We would generally not miss it when we visit KL. And of course in Kuching, the only place we can satisfy our cravings would be at home. Anyway, cooking our own burgers is definitely a much healthier option as compared to the overpowering recycled oil in the roadside Ramli burgers, & the bland McDs & KFCs. Also this is fantastic on days when I want a one-dish-settle-all kinda meal.
My version is the in-all-foochow-spirit-of-kiasuness one. You can certainly change/reduce the portion and items according to taste.
450gm of fresh mince beef
60gm of bread crumb1 no of large egg
1 piece of good quality ham, chopped to fine pieces
2 piece of good quality bacon, chopped to fine pieces
1 small onion, diced to small pieces
1 tbsp of butter
1 tbsp of mixed herbs
1 tbsp of parsley/celery, chopped to fine pieces
1 teasp of salt
1 teasp of pepper
1 teasp of sugar
1) Heat frying pan and melt butter. Pan fry onion and bacon till fragrant. Set aside to cool slightly.
2) Mix all other ingredients except 1 and bread crumb in a big bowl. Stir well until well combined.
3) Add bread crumbs and 1. Continue mixing and slap the mixture against the bowl til a springiness factor can be felt when pressing against the mixture.
4) Divide the mixture into 4 portions if you want chunky pate or 5 portions. Shape into a round ball by gently throwing the mixture from one hand to the other. Place mixture into a 4 - 5 inch ring. Press to shape into a pate. You can keep pate in freezer for up to 1 month or so.
5) Heat up pan with another tablespoon of butter. At small to medium fire, pan fry pate for approx 5-6 min on each side or til fully cooked for well done. Both side will look a little burnt on the edges. Test for doneness by using a skewer or satay stick. If juices ran out is clear, the pate is cooked. Assemble the pate with the rest of hamburger parts.
The Hamburger Assembly:
For every hamburger, my usual assembles are:
1 no of burger bun, sliced into half
2-3 slices of tomatos
2-3 slices of cucumber
1 slice of bacon
the choice of bbq sauce/tomato sauce/chilli sauce/mayonaise/mushroom sauce*
* Mushroom sauce is one of our favourite.
100-150 gm of fresh button mushroom, slice to thin slices
1/2 no of small onion, diced to small pieces
1 tbsp of butter
1 tbsp of flour
1/2 no of good quality beef stock + 3/4 cup of water
1/2 tbsp of worcheshire sauce
salt, pepper, sugar to taste.
1) Heat up pan with butter. Add flour and pan fry til light brown. Add onion followed by mushroom.
2) When mushrooms are semi cooked, add stock mixture and worcheshire sauce. Simmer till cooked. Add salt pepper and sugar to taste.
Serve with more salad.