Making burgers
Discussion
Thanks for all the info guys. I've had a couple of attempts now.
The first attempt was a bit of a fail as I grilled them for slightly too long. I kept it simple and made the burgers just out of meat, the onions, bacon, gherkins, jalapinos etc were all added after. They were very tasty.
The second attempt was EPIC! I grilled the burgers to perfection (again just plain burgers) once everything else was added it was truly amazing!!!
The first attempt was a bit of a fail as I grilled them for slightly too long. I kept it simple and made the burgers just out of meat, the onions, bacon, gherkins, jalapinos etc were all added after. They were very tasty.
The second attempt was EPIC! I grilled the burgers to perfection (again just plain burgers) once everything else was added it was truly amazing!!!
If using supermarket mince I quite like adding some flavorings, and fresh vegetables helps keeping the lowfat burgers moist. Salt, pepper, raw onions, fresh coriander leaves mmmm
If 'proper' burgers are required look no further then 'The Upminster' from Turner and George! But man they are fatty, try and fry them and the pan is overflowing with fat. Bbq only!
If 'proper' burgers are required look no further then 'The Upminster' from Turner and George! But man they are fatty, try and fry them and the pan is overflowing with fat. Bbq only!
After lots of experimenting, I've decided that my favourite burgers are made from 20% fat mince with some bone marrow added. Pepper in the mix, but no salt until they go on the grill - I find it starts to cure the meat and they become slightly too sausagey.
If you're making BIG burgers it's often a good idea to start them indirect so the middle is cooked before going direct to finish.
If you're making BIG burgers it's often a good idea to start them indirect so the middle is cooked before going direct to finish.
21TonyK said:
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 
Mince up some rib eye steaks then season the meat with a little dried oregano, paprika, garlic powder, salt & pepper. Divide into 5 quarter pound patties and grill on the BBQ.
I avoid using egg or other binding ingredients, it's not needed.
Serve in a lightly toasted bun with melted Monterey Jack cheese and crispy bacon rashers.
Best to cook the meat from room temperature.
I avoid using egg or other binding ingredients, it's not needed.
Serve in a lightly toasted bun with melted Monterey Jack cheese and crispy bacon rashers.
Best to cook the meat from room temperature.
LordGrover said:
A bit confused here.
Is it best to chill the freshly made and formed burgers in the fridge then allow to get to room /ambient temperature before cooking?
I cook them from chilled, but I don't make them too thick. If you're using good fresh butcher's mince then you've no problem cooking them med/med rare.Is it best to chill the freshly made and formed burgers in the fridge then allow to get to room /ambient temperature before cooking?
Going through this thread, I don't think there's a single definitive method. Just find what you like through experimentation.
Also, it's an excuse to make and eat lots of burgers
I helped myself to bits from a few recipes before settling for this
Coarse ground mince, chopped fresh red onion, salt & pepper (black & red), crushed cream crackers (instead of breadcrumbs) tomato ketchup & good shake of smoked paprika & an egg.
(Prob far too many ingredients for some)
Served with brioche bun & a wee dairy lee slice (tasteless but I like the texture & the way it melts like plastic)
Coarse ground mince, chopped fresh red onion, salt & pepper (black & red), crushed cream crackers (instead of breadcrumbs) tomato ketchup & good shake of smoked paprika & an egg.
(Prob far too many ingredients for some)
Served with brioche bun & a wee dairy lee slice (tasteless but I like the texture & the way it melts like plastic)
Made some this weekend.
Standard steak mince (15% fat), black pepper, oregano, splash of ketchup and another of bbq sauce. Left overnight.
On the barbecue the next day, really juicy and soft on the inside and slight char on outside. Probably best I've done, definitely a supporter of no salt.
Standard steak mince (15% fat), black pepper, oregano, splash of ketchup and another of bbq sauce. Left overnight.
On the barbecue the next day, really juicy and soft on the inside and slight char on outside. Probably best I've done, definitely a supporter of no salt.
Made some this weekend.
Standard steak mince (15% fat), black pepper, oregano, splash of ketchup and another of bbq sauce. Left overnight.
On the barbecue the next day, really juicy and soft on the inside and slight char on outside. Probably best I've done, definitely a supporter of no salt.
Standard steak mince (15% fat), black pepper, oregano, splash of ketchup and another of bbq sauce. Left overnight.
On the barbecue the next day, really juicy and soft on the inside and slight char on outside. Probably best I've done, definitely a supporter of no salt.
Cheap and nasty version for students.
Cheapest mince you can find + a packet of powdered french onion soup for flavouring. Mush together and make your patties. Grill. Put cheese on (the cheapest biggest block of lidl cheese) and put back under the grill so it melts.
Put it between slices of lidl 40p bread and add some cheap watery "tomato" sauce.
You can keep your waitress 20% mince
Cheapest mince you can find + a packet of powdered french onion soup for flavouring. Mush together and make your patties. Grill. Put cheese on (the cheapest biggest block of lidl cheese) and put back under the grill so it melts.
Put it between slices of lidl 40p bread and add some cheap watery "tomato" sauce.
You can keep your waitress 20% mince
Plain butcher's mince is now my approach after many years of burger experimentation. I'll either do them as 2x3oz patties or 5oz for a larger single.
No additions and they don't need mashing too much to make them bind. Use a griddle, form mince into balls and then place on griddle and squash down flat til you get the size you want. Only season with salt on the cooked side, once flipped.
No additions and they don't need mashing too much to make them bind. Use a griddle, form mince into balls and then place on griddle and squash down flat til you get the size you want. Only season with salt on the cooked side, once flipped.
I got myself a kitchenaid grinder recently and have been experimenting with different cuts of meat to make the nicest burgers.
One of my favourites is to throw some oxtail into the mix. It has quite a rich taste and when combined (maybe 20-30% oxtail) with something like regular cuts like brisket etc the flavour is nice and subtle.
Also turkey burgers. Turkey on it's own is pretty bland and tasteless, however it is also low fat and healthy to eat. My trick with this is to roast some aubergine for about 10 mins and then blend that with the mince. Add a tablespoon of bovril to it too and some garlic. Makes a much tastier and juicy HEALTHY burger!!
One of my favourites is to throw some oxtail into the mix. It has quite a rich taste and when combined (maybe 20-30% oxtail) with something like regular cuts like brisket etc the flavour is nice and subtle.
Also turkey burgers. Turkey on it's own is pretty bland and tasteless, however it is also low fat and healthy to eat. My trick with this is to roast some aubergine for about 10 mins and then blend that with the mince. Add a tablespoon of bovril to it too and some garlic. Makes a much tastier and juicy HEALTHY burger!!
Pffft. I use a tarmac whacker, some DPM to keep the moisture in, and a large, empty Koi pond lined with brick. Thermite to cook, evenly spread once the burger is covered with a layer of refractory plaster.
Comes out perfectly each time, ad the ideal size for two people.
Comes out perfectly each time, ad the ideal size for two people.
Edited by guindilias on Wednesday 3rd June 16:12
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