Burger ideas (for the bbq)

[j.col]

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.

just done a google search for "hugh fearnley-whittingstall bloody mary burger"
and this thread is second in the results

subscribed, lots of nice recipes here for the future

 

[Jonny69]

I rarely add anything to beef burgers. I like the taste of the beef too much

I normally aim for 500g of good quality mince mixed with 2 tablespoons of dried breadcrumbs and quite a lot of salt and pepper. Burgers need a lot of salt. This will make three burgers. Oil the outside lightly and slap it on a smoking hot griddle pan. Serve it up in a proper ciabatta with extra mature cheddar, mayo and lashings of ketchup.

Pork and turkey mince work well, same quantities for the base and then add red chilli and garlic or Thai spices.

For the veggie ones I usually use butternut squash and goats cheese with dried breadcrumbs, olive oil and a handful of pine nuts, pumpkin seeds or whatever crunchy stuff is knocking around.

 

[shuzzbutt]

Marmite Cheddar burger!

I use beef mince with 80/20 lean/fat, salt, pepper, red onion chopped and loads of Marmite flavoured cheddar grated and mixed in:

 

[Pookie Bear]

Further to my burger thread

I am throwing my burger bbq next week. As a change from the usual bbq formula, I have created a recipe and will only be making burgers, to order (although I might do some hotdogs too ). I have narrowed the menu down to 5 recipes:

1) Standard beef/cheese burger
2) Thai pork burger
3) The bloody mary burger
4) Curry burger
5) A strange one for the last option..... I made a fatty (latticed streaky bacon, rolled up with layers of more bacon, cheese and pate - and now frozen) which I intend to slice up and put inside beef patties...... I call it the BCP burger

I can see a busy couple hours in the kitchen and there's a couple dozen people visiting but I am looking forward to it

 

[monkeyspank]

these are good
http://www.jamieoliver.com/recipes/beef-recipes/elvis-burger-with-pickled-gherkin

 

[FrenchTart]

So when making burgers am I likely to get better results buying 'cheaper' mince with higher fat content (rather than 'lean steak mince' and all that)?

 

[randomshenans]

You do want some fat in there yes. It generally helps keep it together and moist.