Burgers are a winner any time of year and by adding a little playful fun and creativity they are perfect for a Halloween party.
A few super simple touches transform them into our little haunted house burgers.
The actual meat patty or burger itself is where the real magic happens.
A core philosophy of Foodoppi, as I am sure you have heard me say a million times of the Six O Clock Show on Virgin Media One is Umami. Umami is traditionally a Japanese word which means that deep, rich, satisfying savoury yumminess!!!!!
There are a couple of simple tricks I will share here with you for creating the ultimate flavour bomb umami burger.
You need to add in secret ingredients, that nobody will ever really know are there but that add this incredible savoury deliciousness!!
So here are some little extra ingredients to add to your haunted burgers :
Based on 500g minced beef
- 1 tsp anchovy paste ( sounds yuck I know but all the fine dining top chefs have been adding it to their roast lamb for years and not telling a soul ! )
- 4 tsp grated parmesan cheese – parmesan is an aged and fermented food and full of umami.
- 2 tbsp soy sauce – again another fermented food packed with umami flavour
Then griddle / pan fry or grill – start on a high heat and then splash a little water on the pan, cover with a lid and allow to cook through in the steam. Genius, I know !!!
Serve them in a soft bun with a little ketchup & mayo some lettuce, cheddar cheese and a slice of beef tomato ( drizzled with olive oil and salt to really enhance the flavour ) .
With fun and deliciousness,
What You'll Need
500g lean minced beef
1 tsp onion powder & 1 tsp garlic powder
1 tsp mixed herbs
2 tbsp soy sauce
4 tbsp parmesan cheese
5 burger buns
cheddar cheese slices
5 butter head lettuce leaves
condiments – ketchup & mayo
garnish – jalapeño stuffed green olives
How to Do It
Burgers.................. YUM !
- 1Start by combining all the ingredients for the burger in a large mixing bowl - the beef, onion and garlic powder, the anchovy paste, the soy sauce, mixed herbs and parmesan cheese. Mix all the flavours through really well and then shape into 5 burger patties with your hands.
Pop on a plate, cover with cling film and chill in the fridge for at least an hour.
Wash hands really well in warm soapy water.
- 2Take these burgers out of the fridge about an hour before cooking and allow them to come to room temperature.
Heat the pan and pop up on the burgers.
Sear on both sides to create something called Maillards Reaction - this is the scientific name for the caramelisation and development of that fabulous meaty flavour on the burgers.
Cook on 4 mins for each side, then add in a splash of water and cover with a lid. The steam allows the burger to cook through .
- 3Prepare the burger toppings.
Slice the beef tomato into thick slices. Sprinkle with a little salt and olive oil.
Wash and dry the lettuce leave
Cut one side of the cheese into jagged zig zag shapes.
Place the beef pattie on the bun and add the lettuce.
Slice the olives into circles.
Assemble and serve with some oven chips.