Food Favorite

Carpetbagger Burger Recipe

The Carpetbagger Burger is basically a burger stuffed with oysters, mushrooms and bacon.

For the Filling:
4 rashers bacon fried crispy, crumbled and drained on a paper towel

1 cup fresh oysters, drained and coarsely chopped. If unavailable canned (not smoked) will do

1/2 cup chopped mushrooms

1 dash olive oil

1 dash white wine

1 dash cream

fresh ground black pepper

For the Rolls:
4 fresh rolls, about the same size as the patties

sliced tomato

thinly sliced onion

lettuce

mayonnaise

Add olive oil to a saucepan and gently sauté the oysters and mushrooms until the mushrooms are tender. Drain excess oil and add the bacon, wine, cream and pepper. Stirring, bring to the boil, immediately remove from heat and allow to cool completely.

Make the 8 thin patties.
Spoon about a tablespoon of filling onto the centre of 4 of the patties and spread slightly leaving the outer edges clear. We need the top half to bind here.
Cover with the remaining patties and seal the edges by pressing down on the outer perimeter with your fingers (like you would with a pie). Don’t apply pressure to the centre of the patty or the filling will squirt out. Place the patties in the refrigerator until they are cold.

Warm the remaining filling.

Cook the patties as you normally would but taking extra care when turning.

Split the rolls and toast the cut surfaces lightly (under grill, on barbecue or in a pan) just before the patties are done. Spread mayonnaise on the bottom half, add a thin slice of onion, some lettuce and a slice of tomato. Now add the patty and spoon the remaining filling over the patty. Top off with the other half of the roll. Enjoy a great tasting Carpetbagger Burger.

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Spicy Vegetarian Burger Recipe

Cashew nuts, black beans and lots of fresh coriander give this Spicy Vegetarian Burger a unique taste. Add touch of garlic and chili and you have the makings of a great Veg patty.

Serves 4

For the Patties:
1 can black beans regular size, drained and coarsely mashed

1 hand cashew nuts finely chopped

1 onion finely chopped

1/2 red bell pepper/paprika pitted and finely chopped

1 clove garlic finely chopped

1 small red or green chili pepper, 1/2 if very strong, very finely chopped

1 hand fresh coriander finely chopped

1 hand fresh bread crumbs

1/2 vegetable bouillon/stock cube dissolved in 2 to 3 tablespoons water

some olive oil to fry the patties

For the Rolls:
4 fresh bread rolls

sliced tomato

thinly sliced onion

lettuce

a few slices of gherkin

vegan mayonnaise

It is important that all the ingredients are chopped finely without any large pieces of veg in the mix (not mush) or you will have problems with the binding of the patties
Thoroughly mix all the patty ingredients, taste and add salt/pepper if necessary. Put the mix into the refrigerator until cold.

Divide the mix into 4 balls, clean and dry your hands, dust liberally with flower and form the patties. If the mixture has warmed substantially during the molding process cool the patties before cooking. The colder the patties are the better they will stick together.

Fry in a little olive oil over a medium to high temperature allowing a crust to form before turning. Drain on paper towels before serving.

Split the rolls and toast the cut surfaces lightly (under grill, on barbecue or in pan) just before the patties are done. Spread mayonnaise liberally on the bottom halves, add a thin slice of onion, some lettuce, a slice of tomato and a little sliced gherkin. Add the patty and the other half of the roll. Enjoy your Spicy Vegetarian Burger.

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Pepperoni Pizza Burger Recipe

For the Base:
4 hamburger patties

For the Topping:
some pizza sauce, about a tablespoon per patty, or you could just mash a canned peeled tomato or two and mix it with a teaspoon or so of tomato puree

mozzarella cheese sliced, enough to cover 4 patties or about a handful of grated dry mozzarella

pepperoni, about 6 thin slices quartered. You could also use chorizo or salami

2 pinches dried oregano

1/2 pinch dried chili pepper

1 pinch ground black pepper

For the Rolls:
2 rolls

butter

Add the oregano, pepper and chili to the pizza sauce/tomato and mix through.

The patties should preferably be broiled under a grill or cooked on a Weber-like barbecue with the lid on.

Grill/broil the patties until half cooked and flip them over. Barbecue:- immediately spoon the sauce onto the patties, cover liberally with cheese, top off with the pepperoni (the quartered slices makes it easier on a small surface) and put the lid on the barbecue. Oven/Broiler:- wait a minute or two after turning the patties before you add the toppings. The burgers are ready when the cheese has melted.

I have made these Pepperoni Pizza Burgers in a frying pan and it works quite well but you have to adapt slightly. I pre-warmed the sauce, spooned it onto the turned patty, added the cheese and put the lid onto the pan. I did not quarter the pepperoni and fried the slices lightly in a dry non-stick frying pan before putting them on the melting cheese just before the patties were done.

Split the rolls and toast the cut surfaces lightly (under grill, on barbecue or in a dry pan) just before the patties are done. Spread a little butter on the toasted surfaces, add the patty and enjoy a great tasting Pepperoni Pizza Burger.

You could use 4 rolls and top the patty with the other half but I prefer them this way.

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German Burger Recipe

The hamburger is strong, uncomplicated tastes and requires the hottest mustard and your strongest cheddar cheese you can handle. Hot Dusseldorf is the ideal choice of mustard.

Serves 4

4 Basic Hamburger patties

4 thick slices extra matured cheddar cheese

For the Rolls:
4 fresh rolls, about the same size as the patties

About 4 teaspoons HOT Dusseldorf or failing that, English mustard

Cook the burgers via your preferred cooking method (for cooking help see Basic Hamburger recipe) until halfway done, flip the patties and add a slice of cheese to each. Matured cheddar takes longer to melt than soft cheese so don’t be too concerned about melting the cheese. It’s more important not to over cook the burger and risk losing all those wonderful juices. I prefer the cheddar when it has just softened slightly anyway.

Split the rolls and toast the cut surfaces lightly (under grill, on barbecue or in a pan) just before the patties are done. Spread the mustard liberally on the bottom halves, add the patty and top off with the other half of the roll. Enjoy a great tasting German Burger.

Hamburgers are one of my favorite food groups.