Hamburger Dinner
I blame Alison for the addiction I've cultivated for an UVA Bar lamb burger. Actually.....it's not the lamb that is addictive; but rather the accouterments that go with the burger. The menu describes the burger as "House ground lamb, piquillo peppers, feta, arugula, lemon dill aioli, pickled red onion".
The first time round, I got the main ingredients but thought that the onion was fried with some vinegar.
The second time round, I realised that I had mis-remembered how the onion was done.
We get beef burgers from the Queen Victoria Market from the organic butcher. It's pure beef with very little additives in it. I can't make mine any better; and I always get some for the convenience of having beef patty in the freezer.
For Monday's dinner, I checked the fridge and realised that I had the following ingredients:
I substituted feta cheese with a tasty cheese. And I used sweet chilli sauce instead of aioli.
The pickled red onion? I sliced a red onion and par-blanched it by pouring some boiled hot water over the slices. To white wine vinegar, add sugar, salt and pepper to taste and threw in about 3 - 4 sprigs of oregano from the garden. Add the par-blanched onion and let sit for at least 60 minutes. The onion turned out great!
The burgers were cooked for about 4 minutes on each side.
My burger.
