Homemade Beef Burgers

Enough of the fancy food, let's get back to the good old basics, and what could be more basic than the humble REAL homemade hamburger!

What makes this a REAL homemade burger you ask?
I don't use bought beef mince or store-bought ready-made patties, as I have no idea what has been added to the mix.  I literally make my own from a solid piece of sirloin, and add a little bacon for the fatty portion.

It sounds complicated but it is so easy as I whizz everything up in a food processor - no fuss, no mess!  Two important points to remember when making the BEST homemade burgers:

1. You need to season well - think of it as an input, output system. If you don't put it in, you aren't gonna get that burst of flavour out.
2. Do not over process the meat and handle it as little as possible.  You don't want the proteins to start breaking down as they will become tough.

What you place on the buns is up to you.  I like to keep it simple.  Lettuce, onion and of course cheese (life is not life without cheese) with a little red onion chutney. 

This is suitable for 2 very hungry foodie lovers (go big or go home)

500g sirloin steak
100g bacon bits
1 egg
3 Tbsp steak sauce or HP or brown sauce
1 1/2 tsp salt
1 tsp pepper
1 1/2 tsp onion flakes
1 tsp garlic powder
1 1/2 tsp fresh thyme, chopped
1 tsp Dijon Mustard
2 big burger buns

Add everything - apart from the buns - in a food processor
PULSE 5 times, give or take until the meat is just cut up.  Do not make porridge ...
Divide mix into 2 portions and lightly tap into 2 burger rounds
Remember, don't squeeze or squash them - work lightly like you are handling cracked eggs!
Grill, BBQ or dry-fry to your liking to a medium state
Remove and wrap in foil and stand for 5 min before dressing the buns

Yum .. enjoy and remember to eatloveplaywithfood
          ~Michelle ~

Classic Meatloaf

A weekend winner that will never let you down has to be meatloaf.  Did you know it has European origin and was mentioned in the renowned Roman cookery collection 'Apicius' as early back as the 5th century?  It is a traditional German and Belgian dish, and a cousin to the Dutch meatball.  It also happens to be our dinner tonight, here we go ...

1 tbsp olive oil
1 large onion, chopped
3 cloves garlic
24 slices smoked black ham / pancetta
1 cup breadcrumbs
1/4 cup milk
2 tbsp fresh rosemary, chopped
2 tbsp Dijon mustard
1 egg
1/2 cup Parmesan, grated
500g beef mince
1/2 cup ham / pancetta, extra
1 tsp salt
1/2 tsp pepper

Preheat over to 180'C
Heat oil in a pan and saute onion and garlic until soft, allow to cool
Line a 22 x 8 x 7cm tin with ham (all sides and bottom) slightly overlapping
Place breadcrumbs and milk in a bowl, mix and stand for 5 min
Add onion mix, rosemary, 1 tsp mustard, egg, Parmesan, mince, chopped ham, salt & pepper and mix well
Press down firmly in the time with the back of a spoon
Cut some aluminium foil to size of the pan and cover the top to fit exactly
Bake 40 min
Leave to rest for 5 min before turning it out on a lined tray with non-stick baking paper
Smear top with balance of the Dijon mustard
Bake for another 8 min until golden brown.

Serve hot with some lovely thick gravy and mash .... delish!

Boeuf Bourguignonne

Recently I enjoyed a 48hr whirl-wind weekend in Paris.  We had no pre-made plans except to see all the famous sites in one day - which we did, and only eat in restaurants that were 'red', be it in their chairs, table clothes or awnings and we were not disappointed once!  I can honestly say that I ate the best Boeuf Bourguignonne I have ever eaten in a simple little side street cafe.  And yes, with my persuasive ways, got their secret ingredient  in their recipe.  Here it is, with a little tweak from me ...you are going to need a slow cooker for this one.

(This is for you John Quinan)

1 1/2 kg stewing beef
60g butter
2 tbsp brandy
1 carrot peeled, grated

1 tsp salt

1/2 tsp pepper

2 cups red wine (Full bodied - Bordeaux or Burgundy)

1 cup port
1/2 cup beef stock
1/2 cup tomato puree
2 bay leaves
2 cloves garlic, minced
1 Sprig thyme
120g smoked ham, cubed (smoked)
200g baby onions, stalks removed, peeled

Cut beef into cubes.
Heat butter in a large saute pan and add meat in small quantities and brown.
Return all meat to the pan, add brandy and cook off for 2 min.
Add carrots, salt, pepper,wine, port, stock, tomato puree, bay leaves, garlic, thyme and ham, and bring to the boil.
Reduce heat, cover and simmer 1 hour on top of the stove.
Transfer meat and liquid into a slow cooker.
Stir in blended corn flour with remainder stock, stir well.
Add onions, cover and cook for 6 hours on automatic.

Bon Appetite ... and here is to the beautiful, friendly city of Paris.

     

Bruschetta with Sweet Peppers, Italian Ham and Parmesan

I am having a wonderful day playing in the kitchen testing (and tweaking) a few recipes I found in Paris last week to share with you. Feeling a little hungry though, so time to make one of Shaun and my favourite snacks.  It is so easy and also great as an appetiser when entertaining.  Here we go ...

Good olive oil
1 red bell pepper, seeded & sliced
1 yellow bell pepper, seeded & sliced
1 red onion, sliced
1 tbsp sugar
2 tbsp fresh basil, cut into slithers
Salt & pepper to taste
1 baguette
2 garlic cloves for rubbing
8 slices Italian ham
Parmesan, shaved
Dill for garnish

Heat 2 tbsp oil on a medium heat in a saute pan.
Add peppers, onion and cook until soft - about 10 minutes.
Sprinkle with sugar and cook for a further 2 min.
Stir in basil and season with salt & pepper.
Slice baguette 1 inch thick on the diagonal and brush lightly with a little olive oil.
Place on a baking sheet and bake in the oven for about 5 min at 180'C until lightly browned.
Whilst still hot rub one side with the garlic cloves.
Top each slice with ham, WARM pepper mix and a generous amount of shaved Parmesan.
Drizzle with a little olive oil, sprinkle some dill and serve immediately.

This is oh-so-delicious.  Try it and let me know how if you like it!