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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.

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

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

How much please?

Jim

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 %).

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

Ed

thanks.

Jim

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)

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.