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?
In a small food processor crumb the fried shallots
Combine the panko bread crumbs and put into a bowl
Crack an egg and whisk in some Dijon mustard
Add some plain flour to a bowl and then add some mixed dried herbs and smoked paprika (the proportions are up to you)
Coat the beef burgers in the flour and then the egg wash and then finally the crumb mix
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
Microwave the pearl barley couscous for 150 seconds
How do you prepare the dish for a photograph?
Spread the pearl barley couscous onto a plate
Place the crumbed beef burger on top
Add some barbecue sauce and Dijon mustard to taste
Shoot a photograph
Eat the meal
Wash the dishes
Write the recipe
Blog and vlog (verbs)
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.
What does “pork and prawns” bring to mind? You’ve heard of “surf and turf” and “reef and beef”. Maybe pork and prawns should be known as “squeal and peel”!
In keeping with the philosophy of Yummy Lummy, i.e., simple and easy to prepare meals for one, “squeal and peel” is made up of three quick and convenient processes. The pork was already cooked by Coles and just needed reheating. The pearl barley couscous was frozen in a ready for microwave oven plastic bag. The raw prawns were already peeled and ready to cook.
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What you need for this squeal and peel?
I used a Coles Australian Pork Slow Cooked packet of ribs
Birdseye frozen pearl barley couscous
100 g of raw peeled prawns from the Coles delicatessen
[I do my grocery shopping at Coles. Coles does not support or sponsor me in any form.]
How do you put it all together?
The pork is cooked (really reheated) in two parts. It requires an initial 20 minutes at 180 °C and then a further 25 minutes at 180 °C after pulling apart the ribs and basting them in the sauce.
The pearl barley couscous is cooked in the microwave for 2 minutes and 30 seconds.
I cooked the prawns in hot melted butter for three minutes in a closed nonstick frying pan.
How did I prepare for the photograph?
I put the pearl barley couscous into the bottom of a large white bowl.
The prawns were added with a spoon and then the heated butter poured over the prawns and couscous.
A brace of ribs is added and the bowl is ready to shoot a photograph.
Eat the meal partly with a spoon and mostly with fingers.
Wash the dishes.
Write the recipe.
Make a nice picture using Adobe Lightroom and Adobe Photoshop.
Blog and Vlog (verbs)
How did it taste?
Bloody amazing.
I’d happily recommend squeal and peel to anyone.
Final words
If you try it, please let me know.
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