Home made Burgers

[clapham_gull]

Don't use anything !!

The only reason to add egg to the mixture is if you've already added breadcrumbs. - and your're diluting the natural flavour of a meat.

Mince meat will keep together fine - its only when you start adding other ingredients that it will "fall apart"

If will also be easy to work with if chilled prior to use.

Just season the mince meat generously with salt and pepper - if you must add anything like garlic or onion, make sure it is very very finely chopped - Personally I'd use just salt and pepper.

Whatever size you make the burgers, get the burgers quite thin - this will ensure they cook through and you can always pile more than one in the bun.

Once shaped - bung them back in the fridge for half and hour. This will also help them to keep together when cooking

(or place them in the freezer for a few minutes- BUT DONT LET THEM FREEZE)

To fry the burger use a proper cast iron griddle or a non stick pan.

Get the pan as hot as it will go.

DONT PUT ANY OIL IN THE PAN !!! - Thats very important.

.. just very lightly grease each side of the burger.

You'll get a nice "burn" on the burgers which will give you the flavour you desire.

I would turn the burgers over as soon as moisture rises to the surface.

There will enough fat in even very lean mince to fry the burger.

When cooking subsequent burgers wipe the pan clean with some kitchen paper.

 

[Vinyl Richie]

MC have you still got your LEAN MEAN GRILLING MACHINE? or is that too mean for a crumbly ol' home made jobby

 

[clapham_gull]

.. and it will taste like a burger should with a meaty texture..

and not like sausage meat.

 

[tedebear]

sorry chappers I had to go and have a cup of tea with Kris - you see she's just got back from holidays today..... anyhow.....I grill for a few reasons....

already enough fat in the meat so its better for you

I think it tastes better...

 

[Icy Gull]

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?

You leave most of the fat behind, which is healthier for you. Whether it's worth it or not depends how healthy you are/want to be and whether you want to increase the risk of a heart attack.(allegedly)

 

[CHAPPERS]

Don't use anything !!

The only reason to add egg to the mixture is if you've already added breadcrumbs. - and your're diluting the natural flavour of a meat.

Mince meat will keep together fine - its only when you start adding other ingredients that it will "fall apart"

If will also be easy to work with if chilled prior to use.

Just season the mince meat generously with salt and pepper - if you must add anything like garlic or onion, make sure it is very very finely chopped - Personally I'd use just salt and pepper.

Whatever size you make the burgers, get the burgers quite thin - this will ensure they cook through and you can always pile more than one in the bun.

Once shaped - bung them back in the fridge for half and hour. This will also help them to keep together when cooking

(or place them in the freezer for a few minutes- BUT DONT LET THEM FREEZE)

To fry the burger use a proper cast iron griddle or a non stick pan.

Get the pan as hot as it will go.

DONT PUT ANY OIL IN THE PAN !!! - Thats very important.

.. just very lightly grease each side of the burger.

You'll get a nice "burn" on the burgers which will give you the flavour you desire.

I would turn the burgers over as soon as moisture rises to the surface.

There will enough fat in even very lean mince to fry the burger.

When cooking subsequent burgers wipe the pan clean with some kitchen paper.

I like his style.

Clapham Gull takes it. I will be seasoning will salt and pepper and shaping them and then putting them in the freezer for a few minutes.

Thanks for all of your suggestions.

 

[Giant Seagull]

Grilling is better as its easier to gey that all round burnt taste! mmmmm marvellous

 

[clapham_gull]

This method of frying - which I use for all kinds of meat is the best way I can find.

Its a sort of "shock and awe" method that seals in flavour and doesn't use much fat.

If you want a thicker burger - make sure that your oven is heated up.

"Burn up" the burgers than place them in a hot oven for a few minutes to finish them off - this will ensure they are cooked through.

Plus - good to "rest" the burgers after cooking on ideally a warm plate for a couple of minutes.

As the burgers cool down slightly they will reabsorb any juices that have risen to the surface

 

[Bozza]

All sorted then.

Right - veggie burgers for freaks like me...

 

[CHAPPERS]

Great stuff Clapham, i have often toyed with the idea of using the oven to finish them off and will do following your recommendations.

 

[clapham_gull]

I would also recommend a "rubbery" cheese like Jalsberg or Emmentel, placing the cheese topped burger under the grill - or just prior to taking out the oven if using that method.


Stay clear of chedder in my opinion since when it melts the fat drains out making the burger greasy.

 

[tedebear]

ooh now if we're talking cheese - st agur on top is the finest of fine things!!

 

[CHAPPERS]

Unfortuantely i only have cheddar back at the flat, can't afford fancy pants cheeses so i may just grate some but not grill it onto the burger.

 

[Giant Seagull]

Get some Kraft CHEESE SLICES

 

[clapham_gull]

A very slight toasting on the cut side of the bun, prior to adding the burger will also maintain crispness.

Don't butter the bun - just let the natural juices of the burger do their work.

I would go (from bottom)

Bun
Burger
Cheese
Thinly sliced Tomato
Thinly sliced raw onion
Tomato Ketchup with a dash of tabasco
Lettuce (*)
Mayo (with a touch of raw garlic)
Bun

On the subject of lettuce use a leaf that will hold up to the heat of the burger and doesn't go all limp.

Finely sliced iceburg is probably the classic- or my preference wild rocket - which is excellent in any "hot sandwich" since it maintains crispness against the heat of the filling.

 

[CHAPPERS]

Okay, this is all getting a bit complicated now. I'm gonna go and do my best.

Thanks guys

 

[Raphael Meade]

i must just add that that the onion should be a red one as this will greatly improve the flavour..

 

[Lord Bracknell]

Clapham_Gull knows what he's talking about.

All I would add to his advice not to use any binding medium is that a good way of avoiding disintegration is to knead the mince thoroughly - and I mean VERY thoroughly - before shaping the burger.

 

[Mr Popkins]

cookings for girls!

 

[Yorkie]

If you really really want to fry or use a griddle pan the put the cooking oil onto a piece of kitchen towel and then just wipe the surface of the pan.

That cuts back on the amount of fat in the pan but sufficient to stop the meat sticking.