All right… Hamburger. The quintessence of junk food, well, besides hotdog, of course… But really, to make a really good burger is very much not a trivial job, mind you! Nailing that perfect balance of taste in the patty, ensuring the texture is just right, using just the amount of sauce required (and creating that sauce too!) – that’s a never ending journey… I’ve spent over 10 years perfecting my burger patty recipe and yet, after a trip down to Tasmania, it got a new twist!
Curious? Great! I’ve got a true step by step guide for you, so let’s go!
Last two weeks the weather was, how shall I put this, not smoke friendly. So I pulled out my dutch oven, or, to be precise, a bigger brother of a wok, made of cast iron, which can be used on a gas stove top, and… well, there was a cubed beef, potatoes, carrots, onions…. so here we go – braised beef with potatoes, the way my granny used to make it 30 years ago.
Unless you are a vegetarian, vegan or anything like that, you probably do like a good burger… I mean, what’s there not to like?! A nice beef patty, topped with some good cheese, veggies and a toasted bun, dressed with barbecue sauce and aioli… So here’s my take on the all times classics – beef & lamb cheeseburgers, recipe I’ve been making for the past two years, mainly because my boys simply won’t give up on it every weekend 🙂
Roast beef is one of my favorite dishes… But when grilled, it becomes an absolute treat, and I am going to show you one of the simplest and easiest ways to make it. Also, you’ll find a very interesting spice mix, as well as a salad, which has become my all times companion to grilled meat.