Abdulrazzag’s Contribution: French Burgers with an Italian Twist
Hello 13cups.com readers and followers. i’m a bit excited that i’m writing my first post at 13cups.com. Basma is out of the country right now, but I will do my best to try to substitute her in the time being.
ilmuhim, i hope you enjoy it. Fawaz Al-Yaqout who’s one of my good friends and who’s also a photographer said its good but there is something missing! thank you Fawaz for helping me 9ara7a on short notice, i wouldn’t have been abled to post it without you.
INGREDIENTS
- 20g Butter
- 150g onion, finely chopped
- 1 kilo minced beef, i got new zealand 25% fat beef
- 1 tsp fresh oregano chopped
- 1 tsp Parsley chopped or as desired
- 2 egg, beaten
- A pinch of salt and black pepper as much or as little as needed
- semi sun dried tomatoes + mushrooms – processed to become a spread
- Gorgonzola cheese which is the italian version of blue cheese.
- French dijon mustard
- balsamic vinegar
1. Melt the butter in a small saucepan, and add the onion. Fry over a gentle heat until the onion is soft and very pale golden. Leave to cool.
2. Mix the mince with the herbs and egg, and then season with salt and pepper. Add the onions, and mix.
3. then shape into hamburgers. each hamburger make it in to two slices and put the blue cheese in as a filling then close the edges. Heat the grilling pan and cook the burgers for several minutes on each side, you can drizzle some olive oil if you want on top of the burger while grilling it.
4. while grilling the burgers, split the bun horizontally. spread one side with the french dijon mustard and the other side with the ’mixed-mushroom-sun dried tomato- paste’. put the patty inside the bun, drizzle some balsamic vinegar on top of the patty, add letuce, close it. and then enjoy the taste.
please put a very small amount of blue cheese inside of the burger.
the mustard can be changed if you don’t like the sharp taste of the dijon mustard
Bon Apetit,
Raz
wooooow that was AMAZING mashalla
may i ask a Q
dont we need to freeze the burgers for several hours b4 grilling?
9ej 9ej weddy akel homemade burgers!
5al a36y mom l wa9fa
tslam el ayadee
looks yummy, bs laih elmikan got so dirty?
Looks yummmmmmmmmmmy, Thanks, very well descriptions ;)
thnxxx oo teslam edek bs some1 3alamny if u wanna rite somthing either arabik or english not em3arab :P
oo mashkoor :D
wow raz! thanks :)
what are you doing next?
mompedia,
welcome back :), I only freeze burgers if I want them to maintain their shape, like when I flatten them and I don’t want them to fall apart.
Sn3a,
Bil 3afya :) hope you like it
Saudi girl,
Men :), it has to be messy when they cook. thank god he didn’t use my kitchen :p but on his defence, minced meat is a messy ingredient
Rana,
it is very well elaborated isn’t it? thanks Raz and alyagoot :)
weld elbader,
i’ll be waiting for raz’s response :)
Mashalla 3alaik Raz !!
simple & tasty
Basma: the next post might be about a restaurant, we will see how it goes.
to answer some of the question,
1. no it doesn’t need to be frozen
2. why is the place messy and dirty? its simple i am messy when i cook!
I love the idea or caramelizing the onions before you added them to the burger patty. Great job! if you wont mind I’d love to guide Foodista readers to this post.Just add the foodista widget to the end of this post and it’s all set, Thanks!
Ouchhh don’t judge her for the messy Kitchen! thats how it is :)
Those look straight out of slider station. I’m droooling :)
Was just finding fellow food bloggers in Kuwait and landed up here!
Cheers to your Food Blog :)
hey kulsum,
thank god this isn’t my kitchen, it was my brother’s :)
Very nice! I like mixing the ground beef with different spices to try things out when I make my burgers! But my burger patties are huge! lol
I wana try to make mini-burgers at a time! But I like using a griller not a frying pan, feels less oily!
Marzouq
I haven’t made any burger patties in my life. it’s razzag’s specialty :)
woooooooooow its very nice
thanks for u