Best burgers and burger buns?
Discussion
ade73 said:
Are you sure? The manager of my local Morrisons and customer service emails say they stopped doing them and are replaced by the shorthorn version.
Apology time - looked at their website, the bone marrow version must have been else where (Aldi ? - if so it was not so good - or was theirs with brisket ? - tried too may recently) - they have chuck and shorthorn options.evilmunkey said:
love the frozen aldi ultimate brisket burgers and the ultimate cheese and onion burgers, thick and juicy and very tasty in an aldi brioche bun along with aldi caremalised red onion relish .
Got those in the freezer at present - will try them some time this week 
New BBQ syndrome - every different supermarket I go to I seem to come out with BBQ food, especially burgers .....
Matt Cup said:
Does anyone put peanut butter on their burgers? I tried it on a bacon double cheeseburger today from Five Guys and it was divine 
I’ll be adding it to my home burgers from now on.
Fat Hippo burgers do. I’ll be adding it to my home burgers from now on. Double patty, American cheese, chunky peanut butter, bacon jam + smoked chilli jello.
Very nice.
I tried those 'new' warburtons burger buns mentioned on here, the ones with the slits cut into the top. They were unremarkable tbh considering the price. Although a good thing was that they weren't too big/tall. I'll stick to the most normal, basic white bread rolls until i find something else.
Sidenote. we have a polish food thread here. and ever since trying the polish mayo i don't think i could go back to regular heinz. that applies to having it in burgers.
Sidenote. we have a polish food thread here. and ever since trying the polish mayo i don't think i could go back to regular heinz. that applies to having it in burgers.
ambuletz said:
I tried those 'new' warburtons burger buns mentioned on here, the ones with the slits cut into the top. They were unremarkable tbh considering the price. Although a good thing was that they weren't too big/tall. I'll stick to the most normal, basic white bread rolls until i find something else.
Sidenote. we have a polish food thread here. and ever since trying the polish mayo i don't think i could go back to regular heinz. that applies to having it in burgers.
What’s the brand of the Mayo? Sidenote. we have a polish food thread here. and ever since trying the polish mayo i don't think i could go back to regular heinz. that applies to having it in burgers.
ade73 said:
Matt Cup said:
Does anyone put peanut butter on their burgers? I tried it on a bacon double cheeseburger today from Five Guys and it was divine I’ll be adding it to my home burgers from now on.
Fat Hippo burgers do. I’ll be adding it to my home burgers from now on. Double patty, American cheese, chunky peanut butter, bacon jam + smoked chilli jello.
Very nice.
CharlesdeGaulle said:
ade73 said:
Matt Cup said:
Does anyone put peanut butter on their burgers? I tried it on a bacon double cheeseburger today from Five Guys and it was divine I’ll be adding it to my home burgers from now on.
Fat Hippo burgers do. I’ll be adding it to my home burgers from now on. Double patty, American cheese, chunky peanut butter, bacon jam + smoked chilli jello.
Very nice.
I hate thick burgers. Half of the time you have one it ends up like a tennis ball between the buns. Not a chance of actually fitting the thing in your mouth.
The only thing worse is the savages that put chopped onion in the burger, so you get warm, almost raw soggy onion in the middle of the burger. Or perhaps it’s even worse when the grey, stodgy beef has exactly the same texture as the brioche then it’s all one big lump of chewy garbage.
The ONLY way to cook/eat a burger is to start off with a decent thick steak burger (from anywhere really) then smash the s
t out of it in the pan. It breaks the edges, gives good caramelisation, actually fills the bun.
The only thing worse is the savages that put chopped onion in the burger, so you get warm, almost raw soggy onion in the middle of the burger. Or perhaps it’s even worse when the grey, stodgy beef has exactly the same texture as the brioche then it’s all one big lump of chewy garbage.
The ONLY way to cook/eat a burger is to start off with a decent thick steak burger (from anywhere really) then smash the s
t out of it in the pan. It breaks the edges, gives good caramelisation, actually fills the bun. Edited by anonymous-user on Monday 21st June 22:48
ThatGuyWhoDoesStuff said:
I hate thick burgers. Half of the time you have one it ends up like a tennis ball between the buns. Not a chance of actually fitting the thing in your mouth.
The only thing worse is the savages that put chopped onion in the burger, so you get warm, almost raw soggy onion in the middle of the burger.
The ONLY way to cook/eat a burger is to start off with a decent steak burger (from anywhere really) then smash the st out of it in the pan. It breaks the edges, gives good caramelisation, actually fills the bun.
+1The only thing worse is the savages that put chopped onion in the burger, so you get warm, almost raw soggy onion in the middle of the burger.
The ONLY way to cook/eat a burger is to start off with a decent steak burger (from anywhere really) then smash the s
t out of it in the pan. It breaks the edges, gives good caramelisation, actually fills the bun. thick burger is awful. The middle ends up wet with no flavour. The flavour is from the caramelisation.
for me:
St Pierre sesame brioche buns (nice balance of sweet and nutty), toasted
Caramelised onion
Burger sauce or mayo (the polish one named above is good)
Burger from butcher with decent fat content
Cheddar (toasted)
Edited by hungry_hog on Monday 21st June 23:16
ThatGuyWhoDoesStuff said:
I hate thick burgers. Half of the time you have one it ends up like a tennis ball between the buns. Not a chance of actually fitting the thing in your mouth.
The only thing worse is the savages that put chopped onion in the burger, so you get warm, almost raw soggy onion in the middle of the burger. Or perhaps it’s even worse when the grey, stodgy beef has exactly the same texture as the brioche then it’s all one big lump of chewy garbage.
The ONLY way to cook/eat a burger is to start off with a decent thick steak burger (from anywhere really) then smash the st out of it in the pan. It breaks the edges, gives good caramelisation, actually fills the bun.
To avoid the tennis ball shape you need to push in/dimple the middle of the burger..have it shaped like a red blood cell. Not doing this is what causes the rise in the middle because the outer part of the burger contracts more than the middle.The only thing worse is the savages that put chopped onion in the burger, so you get warm, almost raw soggy onion in the middle of the burger. Or perhaps it’s even worse when the grey, stodgy beef has exactly the same texture as the brioche then it’s all one big lump of chewy garbage.
The ONLY way to cook/eat a burger is to start off with a decent thick steak burger (from anywhere really) then smash the s
t out of it in the pan. It breaks the edges, gives good caramelisation, actually fills the bun. Edited by ThatGuyWhoDoesStuff on Monday 21st June 22:48
I'm not a fan of thick burgers either, I'd rather have 2 thin patties. I haven't got anything good for smashing it whilst in the pan, so put cling film on the bottom of a large, heavy, flat pot in order to press them out as wide and flat as possible... they're still going to shrink and gain height.. but it will still be better than if it wasn't flattened.
ambuletz said:
To avoid the tennis ball shape you need to push in/dimple the middle of the burger..have it shaped like a red blood cell. Not doing this is what causes the rise in the middle because the outer part of the burger contracts more than the middle.
I'm not a fan of thick burgers either, I'd rather have 2 thin patties. I haven't got anything good for smashing it whilst in the pan, so put cling film on the bottom of a large, heavy, flat pot in order to press them out as wide and flat as possible... they're still going to shrink and gain height.. but it will still be better than if it wasn't flattened.
Just use the bottom of the spatula to crush it into the pan. The act of smashing produces a different result to squashing it flat beforehand. I'm not a fan of thick burgers either, I'd rather have 2 thin patties. I haven't got anything good for smashing it whilst in the pan, so put cling film on the bottom of a large, heavy, flat pot in order to press them out as wide and flat as possible... they're still going to shrink and gain height.. but it will still be better than if it wasn't flattened.
ambuletz said:
Anyone tried any of these 'big daddy' burgers? Iceland are currently doing a 16oz/1lb/454g burger patty for £3. I guess you'd need a bun to suit. There was a time when M&S was doing a similar thing but I missed out on the opportunity to buy it.
Tried one a few years ago so not sure if its still the same thing - to be fair it wasn't bad as such but over seasoned, the pepper was a bit overpowering and the "plastic" cheese could have been left out altogether. If they toned down the pepper and sorted out the cheese then I'd have another one but for not much more you could get some supermarket mince and make a giant burger seasoned to suit. Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff