Burger "Philippines"

Prepare the banana ketchup first:

Ingredients:

20ml vegetable oil

1/4 small onion

1 minced garlic cloves

6gr freshly grated ginger

120gr bananas

50ml white vinegar

25ml soy sauce

5ml tomato paste

1/2 teaspoon ground turmeric

1/4 teaspoon ground allspice

85gr brown sugar

1/2 teaspoon salt, plus more to taste

Method:

Put the onion, garlic, ginger and vegetable oil into a blender and process until smooth. Set aside.

Using the same blender, blend the bananas, vinegar, honey, rum and soy sauce until smooth. 

Set aside in a separate bowl.

Heat a large heavy-based pan. Once hot, carefully add the onion mixture and slowly cook it out until the moisture has evaporated and the oil and vegetable mixture has split (started to separate). Continue to sauté gently until golden and caramelised.

Stir in the tomato purée and cook out for around 2-3 minutes on a medium heat, making sure to stir constantly so the mixture doesn’t burn.

Add all the spices and toast them for 30 seconds, again ensuring you keep stirring.

Add the banana mixture plus the brown sugar and stir gently to dissolve the sugar. 

Continue to cook on a medium-low heat until the mixture has reduced by a quarter; about 15-20 minutes. 

Make sure to mix and scrape the sides and bottom with a spatula from time to time. 

Once you’ve reached your desired consistency, season with salt to taste. 

Remove from the heat and allow to cool completely.

Store in sterilised jars or bottles for up to 3 months.

For the Pan De Sal (The Philippino Buns)

Ingredients:

400 grams all-purpose flour

40 grams sugar

6gr salt

6gr instant yeast

230ml lukewarm milk

1 egg

40gr softened butter

Breadcrumbs for topping

Method:

1. In the bowl of your stand-mixer, whisk together the dry ingredients (be careful so 

that the yeast does not come in contact with the salt)

2. Add in the wet ingredients and knead with the dough hook for 2 minutes.

3. Add in the softened butter and knead for 8 more minutes on high speed.

4. Transfer the dough into an oiled bowl and let proof covered with plastic wrap until 

double (1-2 hours)

After it has doubled in size:

1. Punch it to degas it

2. Shape into a ball with your hands

3. Divide to 140gr pieces and shape into balls.

4. Roll each ball in bread crumbs.

5. Tranfer to a baking sheet lined with parchment paper

6. Press them with your palm a little, to make the a little bit like discs

7. Let proof for 40 minutes

8. Meanwhile preheat your oven to 190C-200C (depending on your oven's power)

9. Bake for 20 minutes or until their tops are golden brown

Let them cool 

Then prepare the buns and patty:

•Butter the buns and toast the inside 

This creates a seal that will prevent the buns from getting soggy from the sauces

•Pan fry the patty for at least 5-7 minutes each side until internal temperature is at least 60C.

When frying the second side, add provolone on top of the patty and close with a lid to melt. (Another way is to melt it with a blowtorch before assembly which I prefer)

Assemble the burger in that order:

Bottom Bun with Mayonaise

Lettuce

180gr beef patty + provolone

Tomato

Cubed Mango or Papaya

Banana Ketchup 

Top Bun with mayonnaise

Enjoy! 😋

#Burger #pandesal