An afternoon of burger-making with celebrity chef Tristan Encarnacion at Waterfront Cebu City Hotel and Casino demonstrated three distinct ways to prepare this very American fare sans the beef patty.
Waterfront Cebu prepares a line-up of activities in its “4th of July” celebration of Filipino-American Friendship Day, from the American food buffet available at UNO up to July 4 and the exhibit of American retail brands to the make your own burger event with chef Tristan today, July 3.
Chef Tristan’s ultimate chicken burger featured chicken marinated in buttermilk. The pulled pork adobo with “mungga,” meanwhile, combined baby back ribs cooked adobo-style until tender flavored with mung beans gravy and topped with sweet mango.
Taste of the burger patty
He told media and bloggers who attended the event that the trick to making burgers is to consider the amount of fat to lean meat in the patty.
“The taste of the patty depends on the doneness of the meat. Those who want rare to medium rare patties should ensure more lean meat in the mix,” he added.
A third burger had of all things banana peel as the main ingredient.
To make it, chef Tristan said he boiled the peels of the cardava banana for about an hour, removed and washed them, and simmered them again in boiling water until tender. The peels are minced with a knife before spices and seasoning as well as eggs and bread flour are added.
Once formed into patties, these can be stored in the freezer to cook later. To complement the banana peel as patty, he added tomato salsa as topping.
To give it the smoky taste of beef, one can choose to add a dash of steak sauce or mix meat with the banana peel to form the patty.
Waterfront Cebu is looking into making the burgers available in the menu.