It’s time for part 2 of our Burger recipe! Today QUIZINE IN QUARANTINE will be showing you how to put together your patties, and assemble your burger for the ULTIMATE experience!
Last time we spoke in detail about the burger bun and how it came into existence. In spite of the differing theories, the concept of the burger as we know it is widely accepted as having been brought together in the states. But the patty may hold a more international story.
Perhaps the most popular fast food in the world, the history of the burger (hamburger) is certainly murky as with many dishes, but some say the concept can be traced back to the medieval Turkic Mongol Tatars. These nomadic warriors are said to have placed pieces of beef beneath their saddles as they rode around central Asia. The meat would then tenderise (meat is minced in today’s world), and be devoured raw.
The Mongols who would become the first Asians in history to conquer Europe, exported this concept to Russia. From the Russians, the Germans took the ground meat product and began adding all sorts of variations to it. Soon a patty of minced meat enjoyed as a steak, became known as the Hamburg Steak as a result of its popularity in the port city.
From here, the patty made its way to the America through immigration where it would be continually remastered across the 19th and 20th century. A number of places across the US claim the invention of the burger as we know it, during the 1920s and 1930s places like White castle and McDonalds – equipped with the skills of mass production – spread the burger all around the USA and eventually the world.
Now watch and learn how QUIZINETV puts together the most phenomenal burger at home.
INGREDIENTS PATTIES (8 quarter pounders)
1kg lamb mince
2 medium onion
100g finely chopped breadcrumbs (normal bread chopped up)
3 tbsp. chopped parsley
2 tsp. mustard paste
1 handful of chopped mint
2 eggs beaten
1 tsp. salt
2 tsp. pepper
Olive oil to fry
OTHER FILLINGS
Fried Potato, battered in flour, water and salt, come chilli powder
Egg
Pickles
Tomato
Onions
SAUCES
Chilli sauce – 1 can chopped tomato, 5 cloves garlic, pinch of salt, chilli flakes, cook in pan cook for 4 mins, leave to cool
Tahini sauce – 4 tbsp mayonaise, 1 tbsp tahini, 2 tbsp yoghurt, 4 cloves crushed garlic
Tzatziki – 4 tbsp yoghurt, half grated cucumber, pinch of salt, sumac
1. Begin by throwing minced lamb, chopped onions, breadcrumbs, mint, parsley, black pepper, salt, mustard and an egg into a bowl.
2. Mix well until everything has come together.
3. Now transfer mixture from bowl onto shopping board and flatten.
4. Cut the meaty mix into 8 equal portions if you want quarter pounders, you can probably do between 10-12 if you don’t want quarter pounders.
5. Morph the meat mixture into a patty shape and place on tray.
6. We will now pan fry the burgers, pour a little amount of oil onto both sides of the patty, make sure rub it in gently.
7. Slap this onto your griddle pan (or normal pan), and cook each side on medium heat for approx 2.5mins – 3 mins.
8. Watch your patty reduce in size as the fatty juices escape the meat!
9. You can now assemble your burger with the buns we’ve previously shown you how to make, as you wish…BUT to enjoy these bad boys QUIZINE STYLE, see instructions below.
10. Put some cheddar cheese on the patties once cooked and heat in microwave for a minute.
11. Now get your other burger fillings ready, batter thin slices of potato and chuck these into deep fryer for approx 5 mins. Chop up some tomatoes, prepare pickles, caramelise onions, fry egg and find some chilli sauce, tahini sauce and tzatziki (in our case, sauces are homemade)!
12. Spread sauces on the bottom bun, place on two cheesy quarter pounder patties, add tomatoes, fried potato, pickles, fried egg and caramelised onions. Finish the burger by placing on the top bun.
13. Push the down and just feast you eyes on the way the sauces and meaty juices start flowing! ENJOY THE BURGER OF ALL BURGERS!
Watch us in action below: