With this thread I decided to purchase a mincer attachment for my K-Mix Mixer, gone are the days of using my old trusty hand mincer I bought years ago:D
basically you divide the meat mixture in half and roll each half out on greaseproof paper till it is a cm or so thick. Season with herbs, onions, spices, cheese or whatever on one price and then place the other on top like a sandwich. Then use a knife or pizza cutter to cut into squares.
For those advocating chopped onions in the mix make sure you cook the onion first. Raw onion taste in a burger is bloody horrible. Remember Birds Eye burgers repeating on you? That's the reason. Not nice!
For those advocating chopped onions in the mix make sure you cook the onion first. Raw onion taste in a burger is bloody horrible. Remember Birds Eye burgers repeating on you? That's the reason. Not nice!
i think that depends how thick the burgers are. If you make nice big thick burgers that take longer to fry I think the onion cooks anyway. I always put raw onion in, loads of people have had my burgers and I've had nothing but compliments.
i think that depends how thick the burgers are. If you make nice big thick burgers that take longer to fry I think the onion cooks anyway. I always put raw onion in, loads of people have had my burgers and I've had nothing but compliments.
You may be right, I never cook mine past medium so that's why I pre-cook the onion.
I don't tend to put any fresh ingredients into my burgers. Depending on what style i'm making I may used different spices and condiments but usually fresh ingredients go on the burger and not in it.
I used to find they came out too dry, so now I add a splash of brown sauce to my mix, which is beef, onion or shallot, chillies usually, and a good season. Never eggs or bread.
Not homemade by us but the best burgers I have ever had are from a local farmer's market. Lamb with thyme and rosemary, they are excellent !! Their rare breeds pork sausages are very good too.
A tip from me is to grate the onion - takes a strong person to do so without crying! The reason I grate is because if diced and put into the mince - all of it doesnt soften - and if cooked then added to the mince - then most of the strong flavour is lost in the pan instead of in the mince! YUMMY!
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http://www.kenwood.webfulfilment.com/Scripts/prodView.asp?idproduct=95
http://www.foodnetwork.com/recipes/alton-brown/mini-man-burgers-recipe/index.html
basically you divide the meat mixture in half and roll each half out on greaseproof paper till it is a cm or so thick. Season with herbs, onions, spices, cheese or whatever on one price and then place the other on top like a sandwich. Then use a knife or pizza cutter to cut into squares.
I use this recipe and the burgers are great, although I find they only stay in shape if I hand shape them rather than use a burger press.
i think that depends how thick the burgers are. If you make nice big thick burgers that take longer to fry I think the onion cooks anyway. I always put raw onion in, loads of people have had my burgers and I've had nothing but compliments.
You may be right, I never cook mine past medium so that's why I pre-cook the onion.
Minced meat
Chopped onion - cooked until soft
Salt, pepper, herbs and other seasoning to taste
Egg to bind the mixture
That's the most basic, and from this you can make all sorts of variations.
I never thought to use brie, I'll be trying that the next time, I love brie.