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by **Mt-Ed** » Wed Nov 16, 2011 5:12 am

I've seen a number of references to this culinary delight, but don't seem to be able to find the recipe! Can anyone help me out with Oddley's Bonza burger recipe? Thanks in advance.

by **vagreys** » Wed Nov 16, 2011 7:57 am

it's in here:
http://forum.sausagemaking.org/viewtopic.php?p=31227&highlight=bonza#31227

by **NCPaul** » Wed Nov 16, 2011 12:12 pm

The addition of smoked paprika is a revelation. Enjoy and welcome to the forum.

by **captain wassname** » Wed Nov 16, 2011 5:28 pm

How much please?

Jim

by **NCPaul** » Thu Nov 17, 2011 12:34 am

Of the smoked paprika it works out to 0.8 g / Kg. When I made them last, I made 39 g of the spice mix and used it at his rate (1.54 %).

by **Mt-Ed** » Thu Nov 17, 2011 3:00 am

Thank you so very much!! I can't wait to give it a try...

Ed

by **captain wassname** » Thu Nov 17, 2011 12:01 pm

thanks.

Jim

by **grisell** » Tue Nov 22, 2011 1:48 pm

IMO, skip onion and breadcrumbs and just add the 1.5% spice mix to the meat (that is 1 tbsp/kg or ½ tbsp/lb meat). The spice mix is excellent in that it enhances the meat flavour without altering it (it's very discrete).

(A hamburger usually has both bread and onion, so no use in putting it in the meat too) :wink:

by **Gill** » Tue Nov 22, 2011 6:15 pm

I made these burgers tonight using shallots instead of onions and rusk instead of breadcrumbs. They were stunningly superb

! If I've tasted better, I can't remember when.

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Wanted!!! Bonza burger recipe

Wanted!!! Bonza burger recipe

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