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Nepali buff burger

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Nepali buff burger
A Nepali style homemade burger, easy recipe!
Prep Time 5 minutes
Cook Time 8 minutes
Servings
Ingredients
  • 300 grams Ground buffalo meat 80% lean and 20% fat
  • 1 slice Cheese any desired cheese
  • 1 leaf Salad leaf green leaf lettuce
  • 1 slice Tomato approximately 1 thick
  • 1 slice Pickled or raw cucumber approximately 1 thick
  • 1 slice Onion approximately 1 thick
  • 1 tsp Vegetable oil
  • to taste Salt and pepper
  • 1 medium sized Burger bun
  • Burger Sauce check recipe on notes
  • Mayonnaise [optional] optional
Prep Time 5 minutes
Cook Time 8 minutes
Servings
Ingredients
  • 300 grams Ground buffalo meat 80% lean and 20% fat
  • 1 slice Cheese any desired cheese
  • 1 leaf Salad leaf green leaf lettuce
  • 1 slice Tomato approximately 1 thick
  • 1 slice Pickled or raw cucumber approximately 1 thick
  • 1 slice Onion approximately 1 thick
  • 1 tsp Vegetable oil
  • to taste Salt and pepper
  • 1 medium sized Burger bun
  • Burger Sauce check recipe on notes
  • Mayonnaise [optional] optional
Instructions
  1. Shape the meat into round shape patty. Meat must be little bigger than bun diameter. Do not shape it too tight.
  2. Sprinkle salt and pepper on both sides.
  3. Preheat the grill or pan to medium hot.
  4. Grease the pan with oil, grill the meat approximately 3 minutes on each side while covered. Do not overcook.
  5. When the meat is cooked, put the cheese on the top of meat, and let it melt.
  6. After melted, set aside and leave to rest for about 2 minutes. Meanwhile, toast the burger bread until crispy and brown.
  7. Layer the bun, meat, veggies and sauce as shown in the picture.
Recipe Notes

To make the best burger, choose the best quality meat and bread. Do not overcook the burger. To prevent the meat from shrinking, press the meat in the center by thumb while shaping the raw patty.

Burger Sauce

Ingredients-

Tomato ketchup - 3 tablesoons

Yellow mustard powder – 1 teaspoon

White vinegar – ½ teaspoon

Directions – Mix all the ingredients well.

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Bhuteko saag, sauted leafy greens

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Bhuteko saag, sauted greens
A simplest way to cook any kinds of leafy greens in authentic Nepali way.
Prep Time 5 minutes
Cook Time 3 minutes
Servings
Ingredients
  • 1/2 kg Any desired leafy greens – Approximately ½ Kilo stems removed if preferred
  • 3 cloves garlic
  • 4 whoe Dry red chili broken into pieces
  • 1/2 tablespoon Olive or vegetable oil
  • 1 teaspoon Salt
  • 1/2 tsp Black pepper
Prep Time 5 minutes
Cook Time 3 minutes
Servings
Ingredients
  • 1/2 kg Any desired leafy greens – Approximately ½ Kilo stems removed if preferred
  • 3 cloves garlic
  • 4 whoe Dry red chili broken into pieces
  • 1/2 tablespoon Olive or vegetable oil
  • 1 teaspoon Salt
  • 1/2 tsp Black pepper
Instructions
  1. Chop the greens into small pieces, wash, and strain to dry.
  2. Heat up oil in a pan. Add garlic, fry them until golden brown.
  3. Add the chili, fry them.
  4. Add greens and season with salt and pepper.
  5. Cook for a minute until greens become soft.
Recipe Notes

- Probably the easiest way to cook greens in a Nepalese style. Just make sure greens are washed very well. Straining water properly is important to have a dry and crispy texture after cooking. If not done so, greens will become soggy. But in general, people don’t care about soggy or dry greens, they love it anyway 🙂

- Above picture is of sauted watercress (Sim Saag) and broad mustard leaves (Rayoko Saag). Any greens can be cooked. For example: Spinach, broccoli rabe, Stinging nettles, dill, radish leaves, collard greens etc. etc.

- Olive oil isn’t necessary, vegetable oil works very well.

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Pork Feet And Bean Stew

  • Preparation time: 15 minutes
  • Cooking time: 1 and half hour

Ingredients

  • Pork Feet 1 lb, washed and diced big
  • Black eyed beans 1/2 cup, washed and soaked in water overnight
  • Carrot ½ lb, peeled and diced big
  • Daikon Radish ½ lb, peeled and diced big
  • Onion Quarter pound chooped
  • Garlic 1 oz chopped fine
  • Ginger 1 oz chopped fine
  • Cilantro ½ bunch
  • Scallion ½ bunch
  • Tomatoes ½ lb roughly chopped
  • Cumin powder 1 tbsp
  • Turmeric powder 1 1/2 tsp
  • Canola oil 1 tbsp
  • salt ½ tbsp
  • black pepper ½ tsp
  • szechuan peppers ½ tsp
  • Water 2 liters

Directions

  • heat up a saucepan, put half teaspoon of oil
  • add pork feet, sear it off
  • add beans and vegetables, cook until their moisture dries out
  • add water leaving just ½ cup for sauce
  • bring it to boil
  • skim off the cloud, lower the heat to low
  • add cooked sauce, salt and peppers
  • garnish with scallion and cilantro

Directions for Sauce

  • heat up a saucepan, add ½ tbsp of oil
  • add onion, garlic and ginger, cook until brown
  • add tomatoes, water, turmeric, and cumin powder
  • turn down the heat to medium low, and cook the sauce for another 5 minutes while stirring

 

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