Panko and fried shallot crumbed beef burger with pearl barley couscous

Last week I was watching my favourite YouTube cook, viz., Hilah Johnson from Hilah Cooking. Her most recent recipe was panko and fried onion crumbed pork chops. This inspired me to make panko and fried shallot crumbed beef burger with pearl barley couscous.

I mean what’s not to like about Hilah. She’s Texan with a cool accent and she also spent some time living in New Zealand and Australia.

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So what do you need to make these crumbed beef burgers

  • Beef burgers from Coles (or wherever you shop). I couldn’t be bothered making them from scratch. You can do that if you like.
  • Frozen White Wings pearl barley couscous
  • Plain flour
  • Mixed dried herbs
  • Smoked paprika
  • Egg
  • Dijon mustard
  • Panko bread crumbs
  • Fried shallots

How do you put it all together?

  1. In a small food processor crumb the fried shallots
  2. Combine the panko bread crumbs and put into a bowl
  3. Crack an egg and whisk in some Dijon mustard
  4. Add some plain flour to a bowl and then add some mixed dried herbs and smoked paprika (the proportions are up to you)
  5. Coat the beef burgers in the flour and then the egg wash and then finally the crumb mix
  6. Gently shallow fry in grapeseed oil the crumbed beef burgers for about 3 minutes each side and place on absorbent paper to drain the burger of excess oil
  7. Microwave the pearl barley couscous for 150 seconds

How do you prepare the dish for a photograph?

  1. Spread the pearl barley couscous onto a plate
  2. Place the crumbed beef burger on top
  3. Add some barbecue sauce and Dijon mustard to taste
  4. Shoot a photograph
  5. Eat the meal
  6. Wash the dishes
  7. Write the recipe
  8. Blog and vlog (verbs)
Related post  Pumpkin soup with celeriac
crumbed beef burger
Panko and fried shallot crumbed beef burger with pearl barley couscous

How did it taste?

Bloody superb. The crumb was really nice. Two thumbs up Hilah 👍👍  The crumbed beef burger was really good.

Final words

I hope you try this recipe. If you do please let me know how it went. Send me a photograph and add a comment.

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12 Responses

  1. It’s only 8am, too early to be thinking about pork chops while I’m having coffee and a yogurt but I’m sure it’s tasty. I’m guessing the ‘pearl barley’ part of the couscous description has to do with the size of the couscous and there’s no actual barley involved?

    I’m debating on going out for sushi for lunch and then making bread with my newly revived sourdough … though he’s earning his nickname of “Sluggo” based on his lack of activity. And he was looking so good at midnight whenI fed him and his twin “Sluggo 2” from the freezer. Sluggo came from ground dried sourdough flakes.

  2. I can certainly see why you were inspired by the pork chop recipe. Both the original and yours sound delicious…while I’ve never seen packaged fried shallots, the fried onions are in every market.

  3. So many good tips from your post Gary! I’ll have to remember to add mustard in the beaten egg… and the fried onions to Panko. That Hilah is fabulous! I must check out more of her vids.

  4. I didn’t know you could get frozen pearl barley couscous. I should take a bit more time exploring the supermarket sometimes instead of keeping my eyes on my shopping list.

    1. You can find it with the other frozen vegetables. I’ve been pleasantly surprised at how nice it is as a base to a meat meal.

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