Monday, April 25, 2011

Making the Most Of...

Am giving a recipe to make the Turkish equivalent to 'our' burger-in-a-bun, making own our 'buns' as per the method given earlier in this blog. Much depends upon the size of the 'baps' made, you may need an extra or to to hold the meat mixture.
Turkish Burgers: serves 4
2 tsp olive oil
1 onion, finely chopped
1 clove garlic, crushed
8 oz (225g) minced lamb
1 tblsp tomato paste
half tsp paprika pepper (or chilli powder)
1 tsp ground cumin
2 Turkish 'pides' (see above)
1 oz (25g) mozzarella cheese, finely grated
1 - 2 tblsp chopped fresh mint
Put the oil in a frying pan and gently fry the onion until softened, then stir in the garlic and cook for a minute more. Stir in the spices, followed by the minced lamb and tomato paste and continue cooking, stirring often, until the meat is cooked.
Split the Turkish 'baps' in half and place bottom halves on a baking sheet. Top with mince mixture and sprinkle with cheese and mint. Cover with bread tops and bake (uncovered) for about 10 minutes at 200C, 400F, gas 6 or until bread is crisp. Cut each into half and serve.

For more 'British burger' that can be served as above, you might like to try this variation that has a lot more going for it than a 'basic burger'. A good way of using up cheese that, well 'needs using up'.
The Tastiest Burger Ever!: makes AT LEAST 4
3 oz (75g) Stilton or other blue cheese, crumbled
2 oz (50g) creme fraiche/yogurt or sour cream
12 oz (350g)minced steak
4 oz (100g) minced pork (or sausage meat)
1 small onion, finely chopped
3 tsp barbecue sauce
2 tsp Worcestershire sauce
2 oz (50g) sun-dried tomatoes, finely chopped
4 'hamburger' buns
rocket leaves
Blitz/process half the cheese with the creme fraiche until smooth, put into a bowl and add the remaining cheese.
In another bowl mix together the meat and pork mince with the onion, tomato and both the sauces, then shape into four 'burgers'. Fry in a lightly oiled pan until brown on both sides (turning at least once, twice or thrice) until cooked through.
Half the buns, toasting the cut side under the grill, remove and spread with a little of the blue cheese 'spread', top with rocket leaves, a burger on top and finally a good dollop of 'cheese spread'. Cover with the bun top and hope you have a large enough mouth to eat without resorting to cutting in half with a knife!,em>