Hello smile

I'm Siobhan Curran/Kisa Naumova, and this is my weblog. I tend to write about stuff like crossdressing, Macs, code, cats, wine and Second Life, but in general it's just an ongoing conversation about all sorts of stuff. If you'd like to know a little bit more about what this all is, I recommend starting on this page which has a little bit of info on who I am, and what I'm trying to do — or you could dive into my five years worth of archives if you like.

Otherwise, feel free to close this box and explore...

Burgers À La Curran

I know I've done this as a recipe before, but recently I've been adding other stuff into my burgers (which are, apparently, the one good thing that I can cook), so I thought that what with the glorious weather that the UK is having — and the almost inevitability of there being barbeques up and down the country today, it might be vaguely appreciated if I posted it again.

(And this time I'll be more specific about measurements :unsure: )

For about six burgers, you'll need:

1kg of minced beef (Not posh stuff, the reason these taste so nice is because I use quite fatty mince)
Two small onions
Two chillies (doesn't matter what colour, but I use a red on and a green one)
A good handful of corriander
A tablespoon of horseradish sauce
A teaspoon of mustard
Black pepper

First of all, chop the onions and the chillies up really tiny. Really really really tiny in fact. You don't wantbig chunks of onion in the burgers. Then pop them, along with the mince, into a big bowl and mash them all together.

Don't use a spoon or anything for that — just stick your hands in the bowl and pretend like it's Playdoh. The more you squeeze the meat between your fingers (ooh er missus) the better the burgers will do on the barbeque — ie. they wont fall apart.

WHen it's all squished together, chop up the corriander and pop that in, along with the mustard and horseradish, and a dam good sprinkling of black pepper. (I forgot to put the horseradish and mustard in earlier when I was making some for tonight, so I'm not entirely sure they're going to be as good as normal.) Then mash it all up even more.

I say it makes six burgers, but that depends I guess on how chunky you like them. I usually get a handful of burger mix and shape it into a ball in my hands, then flatten it out making sure there are no big holes in it. But you could make thicker ones if you're a greedy pig, I guess :smile:

Anyway, enjoy — and I hope this sunshine keeps up :smile:

Do you have anything for vegetarians?

Tofu Welder

*pfft* :tongue:

Re: Cheeky

From: April Angell To: Siobhan Curran Date: June 10, 2006 3:31:34 pm BDT

You're not watching the sodding football then I take it?

fuck no.

what gets me, with all these England flags that I'm seeing everywhere, is the way they have "england" written on them...do they think we are that thick?

like you're not gonna know.

like you forget what fucking country you're from.

like your gonna mistake it for some other shitty backwater.

(and you can blog that...someone should).

No sooner said than done :smile:

...they wont fall apart

Your recipe sounds pretty tasty. I actually use a bit of bread in the mix to hold them together. Oh, and don't forget to add beer. I don't know if it really makes a difference in the taste — it just has to be done.