Post holiday weekend and we’ve got an impenetrable wall of leftovers in the fridge from Saturday’s Passover Seder and Sunday’s Easter dinner. Tons of great food prepared by family and friends and lots of late night snacking and experimenting opportunities.
This burger was pretty much inevitable after the first bite of haroset at the Seder. On the Seder Plate haroset represents the mortar which the slaves used to build the pyramids in Egypt. The almost too simple recipe of chopped apples, nuts and wine is available everywhere on the web (see here, here and here) and is ideally prepared by your mother/grandmother. The version we had was just on the happy side of “too sweet” and as used here was the perfect burger topping.
The burger itself was an 80/20 mix of ground chuck and was produced using “The Great Burger” recipe from John Torode’s new book “Beef and other bovine matters.” The secret to Torode’s recipe (and how these burgers are served at his Smiths of Smithfield restaurant in London) is his use of Chinese oyster sauce instead of salt. His theory that salt dries out the burger too much and that this side-effect outweighs the benefits of the taste it imparts is an interesting one and I have to say I kind of agree. We grilled the burgers and I purposely left one patty on to the point of overdoneness and it was still juicy. More side-by-side tests are necessary, but I’m willing to buy into the logic. The oyster sauce doesn’t overpower the burger either. In the end it was much more subtle then the sniff from the bottle might have suggested.
At this point I am not sick of matzo…that will come soon enough though. Sadly, as anyone who has eaten a Hillel sandwich knows, matzo is not the best sandwich delivery vehicle, but even as it crumbled to bits with the first bite it remained the only logical choice for this burger and the rare bites that did include burger, haroset and matzo were perfect.
Our pantry will be filled with matzo for months (do they sell it in anything but 5 lb. boxes?) so this dish will pop up again in our house very soon…just have to make more haroset but that is easy and is a great use for any leftover wine you might have laying about.
By the way, the perfect beverage for this burger is of course Passover Coke. The local Genuardi’s supply was waning considerably the other day…load up while you can!
Next up is an Easter burger with cabbage roll topping on a potato roll! Stay tuned.
Filed under: All About The Sauce, Burger, Burger Book Report, Burger Geek, Burger Recipe, Easter, Family, FoodTV, Hamburger, Holidays, Home Cookin', Leftovers, Marc Sanders, Martin's Potato Rolls, Passover, Recipe, Recipes, Smiths Of Smithfield, Where Have You Been My Whole Life?
Recent Comments