Have you noticed that your burger and chips are getting smaller?? I must admit, it's been a while since I've eaten a Big Mac but it definitely seemed smaller ... and then there is that famous Aussie 'burger with the lot' from your local takeaway, which also is looking a little lack luster.
Phillip's parent's own a cafe in Woden and let's just say there is NOTHING shabby about Meika's burgers! They are huge and yet somehow she expects you to be able to devour two. I decided to fill in for a Thursday night netball team, so I needed something simple, yet a little bit fancy to quickly make once I had finished and I thought - why not a burger and chips?
A simple yet tasty meat paddie, large rustic bread roll, various salads (because I enjoy my fresh produce - which also includes freshly roasted beetroot), a twist on the chip and maybe even some onion rings...
A BURGER AND CHIPS
500 grams minced meat
1/2 brown onion
1 clove of garlic
1 tsp chilli flakes
salt and pepper
3 Turkish bread rolls
1/2 head of iceberg lettuce
2 truss tomatoes
3 beetroot
Aioli or Tomato Sauce
2 brown onions
1/2 cup of soy milk
3 tbsp cornflour
2 tsp mustard powder
salt and pepper
1 cup of vegetable oil (for frying)
2 potatoes
1 sweet potato
1 lemon
1 tbsp olive oil
1 tbsp chilli flakes
salt and pepper
Before heading off to Netball, slice the onions into rings and cover with milk. Blend together the onion and garlic and then mix into the mince with chilli flakes, salt and pepper. Form meat paddies and set aside in the fridge. Slice the potato and sweet potato into large wedges and place in a microwaveable dish with the lemon (sliced in half). Wrap the beetroot individually in aluminium foil and bake in the oven on 180 degrees for 1 hour. Leave for Netball.
On returning from Netball, cover the microwaveable dish with gladwrap before place the potatoes into the microwave and cook for 15 minutes on HIGH. Begin to heat the vegetable oil for frying the onion rings and heat a non-stick frying pan for the meat paddies.
Add the cornflour, mustard powder and seasoning to the onion rings and mix to make a batter and make sure that the onion rings are adequately covered. Make sure the oil is hot enough, testing with the end of a wooden spoon, before frying the onion rings in batches and draining on paper towel.
Cut the Turkish bread rolls in half, prior to toasting. Whilst they are toasting you can also cook the meat paddies - once cooked, you can assemble your burger as desired with sliced lettuce, tomato, beetroot and your choice of sauce.
Once the meat paddies are cooked, add a little extra oil to the pan before adding the potatoes. Season the potatoes with chilli, pepper and salt and then serve when the outsides are golden and crispy.
Phillip's parent's own a cafe in Woden and let's just say there is NOTHING shabby about Meika's burgers! They are huge and yet somehow she expects you to be able to devour two. I decided to fill in for a Thursday night netball team, so I needed something simple, yet a little bit fancy to quickly make once I had finished and I thought - why not a burger and chips?
A simple yet tasty meat paddie, large rustic bread roll, various salads (because I enjoy my fresh produce - which also includes freshly roasted beetroot), a twist on the chip and maybe even some onion rings...
A BURGER AND CHIPS
500 grams minced meat
1/2 brown onion
1 clove of garlic
1 tsp chilli flakes
salt and pepper
3 Turkish bread rolls
1/2 head of iceberg lettuce
2 truss tomatoes
3 beetroot
Aioli or Tomato Sauce
2 brown onions
1/2 cup of soy milk
3 tbsp cornflour
2 tsp mustard powder
salt and pepper
1 cup of vegetable oil (for frying)
2 potatoes
1 sweet potato
1 lemon
1 tbsp olive oil
1 tbsp chilli flakes
salt and pepper
Before heading off to Netball, slice the onions into rings and cover with milk. Blend together the onion and garlic and then mix into the mince with chilli flakes, salt and pepper. Form meat paddies and set aside in the fridge. Slice the potato and sweet potato into large wedges and place in a microwaveable dish with the lemon (sliced in half). Wrap the beetroot individually in aluminium foil and bake in the oven on 180 degrees for 1 hour. Leave for Netball.
On returning from Netball, cover the microwaveable dish with gladwrap before place the potatoes into the microwave and cook for 15 minutes on HIGH. Begin to heat the vegetable oil for frying the onion rings and heat a non-stick frying pan for the meat paddies.
Add the cornflour, mustard powder and seasoning to the onion rings and mix to make a batter and make sure that the onion rings are adequately covered. Make sure the oil is hot enough, testing with the end of a wooden spoon, before frying the onion rings in batches and draining on paper towel.
Cut the Turkish bread rolls in half, prior to toasting. Whilst they are toasting you can also cook the meat paddies - once cooked, you can assemble your burger as desired with sliced lettuce, tomato, beetroot and your choice of sauce.
Once the meat paddies are cooked, add a little extra oil to the pan before adding the potatoes. Season the potatoes with chilli, pepper and salt and then serve when the outsides are golden and crispy.
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