Best burgers and burger buns?

[ambuletz]

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.

[ambuletz]

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.

this is what i do with all the pre-formed burgers you get in the chilled meat section. cling film over the burger and flatten down using a large flat bottomed pot.

[ambuletz]

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.

[ambuletz]

TheLurker said:

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.

yup. I've tried the asda turkey burgers.. i want to like them.. they're just not tasty. same goes for any 'lean' versions. only way to make those tasty is to have more oil in the pan, kind of defeating their purpose.