Basic yet delicious beef burger

 

Simple beef burger
Simple beef burger

It’s lunch time on a beautiful Saturday afternoon and our help is helping with the cleaning today. My kitchen is looking rather spotless. It only has a privilege of being this clean once a week.

Obviously a clean kitchen inspires me to give it a visit and add to it some character :). I need to make lunch, and as much as my dinners may be at times complicated, I enjoy simplicity with my lunches. No fuss or bells, just simple and delicious food.

Ingredients
Ingredients

Today I’m doing a beef burger cooked in duck fat, served with a sprinkle of cheese and pickled onions, tomato and mayonnaise, and a rocket/ horseradish salad.

What do you need?

  • Ground beef or beef mince.

  • Sesame seeded bun

  • Veggies- onion, tomato, horseradish

  • Herbs- basil leaves, rocket

  • Spices- salt & pepper, cayenne pepper

  • Other: salti-cracks, Parmesan cheese, cheddar cheese, red wine vinegar, brown sugar, mayonnaise.

What to do?

  • The patty- mix in a food processor or blender; 6 salti-cracks, handful of basil, 20g of parmesan cheese and blend until crushed but not as fine as sand.

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Basil breadcrumbs

 

 

 

 

 

 

 

 

 

 

 

 

 

 

In a bowl; put in the mince, crumbs, 1 tsp of cayenne pepper, pinch of salt & pepper, 1 egg. Combine well and shape into patties. Don’t make them too thick.

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In a hot pan, add in 2 tbs of duck fat, then the burger patty when just hot enough, not too hot. Brown each side, then in to the oven at 230 degrees for 10 minutes( for a medium burger preparation).

 

 

 

 

 

 

 

 

 

 

In the meantime, slice the onion and add in to a bowl with 100 ml of red wine vinegar, 1 tbs of brown sugar and a pinch of salt. Leave to pickle.

Pickling onions
Quick onion pickle

 

 

Cut slices of tomato, season with aromat or salt

Assemble your components. On the top half of the bun, place a slice of tomato and drizzle with mayonnaise.

On the bottom bun; place the patty, then the sprinkle of grated cheddar cheese, top with pickled onion.

 

Serve with a rocket and horseradish salad.

 

 

Author: preciousgarnett

I'm a multi-faceted young woman. I'm a proud mom to a now 5 year old 😜. I'm a daughter, I'm a sister and a friend to a few people. I'm a medical doctor by profession, passionate about infectious disease, primary health care and public health. I live food, from thinking about it, cooking it to eating it. Health and Nutrition fanatic. I live by a few chants...: 1. Before I do anything whether related to food or not, I ask myself ' Is it worth the calories?' Whether literally or figuratively( i.e. Is the decision worth the stress, effort, investment) 2. What you put in must come out! If you don't let it out, it settles on your tummy and hips. 3. 'Everything happens for a reason'. I try reflect on situations I find myself in, whether by choice or not. And look for Lessons I'm meant to learn from them, in order to grow.

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