Year of the Ox - Burger

Apologies for not posting in a while, I've just finished up a project I was working on, and that took up most of my time for the past few weeks. Happy Chinese New Year for those celebrating! The first day of Chinese New Year was on 26th Jan, and we've been enjoying our 3-day holiday here in Hong Kong. Many small shops and restaurants close at this time of the year, so I tend to go on a grocery shopping frenzy beforehand to stock up the kitchen. I've been cooking almost non-stop (or so it seems) the past few days, and I'm finally taking a break - until lunchtime.

This year is the Year of the Ox, and although it was not planned, we ended up having (beef) burgers for lunch. I knew I would have a few days of cooking coming up, and some late nights, so I'd made the patties in advance and froze them. It made the world of difference in timing to simply defrost and re-heat the patties, and put together the rest of the burger. 

The recipe for my simple beef mince homemade burgers are here. If you are not raw onion eater (like me), or you don't like the taste of onion much, fry the onions first before adding them to the raw mince. That way, you can still have a medium-cooked burger, without the overpowering taste of semi-cooked onions. 

I topped the burgers with some avocado slices, mushrooms, melted cheese, and a homemade tomato sauce. This sauce is really quick and easy to make, and is a nice alternative to tomato slices (or store bought tomato ketchup) in your burgers. It can also be used as a dip for chicken nuggets, fish fingers, or as a topping for some pan fried seabass, etc.

Easy Homemade Tomato Sauce...

Easy Homemade Tomato Sauce

8 - 10 cherry tomatoes
1 Tbsp light olive oil
red pepper flakes (optional)

1. Slice the cherry tomatoes into quarters.
2. Heat up the oil in a small frying pan. Add the tomatoes and fry over medium high heat.
3. Squeeze the tomatoes with a spoon/spatula so their juices ooze out.
4. Add a few shakes of red pepper flakes if you like your sauce spicy (optional).
5. Continue frying until the tomato and their skins break down and the sauce thickens.

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