Happy 2024 Everybody!
Today the corn and last of the potatoes were harvested. The corn stalks cut off a little tidy up and more corn seedlings transplanted, Butternut shares ghe side of the corn bed now, where the last onions came out. Golden nugget pumkins are now where the potatoes were. Rainbow carrots and spring onions also sown. (Carrot, spring onion, golden nugget and butternut are Yates seeds!) (Thanks yates😊)
Now I do love burgers, one of my favourite foods, along with sandwiches, but I tend to be a bit OCD about the way they are constructed. Things need to follow process, and be in favourable order to maximise the flavour.
Toasted buns are coated with mayo, next comes the blistered shishito peppers. They are coated with olive oil to blister them, along with a sprinkling of sea salt flakes. Crumbled feta compliments ghe peppers and bacon is next. This is the salty layers. Next is the patty (mixed beef and lamb). Mint crisp cos lettuce makes the barrier protecting the tomato from cooking at against the patty. Oaxacan jewel tomato is next along with a good sprinkle of cracked black pepper. Sweet white Spanish onions and a few pickles should touch the mayo against the top bun. This creates the acidic layer. The mayo is the creamy, the patty the meaty umami layer. The shishito are a mild pepper but do give a gentle warmth. Traditional white toasted bun as I don't like the sweet brioche with burgers.
I do think a sesame bun would have a great advantage to this burger and will use them next time.
Note; Shishito Chillis are bigger kid friendly. Most 10 year old kits would be happy at this heat level in a burger.