Bermuda Burgers Recipe
Ingredients
| 454 g very lean hamburger | ||
| Worcestershire sauce | 10 Milliliter | |
| Pearl onions | 30 , pickled | |
| Egg yolk | 1 | |
| Ice water | 125 Milliliter | |
| Rising flour | 190 Milliliter | |
| Safflower oil | 1 Large | |
| Unbleached flour | 125 Milliliter | |
| Corn flakes | 625 Milliliter, crushed | |
| Barbecue sauce | 625 Milliliter | |
| 1 ml each of salt pepper, basil, thyme, oregano | ||
| 1 ml each of salt pepper, basil, thyme, oregano | ||
Directions
In a mixing bowl combine the hamburger, seasonings and Worcestershire sauce.
Wrap 1 tbsp (15 ml) of meat mixture around each onion.
Blend the egg yolk, water and self rising flour together in a mixing bowl.
Heat the oil to 375°F (190°C).
Dust the meatballs with flour, dip into the batter and then roll in the corn flakes.
Fry in the oil in small batches until golden brown.
Reserve hot in the oven while remaining meat balls are cooking.
Place the barbecue sauce in a small bowl in the centre of a serving platter.
Arrange the cooked meatballs around serving platter, and serve at once.
Wrap 1 tbsp (15 ml) of meat mixture around each onion.
Blend the egg yolk, water and self rising flour together in a mixing bowl.
Heat the oil to 375°F (190°C).
Dust the meatballs with flour, dip into the batter and then roll in the corn flakes.
Fry in the oil in small batches until golden brown.
Reserve hot in the oven while remaining meat balls are cooking.
Place the barbecue sauce in a small bowl in the centre of a serving platter.
Arrange the cooked meatballs around serving platter, and serve at once.
Chef
