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Burgers: Not for the Faint-Hearted! And a Grill Giveaway!

Wednesday, 18 May 2011

My George Foreman grill finally arrived! It is from 'The Heritage' range of George Foreman grills in striking red. You may be familiar with Russell Hobbs Heritage collection of kettle and toaster, this George Foreman grill is actually designed in close partnership with Russell Hobbs.

George Foreman grill

The machine is 132 x 320 x 338 (mm) in HLW and is surprisingly light, about 2.5 kg. At a glance, it looks like a larger and classier version of my toasty maker. Like the toasty maker, it comes with a ready to cook indicator light. The light comes on once you switch on the machine and when the plates are heating up, the light goes off when it's ready for use. It has two non-stick heating plates - top and bottom. Unlike the toasty maker, the grill comes with floating hinges that enable cooking of extra thick food and the bottom grill plate is tilted at a certain angle allowing fat and grease to flow into the separate drip tray. And, it comes with a long shiny Chrome handle - nice.

George Foreman grill - burgers

To kickoff the National Grilling Week, I made some burgers - 2 different burgers but both using the same beef patties. On the first day, I made this awesome Jamie Oliver's Botham burger that I saw on Zurin's blog. Beef burger with caramelised onions and curry mayonnaise. I added ground ginger and garlic to the patties for extra flavour. It turned out amazing - there was just the right amount of spices, not too overpowering, and the curry mayonnaise complemented the spiced beef patties really well, adding extra flavour and creaminess. The addition of caramelised onion was genius, adding sweetness to the spiced savoury burger.

Jamie Oliver's Botham burger

The next day, I made an adaptation of Malaysia's famous Ramly burger. If you've never had Ramly burger, you are missing out big time. Ramly Burger stalls are roadside burger vendors usually found outside a 7-11 store at night. The opening times vary depending on the location, but usually late at night until wee hours in the morning. Each Ramly Burger stall has its own secret recipe but the ultimate Ramly Burger consists of 2 meat patties, lots of margarine and cheese, wrapped in a very thin layer of egg and topped with onions, cabbage, mayonnaise, Worcestershire sauce and Maggi Seasoning. Which is the best you may ask. Almost all KLites will tell you it's the stall in Ampang (OM Burger located at Lorong Kolam Air Lama 1 (in front of 7-11), Ampang). They have the sloppiest, greasiest, tastiest burger you've ever had. These artery-clogging burgers are extremely EXTREMELY tasty. Please add this to your to-eat list if you ever visit KL!

Om Ramly burger, Ampang
Check out my Flickr for more Ramly burger porn.

Back to my version of sloppy burger.

Ramly-style burger

I halved the beef patties and made them into smaller patties as I wanted to sandwich a cheese slice in between and wrapped the whole thing in egg. The patties were still too big and fat and I had to use 2 eggs to wrap them. I'd flatten them more next time (YES, there will certainly be a next!).

Ramly-style burger
I used butter and oil to fry the eggs. Tip: use more oil and butter! You will be rewarded.

I topped the burger with curry slaw and tomato sauce. The tomato sauce is a must IMO for that extra sweetness and tang, it went amazingly well with the curry mayo. The wild boar drowned his potato chips in that curry mayo and tomato sauce. He was on the verge of licking that bowl clean. Another amazing burger meal.

Ramly-style burger

All in all, I am quite happy with the new grill. Stylish design and compact, grilling was easy and quick. By grilling the top and bottom simultaneously, the food cooks over twice as fast. The unwanted fat and grease gets channelled away into the drip tray, which makes food much healthier. Besides, the plates leave nice grilled marks on the food! The cleaning was a breeze too. Since it's non-stick, the charred bits came off easily. It would be perfect if the grilling plates are detacheable. Maybe it's the OCD in me, but I would like to be able to clean and rinse the whole plate under water just to be sure. The charred bits do get stuck in awkward nooks and crannys while you wipe and clean the plates (especially the top plate) and that can be a pain (like my toasty maker!).

George Foreman grill - burgers

Spiced Burgers

Printable recipe
Adapted from Cherry on a Cake (Jamie Oliver's Botham burger)
By Pig Pig's Corner

Prep time: 15 mins
Cook time: 1 hr (most time spent on caramelising the onions)
Yield: serves 4


For beef patties: makes 4 patties

  • 500 g lean minced beef
  • 1/2 (about 120 g) red onion - finely chopped
  • 1/2 tbs coriander seeds
  • 1/2 tsp cumin seeds
  • 1/2 tsp Schwartz ground ginger
  • 1 tsp Schwartz garlic granules
  • 1 tsp Colman's mustard
  • 3/4 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1 egg
  • 1/2 cup panko breadcrumbs
For curry mayonnaise:

  • 6 tbs mayonnaise
  • 1 1/2 tsp curry powder (or to taste)
  • 2 tsp Colman's mustard (or to taste)
For caramelised onions: enough for 2 burgers

  • 1 large onion - cut into wedges
  • Oil
  • A pinch salt
  • 1 tsp brown sugar
For curry slaw:

  • Curry mayonnaise (recipe as seen above)
  • Raw cabbage - shredded
  • Carrot - shredded
  • Red onion - thinly sliced
  • Agave nectar (or honey)
Other ingredients:
  • Burger buns
  • Cheese slices
  • Eggs
  • Fresh tomatoes - sliced
  • Tomato ketchup
For beef patties:

  • Mix all ingredients together and form 4 large patties.
  • Cook in a Foreman grill for 5 mins or 230°C for 15 mins. [the patties were completely cooked through for that amount of time. Remove patties from grill earlier if you want the middle to be pink. For smaller meat patties i.e. the Ramly-style burger, 2 mins was sufficient.]
For curry mayonnaise:

  • Mix all ingredients. Curry powder and mustard to be added to taste.
For caramelised onions: start early or do this first as it takes about 1 hr.
  • Place all ingredients into a pan with a little bit of oil. Leave to cook until browned, stirring occasionally. Before removing form the pan, add a splash of water or stock to deglaze the pan.
For curry slaw:
  • Place cabbage, carrot and red onion in a mixing bowl. Mix in enough curry mayonnaise till you get the desired consistency you want.
  • Add agave nectar to taste.

For a chance to win a George Foreman Heritage grill, do one or more of the following, or all to increase your chances of winning:

  • Simply leave a comment with a valid email address telling me what you'd cook with the grill.
  • Like Pig Pig's Corner Facebook page.
  • Like  George Forman Grills UK.
  • Stumble this post (see the stumble button on the left side of this post?).
Please include which of the above you did in your comment, so I'll take those into account. 
The competition ends at Midnight GMT 27th May 2011 and a winner will be selected using This is open to UK residents only. Sorry my non-UK readers! 

Good Luck!!!

Reminder: On Thursday, there will be a live Q&A with The Food Doctor, Ian Marber, between 11am - 12pm. Ian Marber is going to be answering questions relating to diet and health from the George Foreman twitter handle @georgegrillsuk. All you need to do to submit a question is include #getgrilling somewhere in your tweet.


This giveaway is now closed! The winner is:

Sukie "I'll definitely grill loads of chicken patties (my favourite!) I have done all the following - liked both pigpigscorner and George Forman Grills as well as followed pigpigscorner and George Forman Grills on Twitter!"


Thank you for all your entries!

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