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Crocodile Burger: Make a juicy crocodile burger patty and serve on a bun with your favorite toppings.

Introduction: The Unique Flavor of Crocodile Meat

Crocodile meat is a unique delicacy that is becoming increasingly popular among foodies. It has a tender texture and a distinct flavor that is similar to chicken, but with a slightly gamey taste. Crocodile meat is also low in fat and high in protein, making it a healthy alternative to beef or pork.

One of the best ways to enjoy crocodile meat is by making a juicy crocodile burger patty. Not only is it delicious, but it is also a great way to introduce this exotic meat to those who may be hesitant to try it. With the right recipe and toppings, you can create a mouth-watering dish that will have everyone asking for seconds.

Recipe: How to Make a Juicy Crocodile Burger Patty

To make a juicy crocodile burger patty, start by purchasing high-quality crocodile meat from a reputable supplier. You can use either ground crocodile meat or finely chopped crocodile meat for your patty.

In a mixing bowl, combine the crocodile meat with bread crumbs, minced garlic, chopped onions, salt, pepper, and your favorite seasonings. Mix well and form into patties. Heat a skillet over medium-high heat and cook the patties for 4-5 minutes on each side or until cooked through.

Make sure to handle the crocodile meat with care and follow proper food safety guidelines. The internal temperature of the meat should reach 160°F to ensure it is safe for consumption.

Serving Suggestions: Toppings and Condiments for the Perfect Crocodile Burger

The toppings and condiments you choose for your crocodile burger can make all the difference in its flavor. Try adding sliced avocado, caramelized onions, bacon, or a fried egg on top of your patty. You can also use a variety of sauces, such as BBQ sauce, aioli, or spicy mayo to enhance the taste of your burger.

Don’t forget to choose the right type of bun, too. A soft brioche bun or a sturdy sourdough bun will hold up well against the juiciness of the crocodile patty and all the toppings.

In conclusion, a crocodile burger is a unique and delicious way to enjoy this exotic meat. By following the right recipe and using your favorite toppings and condiments, you can create a mouth-watering dish that will have everyone talking. Give it a try and add some adventure to your next meal!

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Australia

Emu Burger: Prepare a juicy emu burger patty and serve on a bun with your choice of toppings.

Introduction: Emu Burger Recipe

If you’re looking for a unique and flavorful twist on a classic burger, then look no further than the emu burger! Emu meat is lean, high in protein, and has a rich, beef-like flavor that pairs perfectly with a variety of toppings. With a little bit of preparation, you can create a delicious emu burger patty that will impress your family and friends.

Ingredients and Preparation Steps

To make emu burger patties, you will need:

  • 1 pound ground emu meat
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

To prepare the emu burgers, follow these steps:

  1. In a large mixing bowl, combine the ground emu meat with Worcestershire sauce, Dijon mustard, garlic powder, salt, and black pepper. Mix well with your hands until all the ingredients are evenly distributed throughout the meat.
  2. Form the meat mixture into 4 to 6 equal-sized patties, depending on how large you want your burgers.
  3. Heat a grill or skillet over medium-high heat and lightly grease with cooking spray or oil.
  4. Cook the emu burgers for 4 to 5 minutes per side, or until the internal temperature reaches 160°F. The burgers should be browned and slightly crispy on the outside, but still juicy and tender on the inside.

Serving Suggestions for Juicy Emu Burgers

Once your emu burger patties are cooked to perfection, it’s time to assemble your burgers! Here are some tasty topping suggestions to try:

  • Grilled onions and mushrooms
  • Avocado or guacamole
  • Crispy bacon
  • Cheddar, Swiss, or blue cheese
  • Lettuce, tomato, and pickles
  • BBQ sauce or aioli

To serve, place your cooked emu burger on a toasted bun and add your favorite toppings. You can also serve with sweet potato fries or a side salad for a complete meal. Enjoy your juicy, flavorful emu burger!

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Food

Tomami Burger: The Low-Carb Burger in a Tomato

Bite into a really juicy big burger without regret – who doesn’t have a mouth-watering! Unfortunately, for most people, the pleasure is rather a rarity, because the calories that are consumed with it are immense. But now Tomomi is conquering the hearts of fast-food lovers: a low-carb burger that encloses its topping between two aromatic tomato halves – without any buns. EAT SMARTER introduces Tomomi.

Tomomi Burger: An innovation?

Nowadays, people are particularly health-conscious: food or dishes offered almost always have to offer added value for the body – and of course, taste great too. Burgers have a hard time there: too greasy, too many carbohydrates. But that should be the end of Tomomi now because this special burger no longer carries its delicious content on a brioche bun, but between two juicy tomato slices – sounds promising!

The Tomomi idea

The Japanese fast-food chain “Mos Burger” had the idea: Since particularly aromatic and large tomatoes were being produced this year, there should be a way for the fast-food restaurant to best use this for itself. The Tomomi Burger was born! With only 227 calories, the burger not only convinces low-carb fans but above all the figure-conscious. Incidentally, the tomato burger name is a combination of the English word “tomato” for tomato and the Japanese word “mi”, which means fruit, seed, or nut.

Tomomi: A real rarity

The original tomato burger is a real rarity worldwide: “Mos Burger” only sells the Tomomi Burger after 2:00 p.m. and only in one shop in Tokyo. Even if you make it there, it doesn’t mean that you can simply order the low-carb burger, because after 15 served copies it’s over.

That’s why Tomomi is healthy!

Tomatoes are naturally a low-calorie vegetable. They consist of about 94 percent water, and they also have a small amount of dietary fiber. The tomatoes owe their beautiful red color to the dye lycopene, which is considered an antioxidant and is said to protect against some types of cancer. Instead of the usual burger bun, the Tomomi trumps with its tomato halves and can also be tasted at home as an alternative.

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Food

Black Burgers at Burger King

What has been hyped as a food trend in Japan for some time is now coming to Germany: the black burger! The usual Whopper content, consisting of the patty, vegetables, cheese, and sauce, is well packed between two pitch-black halves of a roll, waiting to be eaten by the fast-food lover. EAT SMARTER reveals what’s behind Burger King’s black burgers.

Scary Halloween

With its menacing color, the black burger stands out from the rest of the Burger King family. Appropriately for Halloween, this teaches burger lovers the creeps! From October 15, 2015, Burger King presents the Halloween Whopper. Served in a mummy-like packaging, it will be available for a limited time and only in selected fast-food restaurants in Germany.

Black as the night

The new black burger owes its deep black to vegetable charcoal: a coloring agent that is baked directly into the dough. The BBQ sauce is also baked into the bun dough, which also makes the Halloween Whopper something special.

New trend: black burgers

Black burgers have long been part of the trendy fast-food movement in other countries. So it’s no wonder that many consumers also want the dark buns (rolls) to go to Germany.

“Our guests were very curious about the black buns that Burger King introduced in Japan and other countries. That’s why we decided to offer our German guests a similar and above all unique taste experience,” explains Christian Bauer, Marketing Director of Burger King Germany.

Kuro Burger

Black burgers are already well known in Japan, where the Kuro burger has been available for some time. It’s not just black buns: the cheese and sauce are pitch black too. Here, however, it is colored with grated bamboo charcoal.

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Food

Juicy Pretzel Burger: This is How You Succeed

Lye burgers are a tasty change from classic burgers. We’ll show you how to make the vegan burger buns and vegan patties at home.

Pretzel rolls are ideal as burger buns. You only need a few ingredients for the soft rolls and you can easily prepare them vegan. It is up to you which patty you use for the pretzel burger. Below you will find recipe suggestions for matching burger patties.

Tip: If you are in a hurry, you can also use ready-made burger patties made from seitan or tofu for the pretzel burger. It is best to pay attention to an organic seal, because this way you support ecological agriculture and protect yourself and the environment from chemical-synthetic pesticides. You can find out more about this here: Beyond Meat, EnerBio and The Vegetarian Butcher: Veggie Burgers in Test.

Lye Burger: Recipe for vegan lye rolls

The following recipe makes eight small burger buns.

Ingredients:

0.5 cubes of yeast
1 tsp sugar
220 ml water (lukewarm)
400 g flour (e.g. spelled flour type 630)
1 tsp salt
30 vegan butter / vegan margarine
3 tablespoons baking soda
sesame for sprinkling

Directions:

Dissolve the yeast along with the sugar in a few tablespoons of the lukewarm water. Add the yeast mixture to the flour and add the remaining water, salt and the softened vegan butter or vegan margarine.

Knead for a few minutes until you have a smooth and no longer sticky dough – the longer you knead, the better. This can be done with the dough hook of a food processor or a hand mixer, but you can also do it with your hands.

Form the dough into a ball and let it rise, covered, in a warm place for about 45 minutes until it has doubled in size. Then portion the dough into eight equal parts (for small pretzel burgers) and form them into balls. Let the dough pieces rise again for about 20 minutes.
In the meantime, preheat the oven to 190°C top/bottom heat and bring one to two liters of water to the boil in a large saucepan. Stir in 3 tablespoons of baking soda and drop each ball of dough into the boiling water for 30 seconds.

Allow the dough pieces to drain briefly and place them on a baking sheet lined with baking paper or a well-greased baking sheet. Cut into the pretzel buns with a sharp knife and immediately sprinkle with sesame seeds or coarse sea salt. If the buns are already too dry, you can brush the dough pieces with some plant-based milk as a milk substitute.
Bake the buns for the pretzel burger for about 20 minutes or until golden brown and then let them cool on a wire rack. Tip: You can easily freeze leftover pretzel buns.

Vegan burger patties recipe

In the pretzel burger in the photos, we used our patty recipe for vegan burgers with kidney beans. The recipe makes about eight small patties.

This is how you put the lye burger together

The pretzel burger tastes particularly delicious with pickles, a slice of vegan cheese and fresh or homemade caramelized onions. Depending on the season, you can garnish the burger with fresh lettuce and tomato slices. A vegan dip as a sauce or simply ketchup and/or vegan mayo should not be missing.

Tip: A homemade tartar sauce, which you can easily prepare vegan, also goes very well with it. If you prepare the patties from tofu or seitan, sweet mustard also tastes very good.

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Food

6 Secrets to Making Burgers at Home

Burger! And if your mouth is full of saliva now, it’s time to learn the secrets of making the most delicious grilled burgers.

  1. Any soft-baked product that can be cut into two parts: a lid and a bottom are suitable as a “burger bun”. Ideally, the bun should be slightly sweet. And experts also recommend not to take buns with a crispy crust and an excessive content of all kinds of bran.
  2. Before folding the burger, grill the halves of the bun. If you don’t do this and put the cutlets on the bun right away, the bread will absorb the meat juices and the burger will fall apart.
  3. The burger must have a vegetable filling. The classic assembly scheme: green salad, tomatoes, onions (fresh or fried), fresh or pickled cucumbers. But, in principle, you can add other vegetables (bell peppers, zucchini, and eggplant).
  4. Traditionally, a hamburger is not complete without ketchup and yellow mild mustard. BBQ and chili sauces are also commonly used. Less often, cheese sauces and mayonnaise are added.
  5. If you’re making burgers for the company, you can put patties, buns, and filling ingredients on the table so everyone can make a burger to their liking.
  6. And no cutlery! Burgers are eaten only with hands.
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Food

5 Rules for Making the Perfect Burger

You will definitely need these rules to make the perfect burger at home!

  1. The alpha and omega of a good burger is minced meat. Ready, of course, we do not buy under any circumstances. We choose moderately lean beef on the market (you can add pork and lamb to it) and ask the seller to scroll (or we do it ourselves). And – the main secret – add a little pork or lamb fat to the minced meat – also, of course, ground. Fat or lard should be 20% of the total. If you want to add cheese or bacon to your burger, reduce the percentage of fat to 10-15%.
  2. What can be mixed into minced meat? Try adding bacon, raw sausage, smoked meats, or basturma; good are pine and walnuts (especially in minced lamb), pieces of cheese, fruits, and dried fruits (they must be wrapped in the center of the minced meat, otherwise they will burn when frying). Spices, herbs, onions, and garlic – no questions asked.
  3. Rule number one – never press the patties while frying! Let the bad actors do it in cheap films about the American hinterland. By pressing the cutlet into the skillet, you squeeze the juices out of it, making the burger dry and lifeless. Rule number two – don’t flip the cutlet too quickly, let the crust fully form.
  4. There are two options: either urgently buy a country house and install a stationary grill there, or get a good cast-iron frying pan with a thick bottom and a non-stick coating. It is tempting to use a regular grill pan, but, alas, in the case of burgers, it is not very suitable: the cutlet will not cook evenly. But on a cast-iron skillet (which, of course, needs to be warmed up properly), the cutlet will be exactly as it should – with a crust on the outside and soft inside.
  5. Do not forget to lightly fry the roll on the cut so that the crust does not allow the roll to get wet from cutlet juices. With fillings, you need to balance between two fires. On the one hand, it’s silly to make a clone of a restaurant burger at home with a standard cheese and cucumber set. Try adjika instead of ketchup, jam instead of mayonnaise, pickled tomatoes instead of fresh ones, and lightly salted cucumbers instead of salted ones. On the other hand, you shouldn’t turn a burger into a multi-story structure with everything in the refrigerator. You will regret the guests, and leave something for your breakfast.
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Cooking Tips

10 Grilled Burger Tips

The burger is primarily associated with fast food, in fact, it is a great replacement for sausages, chops, and barbecue at a picnic. Do you want to diversify your picnic menu and don’t want to bother yourself with complicated preparations? Then throw a burger party! You will need a minimum of preparatory work, while you will not need to think about cutlery and grieve over the half-eaten filling.

  1. Burger buns are generally understood as any soft baked goods that can be made into sandwiches and that can be cut in half.
  2. Burger buns are most often sprinkled with sesame seeds and come in a variety of sizes. On average, you will need two small buns per person; if the bun is larger, you can get by with one.
  3. It is best to roast or grill the halves of a burger bun first, so that the bun will acquire a wonderful flavor, and you can make it soft again with the help of mayonnaise, tomato, and meat juice!
  4. The classic version of the burgers uses a thin ground beef patty. Minced meat is seasoned with salt and spices, an egg is added to it to bind. Many add onions, bacon, and bread soaked in milk, as in the preparation of ordinary cutlets, which, of course, affects the taste of the dish. But you can use other meat fillings, from various types of minced meat to whole steaks and schnitzels. In addition, fish or vegetables can be used as a filling.
  5. When cooking meat patties, you need to make sure that they are thin and well-done and also fit the size of the bun. It is best to mix the minced meat well and cut out the same cutlets in a special form. Attention: the meat shrinks a little when grilling and frying. Therefore, it is logical to cook slightly larger cutlets.
  6. The burger must have a vegetable filling.
  7. Of course, these are only the basic ingredients of the burger, you can add other vegetables (bell peppers, avocados, zucchini, and eggplant) or fruits (for example, pineapple, mango) to taste.
  8. To give your burger that extra smoky flavor, you can season it with smoked salt!
  9. When all the ingredients are prepared, which means that the meat (fish, vegetables) is grilled, the buns are toasted, the vegetables are chopped, and the rest of the ingredients such as mustard, ketchup, and mayonnaise are within reach, you can start creating your burger. The order of the bookmark is a matter of taste.
  10. If you put cheese on freshly grilled meat, it will melt slightly. Burgers can be prepared with different fillings, dessert burgers with fruits are especially tasty, children will surely like them.
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Food

8 Life Hacks for the World’s Most Delicious Burger

These secrets will surely come in handy!

  1. Fresh onions can be added or pickled (vinegar, salt, pepper).
  2. We recommend using lemon juice, apple cider vinegar, or wine vinegar instead of vinegar. They will give a less harsh and more sophisticated aroma and taste.
  3. Onions can also be caramelized. To do this, melt the sugar in a frying pan, then, putting the onion in it, hold it for another couple of minutes. It is appropriate to add a couple more spoons of red wine.
  4. For a change, make onions in batter.
  5. Mix egg, flour, salt, add spices to taste. We recommend oregano. Onion rings should be dipped in batter and fried in a large amount of vegetable oil (deep-fried), and after a couple of minutes on the grill.
  6. The sauce is a moment of creativity in the process of preparing any dish. Pesto (Italian – based on olive oil, basil, and cheese), salsa (Mexican – made from tomatoes and chili, with garlic and black pepper), dzatziki (Greek – based on yogurt with herbs and garlic). In general, play fantasy, prepare the sauce!
  7. The most commonly used ketchup. You can do it yourself. One of the recipes: peel tomatoes (6 pcs.). Boil sugar (4 tablespoons) with vinegar (half a glass), add tomatoes. Add mustard powder (2 tablespoons), garlic (2-3 cloves), salt, pepper to taste, tomato paste (2 tablespoons), and chili pepper. Cook everything over low heat until the tomatoes soften – about 15 minutes. Turn into a homogeneous mass with a hand mixer, cool.
  8. We recommend adding fresh thyme or some rosemary.
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Food

9 Secrets to Making Burgers at Home

While experts argue whether homemade burgers are good or bad, one thing is certain: they are incredibly tasty. And why buy a grill at all, if you do not allow yourself to eat a burger made with your own hands at least a couple of times a month: with a juicy cutlet, with fresh vegetables and pickled cucumber, with a crispy bun?

  1. The classic version of the burgers uses a thin ground beef patty. But do not buy ready-made minced meat in the store: you will never know what part it was made from, let alone how dubious its freshness will be. You need to grind minced meat for grilled burgers yourself!
  2. Choose meat with fat, such as rump or sirloin. The share of fat in cutlets should be 15-20 percent, then the burgers on the grill at home will be fragrant and juicy.
  3. Until the very last moment, the meat must be kept in the refrigerator, and then cranked on the largest grinding mode. The less you disturb the structure of the minced meat, the juicier the burgers will be.
  4. In the minced meat for the classic burger, there are practically no onions, herbs, or garlic. Only salt and pepper. And if you need to add freshly ground black pepper to the minced meat even before you start sculpting the cutlets, then you need to salt it strictly last. Also, you don’t need to add eggs, bread, or bread crumbs to the minced meat – otherwise, it will no longer be a burger.
  5. You need to sculpt the grilled burger patties with your hands moistened with cold water – so the minced meat will less stick to your hands. In addition, when cooking cutlets, you need to make sure that they are thin and well-done and also fit the size of the bun. Shape the tortillas as gently as possible, and remember to make a small indentation in the center so that the homemade grilled burger stays flat and doesn’t turn into a large meatball.
  6. They should remain cold until the burgers touch the grill, so after sculpting, put the patties in the refrigerator for at least 15 minutes.
  7. The coals should not be too hot. If you can bring your hand to the coals and hold for 6-8 seconds, it’s time to put the patties on the grill.
  8. Try not to crush the burgers with a spatula during frying and do not let the precious juice leak out.
  9. Depending on the thickness or size of the burger, it usually takes about 10 to 15 minutes to cook. The simplest test of readiness is to pick the cutlet with a fork or knife to assess the color of its insides (pink flesh without blood is medium roast).
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