How do you do your burgers?

The ones at the top here are ok if you only want to make a few at a time. Burger Press

If yo0u really want to impress, go under sundries > skewers & kebab makers and look at the spikomatic range of kebab machines, the little 12 MagicBox mini is a decent investment if you like to either make minced kebabs for bbq or indian nights.
 
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I make my own burgers at work using the following recipe...

2.5kg mince (steak mince preferably but a decent mince will suffice)
4 cloves garlic
160g ketchup
160g breadcrumbs
160ml worcester sauce
2 tsp mixed herbs
small handful chopped flat leaf parsley
100g dijon mustard
5 eggs
1 onion, finely chopped
salt / pepper to taste

Mix all ingredients together then form into burgers, freeze what you don't need.
 
lookitsjonno said:
how do people make the breadcrumbs or do you buy it ready crumbed?
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Leftover white bread. Chop it up into squares and let it dry out completely, then either chuck it in the food processor or bash it to crumbs in a bag with a rolling pin. I usually do enough to fill a jar and keep it in the cupboard :)
 
I do mine with a bare minimum of effort. :D I just knead the mince until ready for cooking (pop it straight into a halogen cooker). Occasionally I'll chuck some garlic, white pepper or cayenne pepper in. At least there's plenty of ideas here to help me get more creative. :)
 
I have to admit expending even less effort and just buying from the local butcher... I'm going to have a look at a couple of the recipes mentioned here though :)
 
Personal preference, but I prefer my burgers without breadcrumbs/eggs/onions etc in them. I love burgers, but don't enjoy the British tradition of 2 inch-thick discs of beef with a million ingredients in.

I prefer a thin patty with just non-lean beef mince and S+P once it's been formed. I'd like to try with a decent butcher mixed grind of a couple of different beef cuts, or even get a cheap grinder myself some time.

Anyway, this summer at some barbecues I've been going with:

1 beef patty, couple of cm thick and diameter just slightly bigger than the bread roll
1 Warburtons sliced white roll, toasted
1 slice of American style processed cheese slice
1 full slice of white onion, cut as thinly as possible
1 slice of beef tomato, cut as thinly as possible
1 leaf of standard non-iceberg lettuce
2 slices of gherkin
Ketchup and Mayo

Form the patties just tight enough to hold together though the cooking, but not any tighter (it takes a few tries), then season. Fry/BBQ to your preference. Once you flip the burger, put the cheese slice on the cooked side while the other side cooks. Spread mayo on the inside of one half of the bun, and ketchup on the other, then layer everything up.

Probably didn't need a recipe/process as you can suss out how to make them just by seeing one, but I do think they're better received than the standard British BBQ burger of just thick dense overcooked beef mince slathered in ketchup. As with most things, it's the little details that make it a decent burger though. Stuff like toasting the bread, properly melting the cheese and making sure the patty is the same size as the bun really make a difference. Also, don't be tempted to posh-up the ingredients too much. The cheapo warburtons rolls and processed cheese slices are top picks. The bread rolls are the only things I could find in a supermarket that even resemble the legendary martin's potato rolls that everyone in America uses. The processed cheese is there for subtle cheesiness and meltability - stuff like cheddar is too strong and doesn't melt in the right way.
 
Necro bump!

I've just been made aware that Shake Shack are opening up in Covent Garden this year, and it's rekindled my obsession with finding rolls as good as the Martins Potato Rolls in the states.

I've been using the Warbutons as well, but the UK REALLY needs to get these amazing buns in stock!

Over the weekend I made cheeseburgers with Gruyere cheese, yum!
 
I don't have a set way, sometimes I like them pure, sometimes with loads of flavourings, sometimes lamb, sometimes beef, sometimes a juicy Lucy, sometime meat one side and onions smashed into the other side.
 
Dont know if it is mentioned but if there is no filler like cheese in the middle use your thumb to make a well in the middle of the burger, allows for it to tighten and swell without finishing like a door stop.
 
Glaucus said:
I don't have a set way, sometimes I like them pure, sometimes with loads of flavourings, sometimes lamb, sometimes beef, sometimes a juicy Lucy, sometime meat one side and onions smashed into the other side.
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Same.

Sometimes with some onions, herbs and spices, or a bit of chilli - or all of them! Sometimes I add breadcrumbs, sometimes an egg. Sometimes, just nothing, salt and pepper, and that's it!
 
I'm traditional for beef burgers, I like really good 80/20 mince, sauteed onions, seasoning, cracker crumbs and egg yolk to bind.
Form into wide 1/4 lb patties and use a screaming hot griddle pan, brush with clarified butter during the cooking process.

Then brush a kaiser roll with a little of the butter, toast that in the same pan. Bit of cheddar, lettuce leaf, onion, tomato.
And home made burger sauce (2 part ketchup, 3 part mayo, a squeeze of american mustard, some finely grated shallots, cayenne pepper and lemon juice)

I do them other ways and do other kinds (blue cheese and mushroom burgers are a second favourite) but thats the best burger I think.
 
100g lean mince beef
salt, pepper, smoked paprika and cayenne pepper.

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