Making burgers

Author
Discussion

vxmatt

Original Poster:

65 posts

145 months

Friday 1st May 2015
quotequote all
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

DoubleSix

11,691 posts

175 months

Friday 1st May 2015
quotequote all
There a number of good threads on this already,,,

Google 'Pistonheads + Burgers'



oh, and pre-cook your onions, season generously, use fatty meat, fresh herbs, bob's your uncle....

Sump

5,484 posts

166 months

Friday 1st May 2015
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Sure you're not buying sliders?

LordGrover

33,531 posts

211 months

Friday 1st May 2015
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Try here: click.

Berz

406 posts

191 months

Friday 1st May 2015
quotequote all
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.

DoubleSix

11,691 posts

175 months

Friday 1st May 2015
quotequote all
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 wink

you WANT fatty for burgers...

RizzoTheRat

25,084 posts

191 months

Friday 1st May 2015
quotequote all
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...

Berz

406 posts

191 months

Friday 1st May 2015
quotequote all
DoubleSix said:
noob wink

you WANT fatty for burgers...
Hehe, agreed, but I prefer pizzas to burgers so eating 'healthy' burgers means I can have more pizza. I think!

LordGrover

33,531 posts

211 months

Friday 1st May 2015
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hehe Concerned about healthy eating and eating pizzas? yikes

opieoilman

4,408 posts

235 months

Friday 1st May 2015
quotequote all
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.

Burwood

18,709 posts

245 months

Friday 1st May 2015
quotequote all
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 wink

you WANT fatty for burgers...
You do need fat. I buy good quality 15% mince. Add Djon mustard, Cayenne pepper, one egg, bread crumbs, mixed herbs, fry off an onion and add, salt . very nice they are too.

21TonyK

11,494 posts

208 months

Friday 1st May 2015
quotequote all
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 wink

Stu R

21,410 posts

214 months

Friday 1st May 2015
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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 smile

HarryFlatters

4,203 posts

211 months

Friday 1st May 2015
quotequote all
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 wink
Agree with this a lot smile

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 thumbup

dazco

4,280 posts

188 months

Friday 1st May 2015
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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

Stu R

21,410 posts

214 months

Friday 1st May 2015
quotequote all
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.

Sharted

2,615 posts

142 months

Friday 1st May 2015
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I usually marinate steak in soy sauce, pepper, garlic and sometimes chilli. The soy deosn't seem to draw the moisture out like salt does.

Might try burgers with the same seasoning next time.

Miguel Alvarez

4,944 posts

169 months

Friday 1st May 2015
quotequote all
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.



21TonyK

11,494 posts

208 months

Friday 1st May 2015
quotequote all
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.
If they're falling apart, then yes, that's the problem.

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.

NordicCrankShaft

1,720 posts

114 months

Friday 1st May 2015
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A 70/30 ratio of meat to fat is ideally what you want. No need to go crazy and start adding bread crumbs or egg and any other flavourings aside from salt, let the meat do the talking!