Ingredients: 1 cup/240ml Rainbow Evaporated Milk, 2 1/2 cups/600ml water, 1/4 cup/55g unsalted butter, 1 tbs crushed garlic, 1 tsp salt, 2 cups/380g semolina, 1 cup finely chopped parsley, 1 tsp dried basil, 4 eggs, well beaten. For Topping: 4 cups/960ml water, 4 leeks, cut lengthwise. 1/3 cup/73g unsalted butter, 1 cup/140g finely chopped onions, 2 tbs crushed garlic, 2 cans chopped & peeled tomatoes (400g each) undrained, Salt and freshly ground black pepper powder, to taste. 1 tsp dried basil, 2 tbs finely chopped parsley. For Frying Burgers: Oil for shallow-frying. Directions: (1) Combine Rainbow Evaporated Milk and water. Bring to a boil. (2) Add butter, garlic and salt. Bring back to a boil. (3) Add Semolina, stirring continuously. Bring back to a boil. Remove from heat immediately and let stand for 20 minutes. (4) Add basil, parsley and eggs. Knead well to mix. Form into burgers using BurgerMate. Keep aside. (5) To prepare the topping, bring 2 cups water to boil. Add leeks. Cook, covered, on low heat for 5 minutes. Drain. Cut into 2 cm slices. Keep aside. (6) Heat 1 tbs butter on low heat. Add cooked, sliced leeks. Cook, uncovered, on medium-low heat till lightly browned. Remove with slotted spoon and keep aside. (7) In the same pan, melt remaining butter on low heat. Add onions and garlic. Cook, uncovered for 5 minutes on medium-low heat, stirring frequently. (8) Add tomatoes, salt & pepper and basil. Stir. Bring to boil. Cook, uncovered, on medium-low heat for 7 minutes. Cool. Blend till smooth. Add parsley. Stir. Keep aside the tomato sauce. (9) Heat oil and shallow-fry burgers, a few at a time, on low heat till lightly browned on all sides. (10) Serve burgers topped with leeks and tomato sauce. |
