Homemade burgers

[Flawed]

I fancy making some this weekend - got all the usual suspect ingredients mince, onion, cumin, bit of chili etc just wondering if anyone had any special hints that make them extra special. Oh and do you oven, grill or fry them?

[SpydieNut]

saw jamie on tv with his botham burgers. cricket ball size and shape

i want to try those bad boys

they have to be oven cooked 1st as they are so thick.

maybe this weekend

[Flawed]

I have tried them before and they are great - I do seem to remeber that the recipe makes a serious amount of them - good freezer fodder though

[SpydieNut]

Flawed said:

I have tried them before and they are great - I do seem to remeber that the recipe makes a serious amount of them - good freezer fodder though

a recipe that makes a *lot* of good food is perfect IMHO (see my chili thread )

now i've got to try them

[twistedsanity]

Nice handfull of parmesan works well

[mechsympathy]

SpydieNut said:

they have to be oven cooked 1st as they are so thick.

Fry them on a nice low heat so they go dark and caramelised on the outside

[SpydieNut]

mechsympathy said:

SpydieNut said:

they have to be oven cooked 1st as they are so thick.

Fry them on a nice low heat so they go dark and caramelised on the outside

really?

you must have to fry them for at least 15 minutes a side to make sure it's cooked all the way through

[mechsympathy]

SpydieNut said:

really?

you must have to fry them for at least 15 minutes a side to make sure it's cooked all the way through

Just don't use lean mince. (And it's more like 10)

[SpydieNut]

mechsympathy said:

SpydieNut said:

really?

you must have to fry them for at least 15 minutes a side to make sure it's cooked all the way through

Just don't use lean mince. (And it's more like 10)

[Flawed]

twistedsanity said:

Nice handfull of parmesan works well

in with the mix or melted on the top?

[Bob the Planner]

I use grated cheddar and mix it in with the beef to act with the bread crumbs and egg as a bit of extra binding. I also add a good amount of thyme and oregano with plenty of black pepper, finely chopped onion and garlic.

[Don]

Bob the Planner said:

I use grated cheddar and mix it in with the beef to act with the bread crumbs and egg as a bit of extra binding. I also add a good amount of thyme and oregano with plenty of black pepper, finely chopped onion and garlic.

Listen to this man. He knows what he's on about.

[Flawed]

Bob the Planner said:

I use grated cheddar and mix it in with the beef to act with the bread crumbs and egg as a bit of extra binding. I also add a good amount of thyme and oregano with plenty of black pepper, finely chopped onion and garlic.

Sounds like a great idea will deffo be incorporating that.

[evenflow]

If you're making spherical burgers, first roll them into a ball, make a depression with your thumb, fill the hole with cheddar cheese and then roll back into a ball, so the cheese is in the middle of the ball. Mmmmmmm.

[neilsfishing]

Add Ketchup bacon bits and dryed onion but dont tell any one

[jmorgan]

They do a treat on the bbq but I always cook them fastish either way. Get the juices cooking on the inside, press prod rather than sharp implement prod to feel how firm they are to tell if they are cooked. Also when you are mixing it up, bit of tobasco, lea and perrins and tomato sauce.

Must try the cheese option.

And avoid supermarket crud. They break up.

[Bob the Planner]

The other thing I forgot to say was to get a decent piece of beef and then mince it yourself. I find a medium setting is better then the finer ground mince you get from butchers and supermarkets, however your local butcher should be willing to mince it on a coarser setting if requested. The chunkier meet adds a beefier taste IMO. If you want quick cooking times them Rump would be my suggestion however for a slower (oven) cook I would use shin with a low temperature (gas 4 for an hour or so which develops all the flavours of the meat and herbs/spices).

[trackdemon]

evenflow said:

If you're making spherical burgers, first roll them into a ball, make a depression with your thumb, fill the hole with cheddar cheese and then roll back into a ball, so the cheese is in the middle of the ball. Mmmmmmm.

I do this, but with Stilton

[Gretchen]

Don said:

Bob the Planner said:

I use grated cheddar and mix it in with the beef to act with the bread crumbs and egg as a bit of extra binding. I also add a good amount of thyme and oregano with plenty of black pepper, finely chopped onion and garlic.

Listen to this man. He knows what he's on about.

I esperiment with different things; including Feta, Sun Dried Tomatoes, and Worcester Sauce. Just add a few of your favourite flavours and see. Usually grill mine too, far healthier

[Plotloss]

Mince, egg, chopped red chilli, coriander.

Cheap, easy, lush.