Beef Burger Patties
by Reggie Aspiras
1 kilo ground beef (I use chuck meat)
1/4 kilo ground beef fat
2 tsp barbecue seasoning
1 tsp salt
1 tsp pepper
1 tsp onion powder
2 tsp garlic powder
3 tbsp grated red onions
1 tbsp Worcestershire sauce
In a bowl, combine all the ingredients and mix well, using your clean hands.
Continue mixing until the mixture becomes sticky, coming together to form a ball.
Weigh. My patties weigh anywhere between 150-200 g each.
Form into patties. I like mine thick. I use a round mold for consistency in size.
Chill and when hard enough to handle, wrap individually with cling wrap and freeze.
Thaw as needed.
Here are some of my favorite burger variations:
Burger with Shiitake Mushrooms and Garlic Cream Cheese
Whipped cream cheese
1 c fresh shiitake or fresh button mushrooms, sauteed in olive oil seasoned with salt and pepper
Warm burger buns. Spread whipped cream cheese on buns. Grill patties. Sandwich burger between buns. Top with arugula, onions, tomato. Top with mushrooms. Drizzle with balsamic dressing.
Garlic Cream Cheese
1/2 c good quality cream cheese
2 tbsp garlic, pounded to a paste
1 tsp garlic powder
1/2 tsp salt
1/2 tsp sugar
1/4 tsp pepper
3 tbsp green onions
With a mixer, whip cream cheese. Add the rest of the ingredients. Mix to blend.
2 tbsp balsamic vinegar
2 tsp honey
4 tbsp olive oil
Salt and pepper to taste
In a bowl, combine vinegar and honey. Gently pour in olive oil while whisking. Season with salt and pepper.
Japanese Teriyaki Burgers
Shiitake mushrooms, sauteed
Warm burger buns. Spread mayonnaise and mustard. Grill patties. Top with teriyaki sauce with onions, arugula and watercress. Finish off with shiitake mushrooms.
3 tbsp butter
1 tbsp hon dashi
1/2 cup sugar
1/2 cup soy sauce
1/2 cup water
2 tsp ginger, grated
2 tsp cornstarch
4 onions, sliced thin
Combine all ingredients except onions. Simmer until slightly thickened. Add onions. Cook until onions become slightly soft.