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Burgers
I have finally perfected my burger recipe, so I think it's about time to at least write it down somewhere so I don't forget it. These burgers rock.
Inside-out Cheeseburgers:
Large tray of minced beef
American Mustard (the squeezy, yellow kind that goes on hot dogs)
Garlic paste
Mixed Herb paste (both of the above come in little tubes you can buy at Tesco, I think they're made by Schwartz)
Branston Gherkin relish (found it in the seasonal section with the barbeque stuff)
6 mini Babybel cheeses (a crazy idea I had. It works brilliantly. If you're feeling fussy you can also use mozzarella)
Put the mince in a bowl and add the mustard, herbs, garlic and relish. Big squeezes of the mustard and relish, somewhat smaller squeezes of the pastes (especially the garlic). Squish it all together with your hands. Keep squishing until everything is mixed in and the mince is a uniform texture and can be picked up in one lump. Take a burger sized lump of the mixed mince and form it into a reasonably chunky patty. Form a round hole in the top of the patty and put one little cheese in. Carefully mould the patty back into burger shape with the cheese inside. Repeat until you have as many burgers as your definition of "burger sized" allows for, then grill, barbeque or fry the patties until they are cooked throughout. You should end up with tasty cheeseburgers with the cheese in the middle, all melty and yummy. This recipe has been approved by actual teenagers.
Inside-out Cheeseburgers:
Large tray of minced beef
American Mustard (the squeezy, yellow kind that goes on hot dogs)
Garlic paste
Mixed Herb paste (both of the above come in little tubes you can buy at Tesco, I think they're made by Schwartz)
Branston Gherkin relish (found it in the seasonal section with the barbeque stuff)
6 mini Babybel cheeses (a crazy idea I had. It works brilliantly. If you're feeling fussy you can also use mozzarella)
Put the mince in a bowl and add the mustard, herbs, garlic and relish. Big squeezes of the mustard and relish, somewhat smaller squeezes of the pastes (especially the garlic). Squish it all together with your hands. Keep squishing until everything is mixed in and the mince is a uniform texture and can be picked up in one lump. Take a burger sized lump of the mixed mince and form it into a reasonably chunky patty. Form a round hole in the top of the patty and put one little cheese in. Carefully mould the patty back into burger shape with the cheese inside. Repeat until you have as many burgers as your definition of "burger sized" allows for, then grill, barbeque or fry the patties until they are cooked throughout. You should end up with tasty cheeseburgers with the cheese in the middle, all melty and yummy. This recipe has been approved by actual teenagers.
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Strangely enough this brought a flashback to me, when I worked at Butlins, there was a brief time when I had to do fast food, and one of the things we used to serve were "inside out" cheese-burgers. Quite literally, burgers where the cheese was already inside the patty, and all you had to do was slap them on the griddle.
Personally I thought they were crap.
Your recipie looks much better. Is it GPL'ed or Creative Commons, in which case which one? I'm going to try it this evening, and then I probably have a few modifications for it.
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You mean French's Mustard?
BTW any word on the first weekend in July?
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