Friday, 14 June 2013

Gourmet Gourmet Burgers


Eating wise - I'm really not a very gourmet person. It's just that I'm not the biggest fan of change. I was brought up on schnitzels and mash, and besides pizza and the whole vegetable requirement to staying alive, nothing much has made onto my permanent rotation. Cooking on the other hand.. 


I just crave new recipes, better recipes.. I'm dying to get to the best recipes already! I am thoroughly frustrated that I don't yet have some old notebook in which I've scribbled the best way to make everything, from chocolate chip cookies to simple but incredible roast chicken.

This burger is actually a combination of two recipes, one for the rolls and one for the burger itself (both from Foodie Bride). This is what happens when I get over excited.. I take on far too much, and panic in the kitchen from the second I get home from work until it's far too late for supper. I did end up with this colourful saucy thang though.. And Ralph loved it!


Burgers on Jalapeno Cheddar Buns with Roasted Tomatoes, Mozzarella and Basil Pesto
From Foodie Bride and Foodie Bride

Burger Buns:
1 packet (10 g) instant yeast
1 cup lukewarm water
2 tblsp canola oil
1 extra-large egg
3 tblsp sugar
3 1/4 cups flour
1 tsp salt
170 g mature cheddar
3 large jalapenos, pickled, chopped finely
1 extra-large egg

Basil Pesto:
2 cups Basil leaves, not packed
1 garlic clove
juice of 1/2 lemon
2 tblsp pecan nuts
3/4 cup grated Pecorino
pinch of salt
approximately 1/2 cup olive oil

Roast Tomatoes:
1 punnet cherry tomatoes
olive oil
salt and pepper

Burgers:
300 g mince
1 tblsp worcestershire sauce
salt and pepper

1 slice mozzarella

1) Make the buns first, as they need to rise.
2) Mix the yeast with the warm water, oil, sugar and egg.
3) Add the flour, salt, cheese, and jalapenos. Attach the dough kneading attachment to your mixer, and knead until it comes together and becomes elastic. I ended up kneading a bit with my hands, as the dough was working its way up into my mixer, and it worked just as well.
4) Grease a large bowl, and put your ball of dough in it. Cover with a damp towel, and put it in a warm place to rise until doubled in size, about 1- 1.5 hours.
5) Line two oven trays with wax paper.
6) Take dough out of the bowl onto a floured surface. 
7) Divide dough into 8- 9 buns.
8) Roll the buns, and place them on baking trays, giving them room to rise.
9) Cover and rest again, this time for about 30 minutes. Preheat the oven to 180 C.
10) Whisk egg with a tablespoon of water, and use a brush to egg-wash the buns.
11) Bake for about 20 minutes, until the buns are browned.
12) Remove and let cool.

13) Place all the ingredients for the pesto in a jug. Use a hand-blender in one hand and drizzle in olive oil with the other. The blender might get stuck once or twice, but after that it should all go smoothly. Keep adding olive oil until it's the right consistency.

14) Place the tomatoes on some foil on a baking tray. Drizzle with olive oil and season with salt and pepper. Bake at 150 C for about 30 minutes. 

15) To make the burgers, simply add the sauce and seasoning to the meat. Make patties, and fry on a medium heat according to your doneness preference.

16) Now, put together the burger. Cut open the bun, grilling a bit if you like. Spread with a bit of butter. Now top with the burger patty, a slice of mozzarella, some tomatoes, and basil pesto.We didn't manage a side for this - but I imagine it would be wonderful with sweet potato fries. As would anything else, anytime, ever.
17) Serve to happy husbands who make those amazing grateful eyes at you, then clean up the kitchen while you lie on the couch..

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