A Not So Cracking Burger

Sunday, January 03, 2010
One of the presents my mother gave me for Christmas this year was a copy of Jamie Oliver's Ministry of Food. Having a look through it, I flagged a few items I thought sounded yummy and/or interesting which I wanted to try. Tonight was the first chance I'd had to cook in about a week as both mom and I have come down with a wicked cold. Still not felling great but I thought I'd give one of Jamie's recipe a go; something quick and relatively easy but still filling. His "A Cracking Burger" sounded perfect. Now, I know what you might be thinking...who doesn't know how to make a burger? I've made my fair share and while I wouldn't consider myself an expert, I think they turn out pretty well. However, this year is all about stepping outside the box and experimenting with food. Even a good old standby like a homemade burger. As you can see from the small pictures above, Jamie's burger looks pretty darned good.

I eagerly gathered my ingredients and threw them together in a bowl. I had found it slightly odd when I read the recipe that it called for finely chpped parsley to be mixed in along with the bread crumbs, egg, and...dijon mustard? Yep, I've ventured more than a toe's breadth outside the box on this one. The dijon mustard I could probably understand. It would give the burger some zing and zip but parsley? I don't even like parsley. Nevertheless, I plunged both hands into the bowl and began mixing away, squishing everything betwixt my fingers. Oh how I hate this part of burger making. I'm not so good when it comes to the "finely chopped" part - my parsley was more chunky than chopped. To be honest, I didn't think it would matter much in regards to the taste. Who's brilliant idea was it to originally start eating parsley??? There's a special place in hell for folks like that.

The burgers fried up and I placed them on a standard bun - topped with mustard (regular yellow), relish, tomato and cheese. I was surprised that I couldn't taste the parsley at all. Ok, ok, I tasted it once when I bit into a big chunk of parsely that didn't mix in will. To be honest, i wasn't so impressed. My homemade burgers are much better than this. Don't get wrong, it wasn't bad; it just wasn't ... cracking. They were far too moist and were falling apart in the pan which meant once they were on the bun they proceeded to fall apart even more. The dijon, which I could smell as they cooked, didn't add a whole lot to the overall flavour. And a homemade burger with garlic salt? That's just blasphemy. Jamie's Cracking Burger tasted slightly plain and a bit boring. Will I make them again? Nope, I'll stick with my own recipe thanks.

I've posted this to both my main blog and my cooking blog - I'm debating whether or not to keep the cooking blog up. I barely post there and it almost seems pointless to keep it going...

6 comments:

tweetey30 said...

This isnt your main blog??? YOu mean I am missing out on something??? I use garlic salt in my homemade burgers... Really I do and it tastes good... Well those look ok but what is that yellow stuff on the top of the meat before mixing it???????

Wandering Coyote said...

The problem with this burger is the egg & bread crumbs. That's why they were falling apart in the pan during cooking. According to Bobby Flay, the REAL burger king, you should not be adding that stuff to burgers - that's what you add to meat loaf. And I tend to agree. I have stopped adding fillers to burgers and they are always way better.

Just my 2 cents!

Barbara Bruederlin said...

I always add parsley to my burgers, quite a lot of it, but then I like parsley. My secret is to season them with Montreal Steak Spice.

Gardenia said...

I enjoy trying new recipes - some are duds, but some turn out well. My favorite burgers are crisply grilled with cajun spice, then layered with blue cheese and green chilis! Wow! Like you, I've tried the bread crumbs and eggs and found the result is a crumbling burger - makes on wonder if they test these recipes! Yet for the most part, sounds like a fscinating cookbook.

Captain Karen said...

Tweety: Yes this is the main blog. Never fear! And the yellow stuff on the meat is dijon mustard that got mixed in.

Coyote: I use bread crumbs occasionally but never eggs and they're usually pretty firm. As much as I don't like Bobby, I might have to check out some of his recipes.

James Sharpe said...

I've cooked these burgers a couple of times and they turn out perfectly everytime. they never seem to fall apart or be soggy but I chill mine in the fridge before eating them as stated in the book.

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