No, I am not confused. I think – maybe I’ll ask the doctor.
Or not. Actually she is sitting next to me and said that I am just being silly (The wife is a doctor so I can’t get away with anything – thankfully I am over 18 and so am too old for her normal patients……)!
So, on with the blog. As you may remember – I have a freezer full of lamb. What was a whole lamb. A lot has already gone. Some of it has even been blogged about. 3kg of this was lamb mince and so I made a lamb/beef burger for Yom Ha’atzmaut (2 months ago already….).
And here is the simple recipe – with a few useful tips/cheats to make your burgers look professional and not too rustic!
1kg (Ground) beef mince
1/2kg (Ground) lean lamb mince
8 Tablespoons breadcrumbs
2 Large onions very finely chopped
4 Medium eggs beaten
4 Level teaspoons Colman’s mustard powder
4 Teaspoons of mixed dried herbs
1 Tablespoon fresh minced garlic
1 Teaspoon curry powder
Freshly ground pepper (10 or so grinds)
The simplest of all – mix all the ingredients together in a bowl!!!
This is where we start using tips – as can be seen below I used a burger maker to shape my burgers. This is a very simple tool to make perfectly shaped burgers. I bought mine over 10 years ago in Lakeland along with the waxed discs that you can see in the photo. The burger makers can be bought in Israel at the Weber website – I think Traeger also sells them but couldn’t find it on their website. There may be other stockists (British word – not sure of the American translation 🙂 ) that I am not aware of.
The burger maker is really simple to use (copying from the instruction manual!!!) and also easy to clean by separating into its constituent parts.
1. Place the burger maker upside down
2. Place a waxed disk on the flat pad inside the burger maker (The wax discs we use are only waxed on one side – put this facing the (soon to be placed) meat mixture.
3. Spoon in the burger mixture to just below the rim of the burger maker and spread evenly (I just put a large heaped lump of meat and let the maker shape it!)
4. Place a second waxed disc over the mixture (I put it in the other section – now called a covering lid)
5. (this is where I differ from the instructions. I close the burger maker up and then push the plunger down whilst holding the covering lid to shape the burger)
6. Release the burger by removing the covering lid and depressing the plunger.
Put the burgers in a dish (maximum 2 high) and freeze for at least 30 minutes before cooking them – so they keep their shape whilst cooking. The wax paper discs officially prevents the burgers sticking together. This sometimes works – but it definitely makes them easier to separate!
Cook over a medium grill for approximately 5 minutes a side depending how well done you wish the burger to be.
As with all recipes. The sky is the limit.
For this burger I used a standard recipe that I always use as a base and changed the meat from pure beef. I also added the garlic and curry powder.
Other simple alternatives are:
Paprika (sweet, chilli or smoked)
Ketchup or BBQ sauces
As I always say – play and find what works for you. If your kids will eat anything in a burger – add some spinach. If you are doing a themed party – add something that matches the theme. If it is St. Patrick’s day – add Guinness and a little extra breadcrumbs. Your imagination (and taste buds) are the limit.
That’s all for now – I will try and do some kind of practical or review style blog next. I have a couple of ideas and will see where they (and spare time) takes me.
Enjoy the summer holidays.