Wednesday, June 06, 2007

COMBO HAMBURGER


Only in Malaysia would you call a hamburger, beef burger; so that the Muslims will not be confused of its content. But then, you call turkey ham, turkey ham. Confused? You won't be after reading this episode of Kong-Kay!

This burger is a combo of pork and beef... so do you call it a Ham Hamburger? Or simply a Ham-Sak Burger. What say you, Hamburg-Germany?


INGREDIENTS


300 gm. Minced Beef

160 gm.Minced Pork

1 Egg White

2 Tsp. Black Pepper

3 Tbsp. HP Sauce

1 Tbsp. Soy Sauce

2 Tbsp. Cornflour

2 Tbsp. Cooking Oil


1 Large Onion (Diced)

6 Medium Button Mushroom (Diced)

2 Tbsp. Butter

Salt

1 Large Tomato

Few Leaves of Coral Green






METHOD


Add butter to the pan, and fry the onion until soft.

Put in the mushroom. Fry until the mixture is caramelized. Add in a pinch of salt.

Scoop out and let it cool.

Combine the minced pork and beef with egg white, black pepper, HP sauce (or A1 sauce), soy sauce and cornflour and oil. Use your fingers to massage your way through the mix.

Add the fried onion/mushroom mixture. Mix throughly. Then divide the meat mixture into 4 equal proportions. Roll each of them into a ball.

Grease the pan with cooking oil. When hot, Put in a ball over medium heat.

Use a spatula and lightly press the ball into a patty. Let it sear on one side before flipping over (about 2 to 3 minutes). Sprinkle a little salt over the seared top of the patty. After a minute, ever so lightly press down the patty with the spatula again. The patty should have a thickness of ¾

Repeat with the rest of the meatballs. In the meantime, lightly toast the whites of the sliced buns.

Mix 2 tbsp. of mayonnaise with 2 tbsp. of tomato ketchup. Add a tsp. of sugar and 2 tsp. of lemon juice. Stir until sugar dissolves. A pinch of salt if so desire.

This ain't McDonald's, so this is not an burger assembly manual; You can stack them whatever way you desire. I have a spread of mayonnaise mix on the bottom bun, green, patty, another drizzle of mayonnaise mix, then tomato slices.

Viola! There, you have it!

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As the name implies, it's all about nothing! Kongkaying is like grasping in the air - more like hot air with occasional fartulence. Hopefully, something aromatic will come out of it! If not...

May the Farce be With You!

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