After travelling around for a while, one will start missing home, especially the home cook meal that I usually prepare for my family. So I decided to make a homemade Capsicum Beef Burger for tonight’s dinner that I noticed my picky eater enjoyed so much throughout our recent travel. Served with his favourite Japanese curry and rice, it ensures that he finishes everything on the plate while ensuring that the meal served covers all the daily nutrients.
Capsicum Beef Burger Served With Japanese Vegetable Curry
Beef Hamburger Ingredients
- ½ pounds minced beef
- 1 medium capsicum chopped into small pieces
- 2 tablespoons flour
- 1 medium egg beaten lightly
- ¼ cup soya sauce to taste
- 1 teaspoon pepper to taste
Vegetable Japanese Curry Ingredients
- 4 bowls water
- 1 medium carrot cut into large chunks
- 1 medium red onion cut into large chunks
- ½ packet Japanese curry paste
- 2 small potatoes cut into slices
- In a big bowl, mix the minced meat and capsicum together.
- Season accordingly with soya sauce and pepper.
- Add in the beaten egg.
- Add in the flour.
- Combine well.
- Divide into 3 portions and shape them accordingly.
- Pan-fry or grill it for 5 minutes on each side until cooked.
Vegetable Japanese Curry Instructions
- Heat the pan with 2 tablespoons of olive oil.
- Add in the onions and sauté it until fragrant.
- Add in the carrot and cook for 3 minutes.
- Add in the water and the potatoes.
- Cook for 5 minutes.
- Add the curry paste and allow to cook for 5 minutes until the vegetable is soft and the curry thickens slightly.
- On the dinner plate, serve the desired portion of rice (in my case today, I use Japanese rice cooked with quinoa).
- Serve the prepared beef hamburger with the curry.
- Sliced the Japanese cucumber thinly.
- You may add any additional toppings you like to your burger.
- Served hot.