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Abu Dhabi, UAESaturday 23 June 2018

How to make ... Moussaka burgers

Theodoro Rouvas, the head chef at Eat Greek in Abu Dhabi’s Galleria Mall, helps us master the restaurant’s signature burger, which features a Mediterranean spin

Eat Greek's Moussaka Burger Antonie Robertson / The National
Eat Greek's Moussaka Burger Antonie Robertson / The National

The burgers

Ingredients: 200g beef mince (per burger); 120g tomato and onion chutney (store bought); 80g tomato (1 slice per burger); 80g grilled aubergine – (1 slice per burger); 20ml maple syrup; 200ml white sauce / bechamel; 350g potatoes sliced thinly; 80g Comte cheese; chopped parsley; 4 burger buns; caramelised onion

Method:

▶ Toast and spread tomato-onion chutney on the bottom part of the burger bun.

▶ Place the slice of grilled eggplant on top of chutney. Drizzle with maple syrup.

▶ Arrange the tomato slice and caramelised onion on top.

▶ Place the grilled beef pattie on top.

▶ Top with the bechamel cheese sauce (see recipe right) and potato sliced grated with cheese.

▶ Add the top of the burger bun, slanting it on the side when serving.

Chef Theodoro Rouvas, Head Chef at Eat Greek in the Galleria Mall prepares a Moussaka Burger. Antonie Robertson / The National
Chef Theodoro Rouvas, Head Chef at Eat Greek in the Galleria Mall prepares a Moussaka Burger. Antonie Robertson / The National

Homemade potato chips

Ingredients:

600g potatoes – peeled and cut into long strips; 2 litres of water; salt and pepper to season; 1-litre vegetable oil; paprika powder to season

Method:

▶ Put straight cut potatoes in cold water and bring to boiling point. Cook for about 2 to 3 minutes.

▶ Remove the potatoes from the water and place them in a long tray, allow them to cool.

▶ In a heavy frying pan, add the frying oil; bring it to medium temperature (1600), then start frying the potatoes until they are golden in colour.

▶ Use a strainer or slotted spoon to remove the fries and season with salt and paprika.

Bechamel sauce

Ingredients:

10g butter; 10g plain flour; 100ml milk, 80ml cream; 2g salt; 2g thyme; 1 bay leaf; 1g grated nutmeg; 1g cloves

Method:

▶ In a small pot, heat the milk, cream, thyme, bay leaves, grated nutmeg

and cloves.

▶ Bring it to the boil, and pass through a sieve.

▶ In a small saucepan, melt the butter, then add the flour and stir for one minute until a white roux forms.

▶ Add the milk mixture gradually ladle by ladle, allowing it to fully mix with

the roux.

▶ Once all the milk is added, cook the roux for a further 5 to 6 minutes, stirring so it does not stick.

▶ Taste and season if required.

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