markwithamouth13
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This week, a simple spicy burger with delicious home-made ketchup/catsup...
Ingredients:
Lean Beef
Onion
Ginger
Garlic
Red Wine Vinegar
Brown Sugar
Crushed Tomatoes
Chilli Jam (recipe calls for Habanero Chilli)
Fresh Mozzarella (recipe calls for Cheese Curds)
Lettuce
Buns
Living in England, cheese curds are not easily available. 'Make your own' I hear you cry, my goal is to make my own for when I tackle 'Poutine on the Ritz'. If you have any curd tips please send me a chat, otherwise will be a Google job.
Ketchup is the Onion, Ginger, Garlic sautéed then add Brown Sugar and Red Wine Vinegar until sugar dissolves. Plop Tomatoes in the pan and simmer for 30 minutes.
Lots of love for The Beast last week, but people correctly pointed out the Sin of using it on a nonstick pan... so I used it to open my beer.
No local fruit and veg shop had Habaneros so I substituted for a Chilli Jam I had.
This stuff is amazing and recommend checking them out.
Not to be shy, I put 1 tsp of the Jam in for each burger (4).
Once the Ketchup had simmered I put to a side and let cool.
Transferred to a blender (removing excess liquid, as not to be too runny). Blitzed it up to a glorious orange colour.
Seasoned to taste, and the taste... WOW. Sharp vinegar, sweet sugar and a warm ginger flavour underneath. Will be freezing this and using over the next month.
Cooked burgers for a little longer this time (I like medium-rare but I am not a professional chef or have a thermometer, so played it safe).
Flipped seasoned and cheese applied. Covered for 2 minutes before done to help the meatiness.
The sugar in the Jam gave them a darker colour when finished.
Build the burger (from top to bottom):
Bun (toasted) - not pictured
Ketchup (good dollop)
Cheese Burger
Lettuce (I prefer whole leaf)
Bun (toasted)
Made 4 but one didn't last long enough to picture.
'There's bin a murdah!'
I'd say 7/10 again, a really solid burger but it's the ketchup that stole the show.
Next week - 'Poblano Picasso Burger'
Enjoy your food everyone!!
Flipflopgal
Changed mind, that's my favourite ... might get cooking now when I'm off on annual leave :)
baconstrips5
My bf and I made the "sweet home avocado burger" last night, changed a few things but turned out good
MiracleExpress
+1 for Taggart (and the amazing burger I guess.....)
mukenwalla
If you like a good ale, which I think you do, you should try pouring it into a glass to allow yourself to enjoy the aroma more.
Uvigerina
FYI fresh cheese curds are hard to find in most of the US too, outside of Wisconsin.
CorneliusCornwall
I always upvote burgers
SourK
We also have this book. I've loved everything that's come out of it.
markwithamouth13
Would recommend it to anyone, makes cooking fun and the food is really good so far.
gowronscrazyeyes
For curds, you will want to sterilise a stainless steel pan and utensils (knife, slotted spoon) in some boiling water, 1/
gowronscrazyeyes
2/ add 2L gold top milk to pan (I find this works best for cheese) and heat to 32°C add 1/4 teaspoon of calcium chloride
markwithamouth13
Is that it? Will give it a couple of trial runs, thanks for this.
gowronscrazyeyes
Sorry took me a little while to remember some points, I keep a recipe notepad for these things (just a few more steps)
gowronscrazyeyes
You'll get a similar with milk and lemon juice but won't be the same
gowronscrazyeyes
Hope you enjoy it, I've just started making cheeses, mozzarella and halloumi etc but it's worth it
gowronscrazyeyes
3/ add 1/2 pack of thermophillic culture (C201) and keep at 32°C for 30mins. Add 1/4 tsp of rennet to 60mL cold water, add to milk
gowronscrazyeyes
4/ and stir slowly for 30 mins. It should gel at about 10 mins after and set at 30mins ( if a cut from the top fills with whey you're good)
gowronscrazyeyes
5/ Clear whey* cut into 2cm cubes and wait a few mins before stirring from the bottom to the top before slowly increasing temp
gowronscrazyeyes
6/ to 46°C stirring occasionally over 30 mins Cook for another 30-60 mins, before draining the curds, press together and leave