Margaret Horn Burger
College: Liaison College Barrie
Student Name: Margaret Horn
In a bowl add ½ cup of beer to the veal and mix. In a separate bowl add a ½ cup of beer and add paprika, cumin, salt and pepper. Stir until dissolved. Add this mixture to the veal and mix. Let the mixture sit.
Sauté the bacon in a sauce pan with the oil to render the bacon fat. Remove the bacon from the pan. Sauté the shallot and onion until translucent in the bacon fat. Add ¼ cup of beer to the pan to deglaze it. Let this mixture cool before adding it to the meat mixture. Add the oatmeal to the mixture and mix. Place the meat mixture in the refrigerator to chill until ready to make patties.
Place the olives, capers, anchovies and garlic in a small food processor, and pulse to a coarse puree.
Pulse in the oil through the feed tube, adding just enough to achieve the desired consistency: less oil for a spreadable paste, more for a sauce.
Store in a freshly sanitized, nonreactive container at cool temperature up to 3 hours. Refrigerate up to 7 days. Bring to cool room temperature before serving.
Mixing: Straight dough method.
Fermentation: 1 ½ hours at 80 F
Scaling and makeup: 3 oz braided rolls.
Baking: 400 F for 10 minutes.
Grill the 2 oz patties on the BBQ grill and finish in a 400 F oven.
Yields: 16 – 2 oz burgers
2 lb Delft Blue Veal, ground
1 bottle Steam Whistle Pilsner
1 tbsp Hungarian Paprika
1 tsp cumin, ground
1 tsp salt
1 tsp freshly ground black pepper
1 cup Quick Oatmeal, ground fine
1 shallot, chopped fine
1/2 cup red onion, chopped fine
6 oz bacon, chopped
1 tbsp oil
4 Portobello mushrooms, grilled and sliced
1 red onion, sliced fine into rings
4 Roma tomatoes, sliced
8 oz iceberg lettuce, chiffonade
16 oz Home-made ketchup
16 oz tapenade (recipe to follow)
4 home-made pickles, sliced
Yields: 10-12 oz
4 oz black olives, pitted
2 oz capers in brine, drained
1 1/2 oz anchovies packed in oil
½ oz garlic, chopped
4-6 floz Extra-virgin olive oil
Yields: 4 lb 15 oz
1 lb 9 oz water
1.5 oz yeast, fresh
2 lb 10 oz bread flour
0.8 oz salt
4 oz sugar
2 oz nonfat milk powder
2 oz shortening
2 oz butter