Benedictor

For 5 patties

Ingredients
Tenderloin Mince 800 gms
Tenderloin fat 100 gms
Rosemary 15gms(chopped)
Parmesan 30 gms(grated)
Garlic 30 gms(grated)
Onion 60 gms(grated)
Mix all the ingredients well Divide into 5 portions Make a patty out of each potion Refrigerate for a couple of hours

For the Peppered Egg

Ingredients
Egg 1
Pink peppercorn 2-3
Black peppercorn 2
Butter 10 gms
In a heavy base pan on medium heat add butter wait for it to melt
Add the peppercorns and cook for around 30 seconds
Crack the egg and cook on both sides

To assemble the burger

Ingredients
English Muffins 2
Hollandaise 100 ml
Iceberg lettuce a few leaves
Tomato 3 slices
Cucumber Pickle 2-3 slices
Onion relish (optional)
Turkey Pastrami (cut into strips) 60 gms
Grill the Beef patty on a hot grill and brown well on all sides keep flipping the patty every 15 seconds till you get the desired doneness. Make sure you rest the patty for 90 seconds at least before you serve it

On the same grill toast the burger buns
Once bun is toasted smear one tbsp. Hollandaise on both sides
On the base of the burger bun make a bed of lettuce and tomatoes and put the cooked burger patty on top
Add Turkey pastrami and Peppered Egg
Pour the rest of the Hollandaise
Add cucumber pickle and onion relish
Close the burger
Serve along with Coleslaw and fries


Shamsul Wahid
Executive Chef
Smoke House Deli 

Rinku Madan

Rinku Madan, an acclaimed Gourmand in India, recently completed her studies in Global Journalism at the Harvard University, Massachusetts (Grade A Honors) with the objective to pursue her writing skills in the area of Global Luxury. She had earlier studied at the French Culinary Institute in New York (an affiliate of Culinary Institute of America) to certify in the arena of Food Writing.