How to make the perfect burger?

Looks a bit like your standard cast iron + enamel combo. Good but for burgers and steaks I'd just use something like a Lodge skillet :)
 
Also for the love of God remember to use something to cover the handle when you want to touch it, forgetting that is a painful mistake you only make once :eek:
 
Lol...I've done that so often on my cast iron pans too :p

No cover needed :)

edit: No cover for the top I mean. Definitely cover the handle.
 
A steak weight maybe even better for cooking the burger , but may need a flat/square griddle for additional real-estate to place it so I would consider a larger reversible plate these give you keep-warm space at the sides too,which is useful even on the smaller le-creuset ribbed griddle I use for steak & griddled polenta. (it says reversible plate do not work on induction though which has become a new requirement for my cookware :confused: )
 
Last edited:
So I bought 5kg of meat from the shop at work. Been making chilli and spaghetti etc which taste fine but when I made my own burgers they were pretty rank and each mouthful was full of gristle.

Is it just a case of me not cooking them for long enough? If I turn the heat up any more I'll end up burning them. Loads of fat in them so it's not that or the quality of the meat. Also made them a lot thinner than before but to no avail.
 
If you're getting tons of gristle it sounds like the meat has been badly butchered tbh... Essentially tons of silverskin and connective tissue left on the meat before it was ground. I'd guess, anyhow :)
 
As good as any shop bought if I say so myself.

cFHcOLs.jpg
 
Did the smashed with onions last night for the first time (bought a couple of seasoned griddles in TK max for £8 each yeterday and a meat press). Can't see myself doing burgers any other way now, so succulent. I used skirt steak with the fat from a couple of sirloins ground in.
 
I used to think the same but I actually prefer some salad on a burger these days, I find it helps cut through the richness of just cheese and meat.
 
Yup, salad is a must, but you need to get the ratio of meat and salad right.

Not sure if the op solved his problem, but I found adding a big dollop of mustard to my homemade burgers really helped. The last batch I made were amazing.
 
I've actually gone the other way and really don't like salad on a burger any more. I used to insist on it.

I much prefer having something on the side to cut through the richness.
 
that type of lettuce is pointless.

imo gherkin and raw or cooked onion is all that is needed. if you insist on lettuce shredded ice berg. Tomato gtfo, nothing but watery mess on burgers.
 
Last edited:
When I've added tomato I tend to remove the liquid and just use the flesh as a garnish in the burger. Still, I'm not sure it really adds much.

Raw *and* cooked onion I'm definitely up for. Same with bacon...and frazzles :p

Lettuce has to be something with bite if it's with a burger. Generally I prefer this kind of thing as a softer but stronger flavoured green on the side in a salad though.
 
You must log in or register to reply here.
Back
Top Bottom