Bacon Mushroom Melt
I guess everybody knows what a burger is as everywhere you go you can see the ever famous McDonalds, it is sometimes even used as an economic gauge specially for tourists where they research online and check how much a big mac could cost on the visiting country and compare it to the home country.
So where did the hamburger originated? Did it really come from Hamburg, Germany? There are several accounts on the invention of hamburger and the earliest one was in the beginning of 15th century where minced beef was a valued delicacy in Europe, it was initially made into sausages in many regions of Europe specially Germany. There were no accounts during that time that it was made in flat circular shapes that resemble patties until the late 18th century where German sailors who had visited the port of New York brought this food called “Hamburg steak”, it was a popular food item in New York Ports that time which is specifically targeting German Sailor’s as it was advertised as a steak cooked in the Hamburg style. It was made out of a hard slab of salted minced beef which is mixed with onions and bread crumbs. This had spread out to the outskirts of Hamburg and become popular with the Germans. It was so popular even German immigrants in the United States brought with them this Hamburg steak. In the late 19th century, the Hamburg steak became really popular on the menus of many restaurants in the ports of New York then the rest is history.
For this recipe I will make one of my favourite burger variants the Bacon Mushroom Melt which can be found on Wendy’s menu.
Ingredients (Mushroom Melt)
600 ml of milk
3 cups sliced mushrooms
1/4 cup plain flour
50 g of butter
1/2 cup Cheddar cheese
1/3 cup grated Parmesan cheese
pinch of cayenne pepper
800g beef mince (25% fat)
16 strips of bacon
4 burger buns
4 cheese slices
Method (Mushroom Melt)
- In a sauce pan heat up butter then add flour, cook in low heat until it forms a roux.
- Add milk and whisk to make an even mixture.
- Add cheddar cheese, parmesan cheese, and cayenne and mix until you get a smooth texture.
- Add mushrooms, salt and pepper and simmer in low heat for 5 minutes.
- Season beef mince with salt and pepper. Divide into 4 balls and shape into patties. Pan grill or barbecue each patty and cook to your liking, I recommend until medium rare as it will still cook through once you rest the burger patty.
- Pan fry bacon rashers until crispy.
- Now add a spoonful of mayonnaise in one slice of bun, and then start placing bacon then the patty, then the cheese and a heaping spoonful of the mushroom melt.