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| How
Do I Make ... ? |
Hamburgers |
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Related Recipe:
How to make Beefburgers
Very similar to this page, but details how to make these
using diced beef.
This recipe is also ideal for using to make fast food
style morning muffins as sold in MacDonald's and KFC
and Hamburgers with gravy - See bottom of page. |
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Hamburgers were the original version
of beefburgers, and whilst the name is still used, most
modern people now expect them to have a beef filling.
This is a shame because the pork version if cooked correctly
is extremely tasty.
Making these in China is very easy, easier than beefburgers,
and I doubt you will even know they are pork.
We begin by finding the meat, which is available in
any wet market or supermarket. You will find this on
one of the stalls that sells home made meatballs. Usually
there are three pots of meaty goo: the gray coloured
one is minced fish, and the other two are minced pork.
Go for the basic pink one and buy about a pound of it.
You will find it is very cheap also! |
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| Things You'll Need: |
Image courtesy Wikipedia
commons |
Hamburger buns.
Mixing bowls.
Spoons or spatulas.
Heavy frying pans (Cast iron are best). |
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Ingredients:
• 1
lb. ground pork (USA for minced pork).
• 2-3
button mushrooms cut into fourths.
• 1-2
minced scallions (USA for spring onions) or one
white onion.
• 1 tsp. each of salt
and pepper |
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Method
Step 1
Put minced scallions and chopped mushrooms in bowl with
the minced pork, add the salt and pepper and mix thoroughly
without overworking. You may prefer to add a little
more pepper, but this comes with experience.
Step 2
Flatten the pork into four patties that are 1/2-inch
thick and 5 inches in diameter. Remember that at this
stage you can shape them to fit the bread you are intending
to use. You can also make them thicker or thinner.
Note: 'Patties' is American for 'Burgers'.
Cooking Tips:
Step 3
Set stove-top grill or burner to medium-high. Preheat
nonstick frying pan. The pan is at the correct temperature
when a drop of water dances on its surface rather than
sticking to it.
Step 4
Add a little oil and place patties in the pan and cook
for 2 to 3 minutes.
Step 5
Flip patties and cook for another minute, and then add
sliced cheese to the tops of patties if desired. You
can buy cheese slices in any good supermarket in China,
including 'Kraft' brand.
Step 6
Cover pan and allow burgers to cook for a final 2 minutes.
Cook 3 to 4 minutes for well-done burgers.
Step 7
Remove hamburgers from pan and place in hamburger buns.
Add condiments and toppings such as ketchup, mustard,
sliced tomatoes, lettuce, red onions and pickles as
per your choice. Serve with french fries.
Variations:
1. Add a rasher of bacon for a
tasty treat. You can cook this at the same time as the
burgers.
2. Serve with salsa, chilli sauce and
diced capsicums for something completely different.
Breakfast Muffins
These pork based patties are ideal for imitating the
stalwart breakfast muffins as sold in MacDonald's and
KFC. Our recipe is virtually identical to above, except
we are going to add an extra teaspoon of ground black
pepper to the preparatory mix. You can also add a pinch
of ground nutmeg, a little ground ginger, and a hint
of Chinese Ziran powder if you have any of these in
your cupboard. |
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Shape the patties to the size of your bread
or buns as before, ensuring you are using a savoury
bread. I prefer to make these patties 1/4 inch
thick and square. They are then ideal to be put
into half a slice of bread and folded over. If
using thinner patties, reduce the secondary cooking
time to suit, as you do not want these to burn.
You can still add the cheese slice if you like,
but do remember to cook an egg and add to the
bread. I simply fry one with the patties, but
ideally you should purchase a shape or metal dish
and shape the egg, preferably poaching it also.
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Hamburgers and Gravy
Again we will stick with the same preparation as the
main recipe and make subtle adjustments. Having mixed
the patties as given at the top of this page, shape
them into 1/4 inch circles about 4 or 5 inches wide.
This time we are going add a hint of oil to a wok and
once hot, add a crushed clove of garlic or two. Flash-fry
and then add the patties, cooking for 30 second each
side to seal them. Now we add a cup of water and return
to a simmer only. Once steady we add a couple of teaspoons
of chicken bouillon granules and work with the water.
Try not to disturb the patties because they could break,
and if this looks like becoming a problem, then remove
them for a few minutes and until after the puree is
worked into the gravy.
After 5-minutes this should simmer down to a thin gravy,
to which we add some tomatoe puree. If you are using
a thin tube, then about 3 inches should be fine. Mix
this with the gravy and work in until it is fully blended.
Return the patties if you removed them, cover, and simmer
for another 4 minutes, stirring occasionally. Serve
on a plate with French fries and a side salad. |
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This information is as supplied by ourselves, and ably
supported by our friends and various internet portals.
In addition we personally wish to thank my Mother for
sharing with us all her excellent skills and recipe. |
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