Woke up to a rainy Tuesday afternoon (yes, my sleeping cycle has been utterly destroyed by the advent of this month-long holiday) after a long night of gaming (Battle for Wesnoth's Scepter of Fire level). With pangs of hunger and half a pound of unplanned-of ground beef defrosting in the fridge, what’s a guy to do but to make a nice hot thick burger? Randomly conjuring a recipe off the top of my head, I packed tightly a handful of beef, fried in an omelet pan with a little bit of oil, and sandwich between slices of cheap post-microwaved wholemeal bread. Not exactly good ol’ Ramly Burgers, but good nonetheless.
'Crap, now what do I do with the rest of the beef?’ I thought (3/4’s of a box = still a lot left over)... Google-Based for some recipes and decided to pick a random one. Thus:
- Ground beef 10 full tablespoons (I’m just assuming that one meatball = 1 tablespoon scoop of beef)
- Full-grain mustard half tablespoon (aka the first seasoning I found sitting in the fridge)
- Soysauce (Original recipe called for worcester sauce. Didn’t have any, so I just grabbed something salty and black. Approx. 4 tablespoons)
- Salt and black pepper
- Add beef, mustard, soysauce and seasoning to large bowl and mix. Pour in a liiitle bit of milk and mix, adding until I got a pasty consistency.
- Heat up some oil in pan (I just reused the cooking oil and omelet pan from my mini burger adventurette).
- Using a tablespoon, scoop some beef and shape into round balls (or whatever appropriate shape… no one’s stopping you from making square meatcubes…) with fingers and place in pan. If your pan was too hot, you’ll learn the very important lifelong lesson of how cooking can be very painful to a newbie this very instant.
- Fry on all sides on medium-ish heat for about 5 minutes. Try splitting one with spatula or eating one to see if cooked.
- Transfer to large dish layered with paper towelettes. Things are going to get messy with all these juices…
- Eat contentedly while watching anime.
Notes to self
- Possibly use less soysauce or none at all for better flavor.
- Keep juices next time.
- Herbs, onions, garlic or other veggie bits would be awesome.
Disclaimer: The author is completely untrained in the arts of cooking and food safety. By reading this statement you agree that he will not be held responsible for any ill effects, food poisoning, cooking accidents, mental trauma due to incredibly bad taste, or any related medical problems directly or indirectly caused by following the instructions recorded in this recipe blog-post.