Burger ideas (for the bbq)

Pookie Bear

Pookie Bear

Pookie Bear

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Joined
28 Jun 2006
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Newcastle upon Tyne
I really like a good homemade burger. Thick, juicy hunk of fresh meat (ooer!), fresh lettuce, soft roll, a big hunk of tomato and some mayonaise/tomato sauce/mustard/relish/chutney/whatever...

What I also like, it making my burgers a little different each time. Adding chillies, herbs, spices, etc... (yesterday was chilli and fresh coriander). All of which can combine to make a good burger even better. I'm here seeing what you guys like to add to your burgers to make them that little bit better. I watched Hugh Fearnley-Whittingstall make a Bloody Mary Burger the other night and it looked awesome!

Just for the record, it's as simple as throwing your meat (:eek:) and your ingredients into a big bowl, mix it up, flatten them out and barbecue on a very hot grill with a small amount of oil on the burger to help it not stick.

So, what do you do for the extra flavour?
 
I like pork and chorizo, chorizo should be small cubes but not so small that you don't get a burst of flavour. If you want bit more complicated, add red onion, paprika and chilli.
 
Adding to the pork theme, then something really easy but very tasty is Thai red curry burgers.
Simply take some ready made Thai red curry paste, mix it into some minced pork and shape into burgers.

Of course if you want to, you can make the curry paste yourself.
 
If its a charcoal BBQ I'd actually keep it ridiculously simple. Beef, salt & pepper. Let the BBQ do the work. Experiment with the cut of beef used, I really like using topside or braising steak & mincing it.

The HFW burger you mentioned is indeed immense, one of my faves when I cook on the griddle.
 
I'll generally use onion, worcestershire sauce, salt, pepper, smoked paprika, oregano and some egg to bind.

Also, if feeling cheeky, cut a medium lump of cheese and wrap two smaller patties around it, sealing it in the middle. A little drop of hot sauce on the cheese before you encase it in the meat...
 
I'm from the school of thought that a simple burger is heavenly. No need to over-complicate things but it is fun to try I suppose. I have to say that John Torode's tip of using oyster sauce as a replacement for seasoning works brilliantly. If you're not careful using salt can make the patty fall apart, meaning you need to use egg to bind it. If you use oyster sauce you get the seasoning from it and no need to use egg. So you get a 100% beefy flavour :)
 
I do this for Beef burgers:

Beef mince
Red onions, finely chopped
Eggs
Fresh breadcrumbs
Coriander seeds, crushed
Cumin seeds, crushed
Dijon mustard
Salt & Pepper

They turn out great.

Then inside the burger bun I, ideally, have this:

Lettuce
Tomato
Raw red onion
Cheddar
Bacon
Mayonnaise
 
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Never really understood adding egg to burgers, I find as long as you have a decent mince with a resonable fat content, no extra binding is required!

Im also a fan of keeping it simple! Just plain old beef all the way! Wish I had my own meat grinder so I could try different blends :/
 
If you are adding bread to the mix or lots of herbs and use lean steak mince then the egg helps it bind. I prefer less fatty burgers though personally.
 
+1 to the pork burgers with thai red curry paste (we must have the same book :)). Serve with corriander mayo.

My favourite homemade burger is good beef with blue stilton. I prefer adding a lump of the cheese in the centre of each burger rather than mixing in grated/crumbled cheese with the meat in a bowl before forming the burgers. The latter method tends to result in most of the cheese melting and running out of the meat whilst cooking in my experience.
 
oL said:
I do this for Beef burgers:

Beef mince
Red onions, finely chopped
Eggs
Fresh breadcrumbs
Coriander seeds, crushed
Cumin seeds, crushed
Dijon mustard
Salt & Pepper

They turn out great.

Then inside the burger bun I, ideally, have this:

Lettuce
Tomato
Raw red onion
Cheddar
Bacon
Mayonnaise
Click to expand...

I might take your recipe - i like it :D
 
I was going to say add some choizo to the mince and also to put some mozarella in the middle (a particular favourite :))

Adding a drop of hot sauce on the cheese like Pestilence says sounds nomtastic!
 
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