Mood:
incredulousTopic: Recipes - Ad Hoc
In recent times, I've spent some time reviewing Kenji's work on Hamburgers over at Serious Eats, from Building a Better Mac, exploring the Blumenburger to Mastering the Art of Burger Blending.
Now, all of this was interesting and fun. Then I stumbled on something my Mum used to do with bread and eggs, but this time it was a hidden egg in a burger! Then, my mind exploded in the realms of the surreal.
What if...
I used this idea in combination with Adam Kuban's Double(!) Bacon Hamburger Fatty Melt?
I sat on the couch, and fidgited whislt watching the football, Adelade Crows vs Freemantle Dockers - Go the Crows!
I fidgited, and I thunked, and twitched, the idea wouldn't leave me. I had burger mince, and bread, but did I have everything I might need? I did!
And this is what I've come up with...
A Double(!) Bacon Hamburger Fatty Melt
with hidden egg, and shredded onion-bacon centers
on light rye with tomme cheese.
Now this sandwich is a monster, with loads and loads of lucious goodness.
The stack-up on this is:
- Smoked bacon shards layered in a grilled, tomme cheese sandwich as bun top
- Tomme cheese
- Hidden onion-bacon centered kotletki burger
- Smoked bacon shards layered in a grilled, tomme cheese sandwich as interstitial bun (keeping the nod to the Big Mac)
- Tomme cheese
- Hidden egg centered kotletki burger
- Smoked bacon shards layered in a grilled, tomme cheese sandwich as bun bottom
Now, here's the autopsy shot, as they call it on Serious Eats:
This is a seriously, serious burger, and not for the faint of heart.
I'm a small eater. I only got 3/4 of the way through it, with the help of a beer.
Ok, some details:
Tomme Cheese is a locally produced (Hanoi) soft rind cheese. When new it has a soft easily melted, smooth texture with a noticable piquancy. When aged, it seems to take on a more edamer or gouda like qualty. This is my cheese of choice for putting on my hamburgers at the Tay Ho Weekend Market, each Saturday morning. If you've never been to this orginc produce 'Farmers Market' it is really worth a visit.
The Light Rye Bread was provided by Donkey Bakery (aka Donkey Doughnuts). It has a firm but soft close celled texture which holds it's shape and grills well. It is also easily sliceable into very thin peices without it crumbling to peices.
The bacon is a Vitenamese sourced Smoked Bacon obtained from Hanoi Smallgoods. I prefer to shred the bacon that fry it up into large, dry, over crisped strips of over cooked meat. But that's just me.
The onions come from an organic farm involved in an Action For The City initiative, which has been providing fresh, seasonal organic vegies by "direct to your house" delivery. They are lovely vegetables, and are usually in good condition.
The Kotletki Burgers are a 'secret family recipe' which basically contains: minced beef, rump, and short rib; milk soaked ciabatta; egg; onion; garlic; fresh champignons, kampot black pepper; Vietnamese natural sea salt; mixed herbs, oregano, and tomatoes.
Lastly, the eggs come from Naturally Vietnam. They provide free range eggs, chickens, duck breast, and honey and are certified by Asvelis who also provided the market space each weekend.
Construction Notes
- [Sandwiches] Thinly slice six slices of light rye bread
- With a Cheese Wire Plane, cut six slices of Tomme Cheese from the wide end of a quarter wheel
- Dice some smoked bacon
- Assemble three closed sandwiches using two slices of cheese and some diced bacon for the filling
- Grill the sandwiches on a hot pan with a little butter or oil
- [Meat Patties] Take 160-200 g of your favorite hamburger mince for a large, flat-ish patty and with an egg ring or scone cutter cut the centre out of the meat patty. Repeat to make a second patty
- Into the centre of one, add finely diced onion and shredded smoked bacon, Place onto a very hot pan
- Place the second patty onto a very hot pan and crack one medium sized egg into the centre
- Cook the patties on both sides and set aside off the heat to rest.
- [Assemble the Fatty Melt] Take one toasted sandwich and place it onto a plate, put the egg and meat patty on top of it and cover with two slices of Tomme Cheese
- Place a second toasted sandwich onto the meat and cheese, and then place the onion, bacon and meat patty on top of the sandwich and cover with two slices of Tomme Cheese
- Top the Fatty Melt with the last toasted sandwich, cut into two and serve. Garnish as you like, or wrap it in Oven Paper for takeaway.
That's all from the Bait Layer today,
Get that int' ya!
Posted by "The Bait Layer"
at 12:07 MEST
Updated: Fri, 1 Jul 2011 09:59 MEST
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Updated: Fri, 1 Jul 2011 09:59 MEST
Post Comment | View Comments (2) | Permalink | Share This Post
