For some reason today, I decided to forgo the fries when cooking a burger for lunch and could not think of a passable option. I thought of what I could have and none really seemed to fit the bill, so ended up with a tomato salad on the side. In an ideal world the option, like fries, would be a finger food but that does tend to limit the choices.
I should mention in passing that one major upside of not having fries is that there is no lingering cooked oil odour (yes, that's the way we spell it in Europe!) in the air and in addition the prep and cooking time of a burger-only meal is a fraction of the time needed to create a burger and fries.
So, any ideas?
I just came across this processor:-
A bit of a long shot, but I really feel like one of those chicken enchiladas that they serve in Cafe Pacifico in London's Covent Garden. I no longer live in London, so I wonder if anyone had had a go at building one and could pass on the details.
For a long time I had been cooking burgers with loads of adds before throwing them on the skillet. Then I discovered this site and for the last month or so I have just been using beef, short rib, shoulder and shin in a 2:1:1 ratio.
My wife missed the old burger and so today I bought my meat, divided it into two. I added caramelized onions and small amounts of mustard and tomato puree to one batch (less stuff than before) and left the other batch as was.
I seasoned with salt and pepper and immediately cooked them at the same time.
I loved them both and saw them both as real burgers. I urge you all to forget your prejudices and try the adds
Don't think of it as a meat loaf but as a bona fide burger in its own right
Although I left London a few years back, I still miss this classic Lebanese fast food eatery (to be found on the corner of Edgware Rd and George St in the West End). If you are looking for the finest shawarma (lamb or chicken) or Lahm bi ajin (a Lebanese lamb pizza type sandwich) washed down with freshly pressed fruit juices or mint tea then look no further. It's open from about 10am to 2 am. Just thinking about sitting at the food counter watching the chefs slice the meat of the huge rotating chunk of lamb or chicken almost makes me want to jump on a plane now
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