Lovin’ it: Homemade burgers

It wasn’t long ago that rainbow figurines of my childhood frolicked in their eternal happiness everywhere you looked in my house: on my tiny white book shelf, on the ledge from which my curtains hang and even hiding in the grass in my garden. I’m embarrassed to admit that those plastic dalmatians, mermaids and Looney Toons came with two chewy pieces of bread, a slice of pickle, sometimes processed cheese and something that was meant to be meat, all wrapped up in the most famous golden arches in the world. Yes, that’s right, many of the toys from my childhood came from McDonald’s Happy Meals.

For as long as I can remember, Pizza Hut, McDonald’s, Burger King and KFC have always just been down the road from my house. There used to be a Pizza Hut restaurant as well but that closed down when I was in high school and a Carl’s Jr has recently risen – and flourished – in its place.

For a time when I was at primary school, it was a regular occurrence having reheated pizza and deep fried chicken for breakfast on Sunday mornings. And to respond to what you’re probably all thinking, no I wasn’t a particularly fat kid. I did athletics and gymnastics, and I was also blessed with a hyper-speed metabolism. But I know this doesn’t make eating all that fatty food any more acceptable.

I don’t blame my parents for letting me eat so much fast food. When we look back on those times now, my mum always says the same thing: “We didn’t know any better”. Neither of my parents eat much junk food now and they’re two of the fittest “older” people I know. They went swimming every single day for about two decades and have only recently started cutting that down (getting older, and stuff).

Despite the questionable quality of food I sometimes ate during my childhood, it still didn’t put me off burgers in the long run. But, I’ve moved on from tiny squashed McD’s cheeseburgers to burgers that tend to be more hearty, more fresh, made with more love.

My dad works for Tip Top Bread, which makes the burger buns for Carl’s Jr here. He’s allowed to take two bags of bread home from work each day and a couple of weeks ago on Friday night he brought home several Carl’s Jr burger buns. I knew immediately what I wanted for dinner. My parents don’t eat meat so I decided to make a fish burger for them and a beef burger for myself and Andrew.

I used tarakihi, which is a white fish, marinated for a couple of hours in lemon juice and garlic, then seasoned with salt and pepper. This was fried in the skillet. For the beef, I seasoned mince with salt, pepper, garlic, onions, dried oregano, paprika and dijon mustard. This was mixed with a lightly beaten egg, refrigerated for about an hour, and rolled into balls, which were flattened into patties when I cooked them on the skillet.

There were also salad greens, gherkins and melted cheese in the burgers but something I feel quite proud of is the sauce I made. I couldn’t decide what sauce to use for my burgers and consequently I spent a very long time looking around on the internet. Surprisingly, nothing really caught my attention until I chanced upon this link: http://americanfood.about.com/od/keytipstechniques/r/secsauce.htm

Big Mac sauce. I love Big Mac sauce! At least, I remember loving Big Mac sauce. Thinking more healthily though, I decided not to follow this recipe but instead adapted one of my own using greek yoghurt. I actually found another Big Mac sauce recipe here, if anyone is interested.

Here’s what I used for my sauce:

1/2 cup natural greek yoghurt (full fat)
1 tbsp dijon mustard
4 tsp diced gherkins
1 tsp vinegar from the gherkin jar
1 tbsp minced onion
1 tsp sugar
A pinch of salt

Mix it all up, dollop it on and top with a toasted bread bun.

Served with oven-baked fries, these burgers made for no left-overs and a meal that disappeared before anyone had the time to say, “I’m lovin’ it!”

Lemon garlic Tarakihi fish burgers. Photo: Tao Lin

Lemon garlic Tarakihi fish burgers. Photo: Tao Lin

Beef burgers. Photo: Tao Lin

Beef burgers. Photo: Tao Lin

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