The But­ton Burger

The Packet (Clarenville) - - SPORTS -

I adore burg­ers.

I’d con­fi­dently es­ti­mate that a full quar­ter of my culi­nary ex­per­tise is based solely on grilling meat, and a quar­ter of that again is home­made gourmet burg­ers of all kinds.

I keep a port­fo­lio on my lap­top com­plete with dates, times and pho­tos of ev­ery sin­gle unique burger I’ve ever cre­ated, and have them reg­is­tered as my in­tel­lec­tual prop­erty when I can.

So, it’s safe to say that burg­ers are my forte.

In­deed, in al­most ev­ery kitchen I’ve worked in that al­lowed free cre­ative range, I’ve in­vented a line of gourmet burger to add to the menu.

I’ve thought up burg­ers such as the Flyin’ Hawai­ian, a burger with pineap­ple slices and smoked ham; The Ti­tanic, a mas­sive burger with pulled pork, ba­con and melted ched­dar cheese; along with a plethora of oth­ers.

I once made a burger, though, that I haven’t in­cluded in any restau­rant menus be­cause not only does it hold sig­nif­i­cant sen­ti­men­tal value to me, but I planned on sav­ing it for my own restau­rant one day.

That be­ing said, I’m also a food writer now and as such, I feel the need to share this burger with all you fine read­ers so that you can ex­pe­ri­ence this taste bud car­ni­val for your­selves. 1/3 block shred­ded mozza cheese 2 cups bread crumbs 3 tbsp. savoury 1 tbsp. melted mar­garine or but­ter 2 tsp. corn starch 1 tsp. salt Olive oil as needed stringy bonds and it is con­sis­tent through­out. Form meat into small balls. In a deep pan, add about 3 tbsp. wa­ter and a splash of olive oil. Heat the pan at medium high for about 4 min­utes or un­til liq­uid be­gins to bub­ble.

Add meat balls and gently stir oc­ca­sion­ally un­til fully cooked.

Re­move meat­balls and quickly add 1/4 cup wa­ter to meat juices and grad­u­ally whisk in corn starch quickly so clumps do not form. Add salt and whisk again. This will make gravy for the buns later.

For dress­ing:

Add savoury to bread­crumbs and grad­u­ally stir in melted but­ter to cre­ate a ba­sic bread crumb dress­ing. For caramelized onions:

Chop onion into coarse bits and sauté at medium high heat in a small amount of olive oil with su­gar for ex­tra sweet­ness. Cook un­til translu­cent and in a light brown coat­ing. As­sem­bly:

Toast buns on white side us­ing a pan heated on high. Spread gravy on both sides of bun. Next, add meat­balls, cov­er­ing the whole bot­tom bun.

Top with mozza cheese, caramelized onions, and fi­nally, a healthy sprin­kle of dress­ing along with the top bun.

It’s a great idea to stab a skewer or steak knife down through the cen­tre of the burger for pre­sen­ta­tion and to help hold it in place.

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