Freshly Blogged Challenge. Week 10

BBQ biltong beef burgers.
Vote here.
This is totally my most favourite pic and recipe that I have made thus far.
Who could say no to biltong in a burger?

My friend David lent me his grand momma's rather antique hand-cranked meat grinder. So I was all ready to grind my very first burgers.
The meat of choice was beef chuck, it had some lines of marbled fat throughout to give it a lovely juiciness, and minced very easily. The patties were then marinated in Spur's hickory basting sauce (you can see how bronzed and lovely they look in the pic) and grilled in my grill pan for that 'scorched' look.
I opted for my version of a D.I.Y build a burger in the end ; topping were caramelised onions, melted cheese, peppadew poppers tomato relish, a mishmash of different ways with potatoes (crouquettes, skinny fries and wedges). Yumness!

Toppings
Caramelised onions
1 Tbsp olive oil
2 Tbsp butter
2 onions, peeled and sliced
Peppadew poppers
12 peppadews
1 thick slice cheddar cheese
50ml flour
3 Tbsp water
1 egg white
Roasted tomato relish
4 tomatoes, halved
Salt
2 Tbsp caramelised onions (recipe above)

Burgers
80g packet PnP beef biltong
100ml boiling water
500g beef chuck
1/2 cup Spur basting sauce
Toppings
4 slices cheddar cheese
4 burger buns
PnP sweet and sour gherkins
Iceberg lettuce, washed

Caramelised onions:
Melt the butter and olive oil together. Add the sliced onions and cook over a medium heat for 20 - 25 minutes.

Peppadew poppers:
Cut the cheddar into 12 cubes. Stuff a cube into each peppadew.
Mix the flour and water.
Whisk the egg white to stiff peaks and fold in.
Heat oil until a drop of batter starts bubbling.
Dip each stuffed peppadew into the batter and fry until crispy, about 1 minute.

Roasted tomato relish:
Preheat oven to 180 degrees Celsius. Roast the tomatoes for 45 minutes.
Peel the tomatoes and blend with the caramelised onions.

For the burgers:
Cover the biltong with the boiling water.
Leave for 20 minutes.
Trim the meat, removing the bones, and the hard fat.
Using a grinder to mince the meat and biltong together.
Form into 8 or 4 patties. Cover with Spur basting sauce and marinate for 30 minutes.

Grill in a hot griddle pan for 5 minutes.

Putting the burgers together.
Place a Tbsp of caramelised onions on the top of 4 grilled patties. Add a slice of cheese on top and place under the grill to melt the cheese.
Slice the burger buns in half. Butter them if you desire.
Place lettuce on the bottom of the bun. Top with the cheesy patty and another patty on top. Top with any or all of the added toppings: tomato relish, peppadew poppers, gherkins etc.

Potato sides
1 kg potatoes (4)
1 Tbsp butter
1 egg
4 Tbsp cake flour
3/4 cup maize meal
1 Tbsp olive oil
Oil to fry

Croquettes
Peel 2 potatoes. Boil in cold salted water until soft.
Drain well, and dry fry in a hot pan for a few seconds to dry out.
Mash and add butter and salt.
Pour the egg into a cup. Using a teaspoon scoop out half of the yolk. 
Add the half of the yolk to the mashed potato. 
Sprinkle the flour on a board. Place Tbsps of mashed potato on the board. Roll each Tbsp  of mash into a cylinder. Roll each cylinder into the flour. Mix the rest of the egg.
Dip the floured cylinders into the egg and then roll into the maize meal.
Fry in hot oil until golden brown.

Skinny fries
Slice and chop 1 potato into thin strips. Wash well and cook in hot oil for 5 minutes.
Remove from the oil and drain.
Fry again in hot oil for 1 minute to brown and crisp.

Wedges
Preheat oven to 180 degrees Celsius
Wash the potato well. Slice into wedges and toss in olive oil. Roast for 45 minutes.


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