How to make the perfect burger?

HazardO · 23 Apr 2016 at 14:09

FrenchTart said:
The above video was really meant to showcase the new baking steel/griddle product that Kenji is spamming at the moment. If I had a decent hob I'd be all over it.

I've got a large cast iron griddle from Tescos a while back which works very well. griddle one side, flat the other. Takes up two burners on my hob.

Gog magog marrow burgers for me tonight I think.

jpaul · 23 Apr 2016 at 15:32

Similarly have a poor hob (pulsed halogen) I wondered about getting a portable induction hob, for precise temperature control for a hotplate/wok/simmering(porridge) tasks (could even use out doors) however it seems portable and even full size induction are not yet continuously variable just fixed power levels .... so I guess I will wait to put in a gas hob
(should probably start a new thread ... deviation in 'just a minute' terminology)

SkeeterUK · 23 Apr 2016 at 17:58

FrenchTart said:
This video has really impressed me despite already being incredibly full of awesome BBQ meat.

Ew, he only cooked one side then flipped them for a few seconds. Certainly wouldnt be done the other side in that short time id have thought considering the other side took that amount of time to go nice and dark brown.

teenwolf · 23 Apr 2016 at 18:01

SkeeterUK said:
Ew, he only cooked one side then flipped them for a few seconds. Certainly wouldnt be done the other side in that short time id have thought considering the other side took that amount of time to go nice and dark brown.

eeew that would then be well cooked beef

monkeyspank · 23 Apr 2016 at 18:14

Lol the top side was almost cooked before he flipped them. Look again.

In fact you can see in the still

Freefaller · 24 Apr 2016 at 12:06

If you grind your own you can have it uber rare. Nothing better than nicely BBQ'ed on the outside and nice and pink in the middle. Mmmmmmmmmm

Hedge · 24 Apr 2016 at 12:31

I'm a big fan of rare steaks but rare mince kinda makes me feel queezy. Not a fan

.

One thing I've learned recently though. Whetherspoons do awesome burgers. Their gourmet burger with bacon and a cheese sauce on it is spectacular. And for 7 quid with a nice craft ale it's a bargain.

monkeyspank · 24 Apr 2016 at 12:59

Wetherspoons is hit and miss. You are lucky to have a good one near you

There are two near me. one is dreadful but the other one does great breakfasts. They are within a mile of each other but miles apart when it comes to the quality of food that they serve

Begbie · 25 Apr 2016 at 09:44

Hedge said:
I'm a big fan of rare steaks but rare mince kinda makes me feel queezy. Not a fan .

One thing I've learned recently though. Whetherspoons do awesome burgers. Their gourmet burger with bacon and a cheese sauce on it is spectacular. And for 7 quid with a nice craft ale it's a bargain.

I accidentally ordered Steak Tartar before, I eat it. But yeah although it was tasty it made me feel queasy.

Freefaller · 25 Apr 2016 at 14:39

Hedge said:
I'm a big fan of rare steaks but rare mince kinda makes me feel queezy. Not a fan .

One thing I've learned recently though. Whetherspoons do awesome burgers. Their gourmet burger with bacon and a cheese sauce on it is spectacular. And for 7 quid with a nice craft ale it's a bargain.

Must be my French blood as I love steak tartare!

I understand it isn't for everyone.

daz · 25 Apr 2016 at 14:52

Pretty sure the burgers in Wetherspoons are microwaved.

BeeP · 25 Apr 2016 at 16:48

Wasnt there some kick up about rare burgers recently? I cant really remember what it was about other than it being something to do with restaurants shouldnt be serving them, maybe to kids or pregnant ladies.

It was on the telly one night and I was only half watching....

tom_e · 25 Apr 2016 at 16:54

Steak tartare I found was quite a strange texture and a bit strange with the general thought of this goes against my last 26 years of eating cooked meat!? but it was really tasty.

TechMinerUK · 25 Apr 2016 at 17:10

BeeP said:
Wasnt there some kick up about rare burgers recently? I cant really remember what it was about other than it being something to do with restaurants shouldnt be serving them, maybe to kids or pregnant ladies.
It was on the telly one night and I was only half watching....

Indeed there was, I didn't see it on the TV but there was definitely some posts about it online. I think it was that some of the restaurants were serving the burgers "too rare" which was causing food poisoning or at least a servere risk of it.

On another note, whats everyones opinions on cooking burgers in griddle pans to get the charred line look, or would this not work?

Glaucus · 25 Apr 2016 at 17:13

Pointless it's in a bun.

And it's Westminster council being A-holes and trying to ban rare burgers.
It's going to the high court.
If you have a good source of meat nothing wrong with rare mince.

FrenchTart · 25 Apr 2016 at 17:14

Charred lines are less good than an even browning in terms of flavour so I'd never aim for that look with any food

TechMinerUK · 25 Apr 2016 at 19:41

FrenchTart said:
Charred lines are less good than an even browning in terms of flavour so I'd never aim for that look with any food

So I would be best going for the classic frying pan then?

FrenchTart · 25 Apr 2016 at 19:56

Yup

Heavy based pan for the most heat storage.

TechMinerUK · 25 Apr 2016 at 20:06

FrenchTart said:
Yup
Heavy based pan for the most heat storage.

Hmm, the pan I have is not what I would call "heavy", I suppose if needs must (It is getting close to the burger season after all) I could purchase a heavier pan or maybe a skillet

Kylevdm · 25 Apr 2016 at 20:25

Make my burgers from coarse ground 80/20 matured steak mince, salt and pepper.

Thick based pan, put them in nice when it is nice and hot, flip when nice and brown. Put cheese on the top, pour 2 tbsp of water in the pan and put a stainless steel bowl over the top to steam the cheese.