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Homemade burgers |
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#1 |
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Forum Member
Join Date: Apr 2010
Location: Scotland
Posts: 5,947
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Homemade burgers
If you make your own, share your recipe please! I'm looking to try new versions.
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#2 |
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Forum Member
Join Date: Jun 2001
Location: Manchester
Posts: 6,151
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I don't have an exact recipe to hand but pork and apricot burgers are lovely. Pork mince, chopped up dried apricots, an egg, some salt and probably one or two other things. I've not made them for a while in case you can't tell
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#3 |
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Forum Member
Join Date: Aug 2008
Location: Up North
Posts: 58,791
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Buy decent mince from the butchers. I find supermarket mince full of fat and lose a lot of liquid and shrink when cooked.
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#4 |
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Forum Member
Join Date: Aug 2011
Posts: 2,563
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I actually make mine similar to the beef burger patty from McDonald's I follow this video.
I also like these brie burgers But if I just want a simple burger I follow this recipe: Ingredients: 500g of Mince (Pork, Beef, Lamb or Turkey) 2 tbsp Worcestershire Sauce 4 Rashers of smoked Streaky Bacon Tomato Slces, lettuce leaves, mayo and 4 burger buns. Preheat grll to high (or light the BBQ )Season the mince well and stir in the Worcestershire Sauce, shape mince into 4 burgers Cook the burgers under the grill or on the BBQ for 7 - 8 minutes on each side, until completely cooked through. Add the bacon alongside the burgers for the last 8 minutes, turning once until crisp. (or however you find cooking crispy bacon works for you )Drain on the paper towel Then load the burger bun with the slice of tomato and lettuce leaves, then the burger, crispy bacon and a dollop of mayo. Really very simple and easy to make
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#5 |
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Forum Member
Join Date: Jun 2008
Posts: 15,890
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Good minced beef, salt and pepper (lots of pepper) minced shallot, dash of worcestershire, and maybe a teaspoon of mustard. I'm dead against any fillers like breadcrumbs- which should be reserved for meatloaf.
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#6 |
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Forum Member
Join Date: Apr 2011
Location: Ayrshire, Scotland
Posts: 5,925
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I'm making some on Monday so would like ideas too.
Also, why do people crack an egg into the mince? Always wondered. I've done it once before but while frying it looked like the outsides of them were a bit scrambled eggy
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#7 |
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Forum Member
Join Date: Aug 2011
Posts: 2,563
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Quote:
I'm making some on Monday so would like ideas too.
Also, why do people crack an egg into the mince? Always wondered. I've done it once before but while frying it looked like the outsides of them were a bit scrambled eggy ![]() |
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#8 |
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Forum Member
Join Date: Aug 2010
Location: Essex
Posts: 16,223
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Quote:
Buy decent mince from the butchers. I find supermarket mince full of fat and lose a lot of liquid and shrink when cooked.
Also keep the meat cold (no need for egg then), the fat will ensure the burger does not fall apart. |
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#9 |
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Forum Member
Join Date: Aug 2009
Posts: 5,111
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I find using a combination of lean beef mince and pork mince gives a good fat/meat ratio and therefore a really juicy burger with lots of flavour. I don't bother with egg for binding and they don't fall apart. I add plenty of seasoning and a dash of worcestershire sauce, and sometimes some chopped chillies.
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#10 |
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Forum Member
Join Date: Aug 2008
Location: Up North
Posts: 58,791
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Quote:
If you watch US TV, then 80/20 seems to be popular for burgers. That is 80% meat, 20% fat. Fat is what gives the burger its flavour so you don't want to be using too lean a mince.
Also keep the meat cold (no need for egg then), the fat will ensure the burger does not fall apart. |
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#11 |
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Forum Member
Join Date: Mar 2006
Posts: 30,072
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Quote:
If you watch US TV, then 80/20 seems to be popular for burgers. That is 80% meat, 20% fat. Fat is what gives the burger its flavour so you don't want to be using too lean a mince.
Also keep the meat cold (no need for egg then), the fat will ensure the burger does not fall apart. |
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#12 |
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Forum Member
Join Date: Jul 2008
Posts: 8,831
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Minced beef (low fat), crushed garlic, mustard powder and cumin. Salt and pepper.
Mix and shape into patties. Brush with oil and grill. Simple and perfect. |
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#13 |
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Forum Member
Join Date: Jan 2008
Location: Belfast, OWC
Posts: 502
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Take a 1lb of mince, add a dash of mixed herbs, salt and pepper and tabasco. Crush a small clove of garlic and add to the mix with a teaspoon of tomato puree. Crack in an egg and get your hands mucky binding it all together. Shape in good size rounds and indent the middle with your thumb, set in a good square of cheddar and fold the meat around it and you will have a lovely cheese melt in the middle of the burger when cooked, serve in a fresh bap topped with crispy bacon!
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#14 |
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Forum Member
Join Date: Jun 2005
Posts: 9,215
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Turkey mince, a bunch of spring onions finely chopped and 2tbsp of soy sauce, Squish together, shape into burgers and pop under the grill.
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#15 |
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Forum Member
Join Date: Oct 2008
Location: Brum
Posts: 758
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i use this recipe from Jamie Olive. Fabulous every time. (I must admit though, I wouldn't be seen dead eating the side gherkin!)
http://www.jamieoliver.com/recipes/b...ickled-gherkin |
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#16 |
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Forum Member
Join Date: Feb 2010
Posts: 2,250
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For burgers I used to bung in all sorts like egg, breadcrumbs and onions. But since watching how to cook like heston when he did burgers I always make them that way and they are the best
![]() Only works though with beef or meat you've minced yourself as the high pressure minced stuff from the supermarkets doesn't bind togethor as well. http://www.channel4.com/programmes/h...es-1/episode-4 |
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#17 |
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Forum Member
Join Date: Oct 2008
Location: Brum
Posts: 758
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Quote:
Only works though with beef or meat you've minced yourself as the high pressure minced stuff from the supermarkets doesn't bind togethor as well. http://www.channel4.com/programmes/h...es-1/episode-4 |
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#18 |
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Forum Member
Join Date: Jul 2004
Posts: 4,695
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Finely chop and gently cook some onion until soft. Leave to cool.
Mix together steak mince, with a squirt of ketchup, a squirt of Dijon mustard, salt and pepper. Mix in cooled onion. Shape into patties and leave to set in fridge for a little while. Fry on med-high heat turning occasionally until just cooked through. OH absolutely adores them. |
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#19 |
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Forum Member
Join Date: Aug 2011
Posts: 2,563
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Quote:
i use this recipe from Jamie Olive. Fabulous every time. (I must admit though, I wouldn't be seen dead eating the side gherkin!)
http://www.jamieoliver.com/recipes/b...ickled-gherkin
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#20 |
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Forum Member
Join Date: Jun 2011
Posts: 3,725
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I love making my own burgers. I always find I never need breadcrumbs or egg.
I make a mean lamb burger. Minced lamb, onion, garlic, chilli(either fresh or chilli powder), cumin, garam masala, coriander and tomato puree. Served with triple cooked chips and a mango, chilli and pepper salsa. Always goes down a treat. I also make pork, bacon and sage burgers. I can't remember the exact recipe right now but you actually wrap the burger in the streaky bacon and cook them in the oven. They're different and very nice. Beef with a little pocket in the middle stuffed with cheese is good too. Black pudding can be good too. The best thing to do is experiment! |
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#21 |
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Forum Member
Join Date: Jan 2006
Location: Sitting at my PC
Posts: 9,434
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Quote:
What is wrong being seen eating a pickle?
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#22 |
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Forum Member
Join Date: Jan 2005
Posts: 44
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I don't want a pickle...I just want to ride my motor sickle
Arlo Guthrie |
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#23 |
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Forum Member
Join Date: Aug 2006
Location: Sussex
Posts: 2,467
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Nigella has an amazing recipe for homemade burgers, she uses caramelised onions to bind the mince.
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#24 |
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Forum Member
Join Date: Jan 2008
Posts: 1,457
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I use beef mince from Costco - no idea of the fat % but they make lovely burgers.
I whizz up onion and whateever herbs I fancy in a maximix and add to mince. Stick other spices/flavourings, salt and pepper, an egg and a couple of tablespoons of flours. give it a good mix, shape into patties and pop in the fridge for at least an hour. then fry those babies up. I usually stick a slice of cheddar on top at the end to melt and serve with pita bread and salad. |
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#25 |
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Forum Member
Join Date: Dec 2010
Location: Here.
Posts: 3,345
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Quote:
Take a 1lb of mince, add a dash of mixed herbs, salt and pepper and tabasco. Crush a small clove of garlic and add to the mix with a teaspoon of tomato puree. Crack in an egg and get your hands mucky binding it all together. Shape in good size rounds and indent the middle with your thumb, set in a good square of cheddar and fold the meat around it and you will have a lovely cheese melt in the middle of the burger when cooked, serve in a fresh bap topped with crispy bacon!
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