Friday, July 8, 2011

Dimple Maggot cooks : The Lambergini Enoki


Initially I was all ready to make the classic cheeseburger. Only that, I couldn't find minced beef =.= so I had to opt for minced lamb to make lamb burger which I am glad I did as I am a lamb lover. So to have conquered the lamb burger, it felt like I've ticked off something from my home made list, which I don't have.

The lamb burger turned out really well. Everything that I made as toppings went great together, especially the enoki as that was sort of last minute because I realized I had enough left in the fridge so I quickly made that up as a topping. Honestly without the enoki, it wouldn't be the same.

Ingredients (2 pax serving) :

• 2 packet of minced lamb meat
• sea salt and freshly ground black pepper
• 1 tablespoon of thyme, rosemary, steak seasoning
• 2 thin slices of good melting cheese, such as Cheddar
• 6 rashers smoked streaky bacon
• 2 sesame seed burger buns, halved
• 1 cap of red wine
• 1 tablespoon of Worcestershire
• 1 handful of enoki
• 2 eggs
• 1 tablespoon of Bovril
• 4 slices of tomato
• 1 clove of garlic, chopped

Method :

In a big bowl, mix minced meat, thyme, rosemary and steak seasoning. For best result, use hand to gently mix everything together. Try to do it bit by bit as the more you handle the meat, the softer it gets and easier to break apart during cooking, so handle it as little as possible while mixing everything together.


Divide mince lamb into 2 portions, then pat and shape each portion into a burger patty, about 2cm thick. It is advisable to leave the patties for an hour for firmer patties.

Put a pan on a high heat. Once hot, add bacon, cook until nice and brown. Pour excess oil aside. Set bacon aside.

When ready to cook the patties, put a pan on high heat, pour a little of bacon oil. Spread oil evenly on pan. Gently place patties onto pan. Turn the heat down to medium and cook for 10 minutes (each side), or until nicely charred. Sprinkle them with a pinch of salt and pepper, then turn them over and season with wine and Worcestershire sauce. Towards the last 2 minutes, lay slices of cheese on each burger so it starts to melt. These timings will give you blushing burgers, but cook yours for a little longer if you prefer. Once ready, set aside.

Have a clean medium pan on high heat. Pour the remaining bacon oil onto the pan. Once nice and hot, break an egg and cook for about 2-3 minutes for half cooked egg yolk result. If preferred harder egg yolk result, you may cook through for as long as you like. Repeat for second egg.

With the same pan, throw in garlic. Fry till golden brown and add enoki. Season with salt and pepper. Once cooked, add Bovril. Stir fry for 1-2 minutes. Set aside.

Layer up the burgers in the toasted buns with tomatoes, bacon and enoki. Serve with home-made summer pea and watercress soup, if you like.


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