Shrimp Burgers

Shrimp Whopper of Burger King Japan

Two versions of burgers with different sauces are available for a limited time period.

Burger Steak with Green Peppercorn Sauce


8 slices baguette, toasted
1 pound ground sirloin
1 pound ground chuck
fine sea salt and freshly ground black pepper
1/4 cup olive oil
4 large shallots, thinly sliced
2 tablespoons green peppercorns packed in brine, drained and crushed with the side of a wide-bladed knife
1/2 cup dry red wine
4 tablespoons (1/2 stick) unsalted butter, cut into pieces


  1. Push 2 baguette slices together in the center of each of 4 plates and set aside.
  2. Combine the sirloin and chuck in a bowl and knead together briefly by hand. Form the meat into 4 burger patties, making them tight but not overly crushed together. Season each burger with salt and pepper.
  3. Set a grill pan, or wide saute pan, over medium-high heat and let it get nice and hot. Pour in 2 tablespoons of the oil and heat it for 1 minute. Add the burgers to the pan and char the burgers on both sides, about 4 minutes per side for medium-rare, 1 or 2 minutes less for rare, or 1 or 2 minutes well-done.
  4. Use a spatula to put 1 burger on the baguette slices on each plate and set aside.
  5. Pour the remaining 2 tablespoons oil into the pan, add the shallots, and saute until they begin to crisp, taking care not to burn them. Add the peppercorns and saute for 1 minute. Pour in the wine, raise the heat to high, bring to a boil, and continue to boil until reduced by half, about 3 minutes.
  6. Remove the pan from the heat and swirl the butter into the sauce, 1 piece at a time, then pour some sauce over each burger and serve.

Makes 4 servings.

Source: Nightly Special

Blue Burgers

Colette, the legendary store in Paris, France is set to close its doors for the final time on December 20, has teamed up with local gourmet fast food joint, Bend, for some special farewell burgers.

The buns have been dyed blue in tribute to Colette’s signature colors, and are available in two tasty beef options.

One comes with 18 months aged cheddar from the UK, while the other is topped with onion compote and melted Swiss cheese.

The Leather Colette Shopping Bag

Shake Shack’s Head Chef Found the Perfect Burger in a Supermarket

Richard Vines wrote

You might expect to find the best burgers in restaurants where chefs have spent years discovering the finest breeds to produce the best combination of cuts—with the optimum fat content and the ideal texture to create the perfect patty.

Or you could just go to the store and buy one.

As upscale burger chains face an increasingly competitive landscape, U.K. supermarkets are working to produce the ultimate burger, employing leading chefs and sourcing great beef to create enticing, ready-to-cook patties. But how are they doing?

We asked one of the biggest cheeses in the burger world, Shake Shack Culinary Director Mark Rosati, to put them to the test in a blind tasting at the Shake Shack outlet in London’s Covent Garden. He tasted five store-bought patties and discovered one worthy of the highest accolades.

You can find a good burger in a few specialty places in New York: Greene Grape, Meat Hook and Fleishers, Rosati said. Of the last, he said: “Those guys take a lot of pride in sourcing animals locally, and they are dry-aging those cuts in house themselves.”

Would grocery-store burgers fly in New York City? “Most New Yorkers will not go out and buy hamburgers at a store,” Rosati said as his chefs got cooking. “They will rather go to a restaurant.”

Here’s what he had to say about the British burgers, scored and listed in descending order.

Heston from Waitrose: The Ultimate Beef Burger £4.99 ($6.70)/250 grams: 10/10

This supermarket burger is as close as you could come to going to a butcher, Rosati said.

It was created by chef Heston Blumenthal, who holds three Michelin stars at the Fat Duck. He has said it includes three different cuts of beef—chuck, brisket and aged fore rib—blended and aligned so the grain sits vertically. The meat is all British beef, simply seasoned with salt and pepper.

Rosati liked that the burger had a distinctive shape and texture—as if someone had formed the patty with their own two hands. “This looks good, very natural,” he said. “You can see the different peaks and valleys in the meat as it’s cooked. The sides have all these little angular parts.”

The burger’s look and taste held up after cooking, too. “You can see the juice and the fat coming out, which is something I look for,” he said. “It’s a nice beef smell. We are getting some interesting beef notes to it.”

He added: “That’s a great burger. That’s a 10 right there. It’s such a wonderful flavor.”

Marks & Spencer: BBQ Grill Ultimate Steak Burgers £4/340 grams: 7/10

Rosati liked the appearance, aroma and taste, but it wasn’t perfect: “It is pretty respectable,” he said. “It’s not going to be a game changer by any stretch of the imagination. But that delivers on what a burger should be. It has a nice beefy flavor, and I like the texture. It’s nice and soft. I just wish it were a little more juicy.”

Co-op: Irresistible Hereford Beef Burgers £3.19/340 grams: 6/10

“If I had friends coming over to my house and I wanted to impress them with a burger, this one might not quite do it,” Rosati said. The meat fibers were a little too compressed and compact, and the taste wasn’t robust.

“It is not my favorite texture,” he said. “There’s pepper throughout the patty, but behind the pepper, the beef is really one dimensional.”

Sainsbury’s: Taste the Difference British Beef Steak Burgers £2.50/340 grams: 5/10

Uh-oh. “It feels a little mass produced,” Rosati said. “The way it’s formed, the meat fibers, how it’s ground. There’s not a lot of juice coming out.”

It didn’t get better from there. “There’s a little funkiness to it, especially at the end of the bite, almost like maybe an aged flavor,” he said. “There’s way too much stuff going on.”

Iceland: Luxury Ultimate 5oz Steak Burgers £2/284 grams: 4/10

These are the least expensive and contain a special ingredient: miso powder for extra flavor. Rosati was not impressed. “There’s no real juice coming out,” he said. “It’s on the dry side and tastes very seasoned. I am getting different flavors, and what I am looking for is delicious, pure meat. It’s more of a meatloaf flavor, texture going on. It’s not hitting the hamburger experience.”

Source: Bloomberg

Failing Sense of Smell Tied to Dementia Risk

Older adults who’ve lost their sense of smell appear to have an increased risk of dementia, a new study suggests.

The long-term study included nearly 3,000 participants, aged 57 to 85, who were tested on their ability to identify five common odors.

At least four of the five odors were correctly identified by 78 percent of the participants, the researchers found. In addition, 14 percent identified three of the odors, 5 percent identified only two of the odors, 2 percent identified only one, and 1 percent could not identify any of the odors.

Five years after the test, the participants who weren’t able to identify at least four of the five odors were more than twice as likely to have dementia, compared to those with a normal sense of smell, the researchers said.

Nearly all of the participants who couldn’t identify a single odor had been diagnosed with dementia, along with 80 percent of those who identified only one or two of the five odors, according to the report.

“These results show that the sense of smell is closely connected with brain function and health,” study lead author Dr. Jayant Pinto, an ENT (ear, nose and throat) specialist at the University of Chicago, said in a university news release.

“We think a decline in the ability to smell, specifically, but also sensory function more broadly, may be an important early sign, marking people at greater risk for dementia,” Pinto explained.

“We need to understand the underlying mechanisms, so we can understand neurodegenerative disease and, hopefully, develop new treatments and preventative interventions,” Pinto said.

The study’s co-author, Martha McClintock, an expert in olfactory (sense of smell) and pheromonal (chemical secretion) communication, noted that the olfactory system also has stem cells that self-regenerate.

So, McClintock explained, “a decrease in the ability to smell may signal a decrease in the brain’s ability to rebuild key components that are declining with age, leading to the pathological changes of many different dementias.” McClintock is a professor of psychology at the University of Chicago.

Although the researchers found an association between an inability to identify odors and development of dementia, they couldn’t prove a cause-and-effect relationship.

The study was published Sept. 29 in the Journal of the American Geriatrics Society.

In an accompanying journal editorial, Dr. Stephen Thielke, from the Puget Sound Veterans Affairs Medical Center in Washington, added a cautionary note.

Loss of the sense of smell may be easier to measure over time than loss of mental function, which could allow for earlier assessment of brain changes, he said. “But none of this supports that smell testing would be a useful tool for predicting the onset of dementia,” Thielke said in the news release.

Source: HealthDay

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