The **Now Eating** Thread

SideWinder said:
@Raymond Lin more info needed! They look SO good!
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Erm... 80/20 lean/fat ratio steak mince.
Brioche bun
Fresh red onions

Need something really large and flat, I have a 28cm carbon steel pan. Get it hot, toast buns.
Get some mince, roll it into a ball, put it in the middle then smash it down (I have a burger flipper thing). Season with salt + Pepper and a little garlic powder.
Flip then put cheese on then put a lid on for about a minute.
Then put it together, add onions and ketcup + mayo (i like it).

I played about before with burger mould, pre-made burgers, but simple smashed burgers is still my favourite. So easy to make too.
 
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SideWinder said:
As easy as that. :o

Look ridic.

Is that the plastic cheese i see there? ;)
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Yup, plastic cheese works best (low melting temp), it's what they use in American diners. You can use posh but cheap stuff actually makes it more authentic in a way.

It is so easy to make, you don't even need oil on the pan, let the fat from the meat do it's thing. Having a proper large pan and a burger flipper thing helps enormously though. Even better is if you have a flat press. To get it really flat I place the flipper thing on the meat then use my right hand holding a spatula to press down on the top side for better leverage.
 
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Raymond Lin said:
Erm... 80/20 lean/fat ratio steak mince.
Brioche bun
Fresh red onions

Need something really large and flat, I have a 28" carbon steel pan. Get it hot, toast buns.
Get some mince, roll it into a ball, put it in the middle then smash it down (I have a burger flipper thing). Season with salt + Pepper and a little garlic powder.
Flip then put cheese on then put a lid on for about a minute.
Then put it together, add onions and ketcup + mayo (i like it).

I played about before with burger mould, pre-made burgers, but simple smashed burgers is still my favourite. So easy to make too.
Click to expand...
Might sound strange, but I really like seafood sauce (The stuff you make a prawn cocktail with) on burgers.
 
robfosters said:
Might sound strange, but I really like seafood sauce (The stuff you make a prawn cocktail with) on burgers.
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A bit of acidity is good, if i had pickles i would put some in it. I've also tried caramelised onions but I find fresh onions with that crunch contrasts better with the soft bread and meat. Sometimes I put lettuce and tomatoes in it but half the time i keep it really simple. For less than £4 I can feed myself with 4 burgers over 4 meals.
 
Raymond Lin said:
A bit of acidity is good, if i had pickles i would put some in it. I've also tried caramelised onions but I find fresh onions with that crunch contrasts better with the soft bread and meat. Sometimes I put lettuce and tomatoes in it but half the time i keep it really simple. For less than £4 I can feed myself with 4 burgers over 4 meals.
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Yeah I think the acidity is what’s good about seafood sauce. It’s essentially ketchup and mayo with mustard, Worcestershire sauce, vinegar and lemon added.
 
Made some more nice and tangy lemon sponge cake.

Lemon-cake-1.jpg


Lemon-cake-3.jpg
 
jpaul said:
I thought you used a steak weight, from previous discussion ?
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steak weight? What’s that?

I cook steak on a cast iron pan or a carbon steel pan, depends on my mood. Cast iron is better as it retains heat better.

for burgers I have tried lots of methods, including heating up a cast iron “weight” but you risk the meat sticking on the top so I just flip it.
 
Ploughman's sandwich. Mature cheddar, brunswick ham, wild rocket lettuce, tomato and sweet pickle (clone of Branstons) on dark rye and sunflower farmhouse. I never realised how distinctive a flavour rocket has compared to other lettuce.

Ploughmans-sandwich.jpg
 
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