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-   -   Landarc! What would you cook with this (http://www.bbq-brethren.com/forum/showthread.php?t=168082)

BBQ Grail 08-09-2013 12:51 AM

Landarc! What would you cook with this
 
Landarc,

Using the following recipe as a starting point help me craft a burger to go along with it.

Ponzu Pickled Cucumber
1 hot house cucumber, thinly sliced
1/2 cup unseasoned rice vinegar
1/4 cup ponzu
2 teaspoons sugar
2 teaspoons sesame oil
2 teaspoons sriracha
8 thin slices of fresh ginger.

Combine all ingredients for several hours, minimum. Sprinkle with minced cilantro and salt.

Any protein is open for discussion, but it's got to be a burger!

I was thinking maybe along the lines of the Katsu Burger we discussed at lunch, but the chicken would have to be ground and not a whole breast.

Thoughts?

landarc 08-09-2013 01:36 AM

I would do the pickle a little different. Salt the cucumber with 2 tablespoons of salt, mix thoroughly and let sit for 15 minutes. Then wash and drain. Add the pickling ingredients. The texture will be better.

I would consider the Katsu burger we discussed at lunch, but, I would also consider a pork burger, but, season the pork maybe a pound, with finely minced garlic (2 cloves), grated ginger (1/4 teaspoon), minced water chestnuts (2 tablespoons or so), and a dash of sesame oil and soy sauce. Lightly blend it, grill or smoke. Some binder in the form of wet bread or bread crumbs will be a good thing.

If I was going to do the chicken burger, I would grind it, with some salt, white pepper, a little grated apple, and a splash of Tonkatsu sauce, mix, smoke then deep fry in Panko. I bet this can be done.

Hawg Father of Seoul 08-09-2013 02:41 AM

That is a LOT of sesame oil.

BBQ Grail 08-09-2013 10:18 AM

Quote:

Originally Posted by landarc (Post 2582404)
I would do the pickle a little different. Salt the cucumber with 2 tablespoons of salt, mix thoroughly and let sit for 15 minutes. Then wash and drain. Add the pickling ingredients. The texture will be better.

I would consider the Katsu burger we discussed at lunch, but, I would also consider a pork burger, but, season the pork maybe a pound, with finely minced garlic (2 cloves), grated ginger (1/4 teaspoon), minced water chestnuts (2 tablespoons or so), and a dash of sesame oil and soy sauce. Lightly blend it, grill or smoke. Some binder in the form of wet bread or bread crumbs will be a good thing.

If I was going to do the chicken burger, I would grind it, with some salt, white pepper, a little grated apple, and a splash of Tonkatsu sauce, mix, smoke then deep fry in Panko. I bet this can be done.

I had the same thought on salting the cukes before hand.

My personal school of thought is if binders, like bread crumbs it passes into the meatloaf category instead of a burger.

I like the flavors you are using. And the pork idea is great!

Quote:

Originally Posted by Hawg Father of Seoul (Post 2582409)
That is a LOT of sesame oil.

I was thinking the same thing. So much so that I checked the recipe three times last night and again this morning.

It must be that it is a quick pickling process so maybe it doesn's absorb all the flavor.

Landarc and HFofS what do you think of just adding a couple of drops of sesame oil to the pickles and a little to the pork for the burger as Landarc suggests?

Whatever we decide in this thread is going to become a real burger on my website...

landarc 08-09-2013 10:31 AM

I would cut back on the sesame oil in the pickles. It can be done to taste. I rarely use more than a dash of that stuff

landarc 08-09-2013 10:32 AM

BTW, I assume that us toasted sesame oil, not regular sesame oil.

BBQ Grail 08-09-2013 10:33 AM

Quote:

Originally Posted by landarc (Post 2582667)
BTW, I assume that us toasted sesame oil, not regular sesame oil.

I only buy toasted sesame oil...

Damn True 08-09-2013 10:34 AM

Might go nicely with a lamb burger.

BBQ Grail 08-09-2013 10:46 AM

Quote:

Originally Posted by Damn True (Post 2582676)
Might go nicely with a lamb burger.

Lamb might work well, but I was thinking something a little more Asian in flavor. When I think of Asian I don't think of lamb.

Damn True 08-09-2013 10:58 AM

You could push it in the banh-mi direction and make it sort of a pork belly sandwich...

BBQ Grail 08-09-2013 11:03 AM

Quote:

Originally Posted by Damn True (Post 2582715)
You could push it in the banh-mi direction and make it sort of a pork belly sandwich...

I could, but Landarc and I are into burgers right now. Now grinding up the pork belly and going towards a banh-mi burger....

hmmmmm.....

BBQ Grail 08-09-2013 11:04 AM

Quote:

Originally Posted by Damn True (Post 2582715)
You could push it in the banh-mi direction and make it sort of a pork belly sandwich...

Quote:

Originally Posted by BBQ Grail (Post 2582724)
I could, but Landarc and I are into burgers right now. Now grinding up the pork belly and going towards a banh-mi burger....

hmmmmm.....

So how could I incorporate some of the skin into a burger.

Thinly sliced and fried for some crunch?

landarc 08-09-2013 11:09 AM

Lamb is actually quite Chinese. There is an entire cuisine in China based upon lamb. Sichuan cuisine is also brilliant with lamb. I like the pork for this, and smoked at that, as the cucumber recipe will go well with pork.

That being said, I make similar cucumber pickles all the time, and they go well with turkey, chicken and lamb. Not so much beef.

landarc 08-09-2013 11:10 AM

Get you some 4505 chicharrones, crumble them up and use as a topping. Glorious!

http://www.bunrab.com/dailyfeed/dail..._03_chicha.jpg

Damn True 08-09-2013 11:11 AM

Quote:

Originally Posted by BBQ Grail (Post 2582726)
So how could I incorporate some of the skin into a burger.

Thinly sliced and fried for some crunch?

Julienne it, fry and add it in the manner the strips of julienne pickled daikon and carrot would be added in a traditional banh-mi?


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