|
||||||||
Jamie Olivers 'Lemon Lamb Burgers' |
![]() |
|
|
Thread Tools | Search this Thread |
|
|
#1 |
|
Forum Member
Join Date: Aug 2005
Location: NOITACOL
Posts: 2,725
|
Jamie Olivers 'Lemon Lamb Burgers'
I gave these a whirl tonight, the feed your family for a fiver thing. Had a couple of problems though. Firstly, it just said to add lemon zest to the 500g of lamb mince, not specifically how much, so i pretty much did the whole yellow surface of the lemon, which was too much, the burgers tasted far too lemony. How much should i use next time?
Also, the burgers kept breaking apart. I used breadcrumbs as advised, should i use eggs as well next time? |
|
|
|
|
Please sign in or register to remove this advertisement.
|
|
|
#2 |
|
Forum Member
Join Date: Apr 2005
Location: Fatti i cazzi tuoi!
Posts: 2,325
|
Quote:
I gave these a whirl tonight, the feed your family for a fiver thing. Had a couple of problems though. Firstly, it just said to add lemon zest to the 500g of lamb mince, not specifically how much, so i pretty much did the whole yellow surface of the lemon, which was too much, the burgers tasted far too lemony. How much should i use next time?
Also, the burgers kept breaking apart. I used breadcrumbs as advised, should i use eggs as well next time? |
|
|
|
|
|
#3 |
|
Forum Member
Join Date: Mar 2006
Posts: 30,072
|
i dont use eggs either (not liking them) and never have binding problems. as banana says, i think you need to just really mix it up. I think the heat from my hands helps it bind as the texture of the mince changes after a bit from mince into a more fluid texture.
|
|
|
|
|
|
#4 |
|
Forum Member
Join Date: Nov 2007
Location: St. Albans, UK, Team Wagner
Posts: 42,878
|
My mum made them for tea one day as well and I quite liked them
|
|
|
|
|
|
#5 |
|
Forum Member
Join Date: Jul 2008
Location: ♥ R.I.P MJ ♥
Posts: 744
|
My dad made these for us at the weekend, he forgot to put lemon in the burgers!!
|
|
|
|
|
|
#6 |
|
Forum Member
Join Date: Nov 2007
Location: The Big Smoke
Posts: 2,747
|
What's with the big pile of carrot he serves them with?
![]()
|
|
|
|
|
|
#7 |
|
Forum Member
Join Date: Jun 2004
Location: Worcestershire
Posts: 59,800
|
Quote:
What's with the big pile of carrot he serves them with?
![]() ![]()
|
|
|
|
|
|
#8 |
|
Forum Member
Join Date: Nov 2007
Location: The Big Smoke
Posts: 2,747
|
I'd rather pay a bit extra and get some lettuce
|
|
|
|
|
|
#9 |
|
Forum Member
Join Date: Oct 2006
Location: Fort William
Posts: 22,296
|
A trick I use with home made burgers or fish cakes is to shape them with a pastry / scone cutter, and you can really compress them, plus they have nice fluted edges.
I think the compression stops them breaking up when you cook them. |
|
|
|
|
|
#10 |
|
Forum Member
Join Date: Nov 2006
Posts: 4,307
|
Quote:
Also, the burgers kept breaking apart. I used breadcrumbs as advised, should i use eggs as well next time?
|
|
|
|
|
|
#11 |
|
Forum Member
Join Date: Apr 2005
Location: Fatti i cazzi tuoi!
Posts: 2,325
|
Quote:
Make them a few hours before you need them then stick them in the fridge until ready to cook. I do that with all the burgers I make as the cold of the fridge seems to firm them up.
![]() |
|
|
|
|
|
#12 |
|
Forum Member
Join Date: Aug 2006
Posts: 12,236
|
Or just get one of these, cheap and a fantastic gadget!
![]() http://www.lakeland.co.uk/burger-mak...burger%20press |
|
|
|
|
|
#13 |
|
Forum Member
Join Date: Jul 2007
Posts: 1,917
|
You can add an egg if you like, but only the yoke, it will help hold it together especaly if you add too many bread crumbs. More expensive but try using more lamb and no bread crumbs and squash it all together really well.
As for the lemon, it is very much down to taste, you just need to find out what you and your family like. Try adding some blue cheese instead. Love Blue Cheese Lamb Burgers. |
|
|
|
|
|
#14 |
|
Forum Member
Join Date: Feb 2008
Posts: 577
|
Quote:
Or just get one of these, cheap and a fantastic gadget!
![]() http://www.lakeland.co.uk/burger-mak...burger%20press
|
|
|
|
![]() |
|
All times are GMT. The time now is 17:30.



