Home-made burger recipes?
Discussion
We bought a Weber burger press and tried it out this evening. It worked very well, as long as it was greased between each pressing, but the recipe needs work. The main problem is the consistency of the burgers when cooked, a bit sort of granular. For our first attempt we tried just the beef and seasoning, cooked it on a barbecue turning once.
We used it on the 1/4 pounder setting, maybe we should have made less and made them thicker.
Anyway, all suggestions are welcome.
We used it on the 1/4 pounder setting, maybe we should have made less and made them thicker.
Anyway, all suggestions are welcome.
You can make pure beef burgers, just cook them quickly on a high heat. I make all beef ones with just salt, pepper and a bit of onion and garlic powder. I make them between 4 and 6 ounces and cook them for about 10 minutes in a hot griddle.
The basic seasoning can be added to with different herbs and spices. I make turkey ones with paprika and dried chili, pork ones with sage and thyme and lamb ones with kofte spicing.
I will say don't use lean mince as you do need the fat.
The basic seasoning can be added to with different herbs and spices. I make turkey ones with paprika and dried chili, pork ones with sage and thyme and lamb ones with kofte spicing.
I will say don't use lean mince as you do need the fat.
Edited by ZedLeg on Saturday 11th June 20:52
Finely dice an onion and gently fry it, chucking in a clove or two of finely diced garlic for the last minute or so. Put it in a bowl with some chipotle sauce, bit of mustard, some thyme and plenty of salt and pepper.Let the onions cool, then add in the mince (usually 12% fat stuff), mix it all up, shape them and put in the fridge for half an hour. When they have chilled a bit, onto the bbq or into a pan for a couple of minutes on either side, then 7-8 minutes in the oven.
singlecoil said:
We bought a Weber burger press and tried it out this evening. It worked very well, as long as it was greased between each pressing,
I use a Ikea jar lid as my burger press, 1Kg of meat doing just over 10 burgers so I think that's around 1/4 pounder each. I'm not sure how long greasing would take but we just use a piece of cling film in the lid, pack the meat and pull the cling film to take the burger out. Quick and easy.IIIRestorerIII said:
singlecoil said:
We bought a Weber burger press and tried it out this evening. It worked very well, as long as it was greased between each pressing,
I use a Ikea jar lid as my burger press, 1Kg of meat doing just over 10 burgers so I think that's around 1/4 pounder each. I'm not sure how long greasing would take but we just use a piece of cling film in the lid, pack the meat and pull the cling film to take the burger out. Quick and easy.
6th Gear said:
Ribeye steaks. Double mince.
Season with salt & pepper and mix.
Grill on open flame - cooked medium.
Serve in a lightly toasted brioche bun with lettuce, beef tomato and carimilised red onion.
Dijon mustard.
Serve.
You chop rib eye steaks up to make burgers? Season with salt & pepper and mix.
Grill on open flame - cooked medium.
Serve in a lightly toasted brioche bun with lettuce, beef tomato and carimilised red onion.
Dijon mustard.
Serve.
The world's gone mad
400g Beef mince - 15% fat if using BBQ
Half a cup of breadcrumbs
One egg yolk
Lots of pepper - ideally pestle and mortar the peppercorns so it is more chunky
Salt
1 tablespoon of cumin ground with pestle and mortar
The yolk and breadcrumbs hold the burger together.
Mix it all up and form 4 burgers.
Get them out of the fridge an hour before you cook them
Cook medium, add a slice of mozzarella and tomatoes.
Half a cup of breadcrumbs
One egg yolk
Lots of pepper - ideally pestle and mortar the peppercorns so it is more chunky
Salt
1 tablespoon of cumin ground with pestle and mortar
The yolk and breadcrumbs hold the burger together.
Mix it all up and form 4 burgers.
Get them out of the fridge an hour before you cook them
Cook medium, add a slice of mozzarella and tomatoes.
dazco said:
6th Gear said:
Ribeye steaks. Double mince.
Season with salt & pepper and mix.
Grill on open flame - cooked medium.
Serve in a lightly toasted brioche bun with lettuce, beef tomato and carimilised red onion.
Dijon mustard.
Serve.
You chop rib eye steaks up to make burgers? Season with salt & pepper and mix.
Grill on open flame - cooked medium.
Serve in a lightly toasted brioche bun with lettuce, beef tomato and carimilised red onion.
Dijon mustard.
Serve.
The world's gone mad
Mad? Makes fantastic burgers.
6th Gear said:
dazco said:
6th Gear said:
Ribeye steaks. Double mince.
Season with salt & pepper and mix.
Grill on open flame - cooked medium.
Serve in a lightly toasted brioche bun with lettuce, beef tomato and carimilised red onion.
Dijon mustard.
Serve.
You chop rib eye steaks up to make burgers? Season with salt & pepper and mix.
Grill on open flame - cooked medium.
Serve in a lightly toasted brioche bun with lettuce, beef tomato and carimilised red onion.
Dijon mustard.
Serve.
The world's gone mad
Mad? Makes fantastic burgers.
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? Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff