Martharaydeens RÅdjurskÖtt Burgers Recipes

HAMBURGER RECIPE

Steps:

• Make burger seasoning by combining all spices in a bowl. Set aside.
• Divide ground chuck into 6 equal portions and gently from into 1/2 inch thick patties that are wider than the burger buns (as they will shrink). Use your thumb to press an indentation into the center of each patty. Cover and set aside.
• Preheat grill to medium high heat. Just before cooking, sprinkle seasoning over the patties, then place on hot grill, indent-side up. Close grill lid and cook for 3-4 minutes, until the bottom of the burger is seared and juices are accumulating on top of the burger. Flip and cook an additional 3-4 minutes or until the beef reaches 160 degrees F.
• Place cheese on burgers during the last minute of cooking. Remove to a plate and allow to rest for a few minutes before serving in a bun, with toppings.

MARTHARAYDEEN'S RÅDJURSKÖTT BURGERS

Steps:

• Mix ingredients together then let sit in the fridge for 30 minutes to an hour to let ingredients get to know each other and be all happy.
• Form into patties and cook in 375 degree oven or grill, or pan fry, your choice... I think I'll add a bit more swiss cheese on top of the burgers, but it's not required.
• These are wonderful with my homemade hamburger buns, found here: https://www.justapinch.com/recipes/bread/savory-bread/seasoned-hamburger-buns-bread-machine.html?p=12 and I used a french fry recipe I found that is very similar to the way McD's does them: http://www.facebook.com/l.php?u=http%3A%2F%2Fwww.seriouseats.com%2Frecipes%2F2010%2F05%2Fperfect-french-fries-recipe.html&h=1AQBOO9ILAQBOc42h3lqZVYhhnm2mCABCtyEeJyhs4m-Cng

THE PERFECT BASIC BURGER

Steps:

• Preheat an outdoor grill for high heat and lightly oil grate.
• In a medium bowl, whisk together egg, salt and pepper. Place ground beef and bread crumbs into the mixture. With hands or a fork, mix until well blended. Form into 4 patties approximately 3/4 inch thick.
• Place patties on the prepared grill. Cover and cook 6 to 8 minutes per side, or to desired doneness.

MARTHARAYDEEN'S CARIBBEAN RUM CAKE

Steps:

• 1. Preheat oven to 325 degrees. Spray a large bundt pan with Pam. Then evenly sprinkle the chopped walnuts into bottom of pan.
• 2. Combine the first 6 ingredients and mix until it has a gravel/sand consistency (I used a food processor to combine it).
• 3. Add pudding mix, milk, eggs, rum, oil, and vanilla and combine on medium speed with electric mixer for 2 to 3 minutes, scraping the bowl halfway through. Pour mixture over nuts in bundt pan.
• 4. Bake at 325 degrees for 55 minutes, or until golden and toothpick comes out clean. Remove cake from the oven and place it on a cooling rack (do not remove from bundt pan).
• 5. Prepare the glaze by combining butter, water, and sugar in a pan and bring to boil. Stir constantly. Continue to boil for 3-5 minutes until the sugar is completely dissolved and the liquid begins to thicken up. Remove glaze from heat and stir in the rum, continuing to stir. It will bubble up and be a little thinner than you think it should be, but this is ok, it will be great when you finish!
• 6. Pour the warm glaze, a little bit at a time, over the cooling cake inside the bundt pan. I poke a few holes in mine, to let the rum glaze soak through the cake. It will take a little time to get all of the syrup glaze poured over, but believe me, it's worth the time. When you've got all of the syrup glaze poured over the cake, let it cool to room temperature, then cover with foil or plastic wrap and place in the fridge overnight (keeping it in the bundt pan).
• 7. The next day, submerge the bundt pan bottom into a little warm water to warm the glaze (and unstick from the pan), then invert onto a cake platter.

MARTHARAYDEEN'S DEEP FRIED WHOLE SPUDS

Steps:

• 1. These MUST be made in a deep fryer. Preheat your fryer to 350-375 degrees, and use a drop in basket for safety when frying them.
• 2. Pre-cook your potatoes (I prick them with a fork then wrap my potatoes with plastic wrap and microwave each for approx. 10 minutes in the microwave). You want them to feel "soft" to the touch when they are done. Let them cool enough to handle, but not cool all the way down.
• 3. Unwrap the potatoes and while they still have some moisture, dip them into the cornstarch, covering evenly all over.
• 4. Next, dip the potatoes into the egg mixture, and finally roll in the panko crumbs, coating evenly and thoroughly. If you don't get a good covering, re-dip in egg then back into the Panko crumbs.
• 5. Drop ONE potato at a time into the deep fryer using a basket (do NOT plop them into the hot oil) , and cook JUST until it turns golden brown (2-3 minutes). You aren't cooking the potato, just getting the crust nice and crispy. Remove and let cool while you finish the remaining potatoes. Cut open and place your desired topping into the potato. Makes a GREAT presentation, and your kids will actually eat the skin on THIS potato :)

JUICIEST HAMBURGERS EVER

Steps:

• Preheat grill for high heat.
• In a large bowl, mix the ground beef, egg, bread crumbs, evaporated milk, Worcestershire sauce, cayenne pepper, and garlic using your hands. Form the mixture into 8 hamburger patties.
• Lightly oil the grill grate. Grill patties 5 minutes per side, or until well done.