|Yes, I made this myself, and I am proud of it, but now, you can do it too!|
I frequently share pictures of the food I eat on my blog's FB page, as food is a essential part of my blog. Once in a while I share pictures of food I cook, and some garner better feedback than others. A few weeks ago, I made some burgers at home and got a few requests to share the recipe, so here I am. However, I do not cook with fixed recipes and many dishes are made by a sudden influx of inspiration, so pardon me if I have already forgotten every single step I took to achieve this 'masterpiece'.
When it comes to burgers, there are 3 essential elements, the bun (I can't bake for nuts, so I buy my burger buns from the supermarket), the patty and the sauce. I am going to share a few secrets to tell you how I actually made things easier for myself.
Firstly, what is the best sauce for your burger? I do not like the idea of ketchup, because putting ketchup essentially means the burger tastes like nothing but ketchup. What else? Mayonnaise? Barbeque sauce? I don't use these sauces frequently in my cooking, so buying bottles of them for an occasional burger will result in wastage. For me, no sauce beats some gooey melting cheese with cracked black pepper on top and the succulence of a thick wedge of juicy fresh tomato. Don't believe me? Try this burger recipe and tell me again. You can even use this formula for all your burgers.
Secondly, the patty. This is where it gets interesting. Most burgers use ground beef, as it has a deep meaty aroma and do not have to be cooked through to preserve the patty's moisture. I use pork, a much lighter-looking and tasting meat that absolutely has to be cooked through. So, to taste good and moist. It needs help.
My tiny secret to my pork patty is..... CARAMELIZED ONIONS. Putting raw onion on top of your patty is something regularly done, but it leaves a stench in your mouth that follows you through the day. Putting caramelized onions on top of the patty is a great idea too, but if you are looking for the sweetest moistest tasting pork burger, why not chop up the caramelized onions and mix them INTO the patty instead?
STRANGER IN BANGKOK'S BEST HOME-MADE PORK BURGER (SERVES 3)
- 3 burger buns
- 450g of ground pork (needs around 10-15% of fat for best results), 150g will be perfect for a burger
- 1 large onion
- 3 rashers of bacon, 1 for each burger
- 1 fresh juicy tomato
- 3 slices of cheddar or your favourite cheese, 1 for each burger
- 2 tablespoons of breadcrumbs (optional)
- paprika powder, black pepper, salt to taste
|Patties sizzling away|
Making the Patty:
- Thaw the meat completely, preferably overnight in the refrigerator, and put in a large bowl.
- Season with a generous amount of paprika powder, black pepper and a dash of salt to taste.
- Crisp up the bacon in your pan, set aside for burger assembly.
- Coarsely slice up your onion and caramelize in the bacon fat under medium heat, till slightly brown, soft and sweet.
- Chop the soft caramelized onion finely and mix into the ground pork.
- Finally, if you have any, add 2 tablespoons of breadcrumbs, it makes the patty feel less dense yet binds everything nicely together. The patty will work properly too without breadcrumbs though.
- Coat your hands with a tiny bit of cooking/olive oil and carefully split the mixture equally into 3, rolling into balls.
- Using the same oil that you used for the onion, turn to medium-high heat and place the meatballs on the frying pan, then use a spatula and flatten the meatballs into the shape of a patty, about 1-1.5cm thick, which will fit just nice into a standard size burger bun.
- Your meat should be of room temperature, or even slightly warm after mixing with the warm caramelized onion, so it shouldn't take too long to cook through, I think 3 to 4 minutes on each side should do the trick.
Assembling the Burger:
- Once the patty is ready, put it on top of the bottom side of the burger bun. Place a piece of bacon on the patty before laying the slice of cheddar on top. Do the same for all 3 burgers and crack some black pepper on the cheese. Place in oven at 200degC for around 5 minutes for the cheese to melt and fuse with the bacon and patty. The top side of the buns should be placed in the oven too for warming and crisping the crust.
- As the patty is already cooked, your burger will be ready for final assembly once the cheese has melted. The last step is to lay a THICK slab of fresh tomato on top of the patty, cover with the top side of the burger bun and enjoy!
|You will thank me for this.|