Fresh homemade burgers..

smit101 · 13 Oct 2011 at 00:11

Just so happens I brought some beef mince into work tonight to cook up with tomatoes, garlic etc but I'm now inspired to make some burgers instead, infact they're already made and chilling in the fridge before cooking, just added some finely chopped onion and will season just before cooking. It's good quality organic mince with plenty of fat so should be ideal for burgers. Cheers for the idea chaps,

a couple of nice juicy burgers should help to keep the dreaded nightshift blues at bay.

J-FRO · 13 Oct 2011 at 00:15

I go with a medium red onion finely chopped and gently caramelised in a frying pan, leave to side to cool.

whack 1kg of lean steak mince in a mixing bowl.

crack in one egg.

a pinch of salt
couple of pepper

1/2 tbsp cumin

2 or 3 cream crackers crushed up to breadcrumb material - put in half first and more if mixture becomes too moist.

couple of glugs of l&p.

throw the onions in.

mix in together with hands and then separate up into your burgers.

fridge for half hour.

cook.

Participant · 13 Oct 2011 at 08:42

PiKe said:
Here's my girlfriends attempt

http://i680.photobucket.com/albums/vv162/Cspiby/102_0537.jpg[img][/QUOTE]

Were the lids removed for photographic purposes, or did she really create half a burger?

Good effort though, you should wife her.

fabkat · 13 Oct 2011 at 09:08

wow, thats a burger

PiKe · 13 Oct 2011 at 09:14

Robbie G said:
Were the lids removed for photographic purposes, or did she really create half a burger?

Good effort though, you should wife her.

Yeah the lids were removed for photographic purposes

randomshenans · 13 Oct 2011 at 10:21

J-FRO said:
Stuff...

I dont get why people use any "binding" in their burgers. I want a burger to be MEAT. Shouldn't need anything to hold it together if the meat has enough fat in it. Even with lean mince you shouldn't. My preference anyhow.

PiKe · 13 Oct 2011 at 10:31

You shouldn't be making burgers with lean mince.

Nothing wrong with using an egg to bind, it's not like you can taste it and you only use the yolk.

cram · 13 Oct 2011 at 12:21

Yeah I don't get the use of lean mince. Fat content is important to a burger. People also tend to compact them too much when making the patties which just turns them into mini meat-loaves in my opinon.

Davepen · 13 Oct 2011 at 16:07

J-FRO said:
crack in one egg.

a pinch of salt
couple of pepper

2 or 3 cream crackers crushed up to breadcrumb material - put in half first and more if mixture becomes too moist.

Noooo

You don't need egg in there, just buy mince with 20% fat content.

Dont season before patties are formed, will break down the bonds in meat and cause it to "fuse" together, making the meat more chewy/tough.

You shouldn't need any breadcrumb material? Probably the only reason you feel you do is due to the whole egg you are putting in?

Check out this page for some awesome tips on burgers:

http://aht.seriouseats.com/archives/2010/03/the-burger-labs-top-ten-tips-for-better-burgers.html

And in case you don't want to read all those, this is why you DO NOT salt ground beef until formed into patties:

http://aht.seriouseats.com/archives/2009/12/the-burger-lab-salting-ground-beef.html