Home-made burger recipes?

[jmorgan]

No cheese burgers mentioned yet.

Cheeses on the inside.

I Picked that up here.

[thebraketester]

Here's mine that I make.

http://www.mk5golfgti.co.uk/forum/index.php/topic,...

[blueg33]

Don't add salt until the instant before cooking. It damages the structure of the beef.

[ZedLeg]

blueg33 said:

Don't add salt until the instant before cooking. It damages the structure of the beef.

There's some argument about that, obviously it depends on the kind of beef your using but a bit of salt can help tenderise the meat before cooking. Also you get better seasoning if you put salt in as you're forming the burgers.

[blueg33]

ZedLeg said:

blueg33 said:

Don't add salt until the instant before cooking. It damages the structure of the beef.

There's some argument about that, obviously it depends on the kind of beef your using but a bit of salt can help tenderise the meat before cooking. Also you get better seasoning if you put salt in as you're forming the burgers.

Indeed. I find that the burgers are more tender and juicier without salt, salt seems to make the structure more dense.

I tend to make my burgers by just grabbing a handful of mince, squishing it in my hands into a ball, sticking it in the fridge and when its time to cook, get the grill/griddle screaming hot, pace ball on the griddle squish flat, season, turn season and its ready in a few mins (medium)

[HarryFlatters]

blueg33 said:

Indeed. I find that the burgers are more tender and juicier without salt, salt seems to make the structure more dense.

If you add the salt to the mince and mix it in, you're making a sausage, not a burger

[Tony Angelino]

Had a gourmet street food burger van at work last week and they took a ball of mince and cooked it on a hotplate as it was with no seasoning. Before flipping the ball was squashed, then flipped and the other side was done. Just before it was done they put the cheese on top, covered it and squeezed under the lid a small amount of water to steam it a bit then added various toppings (blue cheese, bacon, onion marmalade whatever).

Result was very nice indeed and probably easily replicated at home.

[RizzoTheRat]

I tend to make these spiced lamb burgers whenever we have a BBQ, I know there's a lot one here who claim burgers should be 100% meat, but the onion and coriander keep it nice and moist and give a great flavour
http://www.bbc.co.uk/food/recipes/spicedlambburger...

[geeks]

DELETED: Comment made by a member who's account has been deleted.

Me too, damn you sir!

Although Briche Buns can frankly fk off! I cannot understand the whole thing behind them with burgers!

[fuzzyyo]

One thing I do is put all ingredients in a food mixer and leave it going for 5 mins. I find it breaks down the mince and you end up with a mix thats easier to shape and the texture is better once cooked.

[dazco]

Kermit power said:

dazco said:

Kermit power said:

And if minced very shortly before cooking, allows you to have a properly rare burger with no risk of upset stomachs you can get from prepackaged mince.

Can you explain why?

Once you mince the steak, it has a lot more surface area relative to volume on which bacteria can multiply, as I understand it.

That's not really the issue, the real issue is getting the potentially contaminated exterior of the steak minced into the rest of the minced steak. Then that bit of mince ending up on the inside and not being brought to temperature.