Burger patty creations (& 2nd mushroom gravy recipe)

A while ago (back in April) I road-tested a mushroom gravy recipe and mentioned that I’d try a second one I’d found “the next time I had mushrooms”. Given that a friend told me the other day that they love a good mushroom gravy, I decided to show this recipe next.

It also provides a good opportunity to tell you about some of the burger patty experimentations I’ve made.

I’ve made a few burger patties now. Mostly using recipes of breadcrumbs, mince, mixed herbs + salt + pepper for seasoning, and egg. At least once, I’ve made them without egg. See below.

The top three pics are from a different occasion to the bottom two.

Now, as for the mushroom gravy and burgers recipe…. has anyone heard of Salisbury steaks?

Salisbury Steaks with Mushroom Gravy – Adam Liaw recipe

I saw this in the Sunday Life magazine when I was back at the family home one weekend in April. I saved the recipe and trialled it. It was very good. The second pic is leftovers. Mmmm.

Salisbury Steaks:

NB. It’s a different way of doing a burger patty, basically. Using ingredients one has to hand rather than, say, having to make breadcrumbs especially.

Ingredients:

  • 1 slice bread torn into chunks
  • 2 tbsp milk
  • 500g beef mince
  • 1 carrot, peeled and grated
  • 1/2 onion, grated
  • 1 egg
  • 1/2 tsp mixed herbs (optional – recipe suggests option of ground mustard instead)
  • salt and pepper to season
  • Oil, for cooking

Method:

  1. Place torn-up bread into bowl with milk and set aside (10 mins rest time)
  2. Mix milk-soaked bread, beef mince, onion, carrot, egg, mixed herbs (if using), salt and pepper together until well-combined
  3. Shape into four patties and refrigerate to firm up (10 mins rest time – I think I might have skipped this….)
  4. Add oil to large frying pan and fry patties until cooked through (~4 mins/side)
  5. Remove from pan and set aside, covered, to keep warm while you make the gravy.

Mushroom Gravy

Ingredients:

  • Mushrooms (recipe suggests 250g button ones, but it depends what you’re going for)
  • Butter (recipe suggests 30g)
  • 1/4 cup plain flour
  • 1&/12 cups stock
  • 1 onion
  • ~2 tsp garlic
  • 1 tbsp tomato sauce
  • 1 tbsp soy sauce
  • 1/2 cup water

Method:

  1. Slice onion and mushrooms
  2. Melt butter in frying pan (AFTER using it to cook meat – enhances flavour)
  3. Cook onion, garlic and mushrooms over medium heat until golden and liquid evaporated (~5-6 mins)
  4. Add flour and cook, stirring constantly (~1 min)
  5. Gradually pour in stock, water, tomato sauce and soy sauce, stirring frequently. Cook until thickened, stirring frequently, seasoning with salt and pepper (~5 mins)
  6. Return meat to pan and coat with gravy then plate up, spooning remaining gravy over the top

Yum. Delicious.

 

Next time I’ll have to give the recipe I found for a veggie gravy….

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s