Sooooo… I guess it’s time for a Halloween report…which I’m probably a bit late with, but I’ve already made my peace with the fact that nothing goes well with this year’s Halloween posts (check out my previous post about scary sea bass and you will get a bit of an idea why).
You know how sometimes you are planning something waaay ahead and then it just all turns out to be completely different? Well, that’s exactly what happened this weekend.
First of all, most of us didn’t have any Halloween costumes (although we did have some horse-head masks plus one lovely maid costume which looked even more fantastic with our gorgeous Evgeniya wearing it). Secondly, I was too lazy to cook any Halloween treats in advance (shame on me) so we decided to make burgers which seemed to be a great and simple idea with us going outside of town and with the weather being just terrific. However (what a surprise!), by the time we finally gathered together it was too cold and too dark to grill ANYTHING, let alone taking pictures of the process. Still, the hunger, need-for-meat and a bit of cocktails did their part and we managed to grill the burgers. They turned out to be fantastic! The pictures, however, were not that good, so I went through with our burger experiment at home today (oh no, don’t you think I just wanted another burger?!) and took some nice shots so that you can get an idea of how great they were.
For 4 of your own home-made burgers you will need:
- 4 large soft bread rolls, cut in halves (any of your favourite bread will do)
- 500 g beef mince
- 1 onion, thinly sliced
- 100 g fresh arugula/basil/corn/mangold leaves (use the mix of those you like, I used arugula and basil)
- 6 cherry tomatoes, sliced
- 100 g light mayo
- 3 medium pickles, hashed
- 4 large slices of any semi-soft cheese
- 1 tbsp olive oil
- 1 tbsp sugar
- 1 teaspoon honey
- 1 teaspoon grape vinegar
- a pinch of ground chili
- salt and pepper to season
- + a bowl of ice-cold water
Heat 1 tbsp olive oil in a frying pan over medium heat, add sliced onions, sugar, honey and vinegar and stir well. Cook for 3-5 minutes over medium heat until onions are soft and caramelized.
Preheat your barbecue or chargrill pan to high heat. Grill the bread rolls and then lightly butter their insides.
In a large bowl mix together beef mince, ground chili and season with salt and pepper, to taste. Form 4 meat balls and then press the balls flat so that they are the same diameter as your bread rolls. Place the patties in ice-cold water for 30 sec and then immediately place them on the barbecue or chargrill pan. Grill for 4 minutes, then turn the patties, place a slice of cheese on each patty and grill for 4 more minutes.
In a small bowl mix together hashed pickles and mayo.
To assemble the burgers, spread the mayo and pickle sauce on the base of each bun, scatter a handful of salad leaves, put on a cheese-topped patty, top with caramelized onion rings and sliced tomatoes. Cover the burger with the grilled bun top. Enjoy!
PS Thank you guys for an amazing evening! I did find some pictures that are not blurred =), although unfortunately not all of our boys were “lucky” to be on those. As for now, Andrey and Filya are our supermodels!