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diff --git a/examples/webengine/recipebrowser/resources/pages/burger.html b/examples/webengine/recipebrowser/resources/pages/burger.html deleted file mode 100644 index 6651cc0f0..000000000 --- a/examples/webengine/recipebrowser/resources/pages/burger.html +++ /dev/null @@ -1,77 +0,0 @@ -<!doctype html> -<html lang="en"> -<head> - <meta charset="utf-8"> - <title>Insanity Burger</title> - <link rel="stylesheet" type="text/css" href="assets/3rdparty/markdown.css"> - <link rel="stylesheet" type="text/css" href="assets/custom.css"> -</head> -<body> - <div id="placeholder"></div> - <div id="content"> - -<img src="images/burger.jpg" alt="Insanity Burger" title="Insanity Burger" /> - -Insanity burger -=============== - -### Ingredients - -* 800 g minced chuck steak -* olive oil -* 1 large red onion -* 1 splash of white wine vinegar -* 2 large gherkins -* 4 sesame-topped brioche burger buns -* 4-8 rashers of smoked streaky bacon -* 4 teaspoons American mustard -* Tabasco Chipotle sauce -* 4 thin slices of Red Leicester cheese -* 4 teaspoons tomato ketchup - -#### For the burger sauce -* ¼ of an iceberg lettuce -* 2 heaped tablespoons mayonnaise -* 1 heaped tablespoon tomato ketchup -* 1 teaspoon Tabasco Chipotle sauce -* 1 teaspoon Worcestershire sauce -* 1 teaspoon brandy, or bourbon (optional) - -### Instructions -For the best burger, go to your butcher’s and ask them to mince 800g of chuck steak for you. -This cut has a really good balance of fat and flavoursome meat. Divide it into 4 and, with wet -hands, roll each piece into a ball, then press into flat patties roughly 12cm wide and about 2cm -wider than your buns. Place on an oiled plate and chill in the fridge. Next, finely slice the red -onion, then dress in a bowl with the vinegar and a pinch of sea salt. Slice the gherkins and halve -the buns. Finely chop the lettuce and mix with the rest of the burger sauce ingredients in a bowl, -then season to taste. - -I like to only cook 2 burgers at a time to achieve perfection, so get two pans on the go – a large -non-stick pan on a high heat for your burgers and another on a medium heat for the bacon. Pat your -burgers with oil and season them with salt and pepper. Put 2 burgers into the first pan, pressing -down on them with a fish slice, then put half the bacon into the other pan. After 1 minute, flip -the burgers and brush each cooked side with ½ a teaspoon of mustard and a dash of Tabasco. After -another minute, flip onto the mustard side and brush again with another ½ teaspoon of mustard and -a second dash of Tabasco on the other side. Cook for one more minute, by which point you can place -some crispy bacon on top of each burger with a slice of cheese. Add a tiny splash of water to the -pan and place a heatproof bowl over the burgers to melt the cheese – 30 seconds should do it. At the -same time, toast 2 split buns in the bacon fat in the other pan until lightly golden. Repeat with -the remaining two burgers. - -To build each burger, add a quarter of the burger sauce to the bun base, then top with a cheesy -bacon burger, a quarter of the onions and gherkins. Rub the bun top with a teaspoon of ketchup, -then gently press together. As the burger rests, juices will soak into the bun, so serve right -away, which is great, or for an extra filthy experience, wrap each one in greaseproof paper, then -give it a minute to go gorgeous and sloppy. - -**Enjoy!** - - </div><!--End of content--> - - <script src="assets/3rdparty/marked.js"></script> - <script src="assets/custom.js"></script> -</body> -</html> - - - |