You know, if I were to ever write a cookbook, I reckon I'd call it "random shit I've chucked in and it turned out ok". Not that I think I'd sell many copies with that name, but you never know.
Hmm, perhaps I should change the name of the blog to that...
Anyway.
Made hamburgers last night. No, still no photos. And they turned out well, so I thought I'd write down what I threw in, so, you know, if I want to make it again I've got more of an idea of what was in it. (When I shared a place with Michelle, everything got described as a "thing". She'd come home and ask what was for dinner (I wasn't working at the time) and I'd say it's a thing. With you know, chicken, or mince, or something. What was in it? "Stuff". Very helpful, right? And if she wanted me to replicate the dish, I couldn't, because it was random things I'd seen in the fridge/pantry, and thrown in.)
So.. Onwards.
I used (erm, approximately! I still don't actually measure stuff):
Patties:
500g of Barossa Fine Foods organic mince
1 small diced onion (ok, I didn't, I used some frozen onions which was about equivalent to a whole onion)
1/4 small red capsicum (don't tell Lincoln)
1 red chilli, chopped up finely
1 egg
1/2 piece of multigrain bread, ground in to bread crumbs
small handful of chopped fresh parsley (I was going to put some spinach in, but I forgot.)
2 teaspoons minced garlic
4 rashers of hot pancetta, chopped
1 tablespoon tomato sauce
1/2 cup grated cheese
1 teaspoon mixed herbs
Other stuff:
Pancetta, eggs, bread rolls, onion for onion rings, lettuce, tomato, beetroot, cheese, sauce.
Step 1: tell Lincoln not to worry, the green stuff is parsley, and the red stuff is chilli.
Step 2: mix everything together in a big bowl. Shape in to 4 BIG patties (I put the two spare in the freezer). Put the ones you want to use in the fridge for about 15 mins.
To give an idea of the size, I made them about 2cm thick, but about the width of my hand. So only those who have seen my hand would know what size this is.
I grilled mine on high for 5 minutes on 1 side, then flipped, another 5 minutes, flip again, turned the temperature down, and did another 5 mins each side.
After the 2nd five minutes, so when I turned the grill down, I cooked the onion rings for about 5 minutes, then chucked in some pancetta, did about another 2 minutes, and then the eggs, as Lincoln likes his like rubber, which is just wrong. Eggs got done for about 3 minutes, mine was whole and flipped, Lincolns was mushed to oblivion and spread thin to make sure it has that rubber consistency. Oh, and flipped.
Lincoln had his with a bread roll, pancetta, onions, eggs, cheese (on the last flip of the hamburgers, you can put cheese on top of patty and melt it) and sauce.
I had a naked, deconstructed hamburger, so I had it spread out over a plate with onion, lettuce, tomato, red capsicum, beetroot, pickles, egg, pancetta, and a wedge of smoked Dutch cheese.
