In the Antipodes the basic hamburger does not come with cheese. If you come to Australia and want a burger but are worried abut the beetroot simply ask for a burger without beetroot (but try it at least once).Īnswer: Fried egg, bacon, pineapple, cheese There is one unsubstantiated theory that beetroot was added to burgers as a prank for visiting American soldiers to dissuade them from eating same. In 19, the Edgell and Golden Circle canneries, respectively, opened providing cheap vegetables out of season and beetroot became a firm favorite in salads and consequently burgers. Whilst burger consumption in Australia took off after WWII when so many Americans travelled through Brisbane, Sydney, and Melbourne, beetroot on burgers was known before the war. The origin of beetroot on burgers is not clear. The sauce will always be tomato sauce (sort of like ketchup but easier to get out of the bottle) and BBQ sauce can always be substituted for tomato sauce upon request. Lentils are not consumed in high quantities in the west, but dahl, a term used in the Indian subcontinent for dried, split legumes(lentils, peas, and beans) can be cooked in many ways if I mix a red lentil dahl with chickpea flour, I will get a nice firm patty, and served with a subtle but fiery curry sauce of madras curry cut with some cooling yogurt, this should make a fine burger (rotis or chapatis to replace the bun will be optional).īeetroot (or picked beets in Americanese) are standard fare on burgers from Australia and New Zealand along with lettuce and tomato. With the Sikh religion, Sikhs can choose whether to adopt a meat diet or not but once they become Amritdhari (baptised) they are forbidden from eating Kutha (Muslim) or Halal, or Kosher meat and most choose a lacto-vegetarian food which is the food that is served in the Gurdwara (Sikh temple). The Hindu diet does not expressly forbid other meat consumption but "ahimsa" - non-violence against all life forms including animals - is practised and most Hindus follow a vegetarian or lacto-vegetarian diet. In India cows are sacred so beef is off the menu. I will introduce two Japanese burgers: Tofu and Torikatsu both covered with a sticky teriyaki sauce. Popular ways to prepare chicken are Yakitori (skewers) Teriyaki, a glaze sauce made from glazed soy sauce, mirin, sake, and sugar Karaage (fried chicken) and Torikatsu (fried chicken cutlet). Tofu was introduced into Japan in the eighth century from China, and there are literally over a thousand ways to prepare it.Ĭhicken is popular in Japan (but is not consumed in the same quantities as in the west), but turkey is quite uncommon. Tofu is the pressing of curds from the coagulation in soy milk, the process not unlike the making of cheese. Grilled eel/unagi is nothing like the traumatic experience of the jellied eels of England when I visited as a youth. Also pasture land for animals raised for meat is at a premium. Protein in the Japanese diet relies heavily on seafood because you are not very far from the ocean no matter where you are in the country. and staring to be noticed in the rest of the western world. Poutine is is a dish that originated in Quebec Canada in the 1950s It was mocked and ridiculed at first but has now been embraced in all of Canada and north-eastern USA. The gravy should be thick, but still thin enough to easily work its way down into the mass of fries and cheese curds. Brown gravy: Traditionally a light chicken, or turkey gravy, somewhat salty and peppery.
The curd size and the amount used varies. Cheese curds: Fresh cheese curds are used.
French fries: Usually twice fried so that the inside is soft, and the outside is crispy. Not sure how we will find lobster claws in Australia but we can offer poutine, made up of three core ingredients: The restaurant sells the concoction on Canada Day only (July 1) for the patriotic price of $18.67. They added a patty, "Ontario bacon infused in Quebec maple syrup", a lobster claw dipped in maple syrup and extra maple syrup. Answer: French fries, gravy and cheese curdsĪ Canadian newspaper asked The Burger's Priest (Toronto burger chain) known for its artisan cheeseburgers to make the ultimate Canadian burger.
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