Passport & Plate - Italian inspired bug burgers
Italy | Friday, March 6, 2015 | 2 photos
Ingredients
Recipe
400g beef mince
50g dried meal worms - blitzed in a food processor until fine
1 egg
5 button mushrooms, finely chopped
3 spring onions , finely chopped
A handful of fresh coriander, roughly chopped
Fresh thyme, roughly chopped
Pepper and salt to taste
Garlic 2 cloves, finely chopped
Olive oil
Parmesan cheese 75g, finely grated
Parmesan slices for garnishing the burgers (if desired)
For the Salad
Mixed salad leaves
3 Tomatoes
50g dried meal worms for garnish (if desired)
How to prepare this recipePut all ingredients into a bowl and mix well with your hands or a spoon.
Create 4 equal balls with the mixture, then flatten each one on a clean surface.
Heat a frying pan to a medium temperature and add a little olive oil.
Place the burgers in the pan when the oil sizzles.
Cook the burgers for 4 minutes, then turn when brown, and leave for 4 minutes until the other side is cooked. Cook for less time if you prefer your burgers rare.
Place the sliced parmesan on top of the burgers when you turn it over to allow the cheese to melt it melt.
Garnish the plate with mixed salad leaves, spring onions and slices tomato.
The story behind this recipeI was only ever allowed to watch. She would bustle around the kitchen, checking pans, chopping here, mixing there. Arms borrowed from an octopus. From my corner I would stare, nostrils wide, the smells enchanting my imagination. Then, a glint in her eyes, a satisfied smile, a final sprinkling of parmesan, and there, presented before me, perfection.
I remember the first day she let me cook. We made Italian-style burgers. “They are simple to make, ” she said “but that is the secret. The best Italian foods use few, fresh ingredients.” I nodded eagerly, keen to learn, carefully mixing and crafting my parcels of meat, and placing them into the fryingpan, as if they were eggs. “No, no, no,” I hear, “You forgot the parmesan!” She pats my head, and smiles. “You will learn.”
That is why I have made burgers. Inspired by my early days with my Italian Grandmother in her kitchen. Few ingredients and simple to make. But, there is a twist. I aim to transport you to the future. There are insects in my burger, yes insects, because they symbolise one of my proudest achievements a film I made about insects and their potential as a future food.
Why? We eat too much protein and in the future it will be in short supply. Insects are a realistic alternative. They are nutritious and are better for the environment than cows. It’s just a shame we find them so disgusting! But this can be overcome with beautiful food. That is why the recipe calls for the mealworms to be blitzed. To hide them from our sight. There are also not many, to help us get use to them. The whole mealworms are for the benefit of the photograph. And hopefully, it is a simple recipe, making it accessible to all.
When I showed my film to my Nonna, I was curious as to her reaction. What would my inspiration, the traditionalist think about insects as a future food? I sat with bated breath, and then she spoke: “I feel sorry for the future generation,” she said, “but it will be fine, you just need to add parmesan.”
