Friday, September 13, 2013

Super Homemade Italian Burger





   If we can agree, this may be considered as an Italian version of a burger because the recipe I have adapted from “Larousse, Pates riz et Cie” uses Spaghetti inspired meatballs and Polenta (cornmeal based) fries, the polenta which originates from Italy.

   When I started to read the new recipe book I got recently, I got the idea of matching the meatballs and polenta fries into a new revolutionary burger.

   This recipe yields for 6 burgers, and we’re all 6 at home—including the housekeeper. They all rated this recipe for an above 10 mark over 10. By the way, I’m very credible! You will not regret trying out this recipe!

Ingredients:

The Polenta Fries
250g of Polenta
1 L of water
100g of Feta cheese
1 tsp of Marjoram
1 tsp of Rosemary
Sunflower oil for frying
Salt, Fleur de Sel, and ground pepper

The Meat Love
400g of ground beef
400g of ground lamb
100g of ground bacon (The butcher couldn’t do it for me so I grinded them instead in the blender)
3 tbsp of olive oil
1 onion
2 garlic cloves
12.5 cl of red wine
1 tsp of table salt
Ground pepper (x3)
1 tsp of hamburger spices
1 cup of tomato puree (Italian Passata)
4 tbsp of Worcestershire sauce

The Burger Mayo Sauce
4 full tbsp of light Mayonnaise
1 tsp of Garlic puree
1 full tbsp of Grain Mustard
2 tbsp of Lemon juice

The other additions to the burger
6 white plain buns
6 slices of Light Swiss cheese
Salad Leaves

Cookware and Cutlery:
Saucepan
Baking Mould
Whisk
Sharp knife


Preparation:

The Polenta Fries
Boil the water in a saucepan over a strong heat than pour over the polenta sachet and whisk thoroughly until mixture becomes homogeneous.



Turn the heat to low and allow the polenta to thicken for 2 to 3 minutes.
Smash the feta cheese with a fork and add it with the herbs than the salt and mix well.



Place a transfer or grease paper polenta to baking dish, spreading evenly with a dampened rubber spatula. Chill, uncovered, until set, about an hour.



Meanwhile, we’re going to prepare the meat.

The Meat Love
Preheat the oven at 180ÂșC (Thermostat 6)
Heat 1 tbsp of olive oil in a saucepan over medium heat. Add the onion, the bacon and the garlic and make it back for 5 to 10 minutes while mixing frequently until the mixture becomes damp.



Pour the wine and bring to boil. After that, Set the fire at low heat and cook for 3 minutes till complete evaporation of liquid.



Add the mixture to the meats, the beef and the lamb, and mix well.
Sprinkle the salt, the pepper, and the spices. Mix again.



Butter the mould that you are going to use for baking the meatballs.
Form big fat meatballs and tamp them down by hand. Put them on the mould while keeping enough space between every one of them.



Heat 2 tbsp of oil at medium heat then pour in the Passata with the Worcestershire sauce and bring to boil for about 10 minutes.
Pour the tomato puree sauce on top of the meatballs evenly. Cover the baking mould with foil paper and put in oven for 40 minutes.





You can have a break of 5 minutes before carrying onto the next step.

The Polenta Fries
Unmold the polenta by lifting the grease paper. Even the edges with a knife and cut it into finger-sized sticks.




Heat the oil in a frying pan, like you do for the French fries, at high heat.
Drop the polenta by ten and allow cooking for about 5 to 10 minutes with supervision.
Transfer the polenta fries on an absorbing paper and season heavily with fleur de sel.





Prepare the other additions to the burger
NB: When the 45 minutes have elapsed, take off the mould from the oven.
Wash the salad leaves and dry out.
Combine the ingredients of the mayo sauce together and mix until homogeneous.

Setting up the burger
Open cut the bun.
Rub on both sides some mayo sauce.
Start by mounting the burger; first put the Swiss cheese then top it with the meat, a few polenta fries, and the salad leaf.





Now devour and savor until last bite!






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