International Hamburgers

April 15, 2003

When the lads were small a birthday highlight was visiting the local McDonalds for the party. The kids thought it was just great. As parents it was something of an ordeal to keep up to 10 kids under control without coming down too heavy on anyone. Maybe that is why McDonalds in France serves alcoholic beverages…

First there was the big decision on what to eat - and to judge how much so there was still room at the end for ice creams. It didn't take long before the pre-schoolers graduated from the small basic burger to the multi-layered ones.

Our local McDs has quite a substantial playground so that helped the kids work off some of the energy abundant at that age before returning inside to lay waste to the sundaes.

Our role was largely one of constant head-counting to ensure we returned with exactly the same number of kids we started out with.

Why is it when parents drop their kids off at your place for a party outing they always to seem to skip lightly back down the paths giving you a cheerful grin of sympathy?

After about 20 years our sons suddenly decided they had probably had enough hamburgers. They did, however, make an exception when I produced homemade ones.

People who have been reared on burgers from fast food outlets often have no idea how good the homemade variety can be. They are relatively simple to make and yet they can be a real gourmet experience.

When I was about 10 or 11 and attending school cooking classes, we made rissoles and that is basically what a hamburger is.

The important ingredient is good beef mince - fairly lean but with just a little fat to lend its succulent juiciness. Now for flavourings and this is where you can let your imagination grip you. Thai burgers, Middle Eastern burgers, curry burgers. Garnish and sauce appropriately.

Here is the basic recipe.

Hamburgers

4 burger buns
500g lean minced beef
1 large onion
2 cloves garlic finely crushed
1 teaspoon salt
Herbs and spices (see below)

Place the minced beef in a plastic bag. Finely chop the onion and crush the garlic. Add to the meat with the salt, herbs and spices and knead thoroughly from the outside of the bag.

Turn out onto a plate, flatten and divide into four and shape into patties.

Cook in a little oil in a frypan, or barbecue until cooked through.

Towards the end of cooking, split the burger buns in half and toast. Serve the burgers on the buns with the garnish of your choice. For the basic burger this can include tomato, avocado, cucumber, lettuce, grilled cheese, fried eggplant slices, pickles - there are numerous possibilities.

Here are some other suggestions for seasonings and garnish.

Thai burgers
Season with lemon grass, ground coriander, finely chopped chilli, and a little red curry paste. Garnish with chopped basil, tomato slices, cucumber and chopped fresh coriander.

Curry Burgers
Season with a good curry powder, toasted cumin seeds and chopped chilli and garnish with chutney and a yoghurt and cucumber raita.

Middle Eastern Burgers
Season with ground roasted cumin, cinnamon, chopped parsley, chopped mint, and garnish with a garlicky tahini and yoghurt sauce.

Kiwi Burgers
Always a bit of a joke. The basic burger used to be served with a slice of pickled beetroot (and I won't even mention beetroot sandwiches...) Sometimes still encountered in little snack bars in small country towns.