The Bunny Bacchus (mr_wombat) wrote,
The Bunny Bacchus


those burgers over the weekend:

to make the spice mix I used the following, you can mix it by the teaspoon either, that works fine, mixing it by the teaspoon gave me enough for a gumbo, plenty of burgers and a few spoons left over for other dishes.
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons dried oregano leaves
2 tablespoons dried sweet basil
1 tablespoon dried thyme leaves
1 tablespoon black pepper
1 tablespoon white pepper
1 tablespoon cayenne pepper
1 tablespoon celery seed
5 tablespoons sweet paprika

the sweet basil or sweet paprika seems to be perfectly replacable by regular versions of them without a problem.

Then there was the roux, which was a half cup of oil and a half cup of flour heated and stirred until the oil turned the color of milky coffee (it goes from fine to burned to shit in a matter of seconds, so once it suddenly darkens, take it off the heat. What you're looking for here is the brown at the top of the update livejournal page at most)

Then a pound of mince, throw in about four teaspoons of spices, mix it together well, throw in the roux - letting it cool down a lot first or you obviously burh the hell out of yourself and partially cook the meat leaving you destined for an unpleasant night if you try eating it. If you want to cool it down quick, (and this SHOULD muck it up, but seemed fine to me because it went in the meat so soon afterwards) then take a metal ladle, put some icecubes in it and sit it into the roux.

So mix it all together, adding the roux slowly until the meat is reasonably greasy. If you've used the proportions I mentioned, you won't use all the roux, perhaps two thirds at the most.
Roll the meat up, roll it in flour and then pat it out to whatever thickness you want later on.

BTW, a good site for all this is at:

back to writing and researching....
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