Making Ramly Burger
Are you ready for this? I ask because if you’re still in that “eating healthy resolution” phase, you might want to skip this. Actually, if you’re a burger purist, you also might want to skip this because we’re going to talk about not just any old burger - we’re going to talk about the Ramly burger.
Imagine this: two thin yet juicy patties sandwiching a slice of processed cheese. Now imagine it smothered with a deluge of Worcestershire sauce, a shake of Maggi seasoning, and a healthy dollop of margarine. Margarine, please, never butter. This then gets placed in a thin layer of omelette and folded in such a way that it seals all the condiments. A few slices of tomatoes, shredded cabbage usually (emphasizing the word “usually”, since some forego it altogether) crowns this creation before it’s transferred between a split bun that’s been slathered with margarine and toasted on the flat top.
Takes on recreating this burger attempts to get it to pay homage to its burger roots by adding things like caramelized onion, arugula, coleslaw, cheese not of the processed kind, butter; sacrilege! Its rudimentary components are its charms. It’s quick to make. It’s messy, it’s calorie laden. It looks pretty ugly but tastes damn delicious. Hey, if you’re going to do something wrong, you might as well do it right. Then you contemplate upon it, and never do it again. That’s how we learn, baby. So let’s get started.
RAMLY BURGER (serves 2, but will allow 4 for the faint hearted):
[ 2 burger buns + 4 homemade or store-bought beef or chicken patties (if you’re making your own, make sure the patties are no more than 1/2 inch thick) + 2 slices of processed cheese + 2-4 eggs + 1-2 tablespoons margarine + 1/2 teaspoon Maggi curry seasoning powder + 1 tablespoon Worcestershire sauce + 4 slices of tomatoes + a small handful of shredded cabbage + mayonnaise and ketchup to taste ]
Beat the eggs and season with a little salt.
Heat 1 teaspoon of margarine in a skillet and cook the burger patties to your preference. Put a slice of cheese on top of a patty and stack another on top. Repeat with the other patties. Set aside.
Turn the heat to medium high and heat another teaspoon of margarine. Add half of the beaten egg and spread thinly. Place one patty stack in the middle and put half a tablespoon each of Worcestershire sauce and ketchup, 1/4 teaspoon of curry seasoning powder, and 1/2 teaspoon of margarine. Wrap the patty stack with the egg to make a nice pocket. Keep warm.
Split and spread the buns with margarine and toast it on the same skillet. Place the patty-egg pocket between the buns and top with 2-3 slices of tomato and some cabbage (I didn’t have any). Drizzle with mayonnaise and ketchup. Serve immediately.