Perfect Mzedu Home Made Beef Burger

The beef patty is the key player when making a perfect beef burger,Mix the ingredients to combine so the proteins start working and stick to each other to create the perfect patty. Keep treating the meat tenderly while shaping the patties. Don’t pack them together too tightly. Just gently form them into loose patties. Make sure the patties are even in size – you can weigh them to be exact or you can use a burger pressing machine, if you have.I craft my burgers using my hands  can, if you like. 

As a rule of the thumb, Burgers go well with fries and cabbage slaw.

Select your ingredients: can serve 15.

1.5kg medium ground Beef Mince

250g fresh breadcrumbs

4 large brown onion, grated

1/2cup chopped fresh parsley leaves or coriander if you like

4 garlic cloves, crushed or 2tsp garlic powder

4 egg, lightly whisked

4 tbsp Worcestershire sauce or Tomato Ketchup

4 tbsp olive oil

150g cheddar, thinly sliced

15 hamburger buns, halved

100ml Mayonnaise /mustard

8 lettuce leaves

450g (about 3 medium) ripe tomatoes, sliced

Mix mince, breadcrumbs, onion, parsley, garlic, egg, Worcestershire or tomato ketchup sauce,if using in a large bowl. Use your hands to mix until just combined.Divide the mixture into 15 -17equal portions. Shape each portion with your hands into a patty about: 10cm in diameter and 1.5cm thick.

Place the patties on prepared tray. Cover with plastic wrap and place in the fridge for at least 20 minutes to rest.

Heat the grilling pan and cook the patties for about 4 minutes each side or until browned and cooked through. Transfer the patties to a tray. Set aside and cover to keep warm.

Meanwhile Place the hamburger buns, cut-side up, under the grill and toast for 1 minute or until golden. Leave the grill on. Place the patties on prepared tray. Top patties with cheddar. Place under the grill for 1 minute or until the cheddar is just melted.

Spread the bottom halves of the toasted hamburger buns with the Mayonnaise or mustard, if using. Top with the lettuce, tomato and patties. Dollop with tomato ketchup. Cover with the hamburger bun tops to serve.

Ready burgers with fries and coleslaw salad.

Juicy Mzedu Burger

A Gordon Bleu And A Schnitzel

Ready served chicken Gordon Bleu with rice and veggies

A cordon bleu (french dish); schnitzel (a swiss dish) is a dish of meat wrapped around cheese (or with cheese and ham filling), then breaded and pan-fried or deep-fried. Veal or pork cordon bleu is made of veal or pork pounded thin and wrapped around a slice of ham and a slice of cheese, breaded, and then pan fried or baked.These two dishes are all the same.Their source and inspiration of origin/ region is different. In my own way I like differenting the two by shape. My Gordon Bleu is oblong (rolled shape) While my schnitzel is flattened. I like serving my breaded dishes with mayonnaise or mustard sauces.

Let’s deal with Chicken Gordon Bleu and if you wish follow the same process with veal or pork Cutlets.

Ready prep chicken breasts

Eggwash

Plain flour and breadcrumbs

Ready stuffed breasts

Rolled ,breaded and ready for frying

Ingredients:
For the Chicken
4 chicken breasts
8 slices Swiss cheese
8 slices ham
1 cup. all-purpose flour
2 large eggs, beaten
2 cups bread crumbs
Oil for frying or butter if you wish. Salt to taste
Ground black pepper
1 tsp. dried mixed herbs (optional).

If serving with mustard sauce follow this simple process:
4 tbsp. butter
1/4 cup. all-purpose flour
2 cup. milk
2 tbsp. mustard sauce
1/4 cup grated Parmesan

Direction:
If using an oven then preheat oven to 200°c and line a large baking sheet with grease paper. Place a chicken breast between two pieces of plastic wrap on a cutting board and flatten to around ¼” thickness with a meat mallet or rolling pin (or alternatively make a cut through the breast and stuff the ham and cheese). Top chicken with 2 slices of cheese, then 2 slices of ham. Starting at the top of the breast, roll up tightly. Repeat with remaining chicken breasts.
Place flour, eggs, and breadcrumbs in three shallow bowls. Season flour with salt and pepper and herbs.
Working with one at a time, roll chicken first in flour, then eggs, then crumbs, pressing to coat. Place on prepared baking sheet. Bake until golden and cooked through, 30 minutes.
However if using deepfrying method ,dip your chicken patties in frying oil on a medium heat,cook till golden brown. I prefer using this style because it’s faster. Make sauce: In a large skillet over medium heat, melt butter. Add flour and stir until golden, 2 minutes. Slowly whisk in milk, then add mustard. Let simmer until thickened, 5-7 minutes. Add Parmesan and stir until melted. Season with salt and pepper.
Remove and serve Chicken with sauce.

If using Mayonnaise as your Dipping sauce then you are ready to go…..