{"id":2651,"date":"2012-07-30T22:44:46","date_gmt":"2012-07-30T14:44:46","guid":{"rendered":"http:\/\/www.foodfourthought.com.au\/blog\/?p=2651"},"modified":"2012-08-05T23:14:00","modified_gmt":"2012-08-05T15:14:00","slug":"burger-and-chips-thermomix-style","status":"publish","type":"post","link":"http:\/\/www.foodfourthought.com.au\/blog\/burger-and-chips-thermomix-style\/","title":{"rendered":"Burger and chips thermomix style"},"content":{"rendered":"

\"\"<\/a><\/p>\n

Lately the weather in Perth has been a little wild and wet causing me to rug up and wish for summer.\u00a0 Given that the warmer months are still a little way off I thought I\u2019d inject our lives with a little \u201csunshine\u201d by making something that I love to eat in summertime.<\/p>\n

A good burger is something I hold in high esteem, and a good homemade burger is hard to find, let alone to make.\u00a0 Read on, everything in this little beauty is made from scratch.<\/p>\n

To digress slightly, I was recently able to participate in the \u201cChemical Free Life Seminar\u201d run by Perth Organics<\/a>.\u00a0 It was a wonderful event showcasing many\u00a0products that allow use to take control of the amount of chemicals we have in our daily life.<\/p>\n

It made me think about (and be very grateful for) the way the Thermomix has changed my life.\u00a0 I was always a traditional cook in the sense that I would make things from scratch as much as possible but more and more I was finding that\u00a0\u00a0 extremely difficult due to the time taken up with other commitments.\u00a0 Of course that meant that I wasn\u2019t able to spend as much time in the kitchen, even if I wanted to.\u00a0 Since getting the Thermomix that has all changed.\u00a0 A few weeks ago I found some tomatoes on special at the markets so I purchased six kilograms and decided to make tomato sauce.\u00a0 With my (old) traditional method this would have meant hours in the kitchen.\u00a0 I was actually in the kitchen for approximately 10 minutes, no peeling, no deseeding, minimal chopping and cooked and pureed all in one pot with no additional equipment.\u00a0 I ended up making 18 jars with a minimal amount of effort.\u00a0 Just one of the things I love about the Thermomix.<\/p>\n

What do you love most about your Thermomix?<\/p>\n

homemade rolls, burgers (gluten and wheat free), mayonnaise, tomato sauce and sweet potato chips \u2013 (recipe\u00a0by Fiona at Food 4 Thought).<\/span>
\n makes six burgers<\/span><\/p>\n

bread rolls<\/em><\/span>
\nI use the basic bread recipe (p 112) from the Everyday cookbook (the recipe book you get when you buy your machine) and follow the recipe.\u00a0 I let the dough rise for 20 – 30 minutes then divide the mixture into six.\u00a0 I flatten the rolls so that will rise like burger buns.\u00a0 I put them into a cold oven and bake as described in the recipe.<\/p>\n

burgers<\/em><\/span>
\nIngredients<\/span>
\n1 clove garlic
\n150g onion, quartered
\n100g carrot, roughly chopped
\n1 tablespoon olive oil
\n1 tsp ground cumin
\n1 tsp ground coriander
\n300g rump steak, trimmed of fat and sinew, cut into 3-4cm chunks
\n1 tablespoon TM stock concerntrate
\n1 egg<\/p>\n

Preparation<\/span>
\nPlace garlic into TM bowl and chop for\u00a05-10 seconds<\/strong> on speed 6.\u00a0 <\/strong>Add onion and carrots and chop for 5 seconds<\/strong> on speed 5.\u00a0\u00a0<\/strong> Scrape down sides of bowl, add olive oil and cook at 100\u00b0C<\/strong>, for 5\u00a0 minutes<\/strong> on soft speed<\/strong>.\u00a0 Add cumin and coriander, cook at 100\u00b0C<\/strong>, for\u00a02\u00a0 minutes<\/strong> on soft speed.\u00a0 <\/strong>Remove from bowl and set aside to cool.<\/p>\n

In the meantime, place chunks of rump into\u00a0TM bowl and mince on reverse, speed 7 <\/strong>for 2 seconds.\u00a0 <\/strong>Add to cooled onion mixture.\u00a0 Mix\u00a0together then add stock and egg, combine well.<\/p>\n

Moisten hands with cold water and divide mixture into six.\u00a0 Shape like burger patties, place on a lined tray, cover\u00a0and refrigerate until required.<\/p>\n

When ready to cook,\u00a0heat a frying pan on the stove or BBQ hot plate to cook to\u00a0your liking.<\/p>\n

My tips\/alterations:<\/span> *These burgers are very moist because they have no flour or breadcrumbs added to them.\u00a0 I find they are best prepared ahead of time and chilled to firm them up a little.\u00a0 You can take them out of the fridge about 10 minutes before you want to cook them to help them cook evenly.\u00a0 *If you find them too wet then you can simply add some breadcrubs or flour.\u00a0 *You could substitute the beef with lamb or chicken if preferred.\u00a0 *Add any burger toppings\u00a0that you like.<\/p>\n

mayonnaise<\/em><\/span>
\nIngredients<\/span>
\n1 large egg, straight from refrigerator
\n\u00bc tsp salt
\n\u00bd tsp dijon mustard
\n190-200g grapeseed oil
\n15g lemon juice<\/p>\n

Preparation<\/span>
\nAdd egg, salt and mustard into TM bowl and heat at 37\u00b0C<\/strong>, for\u00a01\u00a0 minute<\/strong> on speed\u00a03.<\/strong>\u00a0 Make sure the MC is in the hole of the lid in the upside down position.\u00a0 With the blades running on speed 4<\/strong>, pour the oil into the lid and allow it drizzle in.\u00a0 Once all the oil is mixed in (about 2 minutes) squeeze or pour lemon juice oto lid and continue to mix until well combined.\u00a0 Refrigerate until required.<\/p>\n

My tips\/alterations:<\/span> *There is no need to use the Butterfly for this recipe.\u00a0 *This is best made\u00a0ahead so that it can set in the fridge before using.\u00a0 *If you\u00a0like you can add\u00a0flavours at the end such as herbs and\/or garlic (that you had previously chopped in the TM).\u00a0\u00a0*My mayonnaise usually keeps for 3 – 4 weeks depending on how much we use!\u00a0 I use the half of the lemon that I cut to clean the lid of the TM – acid cuts through oil.<\/p>\n

tomato sauce<\/em><\/span>
\n Ingredients<\/span>
\n1kg tomatoes, quartered
\n2 apples
\n\u00bd onion
\n150g sugar\/raw \u00a0sugar
\n200g apple cider vinegar
\n1 tablespoon salt
\npinch cayenne
\n\u00bd tsp ginger
\n\u00bd tsp ground cloves
\n\u00bd tsp ground allspice
\n2 tablespoons tomato paste (optional)<\/p>\n

Preparation<\/span>
\nPlace all ingredients into TM bowl and chop for 30 seconds <\/strong>on speed 8.<\/strong><\/p>\n

Cook\u00a0on Varoma temperature\u00a0<\/strong>for 10 minutes\u00a0<\/strong> at speed 2.\u00a0\u00a0 <\/strong>Scrape down bowl and cook for further 40 \u2013 50 minutes<\/strong> at 100<\/strong>\u00b0C <\/strong>on speed 2. <\/strong>To make a thicker sauce, remove MC from lid and place basket on top to avoid spitting.<\/p>\n

Once cooked, process by slowly turning dial up\u00a0to\u00a0speed 8 <\/strong>and puree for 1 minute.\u00a0 <\/strong>Pour into sterilised jars.<\/p>\n

My tips\/alterations:<\/span> *Another make ahead item!\u00a0 *Change the spices to suit your tastes.\u00a0 *I prefer to leave the tomato paste out of this recipe.\u00a0 *I store this in a dark cupboard and so long as you sterilise the jars it will keep for a long time.\u00a0 *Don’t peel or deseed the tomatoes as the TM will pulverise them easily.<\/p>\n

\"\"<\/a><\/strong><\/p>\n

e<\/strong>ase: 8.5\/10.\u00a0<\/strong> I only reduced my score because there are so many elements involved.\u00a0 However, it can all be made ahead.\u00a0 \u00a0The TM made light work of everything.
\nprep time: 10mins <\/strong>(If all the elements are made ahead as planned).
\ncooking time: 12mins<\/strong>.
\ntotal: 22 minutes<\/strong>.<\/p>\n

taste: 9\/10.<\/strong> I loved these.\u00a0 I slightly toasted the buns so they were just crisp, the burgers were moist, the sauce gave it a kick because of the spices and the mayonnaise added that little bit of richness needed to bring it all together.\u00a0\u00a0 9.5\/10 <\/strong>from G.\u00a0 The only problem, he didn’t have room to eat more \ud83d\ude42<\/p>\n

would I make it again: <\/strong>\u00a0Absolutely.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

\n

Lately the weather in Perth has been a little wild and wet causing me to rug up and wish for summer. Given that the warmer months are still a little way off I thought I\u2019d inject our lives with a little \u201csunshine\u201d by making something that I love to eat […]<\/p>\n","protected":false},"author":2,"featured_media":2662,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[86,62,57,58,50,54,68,65],"tags":[14,132,127,128,122,124,138,135],"_links":{"self":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/2651"}],"collection":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/comments?post=2651"}],"version-history":[{"count":14,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/2651\/revisions"}],"predecessor-version":[{"id":2668,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/2651\/revisions\/2668"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/media\/2662"}],"wp:attachment":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/media?parent=2651"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/categories?post=2651"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/tags?post=2651"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}