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A-1 Melt Burger #BurgerWorld


A burger patty that fits for sandwich bread. You can use white, rye bread or the ordinary bun. You can make your own choice of toppings, if you like.


6 tablespoons butter
2 slices rye bread
4 slices cheese, torn into large pieces
4 slices Swiss cheese, torn into large pieces
Kosher salt
Freshly ground black pepper
1/2 pound freshly ground chuck, formed into two 4-ounce patties, roughly the size and shape of 1 slice bread
1 large onion, split in half, sliced thin from pole to pole (about 2 cups)
1/2 cup water


1.) Melt 1 tablespoon butter in 12-inch heavy-bottomed skillet over medium heat until foaming. Add two slices bread and swirl around pan using hand or spatula. Cook, swirling occasionally until pale golden brown, about 3 minutes. Transfer to cutting board cooked-side up. Divide American cheese evenly between slices, layering them in the center and leaving a 1/4-inch gap around the edges.

2.) Repeat step 1 with remaining bread slices and Swiss cheese.

3.) Season hamburger patties on both sides with salt and pepper. Return skillet to heat to high and melt 1 tablespoon butter in skillet until light brown. Swirl to coat bottom of skillet and add both burger patties. Cook without moving until dark brown crust forms on first side, about 1 1/2 minutes, reducing heat to medium if butter begins to burn or smoke excessively. Flip burgers using spatula and cook on second side without moving until crust develops, 1 1/2 minutes longer.

4.) Transfer burger patties to plate and reduce heat to medium. Add onions, 1 tablespoon butter, and 2 tablespoons water to skillet. Season with salt and pepper. Cook, stirring constantly and scraping up browned bits from bottom of skillet until water evaporates and onions start to fry and leave brown residue on bottom of pan. Add another two tablespoons water and continue to cook. Repeat two more times until water is used up and onions are soft and deep golden brown. Add collected juices from meat plate to onions and continue to cook for 30 seconds. Onions should be moist, but not dripping.

5.) Divide onion mixture evenly between cheese-topped toast slices. Add burger patties to slices with cheese and close sandwiches.

6.) Add 1 tablespoon butter to skillet. Return to medium heat and cook until butter melts. Sprinkle with salt. Swirl to coat pan and add sandwiches. Cook, swirling sandwiches around pan frequently until deep golden brown on bottom, about 5 minutes. Remove sandwiches from skillet, melt remaining tablespoon butter in pan and sprinkle with salt. Return sandwiches to skillet and cook, swirling frequently until second side is golden brown and cheese is melted. Serve immediately. Makes 2

How to Make Perfect Burger Meat Patties #BurgerWorld


How to Make Perfect Burger Meat Patties #BurgerWorld

Making your homemade burger patties really help you differentiate the taste of burgers. People around the world made their own burger patties to enhance their knowledge about making burgers.


•6 ounces beef sirloin, trimmed of gristle, and cut into 1-inch cubes
•5 ounces beef brisket, trimmed of gristle, and cut into 1-inch cubes
•12 ounces oxtail, fat and meat carefully removed from bone and trimmed of silver skin, bones discarded or reserved for another use (about 5 ounces of combined meat and fat)


1. Procedure (Meat Grinder): Place feed shaft, blade, and 1/4-inch die of meat grinder in freezer until well-chilled. Meanwhile, place meat chunks on rimmed baking sheet, leaving space between each piece and place in freezer for 10 minutes until meat is firm, but not frozen.

2. Combine meat in large bowl and toss to combine. Grind meat and refrigerate immediately until ready for use. Handle as gently as possible.

3. Procedure (Food Processor): Place bowl and blade of food processor in freezer until well-chilled. Meanwhile, place meat chunks on rimmed baking sheet, leaving space between each piece, and place in freezer for 10 minutes until meat is firm, but not frozen.

4. Combine meat in large bowl and toss to combine. Working in two batches, place meat cubes in food processor and pulse until medium-fine grind is achieved, about 8 to 10 one-second pulses, scraping down processor bowl as necessary. Refrigerate until ready to use.

5. Makes 1 pound of burger meat

Food Handler Training Certificate – Health And Safety Come First #BurgerWorld


Food Handler Training Certificate – Health And Safety Come First #BurgerWorld

When we sit down to eat at a restaurant, the last topic on most of our minds is food safety. However, there is little doubt that the large numbers of food-borne illness incidents which have made headlines in recent years have given many of us pause to consider this very subject – unpleasant though it may be. The fact is that food poisoning from contamination occurs quite frequently in many establishments, and many cases fly under the proverbial “radar” since a connection to a particular restaurant cannot be proven.

Local media have picked up on this problem, and many nightly news programs now feature segments which highlight eating establishments that failed the health inspection tests for one reason or another. This leads to not only negative publicity, but also embarrassment that can translate into lost revenue for the restaurant that fails the inspection. This has led many companies to require a food handler training certificate for employees.

Food Handler Training Certificate – Essential and Easy

Earning a food handler training certificate offers many benefits to the employee. For example, the training carries over from job to job, so the certificate can give an edge over the competition for future employment opportunities. Employers and managers like the peace of mind that comes from the knowledge that their employees are following the proper procedures and protocol to ensure that all safety precautions are being taken with regard to food service.

Food Handler Training Certificate – Basics

Although the training program covers the basics, such as washing hands thoroughly after using the restroom or handling raw meat or fish, it also teaches helpful topics such as temperature guidelines, which foods are considered to be “hazardous,” and how to safely receive food. The course will even provide training in healthy business practices, how to buy canned food, and employee guidelines such as how to wear hair and jewelry when preparing food.

Barwize, Inc. is proud to announce that it is now offering training for the food service training certificate. Barwize, which has made a name for itself in the realm of vendor alcohol training, has expanded its curriculum to include food training for handlers, managers, and anyone working in the food service industry. The training is done online, and gives real-time monitoring of trainees to keep managers and establishment owners updated on progress.

Source: Angela Bell is an independent consultant who writes articles about food and alcohol training as well as a variety of other topics for http://www.barwize.com. For more information on the many training program options available with Barwize, Inc.. Visit ARTICLE ONLINE DIRECTORY.

Fresco Mushroom Onion Cheeseburger #BurgerWorld


Fresco Mushroom Onion Cheeseburger #BurgerWorld

You can try this burger the next time you want something new and tasty. It really gives the new dimension of taste to your usual beef burger. Cook the toppings in advance for easy use.


2 regular beef patties
2 seeded burger buns
2 sliced cheddar cheese

For Mushroom Sauce:

30g butter
1 medium brown onion, finely chopped
1 garlic clove, crushed
200g Swiss brown mushrooms, thinly sliced
1/2 cup dry white wine
300ml pure cream
2 medium-sized white onions


1) Melt butter in a frying pan over medium heat. Add white onions. Cook, stirring, for 5 minutes or until softened. Add garlic and sliced mushrooms. Cook, stirring, for 3 to 4 minutes or until softened.

2) Add wine. Bring to the boil. Reduce heat to medium-low. Simmer for 2 to 3 minutes. Stir in cream. Bring to the boil. Simmer for 10 minutes or until reduced by half. Season with salt and pepper.

3) Put the beef patties unto the grill and cook until done. Melt the sliced cheese on top while cooking the patties.

4) Put the cooked patties unto the buns and spoon the mushroom-onion sauce at the top of the patties. Close with the other part of the bun.

5) Serves 2 persons.


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