Best burgers and burger buns?
Discussion
oddman said:
Seriously - it's so easy to make your own - you can choose your own meat- if you shoot you can base burger on deer, goose etc - you can add all your favourite additions - Caramelised onions, bone marrow fat, cheese - whatever you like
but
Morrisons do decent ready made
honestly i was about to comment morrisons bone marrow and i am impressed that the first comment was someone saying the same! Good burger.but
Morrisons do decent ready made
Mobile Chicane said:
I prefer a ‘bun’ to have a bit more substance rather than disappearing to nothing, and find brioche too sweet.
Waitrose ciabatta rolls (4 in a pack) for the win.
I always make my own burgers.
Right on a couple of points. Waitrose ciabatta rolls (4 in a pack) for the win.
I always make my own burgers.
Firstly, the fashion for brioche can FRO. This is a burger, not a French breakfast. The bun should be sesame seeded and white. I toast mine on the inside only.
A beef patty contains one ingredient: beef. Unless you want to count the seasoning this means that a burger is possibly the simplest food you can prep, so there is no excuse not to make your own. This will enable you to avoid the other trendy mistake made by supermarkets and burger restaurants alike; making the burger too thick. If you want steak, get your wallet out and pay for it. Don't ask for a too thick burger cooked rare as it is against basic food hygiene principles and gives completely the wrong texture for this delicious meat sandwhich.
The burger must be cooked over flame which won't take long if it is the correct thickness. This is important, and is the reason why a BK XL bacon double cheeseburger is borderline edible wheras a Big Mac isn't fit for a tramp's dog.
Cheese is there predominantly to adhere the crispy streaky bacon to the beef, so plastic slices are perfectly acceptable, encouraged even.
That's it btw.
Bread, meat, cheese. All three food groups. Salad can be served on the side, sauce can be added if you must but it isn't necessary.
I've made and sold all sorts of fancy complicated burgers using all sorts of animal and bone marrow et cetera, but after much experimentation and testing using a wide audience the above is my final conclusion.
Simplicity is the key.
https://www.youtube.com/watch?v=Q84nfWkLsYU
I agree with BiP and others about the brioche, don't get it at all. Sesame baps are ok but I quite like a brown bun, less likely to go soggy.
And I don't get the adding bacon, cheese etc etc, it's fat on fat on fat. What's needed is something to add some zing, like onions, a sharp tomato or chilli relish. Just like you add apple to pork or mint to lamb.
I'm not a keen cook so if I make my own it can't be hard. Lean mince, don't bother with a press, freeze them on a tray, bag them.
Ok, cheese maybe.
And I don't get the adding bacon, cheese etc etc, it's fat on fat on fat. What's needed is something to add some zing, like onions, a sharp tomato or chilli relish. Just like you add apple to pork or mint to lamb.
I'm not a keen cook so if I make my own it can't be hard. Lean mince, don't bother with a press, freeze them on a tray, bag them.
Ok, cheese maybe.
Aldi brioche + costco wagyu burgers. The best combo, perfect for bbq's
Bonus points for aldi brioche buns for having a whopping use by date on them.
I find most of the very/extra special ranges of supermarket burgers contain wayyyyy too much salt.
Bonus points for aldi brioche buns for having a whopping use by date on them.
I find most of the very/extra special ranges of supermarket burgers contain wayyyyy too much salt.
Edited by dazwalsh on Wednesday 19th August 18:53
AlexC1981 said:
I'd like to find a burger I could cook at home that is like the thin McDonalds 89p burger. I worry if the meat quality would be there with cheap little supermarket burgers.
I dipped a toe into the cheaper end of supermarket burgers tonight. As luck would have it Tesco had BirdsEye Original Beef Burgers with Onion - pack of 10 frozen on offer. They looked small, but the blurb on the packet promises finest cuts of prime beef, fresh onion and rosemary so I took them greedily to the checkout.I had two in a small brown bun with just ketchup and mustard and they were pretty good. Despite being 25% fat they didn't seem too greasy when I was eating them. I think a lot of the fat comes out when cooking because they are small and thin. The texture was ok. Not too dense, probably finer than I would like. No gristle or bone.
48k said:
M&S "Best Ever Burger" is pretty decent for shop-bought.
The thing I hate most about a lot of shop-bought burgers are that they are pressed too much and so really dense. My butchers own burgers are the same - like biting in to solid meat.
Those are the ones that I like, with their own brioche buns. They do some nice toppers too, if you don't want to make your own.The thing I hate most about a lot of shop-bought burgers are that they are pressed too much and so really dense. My butchers own burgers are the same - like biting in to solid meat.
Edited by 48k on Saturday 15th August 07:55
Bacon Is Proof said:
Mobile Chicane said:
I prefer a ‘bun’ to have a bit more substance rather than disappearing to nothing, and find brioche too sweet.
Waitrose ciabatta rolls (4 in a pack) for the win.
I always make my own burgers.
Right on a couple of points. Waitrose ciabatta rolls (4 in a pack) for the win.
I always make my own burgers.
Firstly, the fashion for brioche can FRO. This is a burger, not a French breakfast. The bun should be sesame seeded and white. I toast mine on the inside only.
A beef patty contains one ingredient: beef. Unless you want to count the seasoning this means that a burger is possibly the simplest food you can prep, so there is no excuse not to make your own. This will enable you to avoid the other trendy mistake made by supermarkets and burger restaurants alike; making the burger too thick. If you want steak, get your wallet out and pay for it. Don't ask for a too thick burger cooked rare as it is against basic food hygiene principles and gives completely the wrong texture for this delicious meat sandwhich.
The burger must be cooked over flame which won't take long if it is the correct thickness. This is important, and is the reason why a BK XL bacon double cheeseburger is borderline edible wheras a Big Mac isn't fit for a tramp's dog.
Cheese is there predominantly to adhere the crispy streaky bacon to the beef, so plastic slices are perfectly acceptable, encouraged even.
That's it btw.
Bread, meat, cheese. All three food groups. Salad can be served on the side, sauce can be added if you must but it isn't necessary.
I've made and sold all sorts of fancy complicated burgers using all sorts of animal and bone marrow et cetera, but after much experimentation and testing using a wide audience the above is my final conclusion.
Simplicity is the key.
https://www.youtube.com/watch?v=Q84nfWkLsYU
Given it's summer again (crazy how that happens every year). I thought it might be a good idea to get the discussion back up again.
Has anyone bought any interesting/tasty buns and/or burger patties from the shops?
Personally I can't stand brioche buns. I just want a normal seeded burger bun. I do wish they sold buns that were like KFC for a little variation. Cant stand buns also distintegrating into mush and being a slither around the bun.. I used 'round' lettuce not too long ago in the place of buns.. I have to say it was pretty good, and I didn't miss the buns being there.
Has anyone bought any interesting/tasty buns and/or burger patties from the shops?
Personally I can't stand brioche buns. I just want a normal seeded burger bun. I do wish they sold buns that were like KFC for a little variation. Cant stand buns also distintegrating into mush and being a slither around the bun.. I used 'round' lettuce not too long ago in the place of buns.. I have to say it was pretty good, and I didn't miss the buns being there.
Obvs. I make usually make my own burgers but if pushed then Gourmet Burger Kitchen (GBK) burgers, usually on offer from Ocado and probably other places.
Quite thick with a lot of fat that renders during cooking leaving a very juicy meaty burger. Packaging says 18 mins on a griddle pan, go 16 plus standing time to keep them pink but not much less. On a barbeque they take about 10-12 mins.
Quite thick with a lot of fat that renders during cooking leaving a very juicy meaty burger. Packaging says 18 mins on a griddle pan, go 16 plus standing time to keep them pink but not much less. On a barbeque they take about 10-12 mins.
spanky3 said:
Obvs. I make usually make my own burgers but if pushed then Gourmet Burger Kitchen (GBK) burgers, usually on offer from Ocado and probably other places.
Quite thick with a lot of fat that renders during cooking leaving a very juicy meaty burger. Packaging says 18 mins on a griddle pan, go 16 plus standing time to keep them pink but not much less. On a barbeque they take about 10-12 mins.
doing some googling it seems only waittrose and tesco are the other sellers. 5oz patties as opposed to 6oz ones that all the waygu/ultimate burgers have that are sold by the supermarkets (and are cheaper too)Quite thick with a lot of fat that renders during cooking leaving a very juicy meaty burger. Packaging says 18 mins on a griddle pan, go 16 plus standing time to keep them pink but not much less. On a barbeque they take about 10-12 mins.
Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff