My dirty fat reverse bacon double cheeseburgers...

[RizzoTheRat]

snowy said:

Booked marked for the bbq season.............very nice

Same here, I usually make lamb and coriander burgers but I'll have to give these a try. Bit less black pepper for me though, and I'd be tempted to try stilton in some and cheddar in others.

[bmthnick1981]

Excellent!

[StoatInACoat]

Lovely bubbly, thanks for sharing Will freeze a load of these and then take them camping for the Barbie I think.

[D4MJT]

I did use muffins yeah, quite a tasty change, but go with whatever you like! I'm suprised they've gone down as well, take some pictures and share them if you make some!

[Chisinau]

They look superb! Bought nearly everything for making these on the grill tomorrow. Just need to buy some good quality steak and mince it, as minced meat here is very disappointing! Thanks for the great idea OP

[SpydieNut]

Well I made these today and just had to report back - they are simply fantastic. Somehow I found I'd finished my cheese supply, but I have to say that even without that they were the best burgers I've eaten, by a country mile.

I used 1kg mince (2 whole eggs, 2 tbsp. mustard, 2 cloves garlic - crushed, salt, lots of peppercorns - ground in mortar and pestle, cayenne pepper) and 4 thick rashers of smoked back bacon and made 5 burgers in total.

I'll *never* eat a burger at a restaurant again - thanks again

[plus5dB]

I made these on Saturday and smoked them for just over an hour on the bbq. They were good but I don't think I'll make them again. Having the cheese and bacon inside was a nice novelty but nothing more considering the prep time involved in making 7 burgers.

[WCZ]

nice but not enough cheese inside IMO

[Miguel Alvarez]

I don't eat bacon but the concept is spot on. Going to make me some of these.

[tvrforever]

Anybody do takeaway delivery of these right now?

(I've been up all night & last 3 days ill, and through my medicine induced haze I distinctly recall being prescribed a pair of these)

[R6VED]

They have to be worth at least 1000 man points :-)

Epic

[mft]

A great idea! A couple of small comments:

- I'm not sure that egg yolk does much to bind meat - that would more usually be egg white. It might add to the flavour and richness, though
- If you use decent fatty meat (and for burgers, fat = taste) you don't need egg to bind the meat together at all
- I've had great results with simple seasoned mince, compressed into a patty. You can either buy a burger maker, or you can fashion something 95% as good from a suitably-sized plastic bottle with the ends removed (thus giving a simple cylinder of plastic) and something of the right size as a 'piston' to compress the meat with inside the cylinder.

[Pferdestarke]

The science of man burgers is a beautiful thing.

Type in burger lab on YouTube and watch some amazing creations.

[Mobile Chicane]

I don't use egg either.

Just 15% - 20% fat mince (very important), half a grated onion, and seasoning.

I use a presentation ring on top of a foil covered surface to squash the mince in to make burger shapes.

[madbadger]

Thanks for the bump. Looking good.

(I'm in the no egg camp too. No need for it in a burger.)

[bobbo89]

To make things easier you could use a cooked meat inside the burger to reduce prep time. I'm thinking along the lines of Manchego and Chorizo, Brie and Saucison, Smoked German and Bockwurst etc

[HD Adam]

bobbo89 said:

To make things easier you could use a cooked meat inside the burger to reduce prep time. I'm thinking along the lines of Manchego and Chorizo, Brie and Saucison, Smoked German and Bockwurst etc

Ah, but then you are heading into the sausage fatty territory

[Maty]

Top man! Been wanting to do some homemade burgers for a while, will be giving this a try!

[LotusMartin]

bobbo89 said:

In America, this is what they call a starter, however, you seem to have made them just that bit better! Well done Sir!

Fixed that for you.

[Swervin_Mervin]

mft said:

- I've had great results with simple seasoned mince, compressed into a patty.

This for me but not pre-seasoned. 3-4oz ball of meat. Chuck it on the hot plate, squash with a sturdy spatula/turner. Leave to get nicely browned on one side and then turn. Season the cooked side and when cooked to desired colour serve.

Not pre-seasoning seems to make it juicier.