27 August 2011

4 burgers. 1 night. Fully extreme.

I have a huge number of recipes located around my house in which to try. Sometimes I decide to kill multiple birds with one stone (metaphorically). I’d done it before…potato skins (easy) with five different toppings all to be served at once (not so easy).
But I’d set myself a new challenge…and it would be my most difficult yet.
Prepare and cook four different sliders (mini burgers) all on the one night and all with their own uniqueness.

Over a 3-4 hour period I muddled my way through each recipe getting everything as prepared as I possibly could in order to make those final few stages go smoothly. The bread rolls had come together nicely in the breadmaker, the hot water cupboard had risen them efficiently and the oven did its job like a trouper.

Finally it was time to cook the patties. I had myself and my mother to feed immediately so it was eight patties in one pan and different cooking times required on each. After one mishap with a forgotten ingredient and precious time melting away, I started to wonder what exactly I was doing. But the burgers were cooking and hungry mouths to feed. In then, I did serve up 4 burgers, in 1 night, and it was fully extreme.

The burgers were as follows:

Turkey and mushroom patty, topped with a red wine, balsamic and tomato reduction, sautéed onions and crispy bacon.
 Wilted watercress stuffed lamb patty, topped with curry mayonnaise, radish and watercress.
Pork patty, topped with sautéed spring onion and mandarins marinated in its own juices, honey and balsamic vinegar + avocado.
Fresh salmon patty, topped with minted yoghurt, hard-boiled egg and baby spinach.

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