Beef Burgers....
- Thread starter Efour
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Ignore this, Tesco burgers (even their Finest) are terrible.
Their meat in general is pretty crap.
Donald Russell 'Grand Steak' Burgers are epic. Cook them as a steak, season with plenty of salt & pepper ontop and enjoy in a toasted bun with your choice of fillings. Amazing!!!
My favourite has to have been the Venison and Onion burgers made by someone I was working with on an onshore fishing trial. His brother had shot and butchered the meat and this boy made it into burgers...... MMMMMMMMMMMmmmmmmmmmm
Soldato
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Worst way why? The are plenty of recipes that use breadcrumbs in the mix as it helps to give the cooked patties a lighter, more tender texture instead of it being tough like i said.
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Man of Honour
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Just using mince (no need for egg either) does not create tough patties and I've gravitated more and more towards doing this rather than trying to includes superfluous cack in there.
In sausage making breadcrumbs or equivalent are an essential inclusion. Not so with burgers.
Soldato
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Well it does for me, maybe it's due the Sainsbury mincemeat i use i don't know. How are breadcrumbs cack anyway? It doesn't do anything much to the flavour just the texture. I shall try to get some different mincemeat and see it i can get a more tender burger.
What mincemeat do you use btw?
Man of Honour
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I wasn't just referring to bread crumbs when I said cack
It was more related to how I used to make burgers - which basically meant including tons of extra things that I thought would make them taste nice. Eventually I realised that you tend to get better results if you keep the burgers relatively simple and just have awesome toppings.Mince-wise it varies but generally speaking more fat content = better burgers.
Soldato
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I wasn't just referring to bread crumbs when I said cack
Mince-wise it varies but generally speaking more fat content = better burgers.
Ahhh lol
... I only use a little breadcrumbs and onion in mine. So maybe the mince im using it too lean hence it shrinking and it being slightly tough. I shall try some mince with higher fat content.. thanks
Man of Honour
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Ahhh lol
So maybe the mince im using it too lean hence it shrinking and it being slightly tough. I shall try some mince with higher fat content.. thanks
I've even used economy mince with good results though I only tend to do that when I'm cooking on the BBQ as otherwise you have to deal with a pan filled with fat.
Another thing you can try experimenting with is how much/when you add your salt. I gave up on this side of things a while ago but there are some schools of thinking that basically say you shouldn't add salt to the mince as it causes the muscle fibres to 'tense' up more - making the burger tougher. Personally I found that the improvement in flavour from the meat being properly salted (rather than adding salt to the outside after) outweighed any perceived benefit in texture.