Gourmetish Dirty Burger

A Classy take on Junk Food

Clean eating is great and all but who isn’t familiar with the sudden crave for junk food? Few things can beat a good ol’ burger & fries and there is no need to completely forego this divine pleasure.

But you might as well do it in style. 

A gourmet-ish take on the classic burger recipe, homemade with the finest ingredients, this variation proposes a cleaner way to eat dirty. I came up with it during my cooking spree in Quito and found it to be positively mouth-watering.

I use a super-minimal, 2 ingredient approach for the preparation of the actual burger. This allows for the rest of the flavours to make a statement too, without overpowering the palate.
I also make the burgers slightly smaller than the standard size (calorie damage-control of sorts).

This recipe is simple to prepare and utterly delicious – Junk Food at its finest.


INGREDIENTS (Makes 4 Burgers)

  • 300g quality minced beef
  • 1 medium sized onion
  • Spinach leaves
  • A few coriander  sprigs
  • 8 baby tomatoes
  • 4 small burger buns  (any type you prefer)
  • Salt & pepper
  • Olive oil
  • Mayonnaise, mustard & ketchup  (an optional must!)

Burger-alexandra-kollaros.jpg


HOW TO 

  1. Roughly chop the onion and mix well with the minced beef. Add salt & pepper. Divide  into 4 and form burger-shaped patties. Place in fridge for at least half an hour to firm up.
  2. Remove from fridge, drizzle with a little olive oil and place in hot pan. Let cook for ~3 mins each side (more if you like your meat well-done, but avoid overkilling it – the burgers must remain succulent), pressing them flat with a spatula from time to time.
  3. In the meantime mix the mayonnaise with mustard & ketchup and halve the tomatoes. While at it, halve the burger buns as well.
  4. Remove the burgers from the pan, wipe the juices (no need to be completely thorough) and throw in the buns. Toast them for a few seconds, flip sides and repeat.
  5. Take the bottom part of each bun and spread with mayo mix. Layer a couple of spinach leaves on top, followed by the burger. Top each burger with 4 tomato halves and a couple of coriander sprigs. Seal with the top part of the bun, after treating it to another mayo-mix layer.
  6. Serve with french fries, à volonté, prepared either traditionally or in the oven (go clean eating!). Keep the mayo mix handy for extra spreading.
  7.  Eat immediately.


NOTE:

– As long as the  ingredients are good quality, this recipe is 100% fail-proof and guaranteed to satisfy.

– You can adjust size to make party sliders

Burger-recipe-alexandra-kollaros.jpg
Junk food: A more graceful approach


P.S.: 
Bon Appétit

 

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