Home-made burgers on the George?
Discussion
Has anyone got any decent recipe's for home-made burgers - preferably ones I could do on my "I'm so fat I bought the company" George grill?
I tried some on the normal grill but they collapsed into the grill pan. Any suggestions/advice?
(Or, any other decent, kid-friendly recipe using mince etc?)
I tried some on the normal grill but they collapsed into the grill pan. Any suggestions/advice?
(Or, any other decent, kid-friendly recipe using mince etc?)
sounds like you aren't using a binder - add either breadcrumbs or a whisked egg to the mix to hold it all together.
i like to keep burgers simple. lamb & mint, pork & apple, but prefer good quality steak mince with very finely chopped pepper and onion, a touch of mustard powder and some paprika.
i like to keep burgers simple. lamb & mint, pork & apple, but prefer good quality steak mince with very finely chopped pepper and onion, a touch of mustard powder and some paprika.
When you've made your burgers mix, let it rest for an hour in the fridge.
It's also very easy to add far too much onion.
I do burgers thusly:
Ingredients
500g mince (you don't want the extra-lean stuff; you need the fat for flavour)
Half a red onion, grated
Seasoning (easy on the salt, generous on the pepper)
1 beaten egg
2 slices of stale bread whizzed up in the food processor
a little fresh or dried oregano/thyme/basil (maybe a teaspoonful all together for dried, double it up for fresh)
A crushed and chopped clove of garlic, if you like that sort of thing (mmm, garlic burgers)
Method
Combine the ingredients in a big mixing bowl. Use your hands and squish the mixture until very well mixed.
Bung into fridge for an hour.
Form into burgers. This recipe seems to make about six normal-person burgers or four fat-b
d burgers. Or a dozen or so meatballs.
It's also very easy to add far too much onion.
I do burgers thusly:
Ingredients
500g mince (you don't want the extra-lean stuff; you need the fat for flavour)
Half a red onion, grated
Seasoning (easy on the salt, generous on the pepper)
1 beaten egg
2 slices of stale bread whizzed up in the food processor
a little fresh or dried oregano/thyme/basil (maybe a teaspoonful all together for dried, double it up for fresh)
A crushed and chopped clove of garlic, if you like that sort of thing (mmm, garlic burgers)
Method
Combine the ingredients in a big mixing bowl. Use your hands and squish the mixture until very well mixed.
Bung into fridge for an hour.
Form into burgers. This recipe seems to make about six normal-person burgers or four fat-b
d burgers. Or a dozen or so meatballs.With onion and garlic, make sure they are very finely chopped. I tend to sweat them down on a low heat in the pan to soften them up before adding them to the mix.
If you're going to be cooking the burgers more or less right away, add the warm sweated onion to the mince straight away. If you're going to be cooking them later, let the onions cool down before adding to the mix.
Try to avoid overly lean mince, as there isn't the fat to give flavour or to hold the burger together- you're actually better off with cheap sh*te mince.
If the mixture isn't very 'sticky', just add one egg yolk to it.
If you're going to be cooking the burgers more or less right away, add the warm sweated onion to the mince straight away. If you're going to be cooking them later, let the onions cool down before adding to the mix.
Try to avoid overly lean mince, as there isn't the fat to give flavour or to hold the burger together- you're actually better off with cheap sh*te mince.
If the mixture isn't very 'sticky', just add one egg yolk to it.
It is not so much too much onion, but not chopping it fine enough that causes the issues.
Chop onions and garlic ultra fine. Personally I love loads of onion in my burgers, preferably white onion. Red onions go raw into the bap.
Also, don't use lean mince, it is 'too' lean and tends to dry out when you cook them on the GF. Tasty but dry. Use fattier stuff, it needs the fat content to remain moist.
I literally just throw a load of mince, chopped onions and garlic, a battered egg, some spices, salt and pepper into a bowl and just mash it by hand and make the patties. Never had a problem with sticking or breaking up, on the BBQ, GF or under the grill.
I also tend to shy away from making them too complicated or putting in too many ingredients, as I like to taste the meat, so usually only chuck in one main ingredient, like cheese or chopped chilli.
Chop onions and garlic ultra fine. Personally I love loads of onion in my burgers, preferably white onion. Red onions go raw into the bap.
Also, don't use lean mince, it is 'too' lean and tends to dry out when you cook them on the GF. Tasty but dry. Use fattier stuff, it needs the fat content to remain moist.
I literally just throw a load of mince, chopped onions and garlic, a battered egg, some spices, salt and pepper into a bowl and just mash it by hand and make the patties. Never had a problem with sticking or breaking up, on the BBQ, GF or under the grill.
I also tend to shy away from making them too complicated or putting in too many ingredients, as I like to taste the meat, so usually only chuck in one main ingredient, like cheese or chopped chilli.
I normally use James Martin's burger recipe.
6 tbsp Butter
5 Shallots, finely chopped
700g minced beef
2 tbsp French Mustard
7 gherkins, finely chopped
1 clove Garlic, finely chopped
1 tbsp flat leaf Parsley, chopped
2 tbsp double cream
1 dash of Worcestershire sauce
1 pinch black pepper
200g Wensleydale cheese
3 tbsp Olive oil
1. Melt half of the butter in a frying pan and fry the shallots until softened.
2. Transfer the shallots to a large bowl and add the beef, mustard, gherkins, garlic, parsley and cream.
3. Add a dash of Worcestershire sauce and season well with salt and freshly ground black pepper.
4. Divide the mixture into 8 burgers.
5. Cut the Wensleydale into 8 pieces and mould each burger around a piece of the cheese.
6. Heat the remaining butter together with the oil in a frying pan and fry the burgers for 3-4 minutes on each side. Serve in soft bread buns with salad.
6 tbsp Butter
5 Shallots, finely chopped
700g minced beef
2 tbsp French Mustard
7 gherkins, finely chopped
1 clove Garlic, finely chopped
1 tbsp flat leaf Parsley, chopped
2 tbsp double cream
1 dash of Worcestershire sauce
1 pinch black pepper
200g Wensleydale cheese
3 tbsp Olive oil
1. Melt half of the butter in a frying pan and fry the shallots until softened.
2. Transfer the shallots to a large bowl and add the beef, mustard, gherkins, garlic, parsley and cream.
3. Add a dash of Worcestershire sauce and season well with salt and freshly ground black pepper.
4. Divide the mixture into 8 burgers.
5. Cut the Wensleydale into 8 pieces and mould each burger around a piece of the cheese.
6. Heat the remaining butter together with the oil in a frying pan and fry the burgers for 3-4 minutes on each side. Serve in soft bread buns with salad.
I find that burgers is another of those recipes where it winds up beneficial to use dried herbs & seasonings, as they don't cause a binding issue.
I cook mine over coal at 550F for 90 secs a side, then shuffle them over to the indirect side to cook through, though we like ours with a hint of pink in the middle.
Since burgers are a treat, and fat keeps things tasty and juice, I like using 80/20 ground chuck. They'll shrink a fair bit, so I start them off massive, t wind up at somewhere just over 1/3lb a piece.
I cook mine over coal at 550F for 90 secs a side, then shuffle them over to the indirect side to cook through, though we like ours with a hint of pink in the middle.
Since burgers are a treat, and fat keeps things tasty and juice, I like using 80/20 ground chuck. They'll shrink a fair bit, so I start them off massive, t wind up at somewhere just over 1/3lb a piece.
I think you need to compress them and then chill them right down.
No matter what anyone says here though a Tesco's Aberdeen angus finest hamburger tastes better than anything done at home. Even using steak, and to be perfectly honest if it takes making a burger better than that at home requiring steak I'd rather have the steak in the first place au natural.
Regards
Andy
No matter what anyone says here though a Tesco's Aberdeen angus finest hamburger tastes better than anything done at home. Even using steak, and to be perfectly honest if it takes making a burger better than that at home requiring steak I'd rather have the steak in the first place au natural.
Regards
Andy
Mobile Chicane said:
I'd never previously thought of making my own burgers, however having read this thread, I'm inspired. 
Probably a lot cheaper than buying them ready-made, and easy enough to do.
Yeah man. £2 for 800g of Morrison's cheap sProbably a lot cheaper than buying them ready-made, and easy enough to do.
te mince, works perfectly. If you beat it up well enough, it goes like a well seasoned steak, very dense, very tasty! I'm hooked now. You can also freeze the mix if you make too much (like me!) And you can make them as big as you like! Man, cooking is great.
zakelwe said:
I think you need to compress them and then chill them right down.
No matter what anyone says here though a Tesco's Aberdeen angus finest hamburger tastes better than anything done at home. Even using steak, and to be perfectly honest if it takes making a burger better than that at home requiring steak I'd rather have the steak in the first place au natural.
Regards
Andy
Not true, if you ask me. The best, juiciest burgers come from ground chuck, which doesn't make a good steak. Not like you're using ribeye or fillet. Aberdeen angus from a supermarket is all well and good, but it isn't in the same league as some properly reared, aged beef chuck from a good butcher. I have used prime rib to make a burger, due to an abundance of the stuff in my freezer, and it honestly wasn't as good as the chuck burgers which cost a fraction of the price.No matter what anyone says here though a Tesco's Aberdeen angus finest hamburger tastes better than anything done at home. Even using steak, and to be perfectly honest if it takes making a burger better than that at home requiring steak I'd rather have the steak in the first place au natural.
Regards
Andy
The best store bought burgers tend to be on par with the worst burgers I make, which is using the cheap as dirt ground meat and poor ingredients therein.
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