Homemade Burgers
Discussion
Lot's of threads on here about Five Guys and who's got the best burger.
Doesn't matter whether it's Byrons or Meat Liquor or whoever, we don't all live near them so here's my homemade version which I believe is every bit as good having eaten in the others.
Here we go. Very basic. 1lb of 80/20 (regular mince) and my additions. I like onion, mushroom and jalepeno but you can have anything you like. Lettuce, Tomato, Avacado, whatever.
Ta Da!!! They're under starters orders.
A word on the cheese. All true burger aficionados know that only rubbish, processed American cheese slices are the correct cheese for a burger. Use slices of aged Davidstow cheddar if you must but it will be wrong. So there
Seasoning. I use the John Torode recipie which is 1lb of meat, 2 Tbsps of Oyster sauce and 2 Tbsps of Ketchup. Sounds weird but it really works. The Oyster sauce seasons the meat with salt and doesn't taste fishy at all. Plus it keeps everything moist.
High heat on the pan, no fat and in we go. Bit like cooking an equivalent thickness steak really.
You want it nice and brown on the outside and nice and medium/juicy in the middle.
Use your pen thermometer for 160f or about 4 minutes on either side.
Don't squish them or faff about. Just let them cook.
Flipped over and all Maillarded up
When you're happy, remove the pan from the heat, add your cheese and put a lid on it.
This helps rest the meat and melt the cheese. Yummy.
Time you get the "fixins" sorted. I like mine fried up together.
Use whatever rolls you like. These are Kaiser rolls and I have Horseradish mustard on mine.
Again, your choice of condiment but this is what I like.
Ok, getting close. Assembly time.
The finished article.
Well done and brown on the outside and nice and juicy (and medium) in the middle. Mmmmmmmmm.
Trust me, this is good. Give it a try or give us your twist on your fave homemade burger.
Doesn't matter whether it's Byrons or Meat Liquor or whoever, we don't all live near them so here's my homemade version which I believe is every bit as good having eaten in the others.
Here we go. Very basic. 1lb of 80/20 (regular mince) and my additions. I like onion, mushroom and jalepeno but you can have anything you like. Lettuce, Tomato, Avacado, whatever.
Ta Da!!! They're under starters orders.
A word on the cheese. All true burger aficionados know that only rubbish, processed American cheese slices are the correct cheese for a burger. Use slices of aged Davidstow cheddar if you must but it will be wrong. So there
Seasoning. I use the John Torode recipie which is 1lb of meat, 2 Tbsps of Oyster sauce and 2 Tbsps of Ketchup. Sounds weird but it really works. The Oyster sauce seasons the meat with salt and doesn't taste fishy at all. Plus it keeps everything moist.
High heat on the pan, no fat and in we go. Bit like cooking an equivalent thickness steak really.
You want it nice and brown on the outside and nice and medium/juicy in the middle.
Use your pen thermometer for 160f or about 4 minutes on either side.
Don't squish them or faff about. Just let them cook.
Flipped over and all Maillarded up
When you're happy, remove the pan from the heat, add your cheese and put a lid on it.
This helps rest the meat and melt the cheese. Yummy.
Time you get the "fixins" sorted. I like mine fried up together.
Use whatever rolls you like. These are Kaiser rolls and I have Horseradish mustard on mine.
Again, your choice of condiment but this is what I like.
Ok, getting close. Assembly time.
The finished article.
Well done and brown on the outside and nice and juicy (and medium) in the middle. Mmmmmmmmm.
Trust me, this is good. Give it a try or give us your twist on your fave homemade burger.
donaircooleone said:
Did you mince the beef your self?
I'd eat a steak rare / blue but I'm not entirely convinced by random minced beef being cooked medium.
If you get it to 160f, you're all good on the bacteria front and it's still a bit pink & juicy.I'd eat a steak rare / blue but I'm not entirely convinced by random minced beef being cooked medium.
Another minute in the pan and there'd be no pink. It's just how I prefer it.
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