Making burgers

[Swervin_Mervin]

Spydaman said:

Du1point8 said:

a burger press?

http://www.amazon.co.uk/Dexam-Single-Hamburger-Bur...

That too but I meant the hot plate you cook on. He described it as a 3/16" sheet of stainless steel. I wondered if you can buy them or I need to get one made.

Buy this http://www.amazon.co.uk/Cast-Iron-34-cm-Griddle/dp...

Use in oven, on hob, on BBQ, on open fire, and so on.

[Aldos Army]

Miguel Alvarez said:

We eat quite a lot of oxtail and being a man I'm an expert at wacking leftovers between two slices of hovis. Lol.

Jokes aside where do you get oxtail already off the bone? Or are you slow cooking it and then mincing it after?

Hmmmm maybe I'm not doing it quite right but I battled and cut off the bits when raw. Must admit it was a bit of an effort and has maybe reduced the amount of times I would repeat it, however the taste was delicious and I recommend it.

[fizz47]

Being someone who barely cooks I had a hankering for make a burger...

I dont like big fat patties but more the US style of burger.

I basically did the smash burger -.


Bought some fresh mince from a local butcher - he said it was about 10% fat content so could have done higher..

Here was my process:

1) Handle the meat as little as possible.

2) Form them into round balls ( 1/4 pund weight)

3) Leave in the fridge for 1 hour.

4) Prepare burger sauces , letuuce tomato etc.

5) Heat up iron cast plate which is very lightly oiled,

6) When iron plate is hot enough place mince ball and smash down for about 30 seconds with a burger flipper.


7) When cooked on one side ( the edges will have a slight crust type finish (Like shake shack) quickly season top side of patty with a little salt and pepper and flip over.

8) Place american cheese slice on top and let it cook till otherside is done.

9) Place in bun...


So didnt have to add anything to the burger and they came out so well. The top and bottom of the burger had a lovely charred type taste while the centre was really juciy and had amazing flavour.

I though I might be biased but even my friends who are big burger fans said they were some of the best burgers they have tasted and better than most UK places.


Who knew how simple and easy it was and now it makes me think how badly restaurants and other places screw up such a simple item.

I think key is the quality of meat..

Of course if you like thick style burgers then this wont really appeal...

[Miguel Alvarez]

Aldos Army said:

Miguel Alvarez said:

We eat quite a lot of oxtail and being a man I'm an expert at wacking leftovers between two slices of hovis. Lol.

Jokes aside where do you get oxtail already off the bone? Or are you slow cooking it and then mincing it after?

Hmmmm maybe I'm not doing it quite right but I battled and cut off the bits when raw. Must admit it was a bit of an effort and has maybe reduced the amount of times I would repeat it, however the taste was delicious and I recommend it.

You're right that does sound like a lot of effort. I've stripped the meat off once cooked and then had that in a bap and that was delish.

I feel for some now. I wonder if my local Yard cafe Perry's has cooked any today.