French burgers

[Sour Kraut]

Handmade burgers in France appear to be made from steak which has been subjected to a coarser grade of cut. It looks like little chips or slithers of meat rather than the mush which is English mince.

Can anyone direct me towards a machine which will deal with a steak in this way or is it something as simple as a particular fitment to a conventional mincer? (fnarr)

[Shaw Tarse]

A sharp knife?

[davepoth]

HTH.

[Kermit power]

Horse meat is more expensive than beef for the equivalent cut. You won't therefore be served it masquerading as beef.

[blueg33]

Mince into food processor, quick whiz and you have steak hache. Longer whiz and you have typical english burger density.

The french steak hache has fewer additive than british style burgers which have bread crumbs, onions and your chemistry set

[Pferdestarke]

As stated above, do it manually with a sharp knife. Buy a lump of rump, skirt etc and get chopping.

[Sour Kraut]

Pferdestarke said:

As stated above, do it manually with a sharp knife. Buy a lump of rump, skirt etc and get chopping.

Is that feasible in a busy commercial kitchen environment though? I was hoping to just drop a 5oz steak into a machine and the required mass come out the other end.


On an associated note, how do you hold that kind of 'chopped meat' together, beefburger-stylee? Not enough time to refrigerate it into shape.

[blueg33]

Sour Kraut said:

Pferdestarke said:

As stated above, do it manually with a sharp knife. Buy a lump of rump, skirt etc and get chopping.

Is that feasible in a busy commercial kitchen environment though? I was hoping to just drop a 5oz steak into a machine and the required mass come out the other end.


On an associated note, how do you hold that kind of 'chopped meat' together, beefburger-stylee? Not enough time to refrigerate it into shape.

Do it earlier and refrigerate it into shape!

[Pferdestarke]

Sour Kraut said:

Pferdestarke said:

As stated above, do it manually with a sharp knife. Buy a lump of rump, skirt etc and get chopping.

Is that feasible in a busy commercial kitchen environment though? I was hoping to just drop a 5oz steak into a machine and the required mass come out the other end.


On an associated note, how do you hold that kind of 'chopped meat' together, beefburger-stylee? Not enough time to refrigerate it into shape.

I'd assumed home-made as you hadn't been specific. A little egg ought to assist, maybe some breadcrumbs.

[Sour Kraut]

blueg33 said:

Sour Kraut said:

Pferdestarke said:

As stated above, do it manually with a sharp knife. Buy a lump of rump, skirt etc and get chopping.

Is that feasible in a busy commercial kitchen environment though? I was hoping to just drop a 5oz steak into a machine and the required mass come out the other end.


On an associated note, how do you hold that kind of 'chopped meat' together, beefburger-stylee? Not enough time to refrigerate it into shape.

Do it earlier and refrigerate it into shape!

I'm a bit concerned that if the meat is 'minced' and then set aside (even if refrigerated) that they'll then need to be cooked right through rather than having the option to cook them medium or rare if freshly prepared.

[Pothole]

Sour Kraut said:

blueg33 said:

Sour Kraut said:

Pferdestarke said:

As stated above, do it manually with a sharp knife. Buy a lump of rump, skirt etc and get chopping.

Is that feasible in a busy commercial kitchen environment though? I was hoping to just drop a 5oz steak into a machine and the required mass come out the other end.


On an associated note, how do you hold that kind of 'chopped meat' together, beefburger-stylee? Not enough time to refrigerate it into shape.

Do it earlier and refrigerate it into shape!

I'm a bit concerned that if the meat is 'minced' and then set aside (even if refrigerated) that they'll then need to be cooked right through rather than having the option to cook them medium or rare if freshly prepared.

why?

[Mobile Chicane]

A 'Hackfleisch' mincer.

£25 from Divertimenti on Wigmore Street (or at least mine was).

[Sour Kraut]

Pothole said:

Sour Kraut said:

blueg33 said:

Sour Kraut said:

Pferdestarke said:

As stated above, do it manually with a sharp knife. Buy a lump of rump, skirt etc and get chopping.

Is that feasible in a busy commercial kitchen environment though? I was hoping to just drop a 5oz steak into a machine and the required mass come out the other end.


On an associated note, how do you hold that kind of 'chopped meat' together, beefburger-stylee? Not enough time to refrigerate it into shape.

Do it earlier and refrigerate it into shape!

I'm a bit concerned that if the meat is 'minced' and then set aside (even if refrigerated) that they'll then need to be cooked right through rather than having the option to cook them medium or rare if freshly prepared.

why?

Because of the way bacteria forms on minced meat.

[Sour Kraut]

Mobile Chicane said:

A 'Hackfleisch' mincer.

£25 from Divertimenti on Wigmore Street (or at least mine was).

Thanks MC.

Is it one of these?

[petemurphy]

welcome to ecoli

[blueg33]

Sour Kraut said:

blueg33 said:

Sour Kraut said:

Pferdestarke said:

As stated above, do it manually with a sharp knife. Buy a lump of rump, skirt etc and get chopping.

Is that feasible in a busy commercial kitchen environment though? I was hoping to just drop a 5oz steak into a machine and the required mass come out the other end.


On an associated note, how do you hold that kind of 'chopped meat' together, beefburger-stylee? Not enough time to refrigerate it into shape.

Do it earlier and refrigerate it into shape!

I'm a bit concerned that if the meat is 'minced' and then set aside (even if refrigerated) that they'll then need to be cooked right through rather than having the option to cook them medium or rare if freshly prepared.

That is the way the french make them and they have them quite rare. I think its a higher risk with bought mince rather than meat you have minced yourself.

A bit of egg can hold it together, but as soon as you add breadcrumbs you have made an english style burger