Benedictor
For 5 patties
| Ingredients | ||
| Tenderloin Mince | 800 gms | |
| Tenderloin fat | 100 gms | |
| Rosemary | 15gms(chopped) | |
| Parmesan | 30 gms(grated) | |
| Garlic | 30 gms(grated) | |
| Onion | 60 gms(grated) | |
Mix all the ingredients well Divide into 5 portions Make a patty out of each potion Refrigerate for a couple of hours
For the Peppered Egg
| Ingredients | ||
| Egg | 1 | |
| Pink peppercorn | 2-3 | |
| Black peppercorn | 2 | |
| Butter | 10 gms | |
In a heavy base pan on medium heat add butter wait for it to melt
Add the peppercorns and cook for around 30 seconds
Crack the egg and cook on both sides
Add the peppercorns and cook for around 30 seconds
Crack the egg and cook on both sides
To assemble the burger
| Ingredients | ||
| English Muffins | 2 | |
| Hollandaise | 100 ml | |
| Iceberg lettuce | a few leaves | |
| Tomato | 3 slices | |
| Cucumber Pickle | 2-3 slices | |
| Onion relish | (optional) | |
| Turkey Pastrami (cut into strips) | 60 gms | |
Grill the Beef patty on a hot grill and brown well on all sides keep flipping the patty every 15 seconds till you get the desired doneness. Make sure you rest the patty for 90 seconds at least before you serve it
On the same grill toast the burger buns
Once bun is toasted smear one tbsp. Hollandaise on both sides
On the base of the burger bun make a bed of lettuce and tomatoes and put the cooked burger patty on top
Add Turkey pastrami and Peppered Egg
Pour the rest of the Hollandaise
Add cucumber pickle and onion relish
Close the burger
Serve along with Coleslaw and fries
Shamsul Wahid
Executive Chef
Smoke House Deli
