the burger, from weird to delicious simplicity and 5 recipes - where to buy charcoal for grill

These days, there are many Cowboys in the kitchen, and the humble burger has not escaped their wild horse trip.
Deep ramen burger-
Fried noodles are used to make buns. Really?
Between all sorts of insults: pizza, grilled cheese sandwich, Krispy Kreme donuts, cupcakes.
They were sold in cans.
They share chips with pies in the space.
They were hit by a combination of peanut butter, jelly, bacon and sridesa sauce.
The weight of the world's largest and most obese burger is 185 pounds, setting a world record;
The other put 1,000 slices of fried bacon in the middle of the bread.
The two men should be charged with attempted murder.
May I have time for a weird burger?
Bacon, Jameson Irish Whiskey glazed Burger and another pickles with a bunch of smoked beef.
But last Sunday, David Ediger, a more grounded chef, invited friends and family to come over and make burgers the way he liked them and work with local craft
His idea of a burger pie is simple, simple and simple, with fried mushrooms and onions.
This is what he hopes to repeat on Father's Day.
His only cooking skill, if you can say so, is to buy delicious meat and let the eye back.
He bought his ground beef from the wheelhouse seafood company, which may sound like a misjudgment, but the seafood store near sunrise in Hastings also sells organic from Pemberton Prairie
"I love having a barbecue with my family, and I love the burger with local beer.
My neighbor (
Hastings Sunrise)
Ediger said: "The best thing about the beef I bought is that I don't need to do anything.
Because the taste is too strong, only salt and pepper are needed.
"Capers Staff are also big fans of Hamburg, and they have a burger day as a staff lunch every month.
"Our staff are foodies, but they are just ordinary people, too.
When we had burger day, it was very, very popular . "
"All the staff of 40 to 50 people sat down for lunch.
People like to blow it up with condiments, but at the end of the day, like melted cheese and a ripe fresh tomato, it's only 90 cents.
Chisholm says she likes to change her burger bread.
"Even if the bread gets messy, I like chewy bread.
Ciabatta is more rustic than even a simple emperor.
When there was a dining need for a burger grill, she really enjoyed including house-made pickles.
"We like kimchi very much, such as red onion, scallions and homemade kimchi (savoury)
"Jam and spicy sauce," she said . ".
Making sliders for cooking Capers (mini-burgers)
Cocktail party or late night snacks for elegant events.
"We made them with our own brioche bread, smoked Irish cheddar cheese, onion desserts and homemade barbecue sauce and gourmet cuisine," said Chisholm . ". (
The word Saggers originated in the United States. S.
Navy at the age of 1940 or 50, as greasy burgers have the habit of sliding.
Then, a Wichita burger chain in Kansas called "White Castle" created the name "Slytherin" for their small burgers, which cost 5 cents per piece, sometimes)
The trickiest part of cooking a burger, Chisholm says, is cooking a meatloaf until it is ready to prevent drying. (
The Vancouver coast hygiene regulations require cooking to 72 degrees. )
"You can use a thermometer, but I'll open it a little and see if the juice is clear and the meat is pink," she said . ".
Ediger's burger dressing for Father's Day will be braised mushrooms and onions, as well as melted cheddar cheese.
He likes sesame milk bread.
Bread with milk in it)
This is more of an Englishman.
He says Eleanor, his 15-month-old daughter, also likes hamburgers.
Since her burger handling skills are not yet perfect, he just needs to cut them into small pieces.
This is Margaret Chisholm, executive chef of a very popular vegetable burger cooking company.
She provides recipes for spicy tomato sauce and raspberry pickled onions to complete the production of the burger. 2 cups (500 mL)
Half a cup of walnut with shell (375 mL)
Vintage oatmeal mug (60 mL)
Panko bread crumbs 1/3 cups of 3 eggs (80 mL)
Onion in milk onion, 1 cloves of garlic chopped, 2 tablespoons chopped (30 mL)
1 teaspoon of fresh rat plum (5 mL)
1 teaspoon of cumin seeds (7. 5 mL)
Fresh hundred miles, 3 tablespoons chopped (45 mL)
2 teaspoons of fresh parsley (10 mL)
1 cup of Dijon mustard (250 mL)
1 teaspoon of grated Parmesan (5 mL)salt ½ tsp (2 mL)
1 tablespoon of freshly ground black pepper (15 mL)
Butter 6 burger bread spicy tomato sauce (see recipe)
Red onion cranberry (see recipe)
The pulse walnut in the food processor is about inches (2 cm)pea-sized pieces.
If you don't have a food processor, you can also chop it up by hand.
Mix all the ingredients together and put them in the fridge for the night.
The next day, the mixture is divided into 6 equal parts to form about 4 inch (10 cm)
Diameter and inches (1 cm)thick.
Heat the frying pan with medium heat.
Melt the butter in a hot pot.
Burn both sides of the burger golden brown and cook in the oven or grill for 5 minutes.
Use your favorite burger bread and top with the condiments of your choice.
We recommend some spicy tomato sauce, Dijon mayonnaise (
1/2 Dijon mustard and 1/2 mayonnaise)
And raspberry pickled onions.
6 copies.
Spicy Tomato Sauce: 1/3 (. 6 k)
1 cup of Roman tomatoes (250 mL)sugar 2 tbsp (30 mL)
1 tablespoon of green lime juice (30 mL)
1 teaspoon of fresh ginger (5 mL)
Tsp teaspoon cumin on the ground (2 mL)
1/8 teaspoon of cinnamon on the ground (. 5 mL)
1 teaspoon of ground clove (5 mL)
Salt 1 in the heart of jalapeno, seeds and chopped, chopped Roman tomatoes.
Put all the ingredients in a thick pan.
Often stir and boil with medium heat.
Reduce heating, simmer slowly and stir occasionally until the mixture has a consistency of thick jam of about 20 to 30 minutes. Makes 2 cups.
Raspberry pickled onion: 1 red onion, cut into a very thin circle cup (125 mL)
Raspberry vinegar cup (125 mL)water ½ cup (125 mL)
Fresh Mexican pepper (white sugar)optional)
Slice the jalapeno, seeds, then boil the vinegar, sugar, jalapeno and water and pour it on the onion.
Steep for at least 10 minutes.
Cool, in the fridge.
Not every dad wants a meat burger.
Some people may prefer the lightness of fish.
Here's the new Real BBQ from Jamie pervines to Webber.
Meatloaf: 1 piece of skinless salmon, about 1/2 (680 g)
Remove the pin bone and cut it into 1 inch (2. 5 cm)pieces 6 tbsp (90 mL)
2 tablespoons Panko crumbs (30 mL)
One big egg with cottage cheese and three green onions (
White and light green parts only)
1 tablespoon chopped (15 mL)
1 large lime 1/2 teaspoon peeled, ground fresh ginger ground skin (2 mL)
1/4 teaspoon of Jewish salt (1 mL)
6 tablespoons of freshly ground black pepper (90 mL)
1 teaspoon of mayonnaise (5 mL)
Prepare 2 English muffins with mustard paste olive oil cooking spray, divide 1 avocado into 1, cut vertically into 8 pieces of tomatoes in the food processor, and combine the pie ingredients together.
Four to six pulses until the salmon pieces are chopped evenly, be careful not to mash the mixture.
Treat the mixture as little as possible with wet hands and gently form four equal-sized pies, about 3/4 each (2 cm)thick.
Place the meatloaf on a large plate and cover it loosely with plastic wrap and refrigerate for at least 1 hour or 2 hours.
Prepare the grill and cook directly at high temperature (450 F to 550 F).
Mix the mayonnaise with the mustard.
Keep the lid cold until ready.
Lightly apply olive oil spray on the salmon patties.
In the case of the lid off, about 4 minutes with a direct high temperature scones (
Do not move the pies during this period, otherwise they may be loose).
Use a metal spatula, carefully turn the meat loaf over and continue cooking until they are hardened and cooked for another 2 to 3 minutes.
At the last minute of the baking time, gently bake the muffin in a direct heating method and cut it off.
Remove the pie and muffin from the grill.
Put the Cut muffin on the platter. Fan one-
Put an avocado slice on half of each muffin and a salmon pie on the avocado.
Put two pieces of tomato and a ball of mustard mayonnaise on top of each pie.
Serve immediately.
4 copies. 5 pounds (2. 2 k)ground lamb (
Two to the butcher-
Shoulder and onethird belly)1 tbsp (15 mL)
Coriander seeds, 1/4 cups roasted (60 mL)
Chopped fresh mint, 2 lemons, Jewish salt, 1 1/2 cup (375 mL)
1 English cucumber, 2 cups of slices (500 mL)
Lamb with coriander, mint and lemon zest.
Cut the meat into 10 pieces, make sure not to compress the meat cake too tightly.
Try to make the pies a little wider than the bread, because they shrink a little when they cook.
Heat the charcoal or gas grill to medium temperaturehigh.
Season the meatloaf with salt and place it on the grill.
Cook each side for 4 to 5 minutes depending on your temperature preference.
Simon prefers somewhere between them. Rare medium.
When the burger is almost finished, put some goat cheese on each pie to melt, and you also toast on the grill.
Put a burger on each of the bread below with cucumber, arugula and lemon juice on it.
10 copies.
This was elected by the president.
The company recruited the local chef, Dino Renaerts (
Executive chef of Bon Vivant Group)
Make burgers with PC ingredients and of course no one will let you do that.
4 podomello mushroom caps 4 slices of natural smoked bacon 2 tomatoes 4 teaspoons (20 mL)store-
I bought 4 teaspoons of Basil garlic (20 mL)
4 tablespoons of burger buns with mayonnaise 4 ciabatta (60 mL)
5 ounces of goat milk cheese (140 g)
When ready, baby arugulaPrepare charcoal is in the grill and in the light and can have the charcoal ready for 30 to 45 minutes, or ignite the gas grill.
Place the mushroom cover on the platter, drizzle with olive oil and lightly season it for later use.
Cut the tomatoes into 1/4-inch (6 mm)
Season with salt, minced garlic, and Baili leaves.
Mix the basil sauce and mayonnaise together for backup.
Put a piece of olive oil when the barbecue is ready-
Brush foil on the grill and place tomatoes on the grill for caramel (
15 to 20 minutes).
Add the portobello mushroom cap directly to the grill for 3 minutes;
Turn around for three more minutes.
Flip and repeat.
Add smoked bacon to the grill, turn over when lightly baked, and place it on the mushroom cap.
Add goat cheese to it and make it sticky.
Brush ciabatta burger bread with olive oil or butter.
Bake Lightly to gold.
Remove from the grill and apply garlic sauce.
Put the mushroom cap on the bread that has been dressed.
Add roasted tomatoes.
There is sesame on the top.
4 copies.
Freshly made salsa sauce will add a bright flavor to your burger and reduce the fat of meat and cheese.
Webber's new real BBQ from Jamie pervines.
Meat Loaf: 1/2 (680 g)ground chuck (
Lean 80)1/2 tsp (2 mL)
1/2 teaspoon of garlic powder (2 mL)
1/2 teaspoon of Jewish salt (2 mL)
Freshly ground black pepper: 1/2 cups (125 mL)
Mango, cut into 2 tablespoons of 1/2 dice (30 mL)
1 tablespoon of fresh coriander leaves (15 mL)
Serrano pepper in fresh green juice 1, 1/4 teaspoon of seeds and chopped (1 mL)
Kosher salt4 flakes pepper Jack cheese 4 burger buns, split Dijon mustardCombine mixes the pie ingredients together to keep the mixture fragile rather than compressed.
Gently form four loosely packed pies of equal size with wet hands, about 3/4 per slice (2 cm)thick.
Don't compress the meat too much, otherwise it will be hard to eat.
Make about 1 inch with the back of your thumb or spoon (2. 5 cm)
The center of each pie is wide.
This will help the meatloaf cook evenly and prevent them from gasping on the grill. In a non-
Reaction bowl, combined with salsa sauce ingredients.
Gently stir and then refrigerate for at least 30 minutes or 1 hour.
Prepare the grill and cook it directly in mediumhigh heat (400 F to 400F).
Baked cake with Direct Medium-
High temperature, lid closed until cooked to medium temperature, 8 to 10 minutes, turn once when the meat cake is easily released from the grate without sticking together.
At the last minute of the barbecue time, put a slice of cheese on each pie, melt and bake the bread, and heat it directly and cut it off.
Apply mustard to the lower half of each bread and heat the Meat Loaf on the bread with salsa.
Four copies.