Author Fannelie Stammegna, Importations Nobelhaus Inc.
Equipment
Tescoma burger mould (available on our e-shop www.nobelmix.ca)
Tescoma Patty maker (available on our e-shop www.nobelmix.ca)
Ingredients
Buns
240gof milk
200gof water
40gof sesame oil
1tsp.salt
2tsp.dehydrated yeast
700gof flour
Sesame seeds or poppy seeds
Thai pork and shrimp patties
2 to 3sprigs of fresh coriander
20gfresh ginger
3clovesof garlic
½tspchili flakes
1egg
30gbreadcrumbs
600gground pork
300graw peeled shrimp
Salt
Pepper
Lime ginger mayonnaise
200gof neutral oil like sunflowerpeanut, canola, etc.,
1lime
20gfresh ginger
2clovesgarlic
2egg yolks
60gmustard
Salt
Pepper
Garnish
4branches of coriander
1carrot
180 to 200gof Nappa or Chinese or white cabbage
Instructions
Burger buns
Put water, milk, and yeast into mixing bowl. Heat 6 min / 37° / speed 1.
Add flour, sesame oil and salt. Knead 3 min/dough mode.
Reserve dough in a bowl and let proof for 1 hour and a half.
Thai pork and shrimp patties
Put coriander branches, 3 garlic cloves, and ginger into mixing bowl. Chop 3 sec / speed 9.
Add chili flakes, egg, breadcrumbs, ground pork, raw shrimp, salt, and pepper. Mix 5 sec/reverse/ speed 5.
Form patties by hand or with the Tescoma pattie maker (see our e-store). In any case, do not tamp too much so as not to "break" the fiber of the meat. Cook the meatballs on the BBQ to your taste 15 min at 450°F in a preheated oven.
Lime ginger mayonnaise
Weigh the 200 g of oil and set aside.
Zest the lime with a peeler. Put the zest in the bowl with the ginger and garlic. Mix 10 sec / speed 10. Open and scrape the preparation towards the bottom of the bowl using the spatula.
Add the mustard, egg yolks, 20 g of neutral oil, lime juice, salt and pepper. Mix 15 sec / speed 6. Scrape to the bottom, then set up the whisk.
Close the bowl, put the cup in place, program 1 min 15 s / speed 4 and pour the 180 g of neutral oil directly onto the lid. The oil will drip through the gap between the cup and the lid. Reserve.
Buns (continued)
Punch dough down, shape into a ball then cut into 12 pieces of identical size using the spatula. Shape each dough into a ball, place it in the mould cavity and flatten it with the palm of your hand.
Let proof 15 to 20 minutes.
Meanwhile, preheat the oven to 350°F.
Brush buns with water and sprinkle with sesame seeds or poppy seeds. Bake 15 minutes at 350°F.
Garnish
Put coriander, carrot in pieces and cabbage in pieces into mixing bowl. Using the spatula through the hole in the lid, chop 3 sec/speed 5.
Once buns have cooled down, slice them open horizontally. Add 1 tsp. ginger lime mayonnaise. Then garnish generously with the cabbage, carrot, coriander mixture. Place the Asian pork meatball on top. Then spread 1 tsp. ginger lime mayonnaise.
Notes
The recipe can be divided to make 6 complete burgers. We will divide the ingredients but we will keep the same programming and cooking.
Mincing meat: Use well denervated fresh meat. Cut it into cubes of about 3 cm and put it in the freezer for about 15 minutes to harden it. Mix 5 to 7 sec / speed 7, the meat cubes 300 g by 300 g, no more, for ground meat and not "cream"
Homemade mayonnaise can be kept for 24 hours in the refrigerator.