It was time for me to fill up the freezer with my favorite burgers – my own - ate them all myself when I had my “leftover” mission before I went on “holiday” – in all honesty everyday is a holiday for me those days.
And I miss having them in the freezer … wanted one the other evening – but none to be find. So I bought some good quality minced beef when I was at the supermarket.
Also I wanted to try chopping onions in a new way Maricela@“Putney Farm” show us when making her wonderful salsa. Looks very dangerous and as a trained chef I nearly fell over – but I wanted to give it a try – she really manage to get the onion truly finely chopped. Must admit that it works, even if I do it finer doing it the “normal” way – and with a couple times of more training on this method it will work for me too. A VERY sharp knife is needed.
Boursin Filled Beef Burgers, makes 6 burgers.
500g/1 lbs good quality minced beef
1 medium onion, coarse chopped
50g/1.75oz roasted dry onion
100g/3.50oz bacon, coarse diced
15ml/1tbsp tiger sauce
100gr/3.50oz Boursin cheese
100ml/1/2 cup Italian flat parsley, coarse chopped
salt, freshly ground black pepper
Italian Minced Meat Spice – something I found on a market and it’s very good for all kind of minced meat dishes, don’t have clue what’s in it – but who cares so long it taste good.
I want the burgers to be coarse in texture – so I chop and diced everything quite roughly.
1. Just mix in all the ingredients with the minced beef and I use my CLEAN hands to mix it very thoroughly.
2. Form the base with some mince and put a topped tsp of cheese in the middle and then I take 1/3 more mince – and add that on top of the cheese, then I close in the cheese with taken mince from the sides of the burger until the cheese is totally covered. Make sure the cheese a well closed in
That is it – then I freeze them individual.
When I cook them – I grill them slightly on both side so they get a very nice grill effect and colour, after that I put them into the oven on +180C/350F for about 15-20 min. I cover them to keep them moist.
Or you can do them on the BBQ – I’m not allowed to BBQ, because I have neighbours above me. Only top floor apartments can grill on their balcony. Tough but understandable.
“Sacred cows make the best hamburger.”
Mark Twain
looks good!!! I love the Italian flat parsley too! We always have it at home.
If I use parsley will it be Italian .. love it. Not very often I use parsley … after all this other herbs has come avalible everywhere. Thanks .. the burgers are probably the best in the world *laughter
These burgers must be exquisite to be do addictive my friend – wish I could try a party
Cheers
Choc Chip Uru
I think that is what I would miss most as a vegeterian .. a good burger and bacon. Love the smell of bacon.
Looks delicious!!!
Looks good – taste even better – thank you!
those look so good. what would that cheese be compared to here, since i have never heard of it before
Thank you … it’s a soft garlic cheese – not so smooth as Philadelphia, it has more a texture of a goat’s cheese – I think you can get in US too.
good food and good music – what more could a girl ask for? And yes, my Dad has some of Glenn’s original 78′s
I think this looks familiar. I loved it the first time I saw it too. There’s still time to do these on the grill
Yes, I had them for my leftover … dinner, but I didn’t posted the recipe – so now it’s done .. and it’s a really good burger .
Why oh why, it looks really delicious! I gotta try this at our kitchen.
Thanks, please do .. and please let me know your verdict Welcome back. .
Wow! Thank you for sharing this, Viveka. Would it still taste good without the cheese? I don’t eat cheese. Weird me.
Yes, of course they would !!! – so just go ahead. The tiger sauce is more important, diced bacon and the dry roasted onions.
Great recipe- will try…but we will leave Maricela’s chopping style to her…;-)
Great idea !!!!! Have never tried again *smile