Burger Patties!

[Digger]

Going to construct a couple of burgers tonight with the addition of pork and caramelised sausage meat courtesy of one or two of Tesco's Finest bangers. Maybe a pork and Bramley apple variant as well. They'll be mixed in with a couple of ready made beef patties.

I'm hoping it will be as simple as it sounds! Any potential snags to be avoided.

[Mr Roper]

Digger said:

I'm hoping it will be as simple as it sounds! Any potential snags to be avoided.

Angry looking ones.

[21TonyK]

Just give them a really good mix and put back in the fridge to setup properly before you cook.

As an aside, never been overly keen on pork in a burger. I like my burgers rare and near-raw sausage is not a great flavour. Just a thought.

[soad]

I have no beef with traditional burgers, but 100% ground chuck isn’t the only route to a perfect patty.

[Digger]

Good point Tony, don't want to poison myself. Think instead I'll just caramelise some onion with a hint of balsamic, making sure it's not too wet when mixing in with the beef.

[HD Adam]

I've buggered about a bit trying all sorts of things with burgers and come to the conclusion that just beef is the best.

About 80/20 on the meat/fat ratio, a splash of Worcester Sauce and a crumbled Oxo per pound of meat.

I like them a bit rare too

Obligatory home made burger pron.

[C70R]

HD Adam said:

I've buggered about a bit trying all sorts of things with burgers and come to the conclusion that just beef is the best.

About 80/20 on the meat/fat ratio, a splash of Worcester Sauce and a crumbled Oxo per pound of meat.

I like them a bit rare too

Obligatory home made burger pron.

That is a fantastic looking piece of food. Top work!

[calibrax]

I'd never use Oxo. Instead of making stuff taste beefy, it just makes everything taste of Oxo...

[scottri]

Don't forget to toast your baps, chaps!

[ZedLeg]

I make my own burgers all the time. Beef, turkey, lamb and pork are all good. Pork burger with grilled apple slice and brie was a particularly nice one.

[Digger]

I just splash a small amount of oil in the pan in which the burgers were fried, and put baps in cut-side down until lightly coated and toasted.

[jonamv8]

Make burgers all the time

[WelshChris]

You can't beat a smattering of this stuff to season homemade burgers - try it - you'll like it!

http://www.tesco.com/groceries/product/details/?id...

[HarryFlatters]

jonamv8 said:

Make burgers all the time

Looks nice, but how do you actually eat that?

[Murph7355]

HarryFlatters said:

Looks nice, but how do you actually eat that?

One of my biggest bugbears when restaurants do this.

You end up not having a burger but some ground meat with salad and bread on the side.

Wider and lower is the way forwards.

Edited by Murph7355 on Thursday 28th January 20:37

[Digger]

Yep, agreed, and as long as you can still make a big mess with the first bite!

[soad]

Squash the fker down!

[poprock]

Dean Martin had the right idea.

[poprock]

That said, I tend to embellish a bit.

Caramelised onions, salt and pepper. A mixture of meats – lean beef plus something with more fat to it. Sometimes I throw in an egg as well, for extra binding.

These ones were even more effort: 50/50 buffalo and beef mince, soaked in bourbon, with caramelised onion and birds-eye chilli mixed through. Topped with home-made sun-dried tomato chutney and a layer of woven streaky bacon, caramelised with muscovado sugar. Optional cheddar. The bread rolls were home-made brioche. Way more effort than my usual 10-minute wonders!

[Type R Tom]

I know some aren’t a fan but sous videing burgers works really well followed by browning in a pan for flavour. My most recent one included peanut butter, bacon, JD onions and sriracha. Was brilliant in a salt, sweet, spicy way.