Welcome to this week in my kitchen…
Finally, I have found some Jalapenos after weeks of searching and waiting so tomorrow we can try these new jalapeno rolls ..Just a spoiler…haha…Burger buns located so I will be giving you some recipes for burgers…Mine I ate as a patty with some salad as unless they are really good buns …I don’t eat them but everyone else did and pronounced them good…Nannie’s burgers are the best according to Aston not as greasy as Mud Burgers…Yep, that is the name of one of our local burger providers…
We are also back to normal or as normal as I will ever be in my kitchen…My son is back so that means I can sometimes just be the sous chef as we share the cooking…
- 1 1/4 pounds middle cut of salmon fillet, skin and pin bones removed
- 2 tbsp dijon mustard
- 1 tbsp mayonnaise
- 1 tbsp lime juice
- 1/2 tsp grated lime zest
- Pinch of cayenne pepper
- 2 spring onions(green) onions, chopped
- 1 cup plus 2 tbsp panko (Japanese breadcrumbs)
- Kosher salt and freshly ground black pepper
- 2 tbsp extra-virgin olive oil, plus more for brushing
- 4 brioche buns or burger buns split
- Tartar sauce and arugula, for topping
Cut three-quarters of the salmon into 1/4-inch pieces. Put in a large bowl. Cut the rest of the salmon into chunks; transfer the chunks to a food processor along with the mustard, mayonnaise, lime juice, l lime zest and cayenne. Pulse to make a paste. Add the pureed salmon mixture to the bowl with the diced salmon. Add the spring onions, 2 tbsp panko, 1/2 tsp salt, and black pepper to taste. Gently mix until just combined.
At this point, I always make a small patty and cook it just to test the seasoning…
Line a baking sheet with parchment paper and brush with olive oil. Divide the salmon mixture into 4 mounds on the parchment paper. With damp hands, pat into 4-inch-wide, 3/4-inch-thick patties. Cover loosely with plastic wrap and refrigerate at least 30 minutes.
Preheat the grill.
Spread the remaining 1 cup panko on a plate. Press both sides of the salmon patties in the panko. Heat the olive oil in a large nonstick or cast-iron skillet over medium-high heat. Add the patties (in batches if necessary) and cook until browned on the bottom, 3 to 4 minutes, adjusting the heat if necessary. Turn and cook until the other side is browned and the patties feel springy in the centre, 3 to 4 more minutes. Transfer to a paper towel-lined plate to drain; season with salt.
Meanwhile, arrange the buns, cut-side up, on a grill pan and cook until toasted, 1 to 2 minutes. Serve the patties on the buns; top with tartar sauce and arugula.
At that point, I hadn’t been able to get burger buns and had mine with just a mixed salad and some spicy rice…It was nice and I even let the boys try it and they loved it…The common consensus was that next time we would put the salmon patty in a bun and it would be very nice and tasty…
Our next experiment was a beef patty which before we have made with red onion and parmesan and very nice they are…For a change, we thought we would still use red onions bit use chorizo…
Line a baking sheet with parchment paper and brush with olive oil. Divide the beef mixture into 8 mounds on the parchment paper. With damp hands, pat into 4-inch-wide, 3/4-inch-thick patties. Cover loosely with plastic wrap and refrigerate at least 30 minutes.
Beef and Chorizo Burgers
- 600 gm of good minced beef…grass fed if possible
- About a 4-inch chunk of chorizo sausage crumbled or finely chopped
- Red onion finely chopped
- Salt and freshly ground black pepper to taste
- 1 egg beaten
- 4 tbsp of panko bread crumbs.
- Cheeses slices or grated cheddar
- 8 slices of bacon( optional
- sliced tomatoes, peppers and onion to serve.
Lightly cook the chopped or crumbled chorizo and allow to cool then mix all the ingredients together…I always mix burgers with my hands as it combines the onion etc much easier.
Heat the olive oil in a large nonstick or cast-iron skillet over medium-high heat. Add the patties (in batches if necessary) and cook until browned on the bottom, 3 to 4 minutes, adjusting the heat if necessary. Turn and cook until the other side is browned and the patties feel springy in the centre, 3 to 4 more minutes. Transfer to a paper towel-lined plate to drain;
Some people like their beef burgers slightly pink in the middle …I don’t but each to their own and cook your patties to your own taste…
To serve we added onion, peppers and tomato and topped with grated cheddar cheese…also some grilled bacon.
Pork, Apple and Sage Burgers.
- 300 gm of grass-fed pork mince
- 4 tbsp of panko breadcrumbs
- 1 apple peeled and cut into small dices
- 1 small red onion finely chopped
- 1 egg beaten
- 1 tbsp dried sage
- Salt and fresh ground black pepper
- grated cheddar for topping
- Bacon as above( optional)
Mix all the burger ingredients together..get those hands mucky…haha…I added the apple uncooked but next time I will cook the apple lightly in some butter and sage before adding…I also experimented with blue cheese instead of cheddar on my tester but my testers thought it overpowered everything else and was too strong…
I also toasted my bun but only had the bottom half..and left half of that…I really only like nice bread and those buns to me were not although everyone else enjoyed them and decided I was just being fussy( again)
Next on the horizon is a custard tart…I used to love my mum’s custard tart…But most of the recipes I see now all have condensed milk in them…Why? … it makes the tart much sweeter and loaded with unnecessary fats and sugar…I will be making mine just as my mother did… it will be delicious and far healthier than most of the recipes I see now…
Haha…I think we need that after pigging out on these burgers…
Thank you for reading and if you enjoyed the recipes please feel free to share xx
Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.
I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.
Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use have to improve our health and wellbeing.
Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!
Carol is a contributor to the Phuket Island Writers Anthology: https://www.amazon.com/Phuket-Island-Writers-Anthology-Stories-ebook/dp/B00RU5IYNS
Connect to Carol( Moi)
Thank you once again for reading this post and if you love it please feel free to share or bookmark for later…If you have any queries then drop me an email firstname.lastname@example.org …..xx