Burgers !

[Shadytree]

10 Pence Short said:

I tend to cook the onion in some olive oil until it softens a little before adding it to the burger mix. That way the meat binds more easily to the onion and I usually avoid needing to use an egg.

Also, dried chillies bashed up in a pestle and mortar are an easy way to give them a reliable degree of heat.

Try to avoid lean mince, as the lack of fat can make a dry burger once it's cooked.

good advice there

So with a mixture of Plotty and 10 Pence Short, do we have 'The PH Burger' ?

[UKBob]

I usually cook fresh chilli in the oil which flavours everything nicely, it can easily be removed (and binned) afterwards. I also freeze my chilli's so I have a constant 'fresh' supply.

[chris hopkins]

e4uan said:

If you're feeling too lazy to make your own, we fired up some Sainsburys montery-jack and jalapeno burgers the other day. For supermarket beef they were fantastic.

I had some of those last summer, very tasty indeed

Definately going to try making my own with some feta cheese in though, Might make a point of having a barbeque this weekend

[Plotloss]

Tried various toppings with them, red onion in the salad with a touch of balsamic works nicely to add said piquancy





Jesus, wheres me turtleneck

[10 Pence Short]

Plotloss said:

Jesus, wheres me turtleneck

Hiding under your cooking pinny with the breasts printed on it.

[NikB]

Also make sure that the bap is toasted and served with nice fresh salad and a slice of beef tomato and relish. I'm hungry now.

How do you stop homemade burgers sticking to the grill then?

[Shadytree]

Plotloss said:

Tried various toppings with them, red onion in the salad with a touch of balsamic works nicely to add said piquancy





Jesus, wheres me turtleneck

more like your apron! , you know where I live, I'll supply the beer

[Plotloss]

spitfire-ian said:

Plotloss said:

Interesting the onions thing, not heard that before.

The handful of breadcrumbs is there to soak up some of the juices and keep the burger moist.

Was Worral-Thompson using breadcrumbs in his recipe?

I thought he said the onions had to be cooked before putting them in otherwise the onion taste would be the main taste of the burger as it's so strong compared to the others

Depends on the onion I suspect.

I dont add an awful lot and its chopped very finely (~1mm dice), shallots are a good alternative if you're doing a tarty burger, slightly more subtle taste.

[10 Pence Short]

You could coat them with a little olive oil.

[Shadytree]

Plotloss said:

I dont add an awful lot and its chopped very finely (~1mm dice), shallots are a good alternative if you're doing a tarty burger, slightly more subtle taste.

and Bob's your Uncle, that's shallot !

[mechsympathy]

Plotloss said:

Depends on the onion I suspect.

And on how you like your burgers cooked. I cook the onions first anyway, but definitely (IMO - not a crunchy onion fan) if you want the burger pink.

Bollox I'm hungry now

[Plotloss]

NikB said:

How do you stop homemade burgers sticking to the grill then?

If you're cooking on a BBQ, groundnut oil in a spray bottle and spray it directly onto the grill before placing the lightly olive oiled burgers onto it.

[Shadytree]

mechsympathy said:

Plotloss said:

Depends on the onion I suspect.

And on how you like your burgers cooked. I cook the onions first anyway, but definitely (IMO - not a crunchy onion fan) if you want the burger pink.

Bollox I'm hungry now

Caramalised with balsamic please

[Plotloss]

mechsympathy said:

Plotloss said:

Depends on the onion I suspect.

And on how you like your burgers cooked. I cook the onions first anyway, but definitely (IMO - not a crunchy onion fan) if you want the burger pink.

Bollox I'm hungry now

Now I'm right with you on the properly cooked steak thing but for some reason I cant do burgers anything less than medium-well

[Shadytree]

What about girth, density?

What is the ideal pre-cooked size allowing for shrinkage, not being too small to shrivel up to nothing, but still allowing all through cookability ?

[madazrx7]

UKBob said:

...heres the one I made last year (reposted for the millionth time)

You bastard! I want one of them, now! Can you deliver to Perth WA?

[Plotloss]

I work on the basis of 4 in a kg of mince

Hence the need for a large format bun.

[Shadytree]

Plotloss said:

I work on the basis of 4 in a kg of mince

Hence the need for a large format bun.

Seeds or no-seeds ? Where do you stand on baps, the floury kind ?

Edited by Shadytree on Wednesday 11th April 10:21

[mechsympathy]

Plotloss said:

Now I'm right with you on the properly cooked steak thing but for some reason I cant do burgers anything less than medium-well

I'm not talking very rare though, but definitely pink. And only where I know their provenance ie I've made them myself or I'm in France (Especially the service stations)

[Plotloss]

Sometimes seeds, sometimes not.

But I take what I can get, my bread making needs work.

What I am aiming for is www.fuddruckers.com