25/10 – 2011
Time had finally come for us to go Down Under! We had heard about the existence of the burger “with the lot”, but wanted to get this information confirmed, so we asked some of our Aussie friends. They confirmed. That was a number one choice when it was impossible for us to get wallaby meat, emu egg, white shark filet or koala steak. We didn’t even try to find any “bush food“. It would have been very interesting to try indigenous Australian bush tucker but we’ll take it when we visit Australia for real!
Here’s an interesting web page on aboriginal food: http://www.aboriginalartstore.com.au/aboriginal-art-culture/aboriginal-food.php
An Aussie hamburger is a burger with “the lot” i.e. beetroot, fried egg, bacon, pineapple, cheese, grilled onion, tomato, lettuce. We decided to make a veggie version of it. We took away the bacon (bouhouhouhou… we LOVE bacon) and replaced the regular burger with a australian lentil-based version.
Here’s the recipe for Lentil Burger Mix. Don’t do as we did, i.e. 6 thick burgers, but rather 10 thin burgers.
- 2 1/3 dl Lentils (we used green ones)
- 7 dl water
- 2 garlic cloves
- 2 Onions, loosely chopped
- 2 tablespoons vegetable oil
- 2 cups wholemeal bread crumbs
- 1 tablespoon of chopped parsley
- 1 tablespoon of chopped sage
- 1 tablespoon of chopped thyme
- 2 eggs
- 115 gr grated cheddar cheese
- Sea salt, Ground pepper
- Cook lentils in 0.675 litres of water (roughly three times the lentils volume) for 15 minutes
- Fry onion and garlic in oil. Add to the breadcrumbs in a large mixing bowl
- Add herbs, salt, pepper and mix
- Add eggs, cheese and lentils, and form into patties
- Cook as you would normal burgers (Grill, fry etc)
En route pour le grand veggie burger...
Serve, as previously mentioned, with beetroot, fried egg,
bacon, pineapple, cheese, grilled onion, tomato, lettuce. Don’t forget bread and sauces (ketchup, mustard, Worcestershire) of course.
We had our friend Jocke with us and presented the burgers as a make-it-yourself-as-you-want-it meal:
Our Australian friend Shanel also gave us the recipe of the Anzac biscuits. We are very happy she did, the biscuits were easy to make, and delicious! According to wikipedia, anzac biscuits have long been associated with the Australian and New Zealand Army Corps (ANZAC) established in World War I.
- 125 gr butter, chopped coarsely
- 2-5 tablespoons golden syrup
- ¾ teaspoon bicarbonate of soda
- 1 tablespoon water
- 2,4 dl rolled oats (havregryn)
- 2,4 dl desiccated coconut (kokosflingor)
- 2,4 dl (150 gr) plain flour
- 2 dl (165 gr) brown sugar (farinsocker)
- Preheat oven to 160°C or 140°C fan-forced.
- Combine butter and syrup in a small saucepan. Heat gently until butter and syrup melt.
- Combine bicarbonate of soda and water in a small bowl and stir into butter mixture.
- Combine remaining ingredients in a large bowl. Pour over warm butter mixture and stir well to combine.
- Roll rounded teaspoons of mixture into balls. Place about 4 cm apart on baking paper lined baking trays and flatten slightly.
- Bake in preheated oven 12-15 minutes or until golden brown. Remove from oven and cool 5 minutes on baking trays; transfer to a wire rack to finish cooling.
Lessons from our Australian evening:
– Thinner veggie burgers (note to self: remember to try it with bacon)
– Beetroot and eggs are really good, even on a burger
– Pineapple was a bit odd (note to self: replace with bacon)
– Ask Shanel for more recipes
– Do it yourself burger dinner is a nice interactive exercise
– Next time, don’t forget to serve Australian wine.
Unfortunately, Loïc met Julia only a few weeks after our Australian dinner, so we couldn’t get any recipes or tips from her.
And because we just can’t resist: