FOLLOW US
MENU
Ingredients:
| 1 | kg | EMPEROR BREAD FLOUR |
| 12 | grams | EMPEROR’S BEST INSTANT YEAST |
| 20 | grams | sugar |
| 2 | tsp | iodized fine salt |
| 550 | grams | water |
| 60 | grams | olive oil |
| 2 | tbsp (28 g) | cooking oil |
| 10 | grams | onion, chopped (2 tbsp) |
| 3 | cloves (13 g) | garlic, minced (1 tbsp) |
| 2 | tbsp (28 g) | tomato paste |
| 1/2 | cup (120 mL) | white wine |
| 2 | cups (512 g) | canned crushed tomatoes |
| 1 | tsp z(0.9 g) | dried thyme |
| 1 | tsp (1.1 g) | dried rosemary |
| 1 | tsp (1 g) | oregano |
| 2 | tbsp (12 g) | sugar |
| 1/2 | tsp (2.5 g) | iodized fine salt |
| 1/4 | tsp (0.5 g) | pepper |
| 1/2 | kg | MONTEREY GROUND PORK |
| 1/2 | kg | MONTEREY GROUND BEEF |
| 1 | tsp (5 g) | iodized fine salt |
| 1/4 | tsp (0.5 g) | pepper |
| 1 | cup (220 g) | PUREFOODS BACON CRUMBLE, cooked |
| 1 | cup (98 g) | sauteed onions |
| 1/4 | cup (20 g) | MAGNOLIA QUICKMELT CHEESE, cubed |
| 2 | tbsp (28 g) | cooking oil |
| 1 | cup (120 g) | MAGNOLIA ALL PURPOSE FLOUR |
| 1/4 | tsp | iodized fine salt |
| 1/4 | tsp | pepper |
| 1 | tbsp (12.7 g) | Cajun powder |
| 1 | tbsp (5.5 g) | Italian seasoning |
| 2 | cups (398 g) | sliced pickles |
| 2 | pc (100 g) | MAGNOLIA BROWN EGGS, beaten |
| 2 | cups (240 g) | breadcrumbs |
| cooking oil |
Procedure:
1. Combine all dough ingredients in a mixer bowl with paddle attachment or mix manually (by hand).
2. Mix and knead dough until smooth.
3. Form into 80-gram balls. Cover and rest for 30 minutes.
4. Preheat oven to 180oC (350°F).
5. Roll out dough ball lengthwise.
6. Place cooled par-cooked burger in the center of the dough.
7. Let stuffed dough rest in a warm area for 1 hour or until double in volume.
8. Bake for 20 to 25 minutes or until golden brown.
9. Serve with breaded pickles.
Pizza Sauce
1. Heat oil in a saucepan and sauté onion and garlic.
2. Add tomato paste and cook for 2-3 minutes until slightly brown.
3. Add the rest of the ingredients and simmer for 3-5 minutes, stirring occasionally.
4. Pour in a bowl. Set aside and freeze until almost set.
5. Once almost set, scoop every tablespoon and place on a tray. Freeze again until use.
Patty
1. Mix ground meat, salt and pepper into a bowl.
2. Form meat mixture into 4-inch patty balls with bacon, onion, and cheese stuffed inside together with 1 tbsp frozen pizza sauce.
3. Place on a tray and chill for 30 minutes to 1 hour.
4. In a pan, heat oil and pan fry patty balls until brown all over, for about 2 minutes.
Set aside to cool.
Breaded Pickles
1. Combine flour, salt, pepper, Cajun powder, and Italian seasoning in a bowl. Mix well.
2. Dredge pickles into flour mixture, dip in beaten eggs and then coat with bread crumbs.
3. Deep-fry in hot oil until golden brown. Drain excess oil on paper towels.
Makes 20 pieces.
By supplying the information via this form and clicking the "I Accept" button, I affirm that I have read, understood and hereby accept the terms of the San Miguel Food Group Website Privacy Statement and Data Privacy Policy and that I hereby consent to the collection, storage, and processing by the San Miguel Food Group and any third party it authorizes, including its affiliates and their respective officers, employees, agents, representatives and personnel of such information disclosed.
