Sorry foodies that it has been so long since I last posted! I have been extremely busy riding camels in Israel, reading for class, and working on my thesis. But I made it a priority to post a new recipe this week, so here it is!
My camel
Ty and I on our camel in the Judaean Desert
The markets in Israel were beautiful, yet chaotic and overstimulating. They were overcrowded with people and full of pungent smells, bright colours, fresh produce, and shouting, haggling, beckoning shop owners. A food adventurers heaven…
everyone in Jerusalem preparing for the shabbos
How we felt at the market
And now to my recipe…
I am a very traditional (I mean lazy) lunchtime cooker. I will typically choose eating leftovers from dinner the night before or throw together a sandwich with whatever fillings are in the fridge. However, my favorite thing to splurge on is a weekend gourmet sandwich made from deliciously fresh ciabatta from Knead, and layers of Woolie’s salami and edam, rocket, avo, and Pesto Princess pesto, made for Ty and I to eat while we sit on the couch watching our favorite series of the moment.
Last weekend, I was feeling adventurous, so I decided to make Asian burgers as a Sunday lunch treat. The key is to use whatever ordinary ingredients you happen to have in the fridge and turn them into something fancy and delicious.
After Ty took his first bite he said “You need to open a restaurant”. *Sigh* Maybe one day!
Asian Burgers (serves 2 + leftovers)
cooking my Asian burgers
The final product
Ingredients
- 400g raw minced beef
- 1/2 finely chopped onion
- 1-2 sprigs finely chopped green onions
- 1 handful finely chopped fresh coriander
- 1 large brown mushroom finely chopped
- 1 large carrot peeled and grated
- 1 heaped tsp finely chopped garlic
- 1 tbl sugar
- 1 tbl soy sauce
- 1 tsp tumeric
- 1 tsp ginger
- 1 tbl curry
- 1 tbl jeera
- sprinkle of chili flakes
- salt & pepper to taste
Directions
- gently mix all the ingredients together, minus the salt
- using your hands, form large, thick patties
- grill the patties in a lightly oiled panned for 10-15 minutes until both sides are golden
- sprinkle some salt on the patties
- serve (with mayo if you’d like) on slices of toasted bread
exceptfortripe 