The Ultimate Homemade Burger Thread
- Thread starter art of fact
- Start date
art of fact
wavvvey
you reckon just as good with fillet? i know some one that is a meat trader and gets whole fillets of beef for pretty cheapDougal said:Steak mince is an abomination and should never be used. Buy rump steak in one big piece and cut it up into little bits with a knife, don't mince it as this squeezes out the precious juices. Other than that, all the recipies look good.
Kameron
Kamoceratops
I don't use scales if I can help it but
Best quality ground beef,
Nice Olive Oil,
Cracked Black Pepper and a pinch of salt.
Just roll it all together, use the best ingredients and it needs nothing more.
However, I do sometimes stick some blue cheese in the middle, if I buy mince from the supermarket then I might add some mustard grainy or Dijon may be, sometimes a finely chopped fried onion or green pepper and I will own to sometimes going down the MrMalcontent and using the entire spice rack, all the fresh herbs available, and everything from the veg basket, hopefully including a chilli or two.
Best quality ground beef,
Nice Olive Oil,
Cracked Black Pepper and a pinch of salt.
Just roll it all together, use the best ingredients and it needs nothing more.
However, I do sometimes stick some blue cheese in the middle, if I buy mince from the supermarket then I might add some mustard grainy or Dijon may be, sometimes a finely chopped fried onion or green pepper and I will own to sometimes going down the MrMalcontent and using the entire spice rack, all the fresh herbs available, and everything from the veg basket, hopefully including a chilli or two.
The dirty thieving sod! Blue cheese per chance?SubZeroCat said:My boyfriend makes a burger with a lump of cheese in the middle....mmmhh
art of fact
wavvvey
heres one i made earlier... apparently the most expensive burger in new york about 70 dollars i think
^^^ How the hell do you eat that?? 
Kameron - No
Kameron - No
Spion
I hear ya
Dougal said:Buy rump steak in one big piece and cut it up into little bits with a knife, don't mince it as this squeezes out the precious juices. Other than that, all the recipies look good.
Alternatively, buy rump steak in one big piece and cut it up into little bits using a machine that cuts up meat into little pieces. I think they're called mincers.
art of fact
wavvvey
yeah would be worthwhile just cutting it and having steak insteadDougal said:Fillet is too dry IE does not have enough fat in it. Rump is best.
I would take the whole fillet, trim it, coat in egg yolk then black pepper and barbq it till just medium rare and eat the whole lot myself.
Spion
I hear ya
Dougal said:Read this slowly. Mincers squeeze the meat causing the inherent liquid to leak out. Cutting it up with a knife retains more of these precious juices.
Your way gets a dry burger, mine don't.
What inherent liquid? What 'precious juices'? You mean water, basically, which evaporates anyway.
It's the fat in the meat that provides the moisture and that isn't squeezed out by a mincer.
Pop over for a burger and you'll see they're not dry at all
Mrs Miggins
Eternal
art of fact said:
That's a fucking disgrace
Nobody needs that much burger
Bastard overconsuming Americans
XerxesVargas
formerly MrMalcontent
Spion said:
You say shami - I say burger.
it doesnt really matter tho does it. It goes on the barbie, then in a bun and it tastes great.
The Pious Pawn
I Can
trashpony said:I was going to suggest that - I've never had it but I like the idea
asda do nice ones with cheese in them .
Reg in slippers
Well-Known Member
a.o.f.
if you can get whole fillets, then i'd suggest carpaccio
*dribbles*
if you can get whole fillets, then i'd suggest carpaccio
*dribbles*
XerxesVargas
formerly MrMalcontent
Brilliant, a food fundamentalist. <sighs wearily>Spion said:
I don't really see it matters. I make brugers out of it - therfore they are burgers. Simple. Why are you so determined to chage the term I use?
I have 300g of minced beef to use up today so thinking of knocking up three burgers.
300 grams = 0.661386787 pounds
So this gives me 3x 0.220462262 burgers
A little bit less that 1/4 pound
Should I include breadcrumbs is the question? I am thinking a little egg, onion, garlic, mustard, parsley, seasoning and a dash of tobasco.
300 grams = 0.661386787 pounds
So this gives me 3x 0.220462262 burgers
A little bit less that 1/4 pound
Should I include breadcrumbs is the question? I am thinking a little egg, onion, garlic, mustard, parsley, seasoning and a dash of tobasco.
joustmaster
offcumdun
excellent bump.
i wouldn't bother with bread crumbs. unless you want to bulk it out a bit, and make it up to a 1/4 pound.
the mrs got me a meat mincer for my birthday, so i am likely to come back to this thread for ideas.
i wouldn't bother with bread crumbs. unless you want to bulk it out a bit, and make it up to a 1/4 pound.
the mrs got me a meat mincer for my birthday, so i am likely to come back to this thread for ideas.
I am generally anti-breadcrumb myself. If I was selling these burgers for profit to drunk people then maybe I would sling some in but prefer to avoid. The only bread in the house is Burgen Bread (soya and linseed) which I am sure would work but is not really needed. Also the blender is noisy
Luckily we have a decent griddle pan which does make a difference but is not essential. I think I am going to make the burgers now and let the patty's now to settle a bit.
Luckily we have a decent griddle pan which does make a difference but is not essential. I think I am going to make the burgers now and let the patty's now to settle a bit.
Also there is half an avocado that needs using. Might try mashing that in.....?
http://www.food.com/recipe/avocado-beef-burgers-300256
http://www.food.com/recipe/avocado-beef-burgers-300256
Final ingredients list:
300g beef mince
Half an onion, finely chopped
Half a yellow pepper, finely chopped
Half an avocado, mashed
1egg, lightly beaten
1/2tsp mustard
1 crushed clove of garlic
Squeeze of lemon juice
Dash of Tabasco sauce
Serving in buns lightly toasted on the inside, wholegrain mustard mayonnaise, salad and tomato.
300g beef mince
Half an onion, finely chopped
Half a yellow pepper, finely chopped
Half an avocado, mashed
1egg, lightly beaten
1/2tsp mustard
1 crushed clove of garlic
Squeeze of lemon juice
Dash of Tabasco sauce
Serving in buns lightly toasted on the inside, wholegrain mustard mayonnaise, salad and tomato.
joustmaster
offcumdun
are they holding together ok?
