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That’s right I’m back and I may have just called you honey, sorry about that! Miss me? Probably not. It’s been an interesting few weeks. I can now officially add painter, picture hanger, flat pack king, retic installer, grass layer, soak well mechanic and “I don’t break tiles when I drill into them but occasional crack pipes in the back yard with a shovel” to my resume. I’m sure I also own half the shares for the local hardware store… maybe I’ll start my own handy man service? Then again, maybe not.
 
It’s great to have our very own space, all the hard work we put into it, has made it our own little home. My collection (OK half of the collection) of knives proudly hang in the kitchen, my cookbooks upgraded to a much bigger bookshelf making the collection look almost non-existent, it is for that reason that the cookbook ban has been lifted (WOOHOO, don’t tell her about the 2 full boxes I have hiding in the back room!) the back yard is taking shape and as soon as I can look at a shovel and not feel pain, the herbs will go in.
 
The most important thing I have learnt over the last few weeks is to not be afraid to give things a go. Just try it (obviously don’t try the things that require qualified trades people, that’s just silly) and try it with your loved ones, nothing will bring you closer together then when your lover stands behind you, saying you’ve missed a spot when you are painting. 🙂
 
In between becoming a handyman and going back to work, I have become very well aquatinted with the kitchen. For anyone who knows me well, you’d know I love burgers and have attempted to make my own buns on several different occasions (rather unsuccessfully I might add). Well today I found a recipe that hit the nail on the head! Perfect, soft, fluffy sesame seeded burger buns. The recipe was found in a new addition to the cookbook collection called New York Cult Classics. Although slightly involved, it is worth the effort. I highly recommend you get yourself a copy! I’ll be playing around trying to simplify the recipe and share it with you all, but don’t hold your breath, the bread making gods hate me.

Bestburger-2668
 
These buns ARE good enough to eat on their own, but that’s kinda boring. My love obsession with burgers have lead me down the path of adding as much as I could possibly get into the patties without them falling apart, but they were never quite right. It was while I was watching an episode of Heston (not sure what series or episode, sorry!) that the penny dropped! The patty should be all about the meat, that’s it, just meat, seasoned just before it hits the piping hot pan and releases the sizzle.  I can’t believe after all these years it was that simple. Of course there are certain guide lines you should follow. The first, make sure there is fat in the mice! The lean crap won’t cut it, you’ll end up with a dry, chewy patty and will probably never want to eat burgers again. The second is, buy the best quality you can afford, even better go to your butcher (or buy yourself a mincer) and ask/make some beef sirloin mince, it has the perfect meat fat ratio and is delicious! The third rule applies to just about everything you cook, season it WELL! Two speckles of salt won’t work, use a good quality salt flake (not the table salt stuff) It’s not as bad as everyone thinks. Fourth and final rule, add whatever the hell you like to the bun, just make sure you get some crunch in there! Ok I just lied, I’m sorry. This is the fifth and final rule, burgers can never be consumed without being accompanied by a beer, it is against the law and you will end up in jail… just saying.
 
The Best Aussie Burger you’ll Ever Eat

35Prep Time

10Cook Time

45Total Time

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Recipe Image

Ingredients:

  • 500g good quality meat (with the fat!)
  • salt
  • 4 hamburger buns (recipe coming soon hopefully, until then experiment or head to the supermarket and buy some)
  • 1 tomato cut into 1/2 cm slices
  • 1 red onion cut into 1/2 cm slices
  • 4 slices of beetroot
  • 4 slices of vintage cheddar cheese
  • handful of fresh crunch lettuce (don’t be boring and go for iceberg, try the strange curly looking ones)
  • as many pickles as you can fit on! (if you don’t like pickles then put the burger down and walk away… just kidding, I guess you can eat a pickle less burger…)
  • tomato sauce
  • mustard
  • beer (this has nothing to do with the making of this burger, but it tastes mighty fine)

Now What?

  1. Divide the mince into 4 equal portions (or make yours slightly bigger if you are hungry).
  2. Make them into balls (if you have slightly wet hands, this helps) and then form your patties. Make them to suit the size of your buns, you want the patty just a little bigger and they will shrink.
  3. Place them onto a plate lined with baking paper and place them into the fridge to settle down (about 30 minutes or so, if you are in a hurry place them in the freezer for 5 minutes. this will help them hold their shape while cooking)
  4. Preheat a griddle pan over a medium high heat. Cook the patties for 3-4 minutes each side until cooked to your liking. (I use fresh mincemeat and like mine medium rare)
  5. Grill your buns, then assemble the burger in whatever order you like (I can’t believe how picky some people are when it comes to the order of the salad on their burgers! Are you one of those people? Let me know in the comments below, I promise I’ll be nice)
  6. Drink that beer.
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http://inspiredfood.net/2014/07/26/best-aussie-burger/
 

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