Tuesday, October 7th, 2014
Delicious Australian hamburger
- By Shalini Gupta |
- Saturday, March 5th, 2016 |
- 0 Comments
A hamburger is a sandwich comprising of one or more cooked patties of ground meat, put inside a cut bread roll or bun. Ground sirloin sandwiches might be cooked in an assortment of ways, including searing, grilling, and fire cooking. Ground sirloin sandwiches are frequently presented with ‘cheese’, ‘lettuce’, ‘tomato’, ‘bacon’, ‘onion’, ‘pickles’, ingredients like ‘mustard’, ‘mayonnaise’, ‘ketchup’, ‘relish’, ‘chillies’ etc. Hamurgers are sold at fast-food eateries, cafes, mainly in big restaurants. There are numerous worldwide and territorial varieties of hamburger. But Australian hamburgers are a bit different.
Line a heating plate with ‘baking paper’. Warm the ‘butter’ in a frypan over medium warmth and gradually cook the ‘onion’ and ‘sugar’, blending once in a while. Keep cooking for around 40 minutes until onion turns to brown.
Blend the ‘mince’, ‘sausage meat’ and ‘spring onion’ in a large dish. Include ‘Tabasco’, ‘sesame seeds’ and a liberal squeeze of ‘salt’ and ‘pepper’. Make a mixture putting the meat into the ingredients.
Make the mince blend into 4 balls (almost the size of a cricket ball) and place on the plate. Flatten the patties similarly like the diameter of your bread rolls. Utilizing the back of a spoon, push down to shape somewhat well in the focal point of every patty. Chill burgers for minimum 30 minutes.
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Add the lettuce and cabbage and dress with a press of lemon juice.
Heat a ‘chargrill pan’ to high temperature. Chargrill bread rolls (exterior first) and delicately use butter to its internal parts. Put it aside.
Chargrill the patties for 4-5 minutes every side, they don’t should be cooked through for its various thickness. Cook ‘bacon’ for the last 3-4 minutes until it begins to crunchy.
Lay a cut of ‘cheese’ over every patty. Now, the ‘bacon rashers’ are to be sliced into 4 parts and push into the ‘cheese’. Keep the burgers hot so the ‘cheese’ softens.
Take a dry ‘frypan’. Cook the ‘pineapple’ in medium heat for 1-2 minutes until it turns brown.
To prepare the burgers, put some ‘onion’ which has already turned brown on the base of every bun. Top with patties and some tomato sauce. Put on the pineapple rings. Disperse a little amount of the lettuce blend over every burger. Spread mayo on the bun tops, grapple 2-3 tomato cuts in the mayo and after that place on top of the lettuce blend. Present with salty fries.
30g butter without salt
1kg onions, chopped thinly
Brown sugar approximately 2 teaspoons
Small pieces of beef approximately 600g
150g sausage meat for additional use
Thinly chopped 2 spring onions
1 teaspoon Tabasco sauce
1 teaspoon sesame seeds
60g lettuce – nearly 1 cup
80g shredded white cabbage – nearly 1 cup
Juice of 1 lemon
Soft bread rolls – 4 pieces
Striped bacon rashers – 4 pieces
Chopped cheese 4 pieces
Pineapple rings 4 pieces
Tomato sauce and whole-egg mayonnaise
Thickly chopped 2 big red tomatoes