If Mi Casa Were Burgers

A Tasty Trio

 
burgers copy.jpg
 
 

What I love about my band – and what I think truly makes us work so well – is how different we are.

We have different tastes in music, which always keeps things new and unique. Our music, the way we dress and even what we eat and enjoy – it is those differences that I credit for the success of our work and our friendships, and the best way to show those differences is through food…

 

 
 

THE PERFECT PATTY

Ingredients

  • 1 tsp paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • ½ tbsp brown sugar
  • 1 tsp each salt and pepper 
  • 250 g pork mince
  • 250 g beef mince
  • 1 large egg, beaten
  • 1 tbsp Worcestershire sauce
 
DIFFICULTY           4
SERVES                 25 MIN
PREP-TIME           10 MIN
COOKING TIME   2 / 5

Directions

  1. Mix the spices, sugar, salt and pepper together and set aside. 
     
  2. Place the pork and beef mince in a mixing bowl. Add 1 tablespoon of the spice mixture, the egg and Worcestershire sauce and, using your hands, mix them all together. Shape into patties.
     
  3. Grill, covered, on a greased grill rack or in a pan over medium heat for 5–7 minutes on each side until the juices run clear. 
     
  4. Serve on buns, with desired toppings.
 
 
 
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Spiced apple & cheese

- J'SOMETHING

 

 

Ingredients

OPTIONAL EXTRAS

  • 500g pork
     

FOR SPICED APPLES

  • ½ cup butter (or margarine)
  • 8 large Granny Smith apples, peeled, cored and sliced
  • 1½ cups sugar
  • 1½ tsp ground cinnamon
  • ½ tsp ground nutmeg
     

For the toppings

  • Camembert cheese, sliced
  • spiced apples 
  • spring onion, sliced
  • handful onion flakes
 
DIFFICULTY             2/5
SERVES                   4
PREP-TIME             10 MIN
COOKING TIME     30 MIN
 

Directions

  1. For this recipe, you can adapt the perfect patty (see opposite page) by using 500g pork mince instead of a mixture of beef and pork.
     
  2. Do everything else in exactly the same way. 
     
  3. To make the spiced apples, melt butter in a large skillet over medium to high heat, then add the apples and remaining ingredients. Sauté for 15–20 minutes or until the apples are tender.
     
  4. Once the patties are grilled, add a thick slice of the cheese and return to the grill until the cheese has melted. 
     
  5. Remove and top with slices of the spiced apples, as well as the spring onion and onion flakes.

 

 

 
 
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Tomato pesto & olives

- Mo-T


Ingredients

For the toppings

  • iceberg lettuce 
  • sun-dried tomato pesto 
  • sliced red onion 
  • olives, pitted and halved
 
DIFFICULTY             2/5
SERVES                   4
PREP-TIME             10 MIN
COOKING TIME     30 MIN

Directions

  1. Place the patty (see opposite page) on a bed of crisp lettuce rather than a standard burger bun. 
     
  2. Dollop a generous amount of the pesto on top, followed by the red onions and olives. 
     
  3. Serve with a healthy option of sweet-potato chips or a crunchy salad.
 
 

 
 
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Bacon, egg & onion

- Dr. Duda


Ingredients

FOR THE MARMALADE

  • 2 kg red (or regular) onions
  • 4 cloves garlic 
  • 140 g butter
  • 4 tbsps olive oil
  • 140 g golden caster sugar
  • 1 tbsp fresh thyme 
  • pinch chilli flakes (optional)
  • 1 sliced red chilli (optional)
  • salt and pepper to taste
  • 75 ml water
  • 350 ml sherry (or red wine vinegar)
  • 200 ml port
     

For the toppings

  • crispy bacon
  • fried egg
  • Cheddar cheese
  • spicy onion marmalade
 
DIFFICULTY             2/5
SERVES                   4
PREP-TIME             10 MIN
COOKING TIME     1 HOUR

 

Directions

  1. Halve and thinly slice the onions, then thinly slice the garlic. 
     
  2. Melt the butter with the oil in a large, heavy-based saucepan over a high heat.
     
  3. Tip in the onions and garlic and give them a good stir. Sprinkle over the sugar, thyme, chilli flakes, red chilli and some salt and pepper. Give everything another really good stir and reduce the heat slightly.
     
  4. Cook uncovered for 40–50 minutes, stirring occasionally. The onions are ready when all their juices have evaporated, and they’re really soft and sticky. They should be so soft that they break when pressed against the side of the pan with a wooden spoon.
     
  5. Pour in the water, sherry or vinegar and port and simmer, still uncovered, over a high heat for 25–30 minutes, stirring occasionally. Turn off the heat and allow to cool before using.
     
  6. Serve as a topping on the perfect patty (see page 96), topped with bacon, egg and cheese.
 
 

 
ALL RECIPES PROPERTY OF ©J'SOMETHING 2017. ALL RIGHTS RESERVED.
PUBLISHED IN SOMETHING'S COOKING OCTOBER, 2017.
Please contact Dale at dale@jsomething.com for permissions, rights for re-posting, referencing and publishing, as well as all brand and media enquiries.