Fresh homemade burgers..

iv-tecman

iv-tecman

iv-tecman

Soldato
Joined
12 May 2005
Posts
8,384
Off to Tesco in a bit to grab ingredients to make homemade burgers. Been a while since I made some, my pregnant girlfriend loves burger with salad and potato wedges on the side, so instead of buying those pre packed burgers going to cook her some homemade ones tonight..

I normally add to my lean mince –

Lean Mince 500g
1 beaten egg
Some breadcrumbs
Oregano
Fine chopped onion
Salt and Pepper to taste

Hand mixed in a bowl, making into nice meat patties and pan frying adding a slice of cheese towards the end, adding to a burger bun or something on a bed of salad with wedges or chips on the side..

I seem to remember last time I made them, the mix was a tad sloppy so I’m going to try and get some good quality lean mince.

Anyone got any tips for a decent homemade burger?
 
The mix being sloppy is down to the egg used rather than the quality of the mince.

I'd personally add cumin to the mix as it's awesome. It's also supposedly bad to add salt to the burger mix before cooking as this causes the burgers to be more likely to break apart/etc. If you don't add the salt you probably won't need the egg.

That said, I found homemade burgers with salt not added until later kind of bland.
 
Personally I don't add anything to my mince, other that a grinding of salt and pepper on the burger just before it hits the pan.
Use some mince that has a decent amount of fat so your burger stays nice and juicy.
I either get the mince from a decent butcher or grind beef myself.

FrenchTart said:
I'd personally add cumin to the mix as it's awesome. It's also supposedly bad to add salt to the burger mix before cooking as this causes the burgers to be more likely to break apart/etc. If you don't add the salt you probably won't need the egg.

That said, I found homemade burgers with salt not added until later kind of bland.
Click to expand...

Don't add salt to the mince itself as this causes the protein strands to tighten and alter the burger texture.
Salt and pepper on the surface of the buger, once its made, works a treat though
 
Haircut said:
Don't add salt to the mince itself as this causes the protein strands to tighten and alter the burger texture.
Salt and pepper on the surface of the buger, once its made, works a treat though
Click to expand...

Yeah. I'm going to try it again some time. I think I probably just needed a bit more salt as I was quite paranoid about over-salting it.
 
Best mixed with water. Used to use eggs a while back. No longer a fan now.

700g of lean beef will make me big and strong
 
Last edited:
i think homemade burgers flavour is 99% down to the quality of the meat used, last time i went to my local butcher and got there top mince and shoved them on a BBQ, ive tried tesco lean mince before and it isnt the same.

all i ever add is salt or maybe a hint of smoked paprika, as said previously chilling them before cooking is a must
 
Heston's "perfect burger" recipe is:
625g/1lb 6oz beef chuck
25g/1oz salt
1.2kg/2lb 10¼oz short-rib meat, minimum 30-day dry-aged
625g/1lb 6¼oz beef brisket

he minced it all, then put it together and minced it again. Whilst doing this, lay out some cling film and lay the strands of minced meat all down with the strands facing the same way along the cling. Now, repeat this until it's all come through and you can now roll up the cling film like a cracker, with the meat running along the length, not the other way.

Chill this in the fridge and when you take them out, cut your burgers through the cling film. This way the strands of meat are all facing the same way and it will put apart in your mouth really well.
 
Anyone know how to make home made burgers taste like Burger King burgers? I love them so much, especially the XL Bacon Double Cheeseburger *sob*. I'm guessing I'd need some kind of 'flame grill', but I don't have one so how can I cheat?
 
You must log in or register to reply here.
Back
Top Bottom