Best burgers and burger buns?
Discussion
richhead said:
Brioche buns have no place with a burger, a nice crusty white roll from your baker of choice is the way, none of that poncy stuff
yes way too sweet. I like Tesco fresh white baps or even oven muffins.Just decent burger, cheese, maybe bacon, and bit of sauce. I think people mess about you end up with too many flavours.
cant stand brioche buns.
- too sweet
- burn very easily
- they will disintegrate into nothing. In no time you end up eating a burger covered with a thin layer of wet slop on the bottom
I want a normal, seeded burger bun. trouble is many of the ones designed as such tend to be quite crap. They're heavily processed for a very very long shelf life. Yes you can get the supermarket bakery 'seeded rolls'. But these go off too fast and cant be frozen. Kind of wish someone would do a KFC bun style.. only 'cos i'm fed up of trying everything else.
- too sweet
- burn very easily
- they will disintegrate into nothing. In no time you end up eating a burger covered with a thin layer of wet slop on the bottom
I want a normal, seeded burger bun. trouble is many of the ones designed as such tend to be quite crap. They're heavily processed for a very very long shelf life. Yes you can get the supermarket bakery 'seeded rolls'. But these go off too fast and cant be frozen. Kind of wish someone would do a KFC bun style.. only 'cos i'm fed up of trying everything else.
ambuletz said:
cant stand brioche buns.
- too sweet
- burn very easily
- they will disintegrate into nothing. In no time you end up eating a burger covered with a thin layer of wet slop on the bottom
I want a normal, seeded burger bun. trouble is many of the ones designed as such tend to be quite crap. They're heavily processed for a very very long shelf life. Yes you can get the supermarket bakery 'seeded rolls'. But these go off too fast and cant be frozen. Kind of wish someone would do a KFC bun style.. only 'cos i'm fed up of trying everything else.
M&S do a very good seeded burger bun. And likewise, can't stand the brioche crap. - too sweet
- burn very easily
- they will disintegrate into nothing. In no time you end up eating a burger covered with a thin layer of wet slop on the bottom
I want a normal, seeded burger bun. trouble is many of the ones designed as such tend to be quite crap. They're heavily processed for a very very long shelf life. Yes you can get the supermarket bakery 'seeded rolls'. But these go off too fast and cant be frozen. Kind of wish someone would do a KFC bun style.. only 'cos i'm fed up of trying everything else.
whatever roll you put a burger into, it cannot make the burger more about bread than meat, and it cannot be so crusty or substantial that in biting through it you slice your lips to bits and shoot the burger contents over your dinner guest. Some rolls just don't work on burgers such as ciabatta, sourdough etc. I don't think crusty bread works at all really. If there is any dryness being brought to the party, then that too can f
k off. Bun should be steamed/foiled/wettened in some way.
k off. Bun should be steamed/foiled/wettened in some way. The Gauge said:
A saw a comment somewhere saying something like 'We want wider burgers, not taller' which I think is true. If they have to be served with a cocktail stick through them to stop them toppling then what's the point, just make them wider, much wider.
i just smash them down, both sides, works well. i think thicker burgers take up less shelf space.ambuletz said:
cant stand brioche buns.
- too sweet
- burn very easily
- they will disintegrate into nothing. In no time you end up eating a burger covered with a thin layer of wet slop on the bottom
I want a normal, seeded burger bun. trouble is many of the ones designed as such tend to be quite crap. They're heavily processed for a very very long shelf life. Yes you can get the supermarket bakery 'seeded rolls'. But these go off too fast and cant be frozen. Kind of wish someone would do a KFC bun style.. only 'cos i'm fed up of trying everything else.
This!- too sweet
- burn very easily
- they will disintegrate into nothing. In no time you end up eating a burger covered with a thin layer of wet slop on the bottom
I want a normal, seeded burger bun. trouble is many of the ones designed as such tend to be quite crap. They're heavily processed for a very very long shelf life. Yes you can get the supermarket bakery 'seeded rolls'. But these go off too fast and cant be frozen. Kind of wish someone would do a KFC bun style.. only 'cos i'm fed up of trying everything else.
I can't stand them with burgers, may as well slice a doughnut in half
Cockaigne said:
The Gauge said:
A saw a comment somewhere saying something like 'We want wider burgers, not taller' which I think is true. If they have to be served with a cocktail stick through them to stop them toppling then what's the point, just make them wider, much wider.
i just smash them down, both sides, works well. i think thicker burgers take up less shelf space.matrignano said:
Any recommendation for a burger that can be cooked in the pan (no oil) and doesn't start swimming in its own fat straight away?
But also doesn't dry out to a Maccy D's cardboard like consitency?
I like M&S's Ultimate Burger but there must be something better out there?
Buy some mince with 20% fat. Roll a bit into a ball, chuck it on a pan, flatten and add salt and pepper to both sides. Can't beat it.But also doesn't dry out to a Maccy D's cardboard like consitency?
I like M&S's Ultimate Burger but there must be something better out there?
matrignano said:
Any recommendation for a burger that can be cooked in the pan (no oil) and doesn't start swimming in its own fat straight away?
But also doesn't dry out to a Maccy D's cardboard like consitency?
I like M&S's Ultimate Burger but there must be something better out there?
If you have a mincer available making your own is so simple, I've been making my own for years I buy fresh meat from the Butchers counter at Morrisons, some chuck steak and then buy any cheap rump steak that's on offer, just add salt and pepper and you'll never buy another from a shop. I use 70% chuck and 30% rump.But also doesn't dry out to a Maccy D's cardboard like consitency?
I like M&S's Ultimate Burger but there must be something better out there?
I always buy fresh meat so I can freeze the extra ones I don't cook on the day.
Having said that the other day Igot caught out by unexpected guests and didn't have any in the freezer so I bought some ultimate burgers from Asda at about £3.75 and they weren't bad.
Just popped into Iceland and these are on offer for £5. I've always thought that Wagyu was too subtle a flavour for burgers but at this price why not. I usually buy Wagyu rump which is exquisite.
Edited by BIRMA on Tuesday 29th August 15:46
Edited by BIRMA on Tuesday 29th August 15:46
Edited by BIRMA on Tuesday 29th August 15:47
Edited by BIRMA on Tuesday 29th August 15:49
it is weird how wagyu is seen as best burger mince, i think it is too fatty. There are better British breeds, like black Angus (Iceland did these but disappeared) or Dexter, but not mainstream enough. I think the cross breeds of Wagyu have saturated the market.
i notice Waitrose is doing British heritage, two burgers for 3 quid, seems good value.
i notice Waitrose is doing British heritage, two burgers for 3 quid, seems good value.
ambuletz said:
plenty of videos and articles out there comparing fat content, if you want good maillard reaction you need the fat 20-30%. fat is flavour. depending on how much flavour you want mince your own from various bits.... but aint nobody got time for that.
Agreed. Especially if grilling on the BBQ the fat makes some good flames for that flame grilled effect as well.Try a turkey burger if you want to see what a lack of fat does.
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