Burgers are popular in Belgium, obviously. Regrettably, usually they're an imitation of individuals offered at McDonalds’, with this particular horrible something which pretends to become meat, spongy bread rolls and mayonnaise filled with sugar, salt and conservatives. This begins to change gradually, very gradually. In bigger metropolitan areas like Krakw or Warszawa. in addition to most likely in certain others, one will discover a couple of bars and restaurants focusing on top quality burgers. which attempt to resemble individuals that are known from New york city and London. I enjoy eat good burgers and most likely many people do too. So, for that God’s sake, how is it feasible that, when visiting the Tatry mountain tops and also the Podhale region, you will find easily fake kebabs, awful quasi burgers, and terrible “pizzas” but no food created using good, local ingredients. This, regrettably, continues to be a real possibility within our Polish provinces – because of a lot of reasons, one among them to be the low awareness of individuals about how good their local goods are in the area.
My burgers presented here are fully homemade and employ local, fresh ingredients: onion buns, pine mushrooms fried in rosemary oil butter, oscypek cheese fried with bacon strips, homemade lingonberry mayonnaise and marinated pumpkin. It's best is by using lamb meat, however this time I possibly could not have any (Belgium produces lamb meat, however i do not know where it's offered – maybe abroad and also to restaurants?), and so i used beef. Don't let yourself be surprised at the rosemary oil – this plant had been popular in Old Belgium (even more than nowadays), within the 17th century.
You are able to prepare individuals burgers with onion buns that are being sold in regular loaves of bread shops. You are able to, obviously, switch the smoked slow foodie mountain cheese by a commercial one, add industrial mayonnaise and industrial pickled pumpkin and cranberries. It will likely be edible, and most likely even good, but without a doubt you won't have this satisfaction when everything is made of scratch and when you're accountable for the ultimate taste of the hamburger.
The proportions given here are for one hamburger (obviously, this doesn't make reference to buns, mayonnaise, and lingonberry preserves etc – make batches of those ingredients).
I made onion buns with this burgers while using recipe for Lublin style onion buns (“cebularze ”) – the recipe, with a few, adjustments, originates from Karolina’s blog (see below).
Slow Foodie Burgers with Oscypek Cheese, Rosemary oil Pine Mushrooms and Lingonberry Mayonnaise
1. Heat the oven to 200°C.
2. Prepare the lingonberry mayonnaise: sieve the lingonberry preserves via a fine sieve, and combine it with mayonnaise until it's homogenous and also the color is intense pink.
3. Making use of your hands, form a set hamburger, around 1 cm thick – the diameter ought to be a little wider compared to diameter of the roll (meat will shrink during baking).
4. Ready your frying pans (for frying the mushrooms, grilling meat and cheese with bacon)
5. Roll tightly the slice of oscypek cheese in to the bacon. Cut the bun into halves.
6. Inside a hot large fry pan, heat butter, add rosemary oil sprig, take it off after thirty seconds, add mushrooms, and fry them on every side for around 3-4 minutes, until nicely grilled (with respect to the thickness their caps) and until they release their juices and absorb it well in (when frying over high temperature, they ought to not release lots of juice). Pepper and salt and then leave aside inside a warm fry pan, to avoid them from cooling lower.
7. Meanwhile, inside a second fry pan, heat oil, add meat and fry it for approximately 4 minutes on every side, until grilled (the cooking depends upon the thickness of the hamburger). Pepper and salt in the finish.
8. Simultaneously, in another fry pan, grill the cheese folded in bacon, until bacon is nicely grilled and crispy, and also the cheese begins to melt.
9. Place cheese using the bacon on the top of the meat and set it in to the oven for a few minutes. Perform the same goes with the bun, therefore it becomes crispy.
10. Take away the bun in the oven, oil it using the rosemary oil – pine butter, add pine mushrooms, the slice of red onion, meat with cheese and bacon. Pour the lingonberry mayonnaise on the top. Put the other half from the bun and serve immediately with pickled pumpkin, additional mayonnaise and lingonberry preserves.
approximately. 300ml lukewarm water
3 large onions. peeled and diced
1. Mix all dry ingredients inside a large bowl. Add butter and water and knead for any couple of minutes with hands (or make use of a stand mixer), or insert them in a bread machine and employ the “dough” program. Dough ought to be firm and quite flexible. If utilizing a mixer or hands place the dough in slightly oiled bowl and canopy having a flannel. Allow increase in a hot, draft- free place until it's bending in dimensions. If you work with a bread machine, you don’t need to do anything before the “dough” program ends.
2. Prepare the onion filling: Fry the onions in butter on the low heat, until tender. Allow it to awesome slightly.
3. Put the risen dough onto a gently floured, flat working surface, add onions and knead for 5 minutes to produce the environment from this. Divide into 8 equal balls and taking advantage of both hands flatten each one of these right into a circle. Put them on the baking tray lined with baking paper, cover having a flannel and then leave to increase at 70 degrees for around 30-40 minutes.
4. Bake inside a preheated oven (190C) for approximately. 15-twenty minutes, until golden and seem hollow around the base when drawn on.
