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Home Made Burgers |
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#1 |
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Forum Member
Join Date: Oct 2005
Location: West End, Southampton
Posts: 1,315
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Home Made Burgers
I am thinking about making some home made burgers for tea one night next week, wondered if anyone knew any good recipes?
I've made these a few times in the past, always with pork but they always seem to end up a bit on the dry side - not nice and juicy! Any recipes or tips appreciated!! Thank you
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#2 |
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Forum Member
Join Date: Aug 2006
Posts: 12,236
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I've posted this before but here you go.
Ask your butcher for some mince with about 20% fat.Alternatively buy supermarket mince,just Not the ultra lean stuff (NO FAT NO FLAVOUR) or your burgers will be dry. Shape gently into a patty shape.If you want some extra flavour you can finely chop some onion and fry in a little olive oil or butter.Make sure you let the onion cool before adding to the burger mix. Heat a ridged griddle pan until very hot.Rub a little olive oil on each side of your burger and sprinkle both sides with some sea salt and black pepper.Place in the pan and leave it for about 3 or 4 minutes.DON’T prod and press while it’s cooking! I know it’s tempting but you will only lose valuable juices.Turn over and do the other side,only flip your burgers once.You will find a good extractor fan comes in handy but if you haven’t got one make sure you open a window.If there is a lot of smoke turn the heat down a bit.The initial high heat is just so you can get a nice crust. Right,take your burgers out when done as you like them,put on a warm plate and let them rest for 5 minutes.While they are resting place 2 bun halves,cut side down in the hot griddle pan until slightly charred at the edges.I like my burgers medium,don’t think pink in the middle= you’re gonna die! Remember it’s just like a steak (only more tender).You can obviously top your burgers with anything you like. I make up a simple relish with equal parts Light Mayo, Ketchup and Dijon Mustard. I like it spicy so add a pinch of Chilli flakes to it as well.I then spread some on both cut sides of the bun,put the burger on and top it with a thick slice of beef tomato.As I’ve said before,once you make these(and it couldn’t be easier) you’ll wonder why you ever bothered with Maccy D or Burger King. |
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#3 |
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Forum Member
Join Date: Oct 2005
Location: West End, Southampton
Posts: 1,315
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Thank you, Thank you, Thank you
![]() Will give it a go next week and post how I get on! |
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#4 |
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Forum Member
Join Date: Sep 2003
Location: Devon
Posts: 48,040
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It helps bind them if you use some egg yoke when mixing and pop them in the fridge for about an hour.
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#5 |
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Forum Member
Join Date: Apr 2008
Location: Berkshire
Posts: 93
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I'm making burgers tonight. I always mix my mince with some breadcrumbs (I save the crusts from a loaf and freeze it - makes it easier to grate - well for me anyway!) and an egg.
I add my chopped onion to this mix,(I don't cook the onion before though.) make into balls then just squash down to the thickness you want and cook in my George Forman..... Isn't it funny how people make the same things so differently
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#6 |
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Forum Member
Join Date: Jul 2006
Location: Harrogate, North Yorkshire
Posts: 901
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Mines a bit like Al Lot Ments, but last time I made them, I had no bread to mix with, so used melba toast (found with the crackers at the super market) - and that worked a treat - so my current version is:
Beef Mince Egg Melba Toast Oxo cube Basil Sea Salt Black Pepper On a very very very hot griddle pan |
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#7 |
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Forum Member
Join Date: Feb 2008
Posts: 577
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I very nearly had a disaster on my hands on Friday, having successfully done them twice before recently, the blooming things would not bind, so against my recipe I added an egg which seemed to help.
I would agree they definitely need refrigerating first before cooking and I grate my onion so they bind easier |
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#8 |
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Forum Member
Join Date: Oct 2005
Location: West End, Southampton
Posts: 1,315
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Ohh thank you everyone for the recipes and tips
![]() I cannot wait to try them out now! |
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#9 |
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Forum Member
Join Date: Jun 2006
Posts: 649
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Jamie Oliver's 'Botham burger' is v nice, mix up mince, red onion, cumin and corainder seeds (toasted and crushed - thought to be honest I often use the ready ground stuff) an egg and a handful of breadcrumbs. Shape into big burgers and serve with some salad. I always do themw ith home made wedges oh so nice! A great summery meal.
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#10 |
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Forum Member
Join Date: Jun 2004
Location: Worcestershire
Posts: 59,800
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Aussie burger:
Bun Beef pattie Kraft cheese slice Tomato Lettuce Beetroot Bacon Fried Egg Pineapple ring (optional) Tomato sauce Enjoy.
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#11 |
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Forum Member
Join Date: Aug 2006
Posts: 12,236
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Quote:
Aussie burger:
Bun Beef pattie Kraft cheese slice Tomato Lettuce Beetroot Bacon Fried Egg Pineapple ring (optional) Tomato sauce Enjoy. ![]()
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#12 |
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Forum Member
Join Date: Oct 2007
Posts: 588
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My recipe for burgers is as follows:
Go to the butcher and get 500g of chuck steak and ask them to mince it for you. Get home and put the mince into a bowl with some very finely diced onion. Mix, and then shape into rough patty shapes. Fry gently, then do what you need to. |
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#13 |
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Forum Member
Join Date: Jun 2004
Location: Worcestershire
Posts: 59,800
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Quote:
How tall is that burger? How do you fit it in your cakehole? Oh I forgot you said it was an AUSSIE burger!
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#14 |
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Forum Member
Join Date: Oct 2005
Location: West End, Southampton
Posts: 1,315
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Quote:
Jamie Oliver's 'Botham burger' is v nice, mix up mince, red onion, cumin and corainder seeds (toasted and crushed - thought to be honest I often use the ready ground stuff) an egg and a handful of breadcrumbs. Shape into big burgers and serve with some salad. I always do themw ith home made wedges oh so nice! A great summery meal.
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#15 |
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Forum Member
Join Date: Oct 2005
Location: West End, Southampton
Posts: 1,315
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Quote:
Aussie burger:
Bun Beef pattie Kraft cheese slice Tomato Lettuce Beetroot Bacon Fried Egg Pineapple ring (optional) Tomato sauce Enjoy. ![]() My word, that's a big burger!
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#16 |
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Inactive Member
Join Date: Sep 2006
Posts: 9,096
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Am I the only person thinking of Eddie Murphy's hamburger skit in 'Raw'?...
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#17 |
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Forum Member
Join Date: Jun 2004
Location: Worcestershire
Posts: 59,800
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Quote:
My word, that's a big burger!
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#18 |
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Forum Member
Join Date: Aug 2006
Posts: 12,236
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Quote:
My word, that's a big burger!They make burgers to fit their mouths.
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#19 |
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Forum Member
Join Date: Oct 2005
Location: West End, Southampton
Posts: 1,315
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Quote:
The pineapple ring is optional
Quote:
We make burgers to fit our mouths. Hee Hee They make burgers to fit their mouths.
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#20 |
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Forum Member
Join Date: Jun 2006
Posts: 649
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Quote:
Is that in one of his books? If so, do you know which one, I have a few of them so I may have this!
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#21 |
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Forum Member
Join Date: Oct 2005
Location: West End, Southampton
Posts: 1,315
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Quote:
It's in Return of the Naked Chef.
I have too many cookery books
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#22 |
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Forum Member
Join Date: Aug 2003
Posts: 389
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If you want to add saltiness and flavour all at the same time, you can use mustard. Personally, I make meatballs - which is basically the same recipe as burgers - with mince meat, grated Parmesan and mustard. The quantity I do (100 gr.) does not allow for an egg for binding, because it leaves too much liquid, but if you go for 200 gr. or more of minced meat, you can also add the egg.
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#23 |
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Forum Member
Join Date: Mar 2006
Posts: 30,072
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You dont need to add egg as binding. Dont know what i do, but its not needed.
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#24 |
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Forum Member
Join Date: Oct 2003
Location: Athens - GR
Posts: 8,332
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Quote:
You dont need to add egg as binding. Dont know what i do, but its not needed.
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My word, that's a big burger!