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Breakfast

Teriyaki Burgers Recipe

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For the Teriyaki Burgers :

Teriyaki Burgers

INGREDIENTS

  • 1 1/2 pounds fresh ground beef chuck (about 80% lean)
  • Kosher salt
  • 2 teaspoons shichimi togarashi (see note above)
  • 1 cup thinly sliced scallions
  • 1 recipe Teriyaki Sauce (I strongly advise homemade over any store-bought brand)
  • 4 soft hamburger buns
  • 4 tablespoons mayonnaise, preferably Japanese-style
  • 2 cups finely shredded green cabbage

DIRECTIONS

Form beef into 4 patties, about 1/2 inch wider than the burger buns, with a slight depression in the center to account for bulging as they cook. Season generously with salt and togarashi and refrigerate until ready to cook. Sprinkle scallions evenly over a large plate or a cutting board.

Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate. Place burgers directly over hot coals, cover with vents open, and cook, turning occasionally, until burgers are well charred and burgers’ centers register 110°F on an instant-read thermometer for medium rare or 120°F for medium, 5 to 7 minutes total.

Brush burgers on both sides with teriyaki sauce and continue cooking, flipping and brushing occasionally, until they register 120°F for medium rare or 130°F for medium. Remove from grill and transfer to scallion-covered plate or cutting board. Brush with more sauce and flip burgers, brushing with sauce until well glazed and coated in scallions.

Toast burger buns over grill until well browned and crisp. Spread bottom and top buns with mayonnaise. Divide half of cabbage over bottom buns. Top with cooked burgers. Brush with more teriyaki sauce. Top with remaining cabbage, close buns, and serve.

Source: www.seriouseats.com

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Breakfast

Recipe from Kelewele

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Kelewele is a Ghanaian delicacy of fried and spicy plantain that is all the rage. It is sometimes served with rice and a stew or peanuts, or alone as a dessert or snack. It is also popular for breakfast.

Ingredients :

2 plantains
1 teaspoon crushed fresh ginger
1 teaspoon of Cayenne pepper
1 teaspoon salt
1 teaspoon pepper
The juice of a lemon
Oil for frying

Instructions :

Peel and cut plantains into small cubes and mix with lemon juice.

Mix the spices and roll the plantain cubes into this mixture. Allow to stand for at least 10 minutes.

Heat the oil. Fry cubes in hot oil until golden brown. Make sure the cubes do not stick together.

Drop and sprinkle with salt and dry parsley. Serve hot.

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Breakfast

Recipe of Pancakes

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Ingredients / for 4 people

250g of flour
4 eggs
1/2 l of milk
1 pinch salt
2 tablespoons sugar
50 g of melted butter

PREPARATION:

The best recipe for pancake batter! – Step 1

1Pour the flour in a bowl with salt and sugar. Make a well in the middle and pour the eggs lightly beaten with a fork.

The best recipe for pancake batter! – 2nd step

Start gently stirring the flour with a wooden spoon.

The best recipe for pancake batter! – Step 3

When the mixture becomes thick, add the cold milk little by little, you can use a whisk but always gently to avoid lumps.

The best recipe for pancake batter! – Step 4

2When all the milk is mixed, the dough must be fairly fluid, if it appears too thick, add in little milk.

The best recipe for pancake batter! – Step 5

Then add the melted butter, mix well.

Finally
Cook the pancakes in a hot pan (no need for fat, it is already in the dough). Pour a small ladle of dough into the frying pan, make a rotating motion to distribute the dough over the whole surface, lay on the fire and when the turn of the pancake is colored clear, it is time to turn it over. Let cook about a minute on this side and the pancake is ready. Repeat until the dough is depleted.

 

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Breakfast

Four-Quarter Cake

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Ingredients :

Flour: 240 g
For the mold: 20 g
Chemical yeast: 0.5 sachet
Butter softened: 240 g
For the mold: 20 g
Eggs: 4
Sugar powder: 240 g
Salt: 1 pinch
Calories = High

Preparation :

1 Preheat the oven to 180 ° C (6). Whisk the butter with the powdered sugar and salt until an ointment is obtained.

2 Incorporate the eggs one by one, then the flour and baking powder together.

3 Butter and flour a rectangular cake pan, pour in the dough, then smooth the surface with a spatula. Bake for about 50 minutes: the blade of a knife planted in the heart of the cake must come out dry.

4 Let cool in the mold, out of the oven, then unmold and cut into parts.

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