Steak Burger
Ingredients:
- Beef Schnitzel
- Vegetable Oil
- Bread Rolls
- Lettuce
- Red Onion
- Cheese
- Condiments
Mise En Place, the first to be completed as always. The placement and the prepping of ingredients before they are assembled and or cooked. In this relatively simple recipe, much of the prepping was for the vegetables, tomatoes, lettuce and onions. The tomatoes were cut into slices, quite thinly but still uniformed. The lettuce was roughly chopped, even shredded perhaps would suffice as well. First, after the Mise En Place has been completed, the stove was turned on and a pan was placed atop it. The pan was preheated for a few moments over medium-high before the oil was placed inside. Thereafter the oil was to bring up to the right temperature. Not much oil is needed, a tablespoon or so, a relatively good amount that is just enough for the Schnitzel. What we have done is not cut the Schnitzel but instead cooked it as a whole. We did so because with doing so it will have a mixture of texture. Rather than shredding the meat which will leave it with sure a quite a crispy texture; but will not contain a softer texture perhaps if done so.
The Schnitzel was seasoned and cooked for a few minutes, left in the pan until not only was it cooked but also with great colour. Caramelization from fat that is contained inside the meat. After the meat has cooked the sliced onions were placed into the pan. Why it was done so was to make the onions absorb the flavour from the beef and the "caramel" that was left in the pan. Similarly, the bread which was sliced was also heated and fried to absorb then not only the flavour of the beef but also the onions.
At last, was the assembly of the burger/sandwich. The bottom part of the bread was set and condiments were placed. Next was the meat which was seasoned once more, and was sliced accordingly; cheese, tomatoes were next, then finally the lettuce. More condiments were placed on top and the top bun was put on. The nutrients that the ingredients contained are as follows; Beef Schnitzel- Protein, fat, amino acids. Vegetable oil-- fat, cholesterol, saturated and monosaturated fatty acids. Bread rolls- calories, carbohydrates, fibre. Lettuce- Vitamin C,A,K; calcium, folate. Red onions- Fibre, sugar, carbs, protein. Cheese- Calcium, fat and protein.
The meat has provided a great texture and taste, as the meat was seasoned before and after it was cooked it had a lot of flavours. The vegetables provided a fresh crunch and taste to the burger. While the cheese gave a sharp taste that brought all the ingredients together. The caramelized, fried onions released its sweetness and the bread which was fried prevented much of the condiments soaking into the bread and ruining the texture. The next step that I could think of is experimenting on the taste and the ingredients that are used. Many ingredients can be placed in this recipe as it is quite open. It is a good dish that can be altered quite nicely.
Hi Axle. I am impressed with your improved writing in your blog. As always you have provided detailed steps for the prep. What condiments did you use? Please specify these in your future blogs. Using different ingredients would certainly change the taste and texture of your open sandwich. What other meat could you use and would you use the same vegetables and sauces?
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