Discussion
I found mincing your own beef to be too much of a pain in the ass.
Just buy fatty mince and mix it with your hands, squeezing it together.
I add salt and pepper, some soy sauce, finely chopped spring onions, bourbon and then put a small a,ount of brie inside the mince ball before shaping into a patty, try to make the patty thin if possible as it will cook better.
Just buy fatty mince and mix it with your hands, squeezing it together.
I add salt and pepper, some soy sauce, finely chopped spring onions, bourbon and then put a small a,ount of brie inside the mince ball before shaping into a patty, try to make the patty thin if possible as it will cook better.
A burger is the one thing which I just can't make 'better' at home, therefore here the descriptions from my top 3 burger experiences' 
1.) Kobe Beef & Foie Gras burger - Barracuda Resaurant, Bermuda. An absolute taste sensation.
2.)Chilli Cheeseburger - Stripburger, Vegas. Standard burger with pepperjack cheese and padrone chillis. Delicious!
3.) Prime British chuck & flank steak with fontina, crispy mortadella, sticky balsamic onions, tomato, pickles & chillies. Jamie's Italian - Leeds. Was surprised just how tasty this was, there was an 'extra' taste in there which made it super tasty, I'm guessing it was the fontina.
Not quite what you were looking for but hopefully some sort of inspiration!
1.) Kobe Beef & Foie Gras burger - Barracuda Resaurant, Bermuda. An absolute taste sensation.
2.)Chilli Cheeseburger - Stripburger, Vegas. Standard burger with pepperjack cheese and padrone chillis. Delicious!
3.) Prime British chuck & flank steak with fontina, crispy mortadella, sticky balsamic onions, tomato, pickles & chillies. Jamie's Italian - Leeds. Was surprised just how tasty this was, there was an 'extra' taste in there which made it super tasty, I'm guessing it was the fontina.
Not quite what you were looking for but hopefully some sort of inspiration!
Done a bit of trial and error with my burger recipe but this is the tastiest so far:
• Packet fatty beef mince (can substitute for pork if you fancy)
• 1 Egg
• 1 large onion really finely chopped
• fresh parsley
• 2x large garlic gloves, finely chopped
• plenty of salt and pepper
• few dashes of Henderson's Relish – don't think you can buy this outside sheffield, but worcester sauce is similar
• Smoked paprika
• tiny bit of cumin
• 1 mild chilli, chopped
Mix together and make into burgers *The important thing is to leave them for a long time to let the flavour develop* I make mine in the morning and eat at night
• Packet fatty beef mince (can substitute for pork if you fancy)
• 1 Egg
• 1 large onion really finely chopped
• fresh parsley
• 2x large garlic gloves, finely chopped
• plenty of salt and pepper
• few dashes of Henderson's Relish – don't think you can buy this outside sheffield, but worcester sauce is similar
• Smoked paprika
• tiny bit of cumin
• 1 mild chilli, chopped
Mix together and make into burgers *The important thing is to leave them for a long time to let the flavour develop* I make mine in the morning and eat at night
Nom nom - The Great PH Burger Off and Burgers! are good threads I've nicked ideas from before...
Have we decided that summer is coming up then?!
Have we decided that summer is coming up then?!
0a said:
Nom nom - The Great PH Burger Off and Burgers! are good threads I've nicked ideas from before...
Have we decided that summer is coming up then?!
Certainly not. I can guarantee there'll be snow, wind, floods, and 200mph winds tomorrow. I know this to be fact as I'm firing up the BBQ Have we decided that summer is coming up then?!
0a said:
Nom nom - The Great PH Burger Off and Burgers! are good threads I've nicked ideas from before...
Have we decided that summer is coming up then?!
No - just coming into Autumn. Temps dropping but still got the outdoor gas grill in operation. Have we decided that summer is coming up then?!
I mince my own meat. That way I know I'm not getting lips and a
holes!
It really isn't any hassle and has the advantage that if you want to add eg. onion, garlic, chilli, lemongrass, fresh herbs etc, you can just bung these through the mincer as well.
The trick is to get an old-fashioned cast iron mincer, keep it well-oiled and put a bread crust through at the start to clean off the oil.
holes!It really isn't any hassle and has the advantage that if you want to add eg. onion, garlic, chilli, lemongrass, fresh herbs etc, you can just bung these through the mincer as well.
The trick is to get an old-fashioned cast iron mincer, keep it well-oiled and put a bread crust through at the start to clean off the oil.
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