Ingredients

For the curry sauce:

• 400g onion
• 230g potato
• 100g carrot
• 1tbs oil
• 850ml water
• 115g Japanese curry roux

For the burger:

• 200g onion
• 60g white bread
• 500g minced beef
• 500g minced pork
• 1tsp. salt
• 180g milk
• 3 egg
• 1tsp nutmeg powder
• 2tsp black pepper
• oil for stir-fry

To serve:

• 1440g cooked rice

Tools

• MultiPro Express Weigh+

Method

For the sauce:

1. Cut onion into 6, Set Glass blender onto Kenwood MultiPro express. Put onion into the jar and blend the onion until onion turn to paste.
2. Set dicing disc and dicing grid onto Kenwood MultiPro express, dice carrot and potato.
3. Place oil and onion into the sauce pot and heat until the onion gets caramelised.
4. Add carrot and potato and stir for 3mins.
5. Add water and bring to a boil. Keep cooking in middle heat until carrot and potato are cooked.
6. Turn off the heat and add Japanese curry roux and stir until all the roux is dissolved.
7. Turn on the heat to low heat and cook curry sauce for 30mins. Give stir sauce every 5 mins.
8. Off pot from the heat and give it rest.

For the burger:

1. Set knife blade onto the machine, place white bread into the bowl and blitz white bread.
2. Place breadcrumbs onto the oven tray and let them fry. 100℃ for 10mins.
3. Soak breadcrumbs with milk.
4. Set knife blade onto the machine, place onion and chop the onion.
5. Put oil into the frying pan, add chopped onion and cook until onion gets a golden colour. Let them cool. This caramelised onion has to be very cold when you make the patty to make a juicy burger.
6. Take minced meat from the fridge, add salt and start kneading in the bowl for 15mins.
7. Add all the ingredients to the patty and cut into 6. Shape patty and rest in the fridge.
8. Set 100℃ oven. Put oil into the frying pan, sear the burger on both sides, move the burger to the tray and cook in the oven for 20mins.

To serve:

1. Heat curry sauce in the saucepan.
2. Put some rice on the plate, put a burger on the rice and pour curry sauce.

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