burgers

[Rob Couchman]

anyone got a good recepie for burgers
thanks, rob

[dougal]

A kilo of decent minced beef.
A big onion chopped really small.
Two cloves of garlic, cut as finely as you can. Or put through a press.
A teaspoonful of salt.
A good grind of black pepper.
A small quantity of whatever finely chopped herbs are to hand.
A couple of spoonfuls of red wine. (And maybe a couple more, for luck.)

That's all. No egg. No flour.

The secret is to put this lot in a mixer and mix it very thoroughly. I use a Kenwood with its K-beater, as fast as I can while avoiding escape velocity, and it takes a couple of minutes.
Mix it to make a definite paste.

Fry off a miniature pattie to check for seasoning. After adjusting, form into patties with as much pressure as you can. (I use a scone cutter and then a rolling pin.)

Floats my boat...

[Oddley]

I was working on a burger recipe for a while, now it is about perfect. I'm so confident that I'll say if you follow the recipe exactly, you won't eat any other burger.

[Wohoki]

Nice recipe, Oddley.

[hoggie]

i've just made a batch of burgers. very simple recipe as my wife doesn't like garlic or spices i mince my own brisket joint. for a kilo i use 13grams of onion granules, 10grams of salt, and 2grams of white pepper. everybody loves them.

[lottie]

Burgers - that will be my next experiment I think.

There is a rare breeds farm not far from me, and in about a month's time their 'beef' will be ready after being hung.

So I will be stocking up on that next - and those herbs.

Great ideas and recipes on this site - and generously shared too!

[Wohoki]

One thing I do with burgers is to grate the onion and salt it, then leave it in a strainer for half an hour to release some of the water. It makes the finished patty firmer.

(I also put a slice of mature Stilton between two very thin 2oz burgers, press them together and sear it on a very hot griddle so that the cheese just melts. Very nice, very rich.)

[DarrinG]

What plate on your grinder would you use for burger. I've always wanted to try making my own hamburger but I've never got a straight answer.

Thanks

Darrin

[Oddley]

DarrinG, I always use the 4.5 mm plate and just mince the once.

[Rob Couchman]

thank you all for the advice, i`ll be giving them ago this weekend
rob

[Wohoki]

I think were in for the right sort of weekend for some chared meat and warm beer

[moggy]

I often add Tandoori masala to my burgers and some chilli powder.

[Wohoki]

Shami kebab. Very tasty. (Try adding some live yogurt as well and leave them in the fridge for a few hours.)

[welsh wizard]

Well this is going to sound daft but here goes - I made some burgers a couple of weeks ago and added to my minced pork (sorry but I dont have quantities) red onion (i suppoes a small one to a Lb) finely grated ginger, soy sauce (small amount) and the green bits off some spring onions (tried for lemon grass but could not get any) oh and some salt but again not much. The end result was quite yummy and I will try it again along with one or two of the recipies already posted.

Cheers WW

[saucisson]

I think were in for the right sort of weekend for some chared meat and warm beer

If I can only get into the back garden

for various reasons I've left it very late and it's a jungle out there.

I made a brief sortie to the shed to get the petrol strimmer and retired in pain with said instrument. I spent most of the afternoon nursing huge histamine allergic bumps on my arms ( up to 2" across). All is well now, the allergic reaction has gone down and tomorrow we do battle

Dave