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HED CHEF
Smaller buns = less guilt = more pleasure
By Hedy Khoo
November 23, 2009
A HOT bun in hand is better than none, no matter how tiny. Big may be beautiful, but small is juicier.
No, that's not what I heard from a guy with a stick-thin girlfriend.
It's what I found out after I went looking for buns to make these burgers.
When I failed to find any giant buns at the supermarket's bread section, I decided to settle for a pack of mini buns instead.
Improvisation is key, whether in love or cooking.
Of course, in love, it could be a case of denial to cope with the disappointment of not getting what you really want.
But yes, good things can be better in small doses, especially mini burgers.
You feel less guilt popping another and another in your mouth to prolong the pleasure.
Plus they do disappear once you are done with them.
I am not sure you can say the same for that petite-sized date of yours who wants to spend more 'quality time' with you.
PETITE BEEF BURGERS WITH ROMA TOMATOES
Clothes courtesy of Marciano. Location courtesy of kitchen culture at Leng Kee Road. Make-up and hair by Helen Wong from Make Up For Ever Academy (Tel 6333 0678).
INGREDIENTS
220g beef, chuck
1/2 tsp mint
1/2 tsp oregano
1/2 tsp basil
1/2 tsp thyme
1/2 tsp rosemary
1 tsp sea salt
1 tbsp Worcestershire sauce
1 tbsp water
Black pepper
3 tbsp breadcrumbs
1 egg
5 mini buns
Salad leaves
Onion
Roma tomato
METHOD
1. Mince the meat using a food processor, adding the mint, oregano, basil, thyme, rosemary, pepper, salt, Worcestershire sauce and water.
2. Remove meat from processor and place in bowl. Mix in bread crumbs and egg.
3. Divide mixture into five portions and shape into patties.
4. Heat a grill pan and grease it. Heat should be medium.
5. Place patties and onion slices on grill pan. Do not flatten or press down. Allow to grill undisturbed for about a minute before flipping the patties over for another minute.
6. Place patties, salad leaves, roma tomato slices in buns and serve with coleslaw if you like.
OPTIONAL
For corn on the cob, boil it for four minutes, before putting it on the grill. Brush on some butter and salt if you like and serve.
HED CHEF
Smaller buns = less guilt = more pleasure
By Hedy Khoo
November 23, 2009
A HOT bun in hand is better than none, no matter how tiny. Big may be beautiful, but small is juicier.
No, that's not what I heard from a guy with a stick-thin girlfriend.
It's what I found out after I went looking for buns to make these burgers.
When I failed to find any giant buns at the supermarket's bread section, I decided to settle for a pack of mini buns instead.
Improvisation is key, whether in love or cooking.
Of course, in love, it could be a case of denial to cope with the disappointment of not getting what you really want.
But yes, good things can be better in small doses, especially mini burgers.
You feel less guilt popping another and another in your mouth to prolong the pleasure.
Plus they do disappear once you are done with them.
I am not sure you can say the same for that petite-sized date of yours who wants to spend more 'quality time' with you.
PETITE BEEF BURGERS WITH ROMA TOMATOES
Clothes courtesy of Marciano. Location courtesy of kitchen culture at Leng Kee Road. Make-up and hair by Helen Wong from Make Up For Ever Academy (Tel 6333 0678).
INGREDIENTS
220g beef, chuck
1/2 tsp mint
1/2 tsp oregano
1/2 tsp basil
1/2 tsp thyme
1/2 tsp rosemary
1 tsp sea salt
1 tbsp Worcestershire sauce
1 tbsp water
Black pepper
3 tbsp breadcrumbs
1 egg
5 mini buns
Salad leaves
Onion
Roma tomato
METHOD
1. Mince the meat using a food processor, adding the mint, oregano, basil, thyme, rosemary, pepper, salt, Worcestershire sauce and water.
2. Remove meat from processor and place in bowl. Mix in bread crumbs and egg.
3. Divide mixture into five portions and shape into patties.
4. Heat a grill pan and grease it. Heat should be medium.
5. Place patties and onion slices on grill pan. Do not flatten or press down. Allow to grill undisturbed for about a minute before flipping the patties over for another minute.
6. Place patties, salad leaves, roma tomato slices in buns and serve with coleslaw if you like.
OPTIONAL
For corn on the cob, boil it for four minutes, before putting it on the grill. Brush on some butter and salt if you like and serve.
