Ultimate Beef Burgers

Yay.. Its the 1st day of holidays..Wishing a Merry Christmas and Happy New Year to all !

We made these for lunch while waiting/preparing the other courses for our Christmas dinner.

Ultimate Beef Burgers

Serves 6

For the beef burgers:

• 1 small onion (grated)
• 2 tablespoon Dijon mustard
• 1 teaspoon salt
• 1 tablespoon Worcestershire sauce
• 1/4 teaspoon pepper
• 1 kg ground beef
  

Toppings:

• 6 Cheese slices
• Pickled Cucumber or Pickled Gherkin
  
• Tomato sauce
• Mustard
  
• 6 hamburger bun

Mix together all the ingredients together in a large bowl. Wet hands in some cold water and divide the beef into 6 parts and shape into 6 round patties.

Place on top of some baking paper and place the patties in the fridge for at least 1 hr before cooking.

Place about a tablespoon of oil in a heated saucepan and then add the burgers to the pan. Cook for about 7 minutes on each side.

About 1 minute left into the cooking, place a slice of cheese on top of the beef patty. And let the cheese melt. Once the cheese starts to melt, remove from the pan then place on top of the burger bun.

Add pickled cucumber or gherkin, mustard and tomato sauce on top of the cheese.

Steamed Sea Urchin Egg Custard

This creation is probably a by-product from watching too many episodes of Iron Chef (Japanese version). I picked up a packet of Uni - Sea Urchin at the Sydney Fish Market for $11.50. I used about 1/4 of the packet for the mix sashimi platter that we devoured during the day. And for the remainder, I turned it into a Steamed Sea Urchin Egg Custard, that I had vaguely remember seeing one of the Iron Chefs do. Straining the Uni through a fine sieve and then incorporating it into an steamed egg like custard. This recipe is based off my chinese steamed egg dessert. The only difference is that I added uni, omitted the sugar, used a dashi broth base, added mirin, light soy and used cream instead of milk.

I have had something similar in Japan before, but that was with a whole sea urchin that was steamed with some sort of cream custard. The result was something that was surprisingly light and delicate with the sweet taste of uni.

Steamed Sea Urchin Egg Custard
Serves 2

• 1 egg
• 1/3 cup Dashi broth (1 tablespoon of dashi granules with 1/3 cup of hot water)
• 1 tablespoon of full cream
• 1/2 pack of sea urchin (strained through a sieve, reserve a couple for decoration).
• 1/2 tablespoon of Mirin
• teaspoon of light soy sauce

Method:

1. In a bowl, beat the egg and combine with the dashi broth and cream. Add the Mirin then the teaspoon of light soy.
2. Strain the sea urchin through a fine sieve placed on top of the bowl. Discard any stringy parts.
3. Pass the egg and sea urchin mixture through the fine sieve again.
4. Bring a wok with some water to boil to be used as a steamer. Place a plate on top of the steaming rack.
5. Divide the egg and sea urchin mixture between two ramekins.
6. Remove any foam that may have formed around the rims.
7. Once the water starts to boil, move the wok to the smallest stove top and keep the heat on the lowest setting.
8. Cover the ramekins with some glad wrap. Place on top of the plate and steam for about 25 minutes or until the egg custard wobbles when you move the ramekin.
9. Uncover the glad wrap, and place a couple of the reserved whole sea urchin roe on top of the egg custard.
10. Cover, turn the heat off and let the ramekins rest for about 3 mins.
11. Serve immediately.

Ricotta Stuffed Zucchini Flowers

I'm a sucker for Zucchini flowers.. If they are on the menu, I would order them. No questions asked. Making them however, is a totally different story. Its always been a bit of a mess. The batter goes everywhere. Ricotta stuffing drips out. Or the batter would either be too thick or too thin... blah ~!

I think though.. I may have finely got it right this time. The difference is draining the ricotta cheese beforehand. By doing this, the cheese has more form and makes it easier when transferring from the batter mix into the deep fryer. Also, coating the stuffed zucchini flowers in a thin layer of cornflour before dipping it into the batter mix, helped to keep the batter coating on. The batter mixture itself had to pass the chopstick test. By that I mean, dipping the ends of a chopstick into the mixture, and when you pull out the chopstick, there should be a coating of batter around the ends that doesn't all drip off.

Ricotta Stuffed Zucchini Flowers

• 6 zucchini flowers
• 1/2 cup of ricotta cheese (drained)
• 1 egg
• 1/3 cup of freshly grated Parmigiano-Reggiano
• 1 clove of garlic (minced)
• 5 fresh sweet basil leaves (finely chopped)
• 1 Anchovy fillet (minced)
• Couple of grinds of fresh Pepper
• 1 small chilli (finely chopped) - Optional

For the Batter & Frying

• Enough vegetable or canola oil for deep frying
• Enough Cornflour for coating the stuffed flowers
• 2/3 cup all-purposed flour
• Teaspoon of Bi-Carbonate of Soda
• 1/2 cup of icy cold water

For serving

• Sprinkle of sea salt flakes
• Lemon Wedges

Method

1. In a large bowl, mix together the drained ricotta, egg, garlic, basil, cheese, anchovy fillet and fresh pepper. Once the mixure is combined, using a sandwich bag, spoon the ricotta mixture into the bag and set this aside.
2. Clean each flower by patting it with a damp cloth. Gently spread open the petals of each flower and carefully pinch out the filaments inside.
3. Using a pair of sissors, snip off one of the corners of the sandwich bag so that it turns into a pipping bag.
4. With one hand holding the flower and opening flower petal, and the other with the pipping bag, fill up the zucchini flower with the ricotta mixture. You should be able to use the ends of the petal and give it a slight twist to keep the ricotta mixture in place. Lay these down onto a flat tray or plate. Repeat until all the zucchini flowers have been stuffed with the ricotta mixture.
5. Sprinkle a thin layer of corn flour over the zucchini flowers. Turn each flower and make sure they are evenly covered.
6. Heat about 1 1/2 inches of oil in a deep saucepan over medium-high heat until its hot enough to start frying.
7. Mix together the remaining ingredients for the batter mix. Add more water if the batter is too thick. Or more flour if it is too thin.
8. Once the oil is ready, taking one flower at a time... dip the flower into the batter, turning to coat completely. Lift out and let the excess drip off. Gently slip the battered flowers into the hot oil and fry until golden brown on all sides. This should take about 4 minutes. Using tongs or a slotted spoon, transfer the blossoms to paper towels to drain off any excess oil.
9. Season with some sea salt flakes and serve immediately with some wedges of lemon.
   

Tips:

• You can test this with a piece a small piece of bread. Or simply dip in the ends of a chopstick, and if it starts to bubble around the chopstick, then the oil is ready. It should not be smoking hot. If it is, the food will burn too quickly, turn the heat off to cool the oil until its no longer smoking.