Friday, October 28, 2005

Adams 'Elvis Burgers'

You have to be 'careful' when dealing with anything to do with the trade mark of 'Elvis' or for that matter anything that comes out of 'Graceland's' as it's so heavily copywrited. As an ex chef this is a recipe that I have adapted from the original. Nancy Rook was Elvis's own private cook at Graceland's from 67-77. I have adapted her original recipe along side one from UK chef Jamie Oliver.
This summer I made my 'Elvis Burgers' for my wife and our friends as we sat outside on the patio (It's not a patio....I refuse to have a patio!'s an outside acoustic staging area!) The only complaint I got was that I didn't make enough! Enjoy!


2 pounds of chuck steak or the best lean steak mince you can buy.
1 onion , finely chopped.
2, cloves of garlic sliced wafer thin.
Half a teaspoon of Cumin seeds.
1 tablespoon of Coriander seeds.
1 teaspoon of freshly ground black pepper.
1 heaped tablespoon Dijon mustard.
One heaped tablespoon of Tomato puree
A dash of Wooster Sauce.
A dash of Tabasco sauce
1 Large free range egg.
4 ounces breadcrumbs.
Groundnut or other flavorless oil.
A pack of Prue- processed cheese slices.
A packet of Streaky bacon.
Burger buns.
Poppy seeds

1. If you have bought chuck steak then pulse in the food processor. ( be careful not to over do it as you don't want to be left with mush!)

2. Gentle fry/ sweat the onion and the garlic in a little olive oil until they soften but are not browned.

3. In a pestle and mortar grind up the Cumin and the Coriander seeds with a little salt and the black pepper.

4. To your meat mixture add the onions and garlic, the Dijon mustard, separate the yolk from the egg and then add the egg white.( don't through your yolk away) Then add your Tomato puree, Wooster Sauce and Tabasco (careful with the tabasco...just a few drops ) Then add half your breadcrumbs. If your mix it too sticky add a few more breadcrumbs.

5. On a floured board or greaseproof paper, sprinkle with breadcrumbs, and then shape the meat into patties . Place them on the crumbs, and sprinkle more crumbs on top. (You can make your burgers as fat or as thin as you like but obviously if you make them fatter they will take a little longer to cook. I find it easier to divide up the meat mixture before hand into equal amounts before making the burgers)

6. Place the burgers into the fridge for at least an hour in order that they can 'set'.

7. Heat a little oil in a non-stick frying pan, and cook the burgers on a medium/high heat for about 8-10 minutes, turning occasionally. Meanwhile, brush your burger buns with a little egg wash and sprinkle over with the poppy seeds. Place under a medium grill and lightly toast.
At the same time place your streaky bacon under the grill and grill to your liking.

8. As you remove your toasted buns from the grill lift your burgers from the pan . place as many slices of cheese as you like upon each burger and place for 30 seconds under the grill.

9. Place burgers upon bun and two rashers of bacon upon each burger.

Obviously it's then up to you to choose what you may want with it, lettuce, gherkins, onion rings, tomato ketchup.
As for your French fries...well you can make them but I just buy a bag of frozen ones from our local super market.

So....'Are you hungry tonight?'