Posted tagged ‘burgers’

Asian Pork Sliders

August 1, 2010

Hello my lovelies! I finally have a new recipe to share that is worthy of your time. I was looking for a slightly healthier alternative to traditional burgers or sliders, and came up with this beauty: Naked Asian Pork Sliders with Avocado Mache Salad.

For the Pork Sliders (usually makes 5 patties):

  • 1/2 ground pork
  • 2 green onions (finely chopped)
  • 1 tsp ginger (grated)
  • 2 garlic cloves (minced)
  • 1 tbsp Japanese cooking wine
  • Salt and Pepper to taste

Mix the ingredients together and form small slider-sized patties, then brush the patties on both sides with sesame oil. If you like gadgets, you can put the patties into one of these funky slider contraptions. If not, that’s ok too – you’re probably more of a professional than I!

I love me a gadget!

Place the patties on the grill (400 degree, direct heat) for 7-8 minutes each side. When you turn them, they’ll be smelling *really* good and looking something like this…

Try not to drool as you're flipping them over

Finally, you can place the patties on a bed of salad. For me, @TheSkivvy  worked up a most delicious avocado mache salad. Please tweet her for the recipe as I’ll be in the BAD books if I claim this to be my creation. Then simply serve up with hoisin sauce, and tadaaa… a wonderful, semi-healthy, lunch time snack.

Gordon Ramsay, eat your heart out!

Lessons Learned:

  • I love it when a plan comes together

Flageolet (aka Flatulence) Burgers

March 22, 2010

[Phone Rings]

Me:  Hello?

@TheSkivvy:  I’m going to f-ing kill you! 

Me:  Why?

@TheSkivvy:  I’m been at this for 3 hours now and nothing will stick. What a f-ing mess…

Me: 

@TheSkivvy: …If you want to do sh*t like this, then you bloody well do it at the weekends. I’m done. And when you come home you’re going to be in big trouble. 

[Hangs Up]

It would be fair to say that the Flageolet Burgers did not get off to a good start. And unfortunately, the story does not take a turn for the better either. Start as you mean to go on…

I had never heard of Flageolet Beans before; according to Google they are the “caviar of beans”. Other than their caviar price tag, Flageolets look pretty unassuming on the surface. You have to soak them in boiling water for an hour. But be warned… we all know what happened to Gizmo when he came into contact with water…

Beware of the Flatulence Beans

 @TheSkivvy had a really hard time putting these together. We learned for the second time now that sometimes a blender just doesn’t do the job. So when I put them on the grill, I was super careful with them so that they wouldn’t fall apart. This is what I ended up with.. 

The Flatulence Burger in all its Glory

Looks pretty good right? Wrong. To call this a Flatulence Burger wouldn’t do it justice. 

Let’s just say at this point, I wished @TheSkivvy did f-ing kill me before I put that Flatulence Burger anywhere near my mouth. It would have been much less painful and a lot quicker! Don’t get me wrong, it tasted great… but the aftermath was much to be desired. Even looking at this picture makes me want to throw up right now. 

So for this reason, and for the safety of my readers, I will not be sharing this particular recipe with you. Just the story of how I ended up going through an entire bog roll in one evening. 

Lessons Learned: 

  • Invest in a food processor
  • Flageolet beans are evil

Burger King

March 8, 2010

I progressed my baby-grilling-steps to burgers this weekend. I used a combination of ideas from my Weber’s On The Grill iPhone app (highly recommended!) and this random barbeque and grilling website I stumbled across.

For the burgers, I used:

  • 1 lb of beef (16% fat)
  • 3 slices of bacon
  • 1/2 cup of grated cheddar cheese
  • 1/2 cup of onion
  • 1 tbls garlic
  • 1 tbls fresh thyme
  • 1 tsp dried oregano
  • 1 1/2 tsp Worcester sauce
  • 1/4 tsp Tabasco sauce
  • 1 egg to bind

This did me three big patties (always good to have a spare one!). I think I pre-heated the grill too much again though and gave them a “mega-sear” – this is becoming my trademark move. They looked a bit of a mess on the grill but luckily my spare patty did a good job in being the one bound for cremation.

The remaining two burgers, once nestled comfortably in a bun, looked rather good. Even better, they tasted delicious. Maybe an extra teaspoon of Worcester sauce next time though (brings back memories of Worcester sauce crisps… Mmm!). 

Another successful outing for Bar-B-Khoo! Next on the list: Pork and Sage Kabobs.

The Bar-B-Khoo Burger

Lessons Learned:

  • Always make a spare patty, just in case things go a bit Pete Tong