Now that you know what denaturation and coagulation are (if you don't see previous page) here is another tasty recipe.
This recipe goes perfectly with the garlic aioli (emulsification) on the next page.
Equipment
*large mixing bowl
*measuring spoons and cups
*Electric frying pan
*cerated knife
*baking tray
*Spatula
*Enamel plate or normal plate if you don't have one
* Paper towel
Ingredients between 4
*600 grams of beef mince
*1 onion, finely chopped
*1 teaspoon crushed garlic
*1 teaspoon of both dried oregano and dijon mustard
*1 egg whisked or beaten
*1/2 cup (35 grams) of fresh bread crumbs
* 1/3 cup (25 grams) of grated parmesan
*2 tomatoes sliced
*4 burger buns or bread rolls, split and to be roasted
*lettuce leaves
*aioli (optional- recipe next page)
Method
*Remember to wash hands and any equipment that touched the raw meat or blood of the raw meat before re-using to avoid cross-contamination. You should wash equipment in hot soapy water.
1) combine mince, garlic, onion, oregano, dijon mustard, egg,breadcrumbs and parmesan in a bowl.
2) Season, mix with damp hands
3) then form into 4 patties
4) Preheat electric frypan to a medium-high heat. ( temperature on dial either 6 or 160)
5)Add burgers to pan (no oil required) and cook for 5 minutes each side, only turn once! Until cooked through.
6)Fill buns with lettuce, patties, tomato and aioli.
Evaluation:
This recipe once again heavily relies on denaturation and coagulation for taste and texture. This is a beautiful and tasty recipe, especially if the aioli is added. Overall this recipe is another prime example of denaturation and coagulation.
This recipe goes perfectly with the garlic aioli (emulsification) on the next page.
Equipment
*large mixing bowl
*measuring spoons and cups
*Electric frying pan
*cerated knife
*baking tray
*Spatula
*Enamel plate or normal plate if you don't have one
* Paper towel
Ingredients between 4
*600 grams of beef mince
*1 onion, finely chopped
*1 teaspoon crushed garlic
*1 teaspoon of both dried oregano and dijon mustard
*1 egg whisked or beaten
*1/2 cup (35 grams) of fresh bread crumbs
* 1/3 cup (25 grams) of grated parmesan
*2 tomatoes sliced
*4 burger buns or bread rolls, split and to be roasted
*lettuce leaves
*aioli (optional- recipe next page)
Method
*Remember to wash hands and any equipment that touched the raw meat or blood of the raw meat before re-using to avoid cross-contamination. You should wash equipment in hot soapy water.
1) combine mince, garlic, onion, oregano, dijon mustard, egg,breadcrumbs and parmesan in a bowl.
2) Season, mix with damp hands
3) then form into 4 patties
4) Preheat electric frypan to a medium-high heat. ( temperature on dial either 6 or 160)
5)Add burgers to pan (no oil required) and cook for 5 minutes each side, only turn once! Until cooked through.
6)Fill buns with lettuce, patties, tomato and aioli.
Evaluation:
This recipe once again heavily relies on denaturation and coagulation for taste and texture. This is a beautiful and tasty recipe, especially if the aioli is added. Overall this recipe is another prime example of denaturation and coagulation.