Cooking Irish can also be found at Pinterest and PETITCHEF.
Erin and Eli the first week in our new home in Trim, County Meath, Ireland in 1984
Eli playing with his friends on a rainy day in Trim. They were all hanging from the open staircase in the hall!! Notice the strings on his jacket
These burger recipes are from Hors D'Oeuvres by Eric Tretuille and Victoria Blashford-Snell. If you do not like their garnishes, substitute your favorites.
Mini Hamburgers with Pickles and Ketchup
MINI BURGERS WITH PICKLES AND KETCHUP [Makes 25]
Ingredients:
2/3 lb. of ground beef
1 tbsp. of onion, very finely chopped
2 tbsp. of Worcestershire sauce
1 tsp. of dijon mustard
1 tsp. of salt
¼ tsp. of pepper
4 tbsp. of ketchup, divided
25 mini burger buns, halved [Recipe included below]
2 romaine lettuce hearts, cut into 25 1-inch pieces
10 cornichons or gherkins for garnish
Preparation:
Preheat oven to 400°. Mix the beef, onion, Worcestershire sauce, mustard, salt, pepper, and 1 tbsp. of ketchup until well combined. Divide the mixture into 25small pieces. With wet hands, shape the pieces into balls and flatten into burgers. Be sure to really flatten the burger or the toppings and top bun will not lay properly. Place on a baking sheet, and cook until brown and firm to the touch, 10 minutes. Cut the stalks from the salad leaves and discard. Cut the leaves into 20 1-inch pieces. Cut the pickles on the diagonal into thin slices. Place the burgers on the bottom halves of the buns. Top each with lettuce and pickle. Gently press on the top halves of the burger buns. Serve warm or at room temperature.
Mini Tuna Burger with Wasabi Mayonnaise and Pickled Ginger
MINI TUNA BURGERS WITH WASABI MAYONNAISE AND PICKLED GINGER [Makes 25]
Ingredients:
½ lb. of tuna steak, ½-inch thick
4 tbsp. of mayonnaise
1 tsp. of wasabi paste
¼ tsp. of soy sauce
¼ tsp. of rice vinegar
Pinch of sugar
25 pieces of pickled ginger
25 cilantro leaves for garnish
Essential Equipment:
Cast-iron grill pan or barbecue grill.
Preparation:
Cut tuna into 1 inch cubes. Preheat the grill over high heat. Sear the tuna cubes on each side until firm to the touch, 2 minutes per side. Salt and pepper to taste. Cool. Combine the mayonnaise, wasabi paste, soy sauce, vinegar, and sugar. Spread all the mayonnaise mixture evenly over the bottom halves of the buns. Top with tuna pieces, and garnish with pickled ginger and cilantro leaves. Cover with the top halves of the buns. Serve warm at room temperature.
Tips:
For the best flavor barbecue the tuna. Place the tuna on an oiled rack set 3 inches above medium hot coals for two minutes on each side.
Mini Burger Buns
MINI BURGER BUNS [Makes 25]
Ingredients:
1 recipe of unbaked bread dough [Recipe below]
1 egg yolk beaten with 1 tbsp. of water
1 tbsp. of sesame seeds
Preparation:
Preheat the oven to 400°. Divide the dough into 25 small pieces about the size of an unshelled walnut. Shape into smooth rolls. Place on a floured baking sheet, and press down gently to flatten buns. Cover with a cloth for 20 minutes until doubled in size. Brush each bun with the beaten egg, and sprinkle with sesame seeds. Bake until just golden brown, 10 minutes. Cool on a wire rack.
Tips:
If you are really pressed for time, you could buy 25 bakery-quality full-size hamburger buns. Using a 1 ½-inch pastry cutter, cut out rounds from each bun.
Bread Dough Recipe [Makes ¾ of a lb.]
Ingredients:
1 2/3 cups of bread flour
¾ cup of salt
5/8 cup of tepid water
1 tsp. of quality olive oil
1 tsp. of dried yeast
1 tsp. of dried yeast
Preparation:
Place the flour in a bowl and make a well in the center. Place the salt along the raised edge of the four. Pour the water with the oil into the well. Sprinkle the yeast over the liquid. Let stand for five minutes; stir to dissolve. Draw in the flour from the sides of the bowl with a spoon. Mix to make a rough, sticky dough.
Turn out the dough onto a lightly-floured surface. Use the heel of one hand to gently push the dough away from you. At the same time, use your other hand to rotate the dough slightly towards you, guiding it around in a circle. Repeat these kneading actions until the dough is smooth, shiny, and elastic, 10 minutes.
Put the dough in a large clean bowl, and cover with a dish towel. Let it rise until doubled in size, about 1½ hours. Deflate the dough by pressing down with the palm of your hand. The dough is now ready to be shaped.
Tips:
Make and knead 12 hours in advance. Cover and let it rise in refrigerator overnight. Let stand at room temperature for 30 minutes before shaping. Shape and bake according to the recipe. Also, the quantity of liquid required will often vary according to the type of flour used, as well as the level of humidity and temperature on the day of bread making. It is best to err on the side of making a dough too soft rather than too dry. Add extra water after drawing in the flour to form dough, as necessary 1 tbsp. at a time.
Using a Machine:
Follow the recipe and method for bread dough, but place ingredients after they have been mixed to a rough dough, into the bowl of a standing mixer equipped with a bread hook. To knead, set the mixer at low speed for 10 minutes. Or use the bowl of a food processor fitted with a plastic dough blade. To knead use the pulse button for 30 seconds at a time until the dough is smooth and elastic, about 4 minutes.
Next up: kid-friendly hors d'oeuvres they will love to help make and love to eat.
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