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It started as a kitchen experiment by my eldest son and soon, it becomes a favourite amongst my kids. They have wondered what pork burger tastes like because we do not get them at McDonald’s Malaysia. I heard they serve pork in McDonald’s Thailand? I know Singapore and Hongkong also do not serve pork at their fast foods chain.
It is actually not difficult to make burger patties. All we used are :
INGREDIENTS TO MAKE BURGER PATTIES
600 grams minced pork
1/2 cup bread crumbs (we used the yellowish type meant for deep frying)
1/2 cup chopped onions
1 tablespoon cornflour
Flavourings (depending on what you have)
dash of Worchestershire sauce
dash of Maggi seasoning (the yellow cap, thin, tall bottle with square bottom?)
dash of black pepper
dash of cayenne pepper (a mix of spices)
Mix all the ingredients and flavourings in a big bowl and smash the blob of minced meat against the inner side of the bowl to sort of firm up the patty. Then, using a clean plastic bag or cling wrap, roll the patty to the thickness you want. Leave this layer of meat in the fridge for a few hours for it to firm up further.
Using an appropriate size cup or bowl, ‘cut’ the patty into equal sizes and wrap them into clingwraps and freeze if you want to store the balance. Alternately, you can roll the patty into balls, and then, flatten it. We found that to be more tedious than to ‘cut’ them like how you cut cookies.
My two older sons pan fried the burger patty till cook and brown. Then, they wrap it with egg like how burger stalls do. Plenty of black pepper, mayonnaise, Worchestershire sauce and cheese made the burger as good as Ramly’s. Only less halal.
I never like the idea of buying local burgers from the burger stalls because the meat patty contains a lot of animal fats. If you don’t believe, try frying a piece and see how much fats oozed out. I wonder which part of the animal they use for these burgers?
Now, barbee burger is a easily available because we can store them in the fridge. You can use minced chicken or minced beef but we have never try them yet.Posted by lilian on March 25th, 2009 under Pork, Recipe