Making burgers
Discussion
I'm sick of buying burgers that are too small for the bun!
I want to make my own that aren't pathetically small. I'm not a chef, my skills amount to little more than opening a packet and following the instructions.
Can I just get some mince and smush it together into a burger or do I need to add something to it to hold it all together?
Should I add anything else to add flavour? I was thinking of chucking some jalapenos and some chopped onion in.
Thanks in advance
A clueless but hungry Matt
I want to make my own that aren't pathetically small. I'm not a chef, my skills amount to little more than opening a packet and following the instructions.
Can I just get some mince and smush it together into a burger or do I need to add something to it to hold it all together?
Should I add anything else to add flavour? I was thinking of chucking some jalapenos and some chopped onion in.
Thanks in advance
A clueless but hungry Matt
I've always made burgers the lazy way by smushing just mince into patties and grilling them. With nothing to bind it you have to smush it real good and be careful not to break it, and it can lack flavour on it's own. With a bit of chilli, cheese, lettuce, relish and mayo on top though it's tasty and, crucially, quick to make. If you care for your health pick your mince carefully because some it is really fatty.
Berz said:
I've always made burgers the lazy way by smushing just mince into patties and grilling them. With nothing to bind it you have to smush it real good and be careful not to break it, and it can lack flavour on it's own. With a bit of chilli, cheese, lettuce, relish and mayo on top though it's tasty and, crucially, quick to make. If you care for your health pick your mince carefully because some it is really fatty.
noob you WANT fatty for burgers...
Add and egg to get them to bind together properly.
I usually do these ones, they're lovely. Never bother with herby yogurt though.
http://www.bbc.co.uk/food/recipes/spicedlambburger...
I usually do these ones, they're lovely. Never bother with herby yogurt though.
http://www.bbc.co.uk/food/recipes/spicedlambburger...
I found a good one is to put some sundried tomatoes (and some of their oil), garlic, a dash of chilli sauce, then a good amount of salt and pepper into a blender and turn it to pulp. Mix that in with the mince and the oil from the tomatoes will keep the burger moist. I'm not good with recipes, all I can say is that I use a big pack of mince (are they 800g?), about 6-8 sundried tomatoes, 2-3 cloves of garlic and about 2-3 tablespoons of the tomato oil.
DoubleSix said:
Berz said:
I've always made burgers the lazy way by smushing just mince into patties and grilling them. With nothing to bind it you have to smush it real good and be careful not to break it, and it can lack flavour on it's own. With a bit of chilli, cheese, lettuce, relish and mayo on top though it's tasty and, crucially, quick to make. If you care for your health pick your mince carefully because some it is really fatty.
noob you WANT fatty for burgers...
All the best burger places I've been to in the US don't add anything other than a bit of seasoning to some really nice ground beef.
That's not to say you can't make a delicious burger when you add a bunch of stuff, but having tried most stuff I just start with some nice 80/20 or 75/25 chuck, a pinch of salt and not a whole lot else. I don't get many complaints
That's not to say you can't make a delicious burger when you add a bunch of stuff, but having tried most stuff I just start with some nice 80/20 or 75/25 chuck, a pinch of salt and not a whole lot else. I don't get many complaints
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.
Oh... and no breadcrumbs or crappy fillers
Agree with this a lot Oh... and no breadcrumbs or crappy fillers
When I've watched American cooks grill burgers, they always put salt on when they start cooking the meat, never before.
And no breadcrumbs, you're not making meatloaf
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
https://www.youtube.com/watch?v=KtFEKGZmaOg
From about 2 minutes in.
I add seasoning only, no egg, breadcrumbs, onions etc etc
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
Smash burger are great. I'd like to try and replicate that, looks spot on. I live 5 minutes from a smash burger and a five guys so never bothered trying to replicate either, but next time I fire up the grill I might just have to.https://www.youtube.com/watch?v=KtFEKGZmaOg
From about 2 minutes in.
I add seasoning only, no egg, breadcrumbs, onions etc etc
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.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.
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