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Syamil’s Blogpost:

Ingredients

 500g of ground beef (chuck cut)

 2 tbsp paprika

 2 medium-sized onions , diced or sliced

 2 cloves of garlic, minced

 salt and pepper to taste

 Mustard

 1 Iceburg lettuce

 1 or 2 tomatoes

 Burger Buns

 

Chimichuri Sauce

 Dried Oregano

 Dried Thyme

 Dried Parsley

 1 tbsp of paprika

 1 tbsp of grounded chilli

 2 cloves of garlic, minced

 2 tsp of vinegar

 Olive oil

 Palm oil

 Half a lemon

 Salt and pepper to taste

 Chili flakes

* Measurements for the sauce varies depending on how much you want to make – taste it along the way to make one that suits you

Method:

1. For the chimicuri sauce, put everything in a bowl and emulsify it well – set it

aside either outside or inside the fridge. The longer it is kept the more flavor

2. Sweat the onion on medium-low heat till it is translucent for 5-8 minutes, add in

the garlic at the end and cook for another minute

3. Once the onions and garlic are done add them into the beef patty mix, season

it with salt, pepper, and paprika – you can adjust the seasoning by cooking a

bit of the mix. Make beef patties – set them in the fridge for 30 minutes

4. On a medium-high grill put the beef patty on – making sure to not press it too

much to not lose the juice. Cook for about 3-4 minutes on each side

5. Before flipping the patty spread some mustard on the top and flip. Again

cooking for about 3-4 minutes. Put the cheese on top

6. When the burger is cooked fully thru, it is ready to be eaten. Its time to

assemble it all together. Spread the sauce at the bottom of the burger, put the

patty on, and top it off with crispy lettuce and a slice of tomato. Done!

 

Inspiration:

First and foremost, I love eating burgers. For the most part of my life, I have been

blessed travelling the world and the one thing that I must do in each country is to

find and eat the best burgers. There is just something about “comfort food” that

satisfies the grumbling belly. Do not get me wrong I appreciate and love fine dining

and proper meals, but if you had a bunch of friends at the house or after a late night

out the undisputed champion would always be “comfort food”. Looking at you

Maggi goreng.

The reason for the Chimichuri sauce was because, as mentioned I was visiting

Argentina, and this country it’s famous for its meat. During my time there I had the

opportunity to eat the infamous South American Assador. With the meat that they

grilled there would always be Chimichuri sauce to accompany it, so I figured why

not incorporated it with the burger and palm oil. Argentina meets Malaysia.

 

We’re giving RM10,000 and other amazing prizes to the winner of our first ever R.AGE Food Fight! 
The five finalists will get to learn from the best, our Food Fight mentors:
– Chef Wan, Malaysia’s original food celebrity
– Chef Rodolphe Onno, Le Cordon Bleu master chef
– Chef Darren Chin, of Restaurant DC
– KY Speaks, top Malaysian food blogger
– Chef Liang, performing artiste and up-and-coming restaurateur
They’ll also get media and video production training from us at R.AGE, before they face off against each other at the Food Fight finale for the RM10,000 grand prize. 
The competition’s closed, but you can always check out the other Food Fight submissions at  https://rage.com.my/foodfight !

 

BTW…

Ingredient of the week: Kepayang

THE kepayang “fruit” or buah keluak is actually the seed of the kepayang tree and has a rich history. Used to make nasi kebuli, a royal dish served to ancient Pahang royalty, it now has a place in Malaysian dishes like the Peranakan specialty, asam pedas keluak. Most kepayang trees are found in Pahang, but […]

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