Discussion
Does anybody sell fresh ‘thin’ burgers of similar shape/thickness to McDonalds, but of good quality?
I’m not a fan of McDonalds, but nor am I a fan of the current trend for ‘gobstopper’ burgers, and to horrify you all I tend to like meat fairly well done, which is difficult with a ‘thick’ burger.
Only stuff I can find is frozen crappy stuff. Is the only option to buy ‘fresh and thick’ (madam) and then reconstruct, or make my own (laziness here, this is for lunches and I only put effort into tea). Any burger recipes welcome.
I guess my ideal would be a Big Mac, but with quality fresh meat, plastic cheese (bear with me), a soft white roll and Hellman’s chunky burger sauce.
I do eat proper stuff as well! Help me build my guilty pleasure?
I’m not a fan of McDonalds, but nor am I a fan of the current trend for ‘gobstopper’ burgers, and to horrify you all I tend to like meat fairly well done, which is difficult with a ‘thick’ burger.
Only stuff I can find is frozen crappy stuff. Is the only option to buy ‘fresh and thick’ (madam) and then reconstruct, or make my own (laziness here, this is for lunches and I only put effort into tea). Any burger recipes welcome.
I guess my ideal would be a Big Mac, but with quality fresh meat, plastic cheese (bear with me), a soft white roll and Hellman’s chunky burger sauce.
I do eat proper stuff as well! Help me build my guilty pleasure?
How are you cooking them? For me, the best burgers are smash burgers.
Just simply minced beef, bit of salt and pepper, garlic powder, rolled into smallish balls, and then smashed out flat onto a plancha on a BBQ ideally, using a sturdy spatula without any holes in it. They work fairly well on a hot cast iron pan too - although that can be a bit smokey if you are doing it in doors.
Cook until they have a nice crust on the one side, flip and repeat.
Just simply minced beef, bit of salt and pepper, garlic powder, rolled into smallish balls, and then smashed out flat onto a plancha on a BBQ ideally, using a sturdy spatula without any holes in it. They work fairly well on a hot cast iron pan too - although that can be a bit smokey if you are doing it in doors.
Cook until they have a nice crust on the one side, flip and repeat.
boxy but good said:
Do you have a rolling pin and some clingfilm ?
That, my partner prefers thin burgers so I usually just buy them the Simon Howie burgers then flatten them out under cling film. I want to get a cooking weight now so that I don't have to keep pushing them back down while cooking.Recently I have been going for thinner burgers, albeit in multiples. Theory being more crust, more cheese, bacon, jalapenos and whatever else I can squeeze in.
I tend to do 2 or 3 x 60g burgers flattened in a 5" press. Sear on a glowing griddle for 30 seconds each side then layered up and rested in the oven at about 140 for 5 minutes while everything is finished. Turn the oven off, make the burgers up, wrap and back in the oven for 5 while the chips get a final fry.
Very little shrinkage with the burgers which are normally reformded from either a catering mix or Morrisions butchers burgers which are ok.
I tend to do 2 or 3 x 60g burgers flattened in a 5" press. Sear on a glowing griddle for 30 seconds each side then layered up and rested in the oven at about 140 for 5 minutes while everything is finished. Turn the oven off, make the burgers up, wrap and back in the oven for 5 while the chips get a final fry.
Very little shrinkage with the burgers which are normally reformded from either a catering mix or Morrisions butchers burgers which are ok.
ZedLeg said:
boxy but good said:
Do you have a rolling pin and some clingfilm ?
That, my partner prefers thin burgers so I usually just buy them the Simon Howie burgers then flatten them out under cling film. I want to get a cooking weight now so that I don't have to keep pushing them back down while cooking.Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff