Home made Burgers

[CHAPPERS]

Hi guys

I plan to make me own burgers this evening and have tried many methods of getting them to stay together and have come to the conclusion that it is pure luck whether they do or not.

Does anyone have any secret tips as to how their burgers stay in one piece in the pan?

 

[Normal Rob]

stale bread crumbs in the mix are the secret - along with the white of one egg.

 

[looney]

mix with some beaten egg.

 

[Bozza]

Egg should be your binding agent of choice.

 

[Safeway]

Flour's quite good as well.

 

[REDLAND]

In the event that egg white is unavailable Chappers, man juice does just as good a job, obviously don't let on to your guests though

 

[brighton rock]

make the mix with a little exter egg to hold them together portion out then lightly flour them before frying

 

[Safeway]

In the event that egg white is unavailable Chappers, man juice does just as good a job, obviously don't let on to your guests though

Exactly. And then you don't have to bother with the pinch of salt either.

 

[tedebear]

right chappers - heres the tedebear method...

as people above have suggested add an egg to the mixture to make them bind well, squeeze the mixture well and good together before you shape your burgers. Then once the burger is made, coat the whole burger in something like oat bran (sounds disgusting but works I tell you) or dry bread crumbs....

then GRILL do not fry!!

 

[Vinyl Richie]

Normal Rob's got it spot on. Use breadcrumbs and egg. Once you've got the big mix use those star cake cutter to make fun shapes.......quite camp but fun. You could even make a seagull if you really like

Look up Jamie Oliver's recipe for his Botham burgers, the best thing he's ever done.

 

[Marc]

if they are plain burgers then I suggest a sprinkling of Tabasco sauce & cheese on top in the pan just before finishing

 

[REDLAND]

Look up Jamie Oliver's recipe for his Botham burgers, the best thing he's ever done.

Is that one in his book where you can see his penis on the cover ?

 

[Vinyl Richie]

I'm well hungry now

 

[CHAPPERS]

Right, an egg and some braedcrumbs it is althoguh i'm not sure if we've got bread and i can't be arsed to go shooping so a good squeeze should sort it.

Tedebear - I was going to fry, why should i grill instead?



Thanks for all your kind hearted responses.

 

[Normal Rob]

Thank Vinyl - it is stale bread crumbs that make the mix bind. They draw the fat out of the meat making the burger contract and tighten. This tightened mix is then bound by the egg. Egg on its own it not good unless you use so much that you might as well sprinkle mince onto a fried egg.

 

[honey boy zimba]

Personally I blitz up an onion in a food prosseser and mix it in the mince with salt and pepper,the wetness of the onion binds it all and adds flavour.

 

[Vinyl Richie]

Normal Rob - wow, have you studied food building or are you a food engineer inc. hard hat? Now I've learnt 2 things today.

MAX - grill it you wooden!

Redland - shut up it WAS there!

 

[REDLAND]

Normal Rob - wow, have you studied food building or are you a food engineer inc. hard hat? Now I've learnt 2 things today.

MAX - grill it you wooden!

Redland - shut up it WAS there!

I know, I backed you all the way VR you know it

 

[Bozza]

There is the middle ground between grilling and frying.

I refer, of course, to the griddle pan.

 

[CHAPPERS]

Personally I blitz up an onion in a food prosseser and mix it in the mince with salt and pepper,the wetness of the onion binds it all and adds flavour.

You see, this is what i normally do. I find the burger retains it's shape with onion but only just.

WHY SHOULD I GRILL INSTEAD OF FRYING?