Best burgers and burger buns?

[Crumpet]

Jonnny said:

Has anyone tried cooking the burger like normal, and then making the burger up in the bun (brioche preferably) and then wrapping it in foil and into the air frier (could use oven I guess) for a few minutes?

Makes the bun softer and the cheese go gooey, it's damn good. Game changer imo.

I’ve been doing this for a while now - wrapping at least - but I just leave them in the bbq with the lid on for a minute or two.

But I’ve finally worked out my perfect home burger and less is most certainly more.

St Pierre brioche buns
Local butcher’s steak burgers squashed really flat (but Sainsburys ES work fine)
French’s yellow mustard
Ketchup
Truffle mayo from Sainsburys
Thick cut white onion slice
Sliced gherkins
Mild cheese optional

I always crush the burgers really flat to <10mm thick and squash the centre of the burger with my thumb. Two minutes either side on the bbq and that’s it - I don’t mind a bit of pink. Extra minute indirect heat with the bbq lid on to melt the cheese if I’m using it. Sprinkle of Maldon sea salt.

Mayo on the bottom of the bun, then a chunky slice of white onion and the sliced gherkins. Rest the burger for a couple of minutes then burger on (just to cool it down). Ketchup and mustard on the top. Wrap in foil then stick it in the bbq with the lid on for a minute.

The good thing about this method is you can leave them five minutes in the foil before eating so it helps your prep if you’re trying to round up children!

[ambuletz]

seen lots of supermarkets do 'big daddy' burgers. 1lb/454g patty.. but does anyone make a bun suitable?

[Blown2CV]

Crumpet said:

Jonnny said:

Has anyone tried cooking the burger like normal, and then making the burger up in the bun (brioche preferably) and then wrapping it in foil and into the air frier (could use oven I guess) for a few minutes?

Makes the bun softer and the cheese go gooey, it's damn good. Game changer imo.

I’ve been doing this for a while now - wrapping at least - but I just leave them in the bbq with the lid on for a minute or two.

But I’ve finally worked out my perfect home burger and less is most certainly more.

St Pierre brioche buns
Local butcher’s steak burgers squashed really flat (but Sainsburys ES work fine)
French’s yellow mustard
Ketchup
Truffle mayo from Sainsburys
Thick cut white onion slice
Sliced gherkins
Mild cheese optional

I always crush the burgers really flat to <10mm thick and squash the centre of the burger with my thumb. Two minutes either side on the bbq and that’s it - I don’t mind a bit of pink. Extra minute indirect heat with the bbq lid on to melt the cheese if I’m using it. Sprinkle of Maldon sea salt.

Mayo on the bottom of the bun, then a chunky slice of white onion and the sliced gherkins. Rest the burger for a couple of minutes then burger on (just to cool it down). Ketchup and mustard on the top. Wrap in foil then stick it in the bbq with the lid on for a minute.

The good thing about this method is you can leave them five minutes in the foil before eating so it helps your prep if you’re trying to round up children!

steam the buns. Probs easier.

[Crumpet]

Blown2CV said:

steam the buns. Probs easier.

There’s a visual / mental thing with the foil as well. Like a proper American burger. But I also think the flavours get into the bun a bit which would be missed by steaming.

[Nickbrapp]

I think I’ve found my favourite combination

A simple cheap M&S white flowered bun (why is cheap bread always the best)
M&S Aberdeen Angus burger (not the “best ever” just the pack of 4, they are meaty, not too thick, not mushy etc
Topped with a melted cheese topper (red lexster, cheddar and mozorella
Finished with a bit of lettuce and M&S burger sauce (which tasted of gerkins and apparently is the same as Big Mac sauce)

[ade73]

ambuletz said:

seen lots of supermarkets do 'big daddy' burgers. 1lb/454g patty.. but does anyone make a bun suitable?

Morrisons did when they did the big burgers, they were pretty poor IMO.

[ambuletz]

I've just noticed as part of LIDL's USA week they have sweet pickle relish. I don't think I've had this before, and never found it in any supermarkets. I might pick up one or two as it seems to be the only hard to get ingredient if you want to make a big mac sauce. (i welcome to be stand corrected on whether other suparmarkets do actually sell this normally)

[Blown2CV]

Crumpet said:

Blown2CV said:

steam the buns. Probs easier.

There’s a visual / mental thing with the foil as well. Like a proper American burger. But I also think the flavours get into the bun a bit which would be missed by steaming.

yea fair play. We're on the same wavelength at least with the moistness. Nothing worse than a fking massive dry bready bun on a burger!!

[Chunkychucky]

ambuletz said:

I've just noticed as part of LIDL's USA week they have sweet pickle relish. I don't think I've had this before, and never found it in any supermarkets. I might pick up one or two as it seems to be the only hard to get ingredient if you want to make a big mac sauce. (i welcome to be stand corrected on whether other suparmarkets do actually sell this normally)

Bit late to this thread, but thought I read somewhere on here a 'fine cut' Piccalilli passed muster for inclusion in a home made Big Mac sauce..?

[sc0tt]

ambuletz said:

I've just noticed as part of LIDL's USA week they have sweet pickle relish. I don't think I've had this before, and never found it in any supermarkets. I might pick up one or two as it seems to be the only hard to get ingredient if you want to make a big mac sauce. (i welcome to be stand corrected on whether other suparmarkets do actually sell this normally)

M&S sell a burger sauce which is effectively big mac sauce.

[ambuletz]

gordon burger, lets crique, any thoughts?

https://www.youtube.com/watch?v=ulhRORJpuBM

- doesn't dimple the bun, bottom hasn't got my browning as a result
- salting american cheese? wtf?
- overall burger is too 'tall' imo

[hungry_hog]

ambuletz said:

gordon burger, lets crique, any thoughts?

https://www.youtube.com/watch?v=ulhRORJpuBM

- doesn't dimple the bun, bottom hasn't got my browning as a result
- salting american cheese? wtf?
- overall burger is too 'tall' imo

his restaurant in Chelsea is magic but for me he get's lot of things wrong here

Burger should be grilled (pref bbq) not fried
Tomato will make it too watery
too much salt
Mayo in a burger? Burger is already oily / fatty. Ketchup or relish is better

[Drive Blind]

usual ramsay, loads of butter, salt and pepper.

too much focus on presentation. Where did he get the burger?

Did he say only 2 mins each side? Burger that thick?

[The Rotrex Kid]

If you want something a little different. These are fantastic.

[MarkJS]

I had a brilliant (IMO) combination of a Costco Wagyu burger on a Morrisons Salt & Pepper bun at the weekend. Highly recommended.

[BIRMA]

I've been buying Morissons burgers 80p from the fresh meat section for some time now, but recently found them pretty tasteless so this weekend I'm going to buy some Tesco Minced Angus steak and buy a couple of Marrow Bones from Morissons and make my own burgers. I've seen a couple of recipes and think they are easy to make.
I've tried every burger I can find including Wagyu but have until recently found the 80p Morissons burgers to be the best/tastiest, hopefully my own effort may restore my faith in getting a decent burger.

[Da Original Whyayedee]

Nearly every supermarket burger I get goes under some greaseproof paper and flattened/made thinner. Thick patties aren't the one for me personally. Aldi did have some with bone marrow in, they were excellent, not sure whether they are still about, not checked.

[BIRMA]

Da Original Whyayedee said:

Nearly every supermarket burger I get goes under some greaseproof paper and flattened/made thinner. Thick patties aren't the one for me personally. Aldi did have some with bone marrow in, they were excellent, not sure whether they are still about, not checked.

I do the same but even after they've been squished out they seem to always come back to the original size. I will make my own this weekend as I've even bought a £10 burger press from Amazon. It would appear a lot of supermarkets/butchers do add Marrow Bone to their burgers but supply is so unpredictable you might as well make your own, and they are dead simple. With this burger press you can add stuff to the centre so the world's your oyster.

[Da Original Whyayedee]

If you are going for a mix, my butcher does the fatty offcuts of the ribcap and ox heart which is super lean. I have to be honest, they are the best burgers I have ever had, have to be BBQ'd though otherwise they are swimming in fat.

Uptons in Bassett, Southampton, I am sure they can be sent in the mail.

[Creg]

Usually favour GBK burgers but couldn’t get those today and tried these from Tesco.



Chuck, skirt and bone marrow. Didn’t shrink too much and stayed tender.

Probably stick with GBK but one of the better alternatives I’ve tried this year.

Edited by Creg on Sunday 17th July 00:45