I call this the Big O Burger because it’s seriously orgasmic! To guarantee a authentic big O experience, make sure you use good meat. Mince are suppose to look lusturous RED not murky eww-ish red-brown like I see at some supermarkets.
Serve it with sauteed onions (add a dash of red wine vinegar & some sugar when frying), mushrooms and a sunnyside up egg for that gooey juiciness as you take a big bite through the burger. To complete the experience, please feel free to make a MESS, let bits & pieces of the onions fall out, smear ketchup all over, dribble the yolk all over your lips, just LET LOOSE!
lol, ok I got abit carried away there, so here’s the recipe.
p.s It took me quite abit of research through various burger recipes to find THE ONE. Please try it, Promise me. No one should ever go through life without experiencing the Big O.
Big O Hamburger Recipe
450gms of minced ground chuck or premium mince
1 x small onion finely chopped (as small as you can)
1 x Tablespoon tomato ketchup
1-1.5 x Tablespoon of Soy Sauce
1/2 Teaspoon of Worcestershire sauce
1/2 to 3/4 Teaspoon of rosemary (finely chopped, preferably fresh)
Half a teaspoon of salt and a touch of freshly ground black pepper
Mix all the ingredients together in a bowl and form round patties. You should get around 4 burger patties from this.
Place each patty in heated pan. Use your ladle to lightly press against the patty to, you should hear a nice sizzle as you sear it.
Cook for about 2-3 mins each side or until nicely browned & cooked.
Serve on toasted Burger bun with cheese, onion, egg or whatever you like!
After the Big O, it could spawn some babies if you’ve any leftover burger mince. Use them to make a delish Italian meatball pasta. Roll the mince into smaller balls & oven bake them (remember to coat your baking tray well with olive oil). Prepare a basic tomato pasta sauce (use the bottled ones would do), top it over spaghetti & the meatballs….you have your next meal ready in seconds!
Here’s a photo of Big O’s little babies hiding beneath the pasta sauce: