Recipe begged, borrowed, compiled and adapted by The Klutz in the Kitchen
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Reason to Celebrate because it’s Burger Day today, and is a great excuse to either head out to the local burger joint or if feeling adventurous then get out the cast iron pan or perhaps fire up the braai (barbecue) I mean, what’s not to like about a fat, juicy burger?
The only drawback – the high risk of food poisoning if not cooked properly!
Quite simply, the best way to ensure the burger is safe is to make sure it is cooked properly! This means there should be no pink visible in the middle of the patty, and juices should run clear. But don’t rely on the colour alone – always use a meat thermometer to test the core temperature of the burger
Recommended cooking temperatures:
Beef burgers:cook to a core temperature of 71°C (160°F)
Chicken burgers:cook to a core temperature of 74°C (165°F)
Happy Burger Day, let’s be smart and safe, and cook those burgers properly. Even if you’re dining in a restaurant, make sure to specify the same!
Some Burger Day History
Burger Day is a day of appreciation for hamburgers with friends and family. The term hamburger is derived from the city of Hamburg, Germany, where beef from Hamburg cows was minced and formed into patties to make Hamburg steaks.
The origin of the hamburger in the United States remains long debated, although most claim that the hamburger originated between 1880 and 1900. Since then, this beef patty in a bun has become a global staple of the fast-food diet and the backyard cookout. In recent years, these traditional beef patties have been transformed to include other meat and vegetarian options such as, bison, ostrich, deer, chicken, turkey, veggies, tofu and bean patties.
Burger Day Facts & Quotes
Louis Lassen is believed to have invented the hamburger, according to New York Magazine.
One of the most expensive burgers in the world is The Biggest Damn Burger in the World, made by Juicy Foods in Corvallis, Oregon. With a price tag of $5,000, the burger includes 777 pounds of meat and toppings.
Why not try making burgers with alternative toppings such as Mac & Cheese, Crispy Bacon & Avocado, Peanut Butter & Banana, or Shrimp & Styve Pap (Firm Grits),
For a healthier and nutritious take on the traditional burger, try a veggie burger. It’s sacrilegious to my and the Kluzes way of thinking, but if mince is not your thing then try a Lentil and barley patty made from lentils, barley, breadcrumbs and spices including cumin, oregano, chili powder, black pepper and d ry garlic powder. Some options include replacing burger toppings with broccoli and cheese, and replacing potato fries with baked sweet potatoes or replacing the bun with lettuce.
BTW, Just thought you’d like to know, it’s alsoBanana Lovers Day.
The Klutz thought it would be a good call to use this Woolies recipe so one does not have to make the patties from scratch
Double beef burger with smoked cheddar and sriracha mayo
Recipe by Abigail Donnelly
Preparation time: 20 min
Cooking time: 20 min
Stuff to throw it together
8 Woolies thick beef burgers
1 Tablespoon of butter
1 Tablespoon of canola oil
½ a cup Woolies Clarke’s Kitchen hot sticky plum sauce
8 slices Woolies smoked Cheddar
4 burger rolls, halved and toasted
Sriracha mayonnaise, for spreading
2 Tablespoon of good-quality mayonnaise
1 Tablespoon of creamed horseradish
Lettuce, chopped, for serving
2 tomatoes, sliced
4 Teaspoons of Woollies basil pesto
1 red onion, sliced
4 gherkins, sliced
How To Cook It Up
Preheat the oven to 180°C
Break up the patties and reshape into 4 large patties
Heat the butter and oil in a large ovenproof pan and cook the patties for 5 minutes on each side, or until cooked through. Pour in the plum sauce, transfer to the oven and roast for 10 minutes, or until done to your liking
Top each patty with 2 slices of cheese
Spread the sriracha mayo onto the bottom halves of the rolls. Mix the mayonnaise and horseradish and spread onto the top halves of the rolls
Place a patty on the bottom halves of the rolls, then add the lettuce, tomato, pesto, onion and gherkins and the top halves of the rolls
Cook’s note: The perfect burger is all about the balance between a juicy patty, the perfect texture, crunch and flavour
The Klutz in the Kitchen
Chief Grub Maker, Recipe Initiator, Adroit Glühwein Fixer and Imbiber, Devoted Coffee Slurpee, Craft Beer Quaffing Enthusiast and Pinotage Aficionada
Email: The Klutz in the Kitchen