To those people (one or two at most, I am sure) who are even keeping up (out of sheer boredom I am sure) with my observance of National Burger Month, I apologize for being remiss in my blog updates. The parental units are visiting burger headquarters and all sort of work has gone into schlepping around town entertaining the guests. Through this all, I remained dedicated to the last two days of National Burger Month and I did really end with a bang. This post is a little catching up with the month update.
NBM Day 30 was supposed to be part of my trifecta of triumphant burgers for closing out the celebration (day 1 was my döner burger). I planned to make a Filipino Crispy Pata burger. Crispy Pata is a Filipino dish where they poach a pork shank for a while, and then deep fry it, hence adding the crispy to its name. I had elaborate plans for procuring a pork shank, boiling it, then chopping it up into bits before forming patties for the deep fryer. Unfortunately, I couldn't find a pork shank in time, and with the impending parental visit, had barely enough time to clean the house, and no time to make day two of my trifecta of triumphant burgers for closing out the celebration. All I had were leftovers.
Stupid me, I didn't label my minced meat. I didn't know if I was making a pork burger or a lamb burger, and my nose is not sensitive enough to tell apart one batch of uncooked meat from another. So to solve my identification problem, I just made the pork sleep with the lamb-- the perfect unkosher combination caught in a bout of interspecies melding. I topped the frankenburgers with more leftover stuff-- spinach, tomatoes and goat cheese. The results wasn't bad at all. I made a duo of frankenburgers, one in a traditional bun and the other in a pita.
NBM Day 30 was supposed to be part of my trifecta of triumphant burgers for closing out the celebration (day 1 was my döner burger). I planned to make a Filipino Crispy Pata burger. Crispy Pata is a Filipino dish where they poach a pork shank for a while, and then deep fry it, hence adding the crispy to its name. I had elaborate plans for procuring a pork shank, boiling it, then chopping it up into bits before forming patties for the deep fryer. Unfortunately, I couldn't find a pork shank in time, and with the impending parental visit, had barely enough time to clean the house, and no time to make day two of my trifecta of triumphant burgers for closing out the celebration. All I had were leftovers.
Stupid me, I didn't label my minced meat. I didn't know if I was making a pork burger or a lamb burger, and my nose is not sensitive enough to tell apart one batch of uncooked meat from another. So to solve my identification problem, I just made the pork sleep with the lamb-- the perfect unkosher combination caught in a bout of interspecies melding. I topped the frankenburgers with more leftover stuff-- spinach, tomatoes and goat cheese. The results wasn't bad at all. I made a duo of frankenburgers, one in a traditional bun and the other in a pita.