12
May 2013
gourmet today
Gourmet burger with perfect fries
Food is always better when it is local and in season. Just because we’re making burgers doesn’t mean you should ever break this rule. Use fresh beef for the patty and use fresh local ingredients for condiments. Fresh gbejna, fried local zucchini flowers, broad beans and local tomatoes on a crispy fresh ciabatta give your burgers a local touch.
The burger Ingredients
(per burger) • 1 ciabatta • 1 beef burger patty • 2 thick slices tomato • A few thin slices onion • 1 tbsp ful imgiddem • ½ fresh gbejna, sliced horizontally • 1 large fried zucchini flower • 2 tbsp marjoram mayo
Method
1. Once the preparation is complete its time for assembly. 2. Cook the beef patty on a hot grill pan for a few minutes on each side until medium. The perfect burger should have a pink centre. 3. Crisp the ciabatta in a hot oven. 4. Smear the marjarom mayo on the bottom of the ciabatta. 5. Top with tomato, onion and the beef patty. 6. Top with ful imgiddem, fresh
gbejna and a crispy fried zucchini flower. 7. Serve with a side of fries.
The patty
(makes approx 8 120g burgers) • •
1kg fresh beef knuckle chunks 15 g salt
Method
1. Cut the beef into even 3 inch chunks. 2. Place the beef in the freezer for 2030 mins just enough to cool right down to -2°C or until just firm to the touch. It is very important to freeze just until firm not frozen as it helps the meat to be ground properly and evenly. 3. Salt the beef and mix well in a bowl with a metal spoon. 4. Place into a cold fridge at 2-3°C and allow to sit with a lid (not tight fitting) for 12 hours. 5. Although I mince the beef myself, if
you don’t have a mincing machine you can always get the butcher to do it for you. Buy the chunks of beef knuckle and ask him to mince it rather than going for ready minced meat. Go for a ratio of 4:1 meat to white, marbled fat. 6. Shape a 120g beef patty or any size you want, though any less than 100g won’t work as the ciabatta is such bold bread.
Ful imgiddem
Zucchini flowers
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Ingredients
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Marjoram mayo Ingredients • • • • •
100 g mayo Small sprig of fresh marjoram Pinch of pepper Juice and zest of half a lemon 1 clove garlic
Method 1. 2. 3. 4.
Finely chop the garlic. Zest the lemon. Finely chop marjoram. Mix all ingredients together.
2kg fava beans 4 cloves garlic Splash white vinegar 100ml olive oil Pinch chilli flakes Just cover with water (depending on the dimensions of the pot) Salt and pepper
Method 1. Peel the fava beans. 2. Cook garlic olive oil and beans for around 5 mins on a medium heat 3. Add chilli flakes seasoning and just cover with water. 4. Cover with a lid and cook gently until beans or soft yet slightly al dente. 5. When still warm add a splash of white vinegar.
Ingredients
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2 fresh zucchini flowers 100g cornflour 1 tbsp white vinegar 50-100ml sparkling water (adjust for consistency) Pinch white pepper and salt
Method 1. Cut flowers lengthwise in half and wash properly (bugs love to hide within the flower). 2. Mix cornflour, white vinegar, water and seasoning together in a bowl, adjusting the consistency with water until you have a creamy batter. 3. Roll flowers gently in seasoned flour. 4. Dip and submerge flowers in batter and deep fry until golden brown. 5. Place on a kitchen towel and add salt.