Making burgers
Discussion
A lot of it depends on the fat content in the meat, if it's right and you've got some good quality beef then there should be no need to salt at all. 
We used to grind down all the trim from the striploins, ribbeye and fillet. Used to give it the perfect amount of fat and taste fantastic!
We used to grind down all the trim from the striploins, ribbeye and fillet. Used to give it the perfect amount of fat and taste fantastic!
most of the yanks say an 80/20 chuck is good so i just get 80% mince (which is cheaper than leaner mince). not sure i can find lower than that?
anyway, add seasoning, and what i sometimes do is to add ketchup or bbq sauce to add a little moisture to keep it together. no breadcrumbs, egg, onion or whatever, you don't need it. all those things feature in the finished burger instead!
it does flavour them slightly but it's very subtle actually.
i haven't perfected getting a good burger shape yet as if i start with a ball and squash it, the edges break up and i get a flower shaped burger instead of a round one. Mrs skinny bought me a burger press tho, you stick it in there and when you squash it, it forces the meat flat and to the sides too. and then as above, rest before (and after, but not as much as you would a steak) cooking
anyway, add seasoning, and what i sometimes do is to add ketchup or bbq sauce to add a little moisture to keep it together. no breadcrumbs, egg, onion or whatever, you don't need it. all those things feature in the finished burger instead!
it does flavour them slightly but it's very subtle actually. i haven't perfected getting a good burger shape yet as if i start with a ball and squash it, the edges break up and i get a flower shaped burger instead of a round one. Mrs skinny bought me a burger press tho, you stick it in there and when you squash it, it forces the meat flat and to the sides too. and then as above, rest before (and after, but not as much as you would a steak) cooking
skinny said:
most of the yanks say an 80/20 chuck is good so i just get 80% mince (which is cheaper than leaner mince). not sure i can find lower than that?
anyway, add seasoning, and what i sometimes do is to add ketchup or bbq sauce to add a little moisture to keep it together. no breadcrumbs, egg, onion or whatever, you don't need it. all those things feature in the finished burger instead! it does flavour them slightly but it's very subtle actually.
I use a drop of ketchup and grated onion and leaving them in the fridge over night keeps them together nicely. Ketchup bit was from one of gordon ramseys shows.anyway, add seasoning, and what i sometimes do is to add ketchup or bbq sauce to add a little moisture to keep it together. no breadcrumbs, egg, onion or whatever, you don't need it. all those things feature in the finished burger instead!
it does flavour them slightly but it's very subtle actually. As others have said, leave the eggs and bread crumbs for making chicken Kiev's. You can even make them the day before and let the set in the fridge so they hold there shape better if you struggle here. I only use beef, minced onion, parsley and beef bouillon ( witch is mainly salt and beef fat) to add subtle flavour to the meet.
I mince my own using a KitchenAid attachment... 50% chuck, 25% brisket, 25% flank, even chucked a short rib in last time for some more fatty goodness!
Mince once (I prefer the texture when done once), form into patties and pop in the fridge.
Cook over coal, seasoning heavy just before.
I compete in competition BBQ and a variation of this scored very highly at a major festival.
Enjoy!
Mince once (I prefer the texture when done once), form into patties and pop in the fridge.
Cook over coal, seasoning heavy just before.
I compete in competition BBQ and a variation of this scored very highly at a major festival.
Enjoy!
No reason other than a binding agent. Dries them out in my opinion.
The one place I worked we used to knock out Wagyu burgers. We bought a full on mechanical press, cost around £250 but did the trick! I prefer a hand pressed ones though as it looks a lot more rustic and I like a thick patty of meat as opposed to the pressed flat type.
The one place I worked we used to knock out Wagyu burgers. We bought a full on mechanical press, cost around £250 but did the trick! I prefer a hand pressed ones though as it looks a lot more rustic and I like a thick patty of meat as opposed to the pressed flat type.
KFC said:
Would there be any genuine reason to add breadcrumbs, other than as filler that is cheaper than meat? I don't think it improves the texture or the taste so I'm wondering why anyone would do it.
Only reason is to absorb some of the rendered fat and enhance the flavour. Only really valid if you are cooking the burger past medium or medium rare which of course no one does dazco said:
I like making smash burgers at home.
https://www.youtube.com/watch?v=KtFEKGZmaOg
From about 2 minutes in.
I add seasoning only, no egg, breadcrumbs, onions etc etc
Oh, you ****, you utter utter ****... That looks epic, and stupidly simple too. I am now drooling!!! https://www.youtube.com/watch?v=KtFEKGZmaOg
From about 2 minutes in.
I add seasoning only, no egg, breadcrumbs, onions etc etc
This thread makes me hungry!
Since others have talked about burgers in the US (I am over almost every month), the burgers I have been served at locals BBQ's over there have been thin, and not of a great standard, and we have much better offings from UK supermarkets.
As far as burgers when eating out over there, I find in 'non burger' places, most have have high levels of fillers, thin and over cooked (plenty of good places, you just have to know where). Our pubs do have the edge, as you have a better chance of getting good quality thick juicy tasty burgers....
Since others have talked about burgers in the US (I am over almost every month), the burgers I have been served at locals BBQ's over there have been thin, and not of a great standard, and we have much better offings from UK supermarkets.
As far as burgers when eating out over there, I find in 'non burger' places, most have have high levels of fillers, thin and over cooked (plenty of good places, you just have to know where). Our pubs do have the edge, as you have a better chance of getting good quality thick juicy tasty burgers....
I've had a cheap plastic hamburger press for many years which has never been used. Inspired by this thread I bought a 10% fat beef mince from the supermarket and thought I'd try making some. I spooned some mince into the press, lid on - pressure applied, and out slides a perfectly shaped pattie.
Small amount of olive oil in the frying pan on medium heat - pattie in. Salt and pepper added to top side, when bottom side is cooked flipped over and cheese added to the now cooked top. When burger cooked remove to side plate - toast bun in the pan, removing any excess oil first. Place burger in bun and eat.
Delicious
very simple way to enjoy a burger and much better than pre-made shop bought ones.
The press was very easy to clean (it's supplied with wax discs) so will be using it more often. Will also now experiment with toppings and sauces
Small amount of olive oil in the frying pan on medium heat - pattie in. Salt and pepper added to top side, when bottom side is cooked flipped over and cheese added to the now cooked top. When burger cooked remove to side plate - toast bun in the pan, removing any excess oil first. Place burger in bun and eat.
Delicious
very simple way to enjoy a burger and much better than pre-made shop bought ones.The press was very easy to clean (it's supplied with wax discs) so will be using it more often. Will also now experiment with toppings and sauces
21TonyK said:
Miguel Alvarez said:
21TonyK said:
Adds whatever flavours you like but salt and resting the patties is the key. The salt breaks down the proteins and resting allows the meat to glue itself together again. Give them half an hour in the fridge before cooking.
I think that's where I'm going wrong. I keep trying to cook them seconds after making them.I'm actually just about to make a batch for tonight.
Two packs of mince from the co-op (80% lean), teaspoon of salt, tablespoon of mustard, Worcester sauce, herbs de provance. Really massage the mince and form 160g balls, flatten by hand (or use my £70 burger press!!). Leave in the fridge for an hour or two.
Could also be that the mince is packed together too much.
I had my 2 other burgers earlier for lunch (rest are in the freezer) - Along with salt, pepper and cheese I added steak seasoning to one, which didn't really add much more to the basics.
Having watched the videos posted earlier - I tried the wet mustard frying 'animal' style and also was OK - but nothing spectacular.
I probably won't have another burger for months now
I had my 2 other burgers earlier for lunch (rest are in the freezer) - Along with salt, pepper and cheese I added steak seasoning to one, which didn't really add much more to the basics.
Having watched the videos posted earlier - I tried the wet mustard frying 'animal' style and also was OK - but nothing spectacular.
I probably won't have another burger for months now
Adding eggs and bread makes the burger 'fluffier' for lack of a better description but you do not need them if you have the correct meat/fat/salt ratios. Lean burgers are boring so the minimum you need is an 80/20 mix.
If anyone has a vacuum machine then you can mix the ingredients the evening before, vacuum and then leave in the fridge overnight to allow the myosin and salt to form a decent bind.
Soya sauce, mushroom ketchup and anchovy paste are all good additions for a more meaty tatse. If you want to really perverse, then grill over coals/wood while basting the meat with baceon fat or butter.
If anyone has a vacuum machine then you can mix the ingredients the evening before, vacuum and then leave in the fridge overnight to allow the myosin and salt to form a decent bind.
Soya sauce, mushroom ketchup and anchovy paste are all good additions for a more meaty tatse. If you want to really perverse, then grill over coals/wood while basting the meat with baceon fat or butter.
Ok, it is a slow work day, and I have been dreaming of BBQ and burgers. So been doing a bit of research and came across these for starters on the topic of using salt:
http://aht.seriouseats.com/archives/2009/12/the-bu...
Part of this
http://aht.seriouseats.com/archives/2010/03/the-bu...
So their view is mixing salt into the burger mix results in a solid sausage like texture.
Along with this which has good tips:
http://www.buzzfeed.com/emofly/burger-mistakes
Both articles make a point that someone made in this thread, if you cook bigger than 6oz, if you don't put an indent in the paddie, you suffer 'meatball syndrome'.
Screw work, clearly some R&D on this important subject needs to be done!
http://aht.seriouseats.com/archives/2009/12/the-bu...
Part of this
http://aht.seriouseats.com/archives/2010/03/the-bu...
So their view is mixing salt into the burger mix results in a solid sausage like texture.
Along with this which has good tips:
http://www.buzzfeed.com/emofly/burger-mistakes
Both articles make a point that someone made in this thread, if you cook bigger than 6oz, if you don't put an indent in the paddie, you suffer 'meatball syndrome'.
Screw work, clearly some R&D on this important subject needs to be done!
Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff