Saturday, May 22, 2010
I learned this recipe from my dear Nanay (mother-in-law). I don't know how she came up with this but she's a genius. When I helped her make this, we did not have the luxury of a food
processor yet so it was a backbreaking process. I had to finely chop 3-4 onions (onions in Philippines are small) and 3-4 tomatoes. Thank God (or science) for technologies, I don't have to worry about that anymore.
What I love about this burger patty is that it smells so good as it cooks. It just goes without saying that it would taste as delightful as it smells. Nanay did not use measuring cups or spoons. Everything is calculated in her head so I tried measuring the ingredients while making sure that the turnout will be comparable to her version.
2 lbs lean ground beef
1 ½ large onion (finely chopped)
3-4 tomatoes (finely chopped)
1/3 cup soy sauce
1/4 tsp ground pepper
1 tsp (or more) sea salt
vegetable oil (for frying)
Combine the 7 ingredients (except the oil) in a big bowl.
Heat frying pan. When hot, pour about 3 tbsps vegetable oil.
Using a spoon, scoop a spoonful of beef patty (a little bigger than a golf ball) into the heated pan with oil. Flatten the patty with a big spatula. Once flat, you can adjust and make the patty into a perfect circle by pushing the edges with the same spatula.
Cook the patty in a low fire or 3-4 heat for electric stoves. Cook each side for 10-15 minutes or until tender or 20-25 each side if you want it well done and crispy.
Serve with burger bun or as we sometimes do it, with rice. Enjoy!
Note: It is better to use a double burner pan to make a lot per batch. If you don't have this, use two frying pans.