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B & B A Hearty Meal in One

While your mind races to that cozy bed and breakfast you may have stumbled upon while backpacking across Europe, we refer here to the Burger & Beer Festival, a must-do next time around, at Woodside Inn, Colaba. For now, recreate the magic at home with these scrumptious recipes, just for you 

 Text: Lyle Michael

Photographs: Vijay Barathe

 

If you had settled down with a Pork Belly Burger and a Pompous Ass while the rains lashed against the panes at this warm and relaxing Colaba café – now with a more contemporary space in Andheri, too – you would have made the right choice this monsoon. In its eighth year, the Burger & Beer Festival garnered patrons in good number. And if you couldn’t make the schlep downtown, then fret not for we bring to you five recipes of the best burgers served at the fest. Pour yourself a beer and you’re good to go. 

Travel around the world in 20 days, say the young trio of owners, Pankil Shah, Abhishek Honawar and Sumit Gambhir with a platter that offers you the finest of a few countries. France comes to the table in the Duck Confit Burger paired with the red porter by Gateway Brewing Co. infamously named Pompous Ass. The caramel hint of the ruby-tinged beer lends well to the spicy, citrusy burger, topped with a sunny side up… just what mornings should be like! Shares Pankil, “We do not get fixated on pairings here, and have steadily grown in the past eight years to understand what works best with the B&B lovers. We have custom-made beers this year, also by Independence Brewing Co, from Poona.” Yet, to make your job easier, you have combos to choose from, for instance, the Spanish Roast Pork Belly Burger with the Shepherd’s Neame Double Stout or the ‘B’ in a ‘B’ with a chilled Saints Wheat Beer. B in a B would ingeniously refer to Burger in a Bowl, sans bread with a lot of greens and a sunny side up, rightfully termed Paleo for the “healthy burger eater”, if we may. Seafood lovers are not left behind, for the scrumptious Tropical Rock Shrimp Burger from Peru with potato skins and pickled gherkins is worth the bite. Last but not least, one of our favourites is the all veg Teriyaki Tofu with crispy noodles and Morning Glory. 

With different styles of protein introduced a la the variety of burger filling, it sure is an interesting meal-in-one and a must-try at home, with the right dip and accompaniments, not to mention chilled ale to complete the night!

 

 

Duck Confit Burger 

Ingredients

• 1 multigrain burger

• 1 egg, fried 

• 20 g chilli flakes

• 20 ml cream sauce 

• 30 g garlic butter 

• 20 g garlic, peeled

• 20 g Lollo Rosso lettuce 

• 20 g table spread butter 

• 20 g home-made mustard paste

• 60 ml refined oil 

• 60 g game chips 

• 30 g onion

• micro greens

For citrus slaw

• 10 g black pepper, whole 

• 10 whole red peppers 

• 10 g yellow pepper, whole 

• 10 g fresh lemon 

• 10 g spring onion, chopped

• 10 g salt

For roast duck

• 650 g roast duck

• 20 g black pepper, whole 

• 30 g celery

• 20 g fresh rosemary

• 20 g orange

• 10 ml orange juice 

• 30 g garlic, peeled 

• 50 ml red wine

• 30 ml refined oil 

 

Method

Marinate the duck with the mentioned ingredients and roast it for 3 hours at 160° C till cooked; allow it to cool down for a while.

Pull apart the meat from the roasted duck and keep it aside.

Heat oil in a pan, sauté onion and garlic till translucent. Add paprika and orange juice to it. Add the roasted duck pieces to it and cook for 5 minutes, add cream sauce and seasoning.

For citrus slaw

Take yellow and red bell peppers, cut it into juliennes.

Add lemon juice, chopped spring onion, pinch of salt and black pepper.

Sprinkle fresh herbs.

 

To assemble

Cut the burger bun into half, apply butter, garlic butter, mustard, lettuce and toast it, put the roast duck on it and top it with a fried egg and mix some micro greens. Serve it with citrus slaw and game chips.

 

 

Paleo Burger in a Bowl

Ingredients

• 30 g Lollo Rosso lettuce

• 3 g Endive lettuce

• 30 g Iceberg lettuce

• 30 ml French vinegar dressing

• 20 g onion 

• 20 g carrot

• 60 g radish 

• 20 g broccoli

• 20 g almond

• 10 g plum (Indian)

• 10 g peach, grilled (Indian)

• 60 g sweet potato chips

• 20 g mix micro greens 

• 30 g breakfast bacon

• 1 egg, sunny side up

For Paleo Burger patty

• 130 g tenderloin buffalo meat

• 10 g table spread butter 

• 30 g beef fat 

• 10 g black pepper, whole

• 10 g salt

• 10 g thyme

• 30 g Camembert cheese

• 10 ml refined oil

Method

Take a tenderloin piece, mince it and stuff it with Camembert cheese. Season it with butter and thyme.

Pre-heat a griddle with some beef fat, cook patty for 8-10 minutes according to desired colour and texture.

Take a bowl, mix all the leafy vegetables and other ingredients to make the salad (apart from egg and bacon) and toss it with some French vinegar dressing. When the patty is done, put it on top of the salad and finish it with sunny side up egg. Serve it with grilled bacon, micro greens and sweet potato chips.

 

 

 

Teriyaki Tofu Burger

Ingredients

• 1 multigrain burger bun

• 20 g Amul garlic butter

• 60 ml refined oil 

• 90 ml teriyaki sauce 

• 20 g basil 

• 20 g garlic, whole

• 50 g Morning Glory 

• 160 g fresh tofu

• 50 g red cabbage slaw with roasted sesame seeds

• 2 Thai red chillies

• 50 g rice noodles (crispy)

• 10 g salt

• 10 g black pepper 

• 160 g fresh potato skins

• micro greens, wasabi mayo, carrot slaw 

 

Method 

Marinate the tofu with teriyaki sauce and keep it for half an hour so that it absorbs all the marinade.

Heat oil in a pan and fry the tofu till golden brown in colour and keep it aside. In a separate pan heat oil and sauté onion, garlic and Thai red chilli, put some teriyaki sauce in it and some stock. Now put the pan-seared tofu in it and cook for 2 to 3 minutes, finish it with Thai basil, Morning glory and some butter. 

 To assemble

Cut burger bun into half, apply some garlic butter on it and toast it in a salamander, put the finished tofu mixture on the base of the bun and top it with fried rice noodles and close the bun. Serve the burger along with crispy potato skins, wasabi mayo, red cabbage and carrot slaw.

 

 

Iberian Roasted Pork Belly Burger

Ingredients

• 1 multigrain burger 

• 90 ml BBQ sauce 

• 10 g black peeper, whole 

• 10 g fresh rosemary 

• 30 g green apple (for slaw)

• 30 g garlic butter 

• 20 g garlic, peeled 

• 10 g Lollo Rosso lettuce 

• 30 g home-made mustard paste 

• 60 ml refined oil 

• 40 g onion 

• 30 g breakfast bacon 

• 30 ml maple syrup 

• 80 g game chips 

For pork belly patty

• 1 kg pork belly 

• 10 ml apple cider vinegar

• 20 g black pepper, whole 

• 50 g garlic, peeled 

• 10 ml red wine 

• 20 g salt

• 30 g thyme

• 30 ml olive oil

Method

Marinate the pork belly with the ingredients and roast the belly for 2.5 hours at 200° C in the oven.

When the belly is cooked cut the belly into thick strips (130 gms for 1 portion)

Take a pan, heat oil, sauté onion and garlic. Put some BBQ sauce in it, then put the roasted pork belly and cook for 2 to 3 minutes. Finish it with maple syrup and some butter.

 

To assemble

Cut the burger bun into half, apply garlic butter, mustard, lettuce and toast it, put the roast pork belly on it and top it with grilled bacon and some green apple slaw.

 

Brazilian Rock Shrimp Burger

 Ingredients

• 1 multigrain burger 

• 10 pcs rock shrimp 

• 10 g basil, chopped

• 20 g chilli flakes

• 30 g gherkins

• 20 g dill leaves 

• 10 g fresh lemon 

• 30 g orange

• 50 g citrus slaw 

• 30 g garlic butter 

• 30 g garlic, peeled 

• 20 g Lollo Rosso lettuce 

• 20 g coconut milk powder 

• 20 g home-made mustard 

• 60 ml refined oil

• 20 g onion 

• 10 g black pepper, whole

• 10 g salt

• 30 ml brut 

 Method

Make coconut slurry by adding water to the coconut milk powder and keep it aside. Heat oil in a pan, add onion, garlic and paprika, sauté it for a while. Then add sparkling wine (brut) to it. Put chopped gherkin and dices of oranges and lemon juice along with rock shrimps, add coconut slurry into it and some chopped basil and dill leaves. Continue cooking till the prawns are done. Put butter and seasoning to enhance flavours.

To assemble

Cut bun into half; apply garlic butter, lettuce and toast it, put the juicy prawns mixture in and close the bun. Serve with citrus slaw, potato skins and mustard.


 

  Kids Culinarie


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