How should I cook a decent burger?

jpmonkey69 said:
Get a 500g pack of lean beef mince.
1 egg
fresh parsly
1 large shallot
salt
peppercorn grinder (obv with pepper in it)
plain flour

Get a big bowl and put the mince into it, drop your chopped shallot in as well as your chopped up parsley (into really small bits). add a couple of pinches of salt and crack the egg into the bowl (the egg is important... if you forget the egg, you can forget the burgers staying in one piece.). Mix thoroughly with your hands.

Make into 4x burgers and dust both sides of each burger with plain white flour.

Heat your pan and add about a tablespoon of olive oil. When the oil is hot, put burgers in and cook for 5 mins each side on a medium heat (depending on thickness... I usually make them about a half inch high.

Mmmmn

Burgers.

If you want you can add anything that takes your fancy... paprika and corriander is VERY good indeed. The bonus is, if you ever have a BBQ you now know how to make the best burgers ever.

:)
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excellent guide!!! I shall be trying this, thank you! and its the whole egg right? not just the whites? or yolks
 
jpmonkey69 said:
It's 91,100... you're thinking of 911x2356
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That sounds . . . baaaad.

jpmonkey69 said:
...
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Additionally, breadcrumbs will help to bind the burger.

I like my burgers with a tomato salsa

1lb tomatoes - peeled & chopped
bunch of coriander / parsley / basil
large red onion - chopped finely
capers (optional)
red chilli, finely chopped (the big fat types - little ones tend to be too fiery when raw - remember to get rid of the seeds)
1 clove garlic, finely chopped
balsamic
olive oil (extra virgin if you have it)

peel the tomatoes - take out the green woody bit, cut a shallow cross on the other end, put in boiling water for 10-15 seconds, then into cold water - the skin should then slough off easily.

lose the pips, so that you're left with just the flesh, and chop roughly

drop everything into a bowl, season to taste, and a splash of balsamic and a liberal soaking of oil, and leave for as long as you can (overnight if possible)
 
The mistake most people make when frying is they move things in the pan. This reduces the temperature and causes moisture to get in the pan/oil so you don’t get the nice “caramellising” effect of the maynard reaction. Most things if done properly can be cooked best by turning them only twice.

For a burger the ideal way to cook it at home is in the cast iron pan. Get it hot, not stupidly hot, now brush each side of the burger in a little oil. Place the burgers in the pan but don’t crowd the pan. Now walk away from the pan. Wait at least 3 minutes. Then turn over the burgers. They will probably have that slightly hard crust which is good, its where all the flavour will be. Cook it for another 3 minutes and then press it, if it is soft to the touch it is still raw in the middle. Now the choice is yours , do you want rare or do you like well done? I say cook it well, so feel free to turn it over periodically at this point to complete the cooking.

A rule of thumb for cooking beef. (literally). Place your palm face up with you thumb away from the fingers. Prod the flesh of the thumb muscle. That’s what raw meat feels like. Bring your thumb across to between your second and third finger. Prod the flesh, that’s what medium feels like. Move the thumb all the way across to the little finger and prod. That’s what well done meat feels like. Truer for steak than burgers but the principle holds.
 
skiba said:
The egg is not necessary if cooked and formed correctly.
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It is in MY recipe... I'll tell you what... Why don't YOU tell me YOUR recipe so I can tell you you don't need bits in it.

The egg is to bind it together, as I don't use breadcrumbs or anything.
 
how strange! im currently cooking a nice asda qtr pounder on my uber-heavy griddle pan! tiny bit of olive oil and some nice organic mushrooms, and enough ciabatta and mature cheese. should do me till dinner time! :)
 
jpmonkey69 said:
Get a 500g pack of lean beef mince.
1 egg
fresh parsly
1 large shallot
salt
peppercorn grinder (obv with pepper in it)
plain flour

Get a big bowl and put the mince into it, drop your chopped shallot in as well as your chopped up parsley (into really small bits). add a couple of pinches of salt and crack the egg into the bowl (the egg is important... if you forget the egg, you can forget the burgers staying in one piece.). Mix thoroughly with your hands.

Make into 4x burgers and dust both sides of each burger with plain white flour.

Heat your pan and add about a tablespoon of olive oil. When the oil is hot, put burgers in and cook for 5 mins each side on a medium heat (depending on thickness... I usually make them about a half inch high.

Mmmmn

Burgers.

If you want you can add anything that takes your fancy... paprika and corriander is VERY good indeed. The bonus is, if you ever have a BBQ you now know how to make the best burgers ever.

:)
Click to expand...


Just tried this. Highly recomended.
 
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