Burger me.

[tarannau]

God, I still have nightmares about that stuff from University days. One guy in our house used to exist on that, Beanfeast and TVP.

Filthty pretend food for the terminally tasteless. I reckon you'd be better off pouring that stuff into a large landfill and start by eating the box...

 

[Xanadu]

Depends what flavours I'm aiming for. Curry style burgers would be nice. Add a bit of ground cumin and corriander into the cooked onions at the start and then maybe some fresh chili for heat later on before you form them. Chinese style burgers are nice. Flashy's made some of them before now with 5 spice etc. and they were accompanied by chinese chili and garlic sauce (not dipping sauce, the cooking kind) potato wedges. Delish!

Hmmm I wonder if you could secret bits of bacon and flat plastic cheese in a home-made burger instead of putting them on top so they ooze when you bite into it.

*plots international cuisine burger making operation this weekend*

I've made stilton filled burgers before. Very very tasty.

 

[EastEnder]

One guy in our house used to exist on that, Beanfeast and TVP.

Did I live in your house??? Certainly sounds like me!

Nowt wrong with Beanfeast and TVP - food of the gods.

 

[Mogden]

Beanfeast warming in a pan on an electric hob looks like one of those classroom volcano experiments. It plops and spits all over the place!

 

[tarannau]

Did I live in your house??? Certainly sounds like me!

Nowt wrong with Beanfeast and TVP - food of the gods.

Only the less gifted gods of the great honking landfill of Hades. Strange, misshapen beasts, with arses for mouths and cocktail sausages for tastebuds.

The idea of TVP and Beanfeast is fine. The reality is a nasty artificial sludge of dandruff scrapings, carpet fibres and other assorted unnaturalness. It's enough to make Smash seem like a healthy, authentic vegetable course, or Angel Delight the height of culinary excellence.

For gawd's sake, it's not as though there aren't enough vegetables and pulses to eat. Why use that filth?

 

[Relahni]

It plops and spits all over the place!

exactly what it does in my stomach.

 

[EastEnder]

For gawd's sake, it's not as though there aren't enough vegetables and pulses to eat. Why use that filth?

Well these days I don't, back then I was a stoodent.......

Beanfast on rice - all you need is hot water.



I haven't actually bought any of that crap since leaving uni, just to put your mind at ease....

 

[Reg in slippers]

mmm, cheval hache

 

[guinnessdrinker]

mmm, cheval hache

or perhaps a proper horse steak from one of the sadly disappearing french boucherie chevaline

 

[Mogden]

Well with this thread in mind I made Chinese style burgers I made this weekend. They went down a treat with me and Flashman. They had a good bit of poke to them thanks to an overgenerous additional of dried chili seeds. Unfortunately that combined with the chili potato wedges left himself bent double in the early hours after a lethal cocktail of too much chili, lager and a weak stomach. It caught up with me the following day in town Still v tasty mind but I might just alter the heat a tad for the next round.

 

[May Kasahara]

I make a good chickpea burger: mash up a tin of chickpeas, add chopped spring onions, chopped fresh parsley or coriander, black pepper, some chili if you feel like it, some crushed peanuts or cashews, a good squeeze of lemon juice, and mix well. Shape into burgers, coat with cumin seeds, chill for 10-15 minutes in the freezer to firm up, then shallow fry. Delicious!

 

[Greebozz]

Can I recomend burger balls, not testicles, but instead of flatenning them out make round balls of meat and onions and garlic and salt. no egg required. just bung them in the oven and he presto loverly big meat balls that you can munch on the end of a fork, most of the fat drains out,

 

[Trufflepig]

This thread is making me drool, so many ways...It seems a shame to use anything but pepper and salt for the best beef, which you'll probably have to mince yourself. Otherwise I don't reckon you can beat adding a little thyme, anchovy paste, smoked paprika and garlic to the mince. Served thickish and rare with a herby salad, rather than bun and kechup.