Home Made Burger Steak

I have previously posted a burger stake recipe that uses prepared burgers. This one uses burgers made from scratch. I think it tastes better than the one with the readymade patties. I hope you all find this simple recipe interesting and appetizing.

Ingredients:

For Patties-

1 ½ kg Ground beef

1 ½ cup Breadcrumbs

6 tbsp. Premium dark soy sauce

½ tsp. Black pepper powder

1 tsp. Oregano, dried, minced

1 tbsp. Basil, dried, minced

½ tsp. Garlic, granulated

1 pc. Onion, medium, minced

½ tsp. Iodized salt

5 pcs. Eggs, beaten

1 cup Safflower oil, for frying the patties

For Sauce-

5 cloves Garlic, minced

1 pc. Onion, medium, thinly sliced

½ tsp. Black pepper powder

3 tbsp. Premium dark soy sauce

1 tbsp. Sugar

¾ cup Button mushrooms, sliced thinly

1 cup Cream of mushroom soup

1 ½ cups Water

¼ tsp. Iodized salt

1 tbsp. Safflower oil, for sautéing

Cooking Instruction:

Patty -

In a suitable bowl, combine all ingredients of the patties. Fold all the ingredients well and form into patties.

Heat the oil and fry each of the patties to brown both sides. Set aside cooked patties atop paper towels to reduce excess fat.

Sauce –

In a large saucepan heat the oil and sauté the garlic and onion until the garlic turns golden brown and the onion starts to caramelize. Add the mushrooms and stir. Cook for about two minutes after which you may add the water, burger and the rest of the ingredients for the sauce except the cream of mushroom soup. Reduce heat to a gentle simmer and cover. Cook for about 15 minutes and stir in the cream of mushroom soup. Serve hot and enjoy with some bread or with your favourite salad.

Chicken with Cucumber

Cucumber is another ingredient not normally used in cooking. They are either eaten raw in salads, in Japanese sushi, as garnishing or as one of the ingredient in salad. One notable use of cucumber as major ingredient in a dish is the cold cucumber soup. There is one Chinese recipe that calls for zucchini with chicken. However, in my place I seldom find zucchini but there are really plenty of cucumbers. I thought of substituting cucumber for my chicken recipe that calls for zucchini and the result is just nice. You have to modify the cooking style a little though to accommodate for the tender cucumber.

Ingredients:

½ kg Chicken thigh fillet (halved)

1 pc. Cucumber (large, cut into strips, remove seeds if they are too large, you may peel the cucumber if desired.)

1 pc. Egg (medium, beaten)

1 tbsp. Cornstarch

1/8 tsp. Black pepper (freshly ground)

¼ tsp. Iodized salt

2 tbsp. Premium dark soy sauce

1 tbsp. Oyster sauce

1 tsp. Sesame oil

2 tbsp. Safflower oil (for frying chicken fillets)

1 tbsp. Safflower oil (for sautéing onion and garlic)

4 cloves Garlic (minced)

1 pc. Onion (medium, thinly sliced)

1 pc. Green bell pepper (cut into large cubes)

1/8 tsp. Ginger powder

1 cup Water

Cooking Instruction:

In a suitable bowl, mix together the chicken fillets, starch, egg, black pepper, salt. Heat oil in a Teflon pan and fry both sides of the chicken fillets until golden brown. Set aside fried fillets on a colander lined with paper towels to remove excess fat.

Add more oil to the Teflon pan and sauté the garlic and onion until the garlic is golden brown and the onion starts to caramelize. Toss in the chicken and add the water, oyster sauce, soy sauce, ginger powder. Boil and simmer with cover until the liquid is about ½ cup. Add extra black pepper to taste. Toss in the bell pepper and continue simmering for another 2 minutes. Add the cucumber and mix well. Cover and simmer for another 2 minutes. Add the sesame oil and mix well. Serve. Enjoy as topping on steamed rice or with plain steamed buns.