- 1 small onion , finely chopped
- sunflower oil , for frying
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp paprika
- 500g minced beef
- 1 tbsp Worcestershire sauce
- 1 egg , lightly beaten
- sesame burger buns, iceberg lettuce, sliced beefsteak tomato, sliced gherkins, sliced onion, tomato ketchup or relish to serve
- 6 tbsp mayonnaise
- 1 fat garlic clove , crushed
- a small bunch of flat-leaf parsley , chopped
- a small bunch of dill , chopped
- a large pinch of onion powder or granules (optional)
- a couple of good squeezes lemon juice
1.Stir the ranch dressing ingredients together in a bowl with seasoning. Cover and chill until needed.
2.To make the burgers, gently fry the onion in 1 tbsp oil with the oregano, cumin and paprika. When soft, transfer to a large bowl and cool. Add the beef, Worcestershire sauce and season. Mix well and add just enough egg to bind the meat together. Form into 4 burgers about 2 cm thick. Chill until needed (you can make these a day ahead).
3.Grill the burgers over medium-hot coals, about 5-6 minutes each side for medium, 8-9 minutes for well-done. Split and lightly toast the burger buns.
4.Lay a couple of lettuce leaves and a slice of tomato on the base of each bun and add a dollop of ranch dressing. Top with a burger, relish and gherkins.
Nutrient per serving:
503 kcalories, protein 28g, carbohydrate 3g, fat 42 g, saturated fat 12.6g, fibre 0.5g, salt 0.69 g
- 4 large, roundish sweet potatoes , cut into chunky chips
- 1 tsp olive oil
- 1 tsp chilli flakes , plus a pinch
- 400g pack extra-lean beef mince
- 1 onion , grated
- 1 tbsp grated Parmesan
- 1 tbsp tomato ketchup
- 4 small wholemeal buns , halved
- 1 Little Gem lettuce , leaved separated
- 1 beef tomato , sliced
- 1 red onion , sliced (optional)
- 4 pickles or gherkins , halved
1.Heat oven to 220C/200C fan/gas 7. Toss the chips with the oil, 1 tsp chilli flakes and some seasoning. Arrange in a single layer on a large baking tray and cook for about 30 mins, turning halfway through.
2.Put the mince, remaining chilli flakes, onion, Parmesan, tomato ketchup and lots of black pepper in a large bowl and mix to combine. Shape into 4 burgers. Ten mins before the chips are ready, put the burgers on a baking tray and bake for 10 mins until cooked through
3.Top one half of the buns with the lettuce, tomato and onion. Add the burgers, then top with the roll tops. Serve with chips and pickles on the side.
Nutrient per serving:
467 kcalories, protein 31g, carbohydrate 57g, fat 13 g, saturated fat 5g, fibre 7g, sugar 15g, salt 1.3 g
This week we will show different type of burger recipes and we will teach you how to make them more healthy and nice.
who invented burger
The hamburger, a ground meat patty between two slices of bread, was first created in America in 1900 by Louis Lassen, owner of Louis’ Lunch in New Haven, Connecticut.There have been rival claims by Charlie Nagreen, Frank and Charles Menches, Oscar Weber Bilby, and Fletcher David.White Castle traces the origin of the hamburger to Hamburg, Germany with its invention by Otto Kuase.However, it gained national recognition at the 1904 St. Louis World’s Fair when the New York Tribune namelessly attributed the hamburger as, “the innovation of a food vendor on the pike.No conclusive claim has ever been made to end the dispute over the inventor of the hamburger with a variety of claims and evidence asserted since its creation.This week we will show different type of burger recipes and we will teach you how to make them more healthy and nice.
Ingredients for burger:
- 1 tbsp olive oil , plus extra for drizzling
- 1 red onion , finely chopped
- 500g lean minced beef or turkey
- 1 egg
- 12 cream crackers, bashed to fine crumbs
- 2 tsp chilli paste
- 2 tsp garlic paste
- 1 tsp each, tomato ketchup and brown sauce
- 2 tbsp plain flour
- 6 hamburger rolls , toasted, to serve
- toppings of your choice (relish, chutney and salad ), to serve
FOR THE WEDGES
1.Heat the oil in a frying pan and fry the onion for about 5 mins or until soft. Leave to cool slightly. When cool, put the onion in a large bowl with the mince, egg, bashed crackers, chilli, garlic, ketchup and brown sauce, and mix well to combine. Divide the mince into 6, roll into balls and flatten each into a nice fat burger.
2. Put the flour on a plate, dab each burger to the flour on both sides, then transfer to a baking tray. Wrap with cling film and pop in the fridge for a couple of hours.
3.Heat oven to 200C/180C fan/gas 6. To make the wedges, put the sweet potato on a baking tray and drizzle with olive oil. Sprinkle with paprika, season, then give them a good shake or shuffle around with your hands to make sure they’re well coated. Roast for 30-40 mins depending on how crisp you like them. Make sure you give them a good shake a couple of times to ensure they cook evenly.
4.When the wedges have been cooking for 10 mins, drizzle the burgers with a little olive oil and put them in the oven to cook with the wedges for the remaining 20-30 mins, flipping them halfway. 5 Serve the burgers in the rolls with your choice of toppings, and a good helping of wedges on the side.
Nutrition per serving:
388 kcalories, protein 23g, carbohydrate 36g, fat 17 g, saturated fat 5g, fibre 5g, sugar 7g, salt 0.6 g
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nordin, danny,kangrui,xin jie
(makes three 6-oz ramekin cakes)
– 100g dark chocolate (example, Cadbury Old Gold 70% cocoa), cut to small cubes
– 100g unsalted butter, cut to small cubes
– 2 eggs
– 50g caster sugar
– 20g self-raising flour
To decorate (optional)
– icing sugar and small sieve
– vanilla ice cream
Additional tools needed
– electric whisk (hand-held)
– oven safe ramekins (6-8 oz)
1. Melt dark chocolate and butter using either the microwave (see cooking note 3), a hot water bath or a double boiler (note: do not use direct stove heat or the ingredients will burn).
2. In a large bowl, use an electric whisk (you can whisk by hand too but it’s more tedious) to beat the eggs and sugar till the mixture turns pale and frothy. This will take a few minutes.
3. Pour melted chocolate/butter you prepared in step 1, into the egg mixture prepared in step 2. Stir in the flour. Use a spatula to mix everything evenly.
4. Grease your ramekins with some melted butter (so that the cake will come off cleanly when it is baked). Fill the ramekin almost 3/4 full with the chocolate mixture and bake in a preheated oven of 180C (356F) for about 10 minutes. Mine took exactly 11 minutes. The cake is deliberately slightly undercooked so as to achieve its ideal consistency which is runny in the middle (hence the name fondant/molten/chocolate lava) but if you over-bake it, you will get a super moist chocolate cake which is yummy too.
5. When it is baked, remove ramekin from oven and let cool for 1-2 minutes. Use a spoon to gently loosen the edges. Carefully invert the cake onto serving plate.
6. Serving suggestion: Use a sieve to dust icing sugar over the cake. Serve a scoop of vanilla ice cream and some berries at the side.
1. The origins of this dessert is French though a US chef claimed to have discovered it in his New York kitchen when he under-baked the dessert (source: wiki).
2. If you are preparing the batter in advance, do not keep it in the fridge as the mixture will hardened and the time for baking it will be quite different. Prepare just a few hours in advance and keep at room temperature.
3. Check out my detailed step-by-step tutorials for melting chocolate and butter using a microwave oven:
– How to Melt Chocolate Using a Microwave Oven
– How to Melt Butter Using a Microwave Oven
Ingredients Used butter • chocolate • egg • flour • sugar
– 1 packet instant curry sauce (I use A1 brand, 240g)
– 1/2 chicken, cut to pieces (or use thigh/drumsticks)
– 2 to 3 russet potatoes, peeled and quartered
– 2 stalks lemongrass, cut to 5cm lengths, making slits on the stalks to release the flavour
– 5 shallots, peeled and minced
– 2 stalks curry leaves
– 1 tbsp cooking oil
– 200ml coconut milk (or coconut cream for a richer taste)
– 500ml water
– chilli powder, to taste (optional)
– salt, to taste (optional)
1. In a pan or wok, heat oil and fry the shallots until lightly browned. Add curry sauce and stir fry until fragrant.
2. Add water, lemongrass, chicken and curry leaves. Simmer for 10 minutes.
3. Add potatoes and simmer for another 10 minutes, or until the chicken is cooked.
4. Reduce heat, stir in the coconut milk and warm the curry. Add chilli powder to taste for extra heat and season with salt (or other seasonings) if necessary. Serve with warm rice or sliced baguette.