Discussion
HotTotty said:
Also try Venison and Lamb ones.
Jalapeno peppers diced in works well as does feta cheese.
Jalapeno peppers diced in works well as does feta cheese.
Edited by HotTotty on Wednesday 11th April 09:49
One is partial to sauteed Jalapeno's.
Plotty, I heard on Saturday Kitchen the other day
, that onion shouldn't be used in the mix and only added after ? (can't remember why, might be sweat or something)
, but I guess you get what you pay for. 10 Pence Short said:
I tend to cook the onion in some olive oil until it softens a little before adding it to the burger mix. That way the meat binds more easily to the onion and I usually avoid needing to use an egg.
Also, dried chillies bashed up in a pestle and mortar are an easy way to give them a reliable degree of heat.
Try to avoid lean mince, as the lack of fat can make a dry burger once it's cooked.
Also, dried chillies bashed up in a pestle and mortar are an easy way to give them a reliable degree of heat.
Try to avoid lean mince, as the lack of fat can make a dry burger once it's cooked.
good advice there
So with a mixture of Plotty and 10 Pence Short, do we have 'The PH Burger' ?
Spray with nut oil to stop stickying 
Plotloss said:
You work at a company with a market cap of eleventy gazillion and they cant afford Google?
www.bbc.co.uk/food/recipes/database/tomatoketchup_8882.shtml
www.bbc.co.uk/food/recipes/database/tomatoketchup_8882.shtml
just found it
Tomato ketchup
by Hugh Fearnley-Whittingstall
Makes approx. 4 jars
Preparation time less than 30 mins
Cooking time 30 mins to 1 hour
Use it to accompany burgers, sausages, and plain grilled fish and chicken, but always with enormous self-satisfaction bordering on smugness.
Ingredients
6kg/13lb ripe tomatoes, roughly chopped
8 medium onions, peeled, halved and sliced
2 large red peppers, seeds and white filament removed, chopped
150g/5oz soft brown sugar
500ml/17fl oz cider vinegar
½ tsp large piece of cinnamon stick
1 tbsp whole allspice
1 tbsp whole cloves
1 tbsp ground mace
1 tbsp celery seeds
1 tbsp black peppercorns
2 bay leaves
1 garlic clove, peeled and bruised
salt
paprika, to taste (optional)
Method
1. Combine the tomatoes, onion and peppers in a large heavy pan over a medium heat and simmer, stirring occasionally, until very soft. Push through a coarse-mesh sieve and return to the pot with the sugar, vinegar and mustard. Tie the cinnamon, allspice, cloves, mace, celery seeds, black peppercorns, bay leaves and garlic in a square of muslin and drop it into the stew. Bring the mixture to the boil, then reduce to a slow simmer. Continue to cook, allowing it to bubble gently, stirring often and carefully, for at least 10-20 minutes, until thoroughly blended and quite thick.
2. Leave to cool, remove the muslin bag of spices, then pour the mixture through a funnel into suitable bottles. Stored in the fridge this ketchup will keep for a month. If you follow the prescribed procedure for preserves and bottle in properly sterilised jars, it should keep for a year.
Use it as you would any commercial tomato ketchup, to accompany burgers, sausages, and plain grilled fish and chicken, but always with enormous self-satisfaction bordering on smugness.
p.s. and it's currently $76bln
Edited by Shadytree on Wednesday 11th April 11:12
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