Nov 17 2008
Homemade herbed hamburgers, two ways to eat it
Published by Foong under Fusion Food, Recipes, Western Food |
I’ve been meaning to learn to make our own hamburgers so that we do not need to eat those store-bought frozen hamburgers which are oily and full of MSG. Considering hamburgers merely consist of ground meat, how hard can it be right?
Besides, The Food Critic is really crazy about hamburgers. Every time we go to the grocery store, he simply must stop at the frozen food and pick out a packet of hamburgers. A few times when we do eat out, he’d insist on choosing an American restaurant like TGIF serving good burgers (nope, it is definitely not the same as those fast-food burgers!). So, in response to his special request for homemade hamburgers, I gave it a try.
I didn’t really go around searching for a hamburger recipe. In fact, I borrowed some tips from Jessie’s (The Hungry Mouse) meatball recipe and changed it a bit. After all, meat patties or hamburgers are simply the flatter, bigger version of meatballs. I think. Heheh.
Anyway, this is the end result…
Homemade herbed hamburger
Of course The Food Critic was ecstatic. He finally gets to eat homemade hamburgers without needing to spend a fortune at some overpriced restaurant. I made quite a lot, so he actually ate it for lunch and dinner!
So, here’s the recipe for:
Homemade Herbed Hamburgers
Ingredients
For hamburger
600gm minced port & chicken
2 tbsp garlic powder
1/2 tbsp black pepper
2 tbsp mixed fresh herbs, finely chopped
2 tbsp light soy sauce
3 - 4 tbsp instant oats (or you could use breadcrumbs if you want)
For special sauce
3 tbsp peas
3 tbsp diced carrots
2 large onions, diced
2 tbsp garlic, diced
5 no. fresh shiitake mushrooms, sliced
1 tbsp oyster sauce (or mushroom sauce)
1 tbsp light soy sauce
4 tbsp soya milk (sugarless)
1 tbsp chicken stock
a dash of pepper
2 tbsp corn flour
5 -6 tbsp water
Instructions
1. Prepare your mince meat and mixed it together
2. Add the garlic powder and mixed it around
3. Add in the mixed herbs and black pepper and remember to stir it and mix it in evenly
4. Add in the light soy sauce
5. Stir in the oats and mix well
6. Heat up some oil in a pan. Form meat patties with a ladle and slide it into the hot oil.
7. Fry the meat patties, on both sides, until it turns brownish like this and remove from heat.
I know you must be wondering why there’s also a ’special sauce’ ingredients. Well, instead of just serving up the hamburgers as well, burgers, I thought I might as well use the leftover oil in the pan to create a special sauce as toppings for the meat patties to be served as a main dish, like this:
So, now that you’ve fried all of your burgers and there is some oil left. Don’t throw it out! Use it to make the special sauce as it would have all the added flavours of the meat. Right from the start, I used olive oil and I didn’t use much oil so ended up, I have about 3 tbsp of oil left in the wok which is just perfect for the sauce.
Now, on to the sauce:
1. Get all your ingredients ready
2. Mix the sauces together in a bowl
3. Add in the soya milk and then the corn flour
4. Stir and mix the sauces well. The corn flour is to thicken it so that it won’t be so watery.
5. Sautee the garlic and onions in the same pan used to fry the burgers. If you look, you'd notice that there's still some bits of meat from the burgers I fried earlier.
6. Add in the rest of the ingredients
7. Then add in the sauces and stir.
8.Let the mixture simmer over medium to low heat for several minutes
9. Then it is done, ready to be served with the meat patties / hamburgers.
You just pour it over the hamburgers and serve
But if you prefer something you can eat on the go, then you don’t need to prepare the sauce. Just serve the meat patties as the filling for a hamburger sandwich.
So, there you have it. One herbed hamburger, two different ways to serve it!
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Courtesy of Jessie, The Hungry Mouse
Courtesy of April, The Hungry Engineer
