Welcome back to my cooking blog, everyone
Today we're gonna be making a burger chimera with whatever I have at hand in my fridge.
(why do the images look so bad? I cooked this right after a small fire caused a blackout in my area, so there were no lights other than my phone's flash)
Let's skip all the fluff that other cooking blogs have and jump straight into the recipe:
Ingredients:
* Bread (2)
* Ground beef (1)
* Egg (1)
* Whatever you want (1-100)
1. First grab some sorry looking vegetables and chop them in a fine dice. Be sure to use a shitty cutting board. If you use a fancy wooden one it doesn't count.
2. Grab a bowl and the ground beef and mix whatever you want into it. I'm a pro chef, so I only mixed in a few spices I had in my cupboard, but you're free to add egg, breadcrumbs, milk and chopped onions into your meat. Whatever you add, mix properly and shape into patties. Again, I'm a pro chef so I already know the measurements by heart but if you want weights a nice burger has 200-300 grams of meat (Again, pro chef so I use metric. If you want imperial measurements I think it's 0.05 times the weight of a bald eagle, or like a bit less than half the weight of a Colt 45 gun (if you need weights in footballs tell me in the comments))
As for the shape, the diameter should be 8-9cm (or 1/500th the width of a football field for my american readers)
(the meat looks pretty bad with this light, but it's the best I could do)
3. Then we go into the flat top grill. I use gas, not electric, so figure out the right temperature yourself.
4. Remember the vegetables? Add oil to the grill and sauté those guys until they're perfect for a topping. On the side chop some green onions for a refreshing crunch.
When you feel like it flip your burgers. A pro chef knows the timing by heart, so it's on you to figure it out.
5. As the other side of the meat is close to ready crack an egg on any free area in your grill. You know how to make a fried egg, right? It doesn't take a pro chef to make one, so I won't explain anything. I won't even show anything. It's not like I forgot to take pictures of this part, OK?!
Baka...
6. Then it's time to assemble when everything is done. Take notes here, friends. This is the part that really requires technique.
First, the bottom bun. Add a layer of some sauce of whatever kind you want, I didn't have anything in my pro chef fridge so I didn't add anything. Then the meat. Then whatever on top. In my case, tomatoes, the sautéed vegetables and the fried egg. Then the top bun. I added a layer of mashed avocado with lemon to this bun before everything else.
It was hard, right? Thankfully you got me to help you.
By the way, even a pro chef forgets stuff sometimes, just like I forgot that you should toast your buns before assembling. To succeed in the kitchen and get a Michelin star like I have, do as I say, not as I do.
Step 7: ???
Step 8: profit
As I said, a delicious chimera made from parts ransacked from all sorts of places from the depths of my fridge.
Stay tuned for my next blog post. I post twice a week on Tuesdays and Fridays