Cheese has a way of bringing life to any dish. Since I was a child I have always been a cheese freak I guess that’s why I love my burger with a little extra cheese. This is a quick recipe you can do on your own, you do not have to go to a five-star restaurant to eat a burger, you can bring five-star experience to your home.
- 250g Minced meat
- 24g Breadcrumbs
- 30g Grated Parmesan cheese
- 1/4 of an onion, finely chopped
- 1/2 beaten egg
- 1 teaspoon of finely chopped thyme or parsley
- 1 garlic clove, finely chopped
- Salt and pepper
- Bacon strips
- Two whole eggs
- Some onion rings
- Some Tomato rings
- Two slices of cheddar cheese
- Two lettuce leafs
- Two large bugger buns (white or brown)
- A little butter or margarine
- A little Mayonnaise.
- In a cooking pan, add some cooking oil. Once the oil is hot enough saute the onions shortly then add the finely chopped herbs. Cook for roughly two minutes then add in the finely chopped garlic, cook shortly and remove. The reason why we add garlic lastly is because it has sugar elements in it and tends to burn when cooked for long. Burning the garlic will make the pate have a bitter taste and the recipe is designed to maximize all the flavors of each ingredient. Once the mixture has cooled, place your minced meat in a bowl and add the cooked mixture, grated parmesan cheese, breadcrumbs, the beaten egg, salt and pepper and mix well. Using your hand divide the mixture into two and mold the meat into a circular shape.If you have a circular pitless mold the better for you. Allow to rest shortly.
The breadcrumb is used as a binding agent for all the ingredients (it ensures the pate is firm)
2.Meanwhile, prepare the burger bun. Cut the bun in half then on the inner surface of both halves apply some margarine or butter. In a pan or a grilling pan slightly heat the surface applied margarine has been applied on.Heat shortly.You can heat both sides or only the side applied margarine. Be careful not to burn because we want the surface of the bun to be slightly crunchy like a crouton.
3.Heat some oil in a cooking pan and cook your pate to your desired doneness (rare, medium rare, medium well, well done). If you want to turn the other side of the pate be careful do not apply to much pressure on it. Once both surfaces are sealed, reduce the heat. Do not burn the pate or overcook it. Once you have prepared the pate place it aside. In the same pan break your eggs separately and fry the eggs separately without breaking the yolk. Cook your bacon strips too.
4. I love the last bit of this whole preparation, aligning all the ready products together to form something towerlike. Take the bottom part of the Burger bun, apply some mayonnaise, Place the lettuce leaf on top, add the onion and the tomato rings next. Add the readily cooked beef pate on top. Place The cheddar slice on top of the pate. Place the half-prepared burger in a pre heated oven or a microwave for roughly 5 seconds. This is because we want to slightly melt the cheese.
Take the bugger out and place the readily cooked egg onto the pate, add the bacon strips on top then place the Other half of the bun on to the bacon
Serve with some french fries and some mayonnaise sauce.
The recipe is subject to change due to one’s taste and preference. Some may prefer extra cheese, extra more vegetables and also include other vegetables like gherkins, cucumber. Its all about playing with the ingredients with no limitation at all.