermilk. They have a lighter more delicate texture than scones, are easy to produce and DEE-licous! Click on the link below for the recipe

just had a family mini burger night last night, so will post some pics later


mini burgers

minced - beefsteak 250 gm
minced - pork 250 gm
onion - small 1/2 pc
garlic clove 1 - 2 pc
mustard - of choice  1/2 tbs
horseradish sauce 1/2 tbs
coriander - chopped 1/2 tbs
     
red onion 1 pc
tomato - beefsteak 2 pc
baby lettuce - eg baby gem 1 pc
biscuits - 7cm 12 pc 
  1. pre-heat oven to 180C
  2. peel and thinly slice the onion into rings, thinly slice the tomato and pick and wash the lettuce leaves, set aside 
  3. cut the biscuits into two or simply pull the top away from the base and set aside 
  4. in a large bowl, combine both the minces with the finely diced onion, crushed garlic, mustard, horseradish and chopped coriander
  5. season with sea salt and freshly milled pepper
  6. form into 4cm round balls and flatten slightly, for these bad boys we do not want them flat, thin and lifeless we want small but thick 
  7. place them onto a baking tray and drizzle with a little oil
  8. heat a griddle pan or frying pan over a medium to high heat, when hot add the burger patties
  9. cook until nicely brown on one side and turn over and brown the other side
  10. remove from the pan and place onto a clean baking tray 
  11. continue to fry the remaining burgers and placing them ionto the baking tray
  12. when all are brown place into the oven,  for 5 - 10 minutes until fully cooked through

to serve

place a lettuce leaf on the base of a biscuit, cover with a tomato slice and onion rings

place a burger on top and enclose with the other half of the biscuit 

serve with a se;lection of sauces on the side e.g. ketchup, mustards, bbq sauce and thai sweet chilli

 

chef notes

Important - do not over crowd the pan or the temperature of the pan will drop and the burgers will stew in thier own juices. It is far better to cook them in smaller batches  

See also

recipe for sloppy joes
recipe for biscuits with gravy
recipe for biscuits
recipe for mini basic burger mix
recipe for a mini 3 cheese burger
recipe for a mini pizza burger
recipe for a mini BLAT burger
recipe for a mini turkey burger
recipe for a mini seared tuna burger
recipe for a mini seared salmon burger
recipe for a mini vegetarian burger
recipe for fried onions
recipe for a BIG ultimate burger!

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