Another Burger… after recently having experimented with a Mediterranean version, my latest discovery is this Oriental Burger. And this one is a typical example of how cooking is sometimes all about improvisation…
When our friend Karsten from Stockholm came for a visit last weekend, the initial plan was to serve some freshly made sausages from the grill. The day before, I had spent a full day in the kitchen with a friend to prepare home-made sausages (to satisfy our German cravings for some “proper” sausages, which are so hard to find here in Denmark… but that is another story you will be able to read about shortly). So Daiva and I processed 11kg of meat to make two kinds of pork sausage and a spicy lamb sausage (Merguez, which I discovered during holidays in Bretany in my childhood… sooo good!) So after hours of mincing meat, chopping herbs, grinding spices and filling casings, it happened: we ran out of casings (we used pork bowel). And still had a big amount of our Merguez stuffing left over. The shops and butchers had closed for the weekend, and as Pork bowel is not precisely the thing your neighbor has in the fridge, we needed to come up with plan B.
That was how my Oriental Burger was born. A lucky accident so to say, because it really turned out well and didn’t survive long after having been served for dinner. As a variation to the normal Burger bun, I used a Pita bread, and I kept the filling simple with a pesto based on parsley, mint and garlic and topped the patty with a sauce based on Greek yoghurt.
What are your favorite Burger creations? Classical Cheeseburger or something more exotic? Share your preference in our comments section….
- Merguez Patties:
- 1 kg lamb shoulder meat
- 100g pork fat
- 2 finely chopped garlic cloves
- 1 tbsp pimenton picante (spicy paprika powder)
- 1 tbsp freshly ground pepper
- 1 tbsp sweet paprika powder
- 1 tsp pulbiber
- 1 tsp cumin
- 1 tbsp salt
- mint leaves
- coriander leaves
- parsley leaves
- olive oil
- 1 garlic clove
- Yoghurt sauce:
- 150g greek yoghurt
- 1 dash of olive oil
- tomato slices
- finely sliced red onion
- 4 pita breads or burger buns
- For the burger patties, mince the burger patties together with the pork fat.
- Mix well with the garlic and the spices and form 4 burger patties (In this case, I recommend to do it by hand and not with a burger press to avoid that the patties get too dense).
- Prepare your grill for strong direct heat.
- For the pesto, put all herbs with olive oil and the garlic in a blender and keep adding olive oil until you have a smooth, but not too liquid consistency.
- Mix yoghurt, salt and olive oil for the yoghurt sauce.
- Grill the oriental burger patties for 3-4 minutes on each side for a medium result.
- Slice the pita bread in 2 halves and roast shortly. Spread the pesto on one half, add one patty, tomato slices and onion rings and top with the yoghurt sauce. Cover with the second half and enjoy immediately 🙂