Sunday, 26 October 2014

Beef Burgers | Tarragon Crusted Beef

Parsley, Oregano, Thyme, Basil, Rosemary and Sage are very few Italian herbs that many people are familiar with but only handful people know these are also used in French cooking as these are basic herbs of French Cuisine as well. One other most aromatic but sparingly used French herb is Tarragon, with its delicate aniseed and mild vanilla taste, this herb is perfect with meat, poultry, seafood or cheese. Due to its intense flavoring it pairs great with sharp smelling beef and fish specially.
There are two types of tarragon – French and Russian. French tarragon considered to be the best and has the superior flavor and much more tender leaves and flavor is more subtle than the coarser Russian tarragon. It's a key herb in French cuisine. Go for fresh-looking leaves, with no discoloration or wilting, dried tarragon is also available. Or, for a ready supply, keep a pot on your windowsill, or grow in your garden or window box.
There are many dishes cooked using tarragon as main spice, most famous of those are Tarragon garlic chicken, Tarragon potato salad, Béarnaise sauce, Tarragon crusted roast, Salad dressings and used to flavor butter or white vinegar.
I am going to use it make scrumptious tarragon crusted beef to stuff in burgers with piquant mushroom and onion filling topped with yummy cheese. I have used undercut beef meat (the tender meat of the loin muscle on each side of the vertebral column) you can use sirloin or steak meat as well. Recipes is very simple only you have to wait for over nightly marinade of some savory come tangy flavors then cooked in steam.


For Crusted Beef:

1 kg Beef undercut
2 tbsp Vinegar
2 tbsp Soy sauce
2 tbsp Worcestershire sauce
2 tbsp Mustered paste
1 tbsp Black pepper - powder
1 tbsp Paprika - powder
1 tbsp Parsley - dried leaves 
1 tbsp Tarragon - dried leaves
1/2 tsp meat tenderizer - optional 
2 tbsp onion - finely chopped

For Mushroom Filling:

1 cup Button mushrooms - thinly sliced  
1 cup Onion - thinly sliced
1/2 cup Tomato - finely chopped
2 tbsp Marinade - left over 

Other Filling:

1 cheese slice per burger - as required
1 cup cabbage - shredded 
1 cup mix of mustered paste + mayonnaise 
12 Burger bun - standard size


Remove the excess lard on the undercut meat because it will cause the meat to be very greasy and oily which is a big NO for beef burgers. Now, as the meat is very thick round and it'll be difficult for marinate to penetrate in that plumpness, for that needle the meat throughly with a needle tenderizing hammer or you can a use a fork too. Just dab the fork in meat with some force and prick the fibers all around. Make a marinade by mixing all ingredients enlisted under crusted beef heading and apply the mixture all over the meat throughly, cover with cling film and leave it fridge for 48 hours or least over night.

Place it in steamer or pressure cooker with steamer base sieve and steam it for 30 minutes for full tender texture, so it would be easy to shred. Shred the beef and sauté it in little cooking oil and sprinkle few drops of soy sauce and make it somewhat crisp and shinny.

Meanwhile, sauté onion and mushroom till you smell a pleasant aroma. Add tomatoes and remaining marinade left in the bowl from the beef and cook to make semi-liquid substance and moistness remains.

Spread the mayo-mustard dressing on the bun put some cabbage, then shredded fried beef, onion mushroom mixture topped with a slice on cheese.

Let it warm up in microwave and serve with crispy fries.

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