Making burgers
27 June 2002, 11:28 AM
#1
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Am having a big family bbq at the weekend and was thinking about food.
We are fed up eating processed shop burgers made from lips and ar5eholes, so how easy is it to make your own. I assume you need ground beef ??? I need to make about 20.
Dave
We are fed up eating processed shop burgers made from lips and ar5eholes, so how easy is it to make your own. I assume you need ground beef ??? I need to make about 20.
Dave
27 June 2002, 11:51 AM
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Basicially, ground meat with, onion, herbs, maybe breadcrumbs and egg to bind . . . . .
The Burgers
1. Mix fresh chopped herbs such as dill, parsley, basil or cilantro with the hamburger meat when making patties.
2. Season hamburger meat with soy sauce, barbecue sauce or Worcestershire sauce.
3. For a Mexican twist, mix mild chopped green chilies in your hamburger meat. Then top your chili burger with sliced tomato, lettuce and guacamole.
4. Try making burgers out of ground chicken, turkey or lamb.
5. Season your burger with Cajun spices prior to cooking instead of salt and pepper.
6. Mix yogurt, sour cream or eggs into your hamburger meat when making patties.
7. Form the burger around a piece of Brie, Camembert or goat cheese.
Toppings and Sides
8. Instead of lettuce, top your burger with alfalfa or broccoli sprouts.
9. Mix equal parts ketchup and mayonnaise for a different burger condiment.
10. Top burgers with either sauteed red or Vidalia onions.
11. Instead of cheddar cheese, try sliced Muenster, provolone, dill Havarti, Gouda, Gorgonzola or mozzarella cheese on your burger.
12. Top your burger with sliced cheddar and a spoonful of salsa.
13. Melt slices of smoked mozzarella on your burger and top with fresh basil leaves and sun-dried tomatoes.
14. Try a honey style mustard on your burger.
15. Try your burger with slices of grilled eggplant and fresh tomato.
16. Top your burger with a heaping tablespoon of cole slaw.
17. For a more elegant twist, serve your hamburger without a roll and top with cucumber slices that have been sauteed in butter. Garnish with a dollop of creme fraiche.
18. Serve your burger on a toasted sandwich-sized English muffin or bialy instead of a roll.
19. Sauteed green and red peppers, Monterey Jack cheese and onions with a coarse grained mustard are nice burger complements.
20. Saute mushrooms for your burgers in butter and a splash of cooking sherry. For a change of pace, try using sliced portobello, shiitake or cremini mushrooms.
The Burgers
1. Mix fresh chopped herbs such as dill, parsley, basil or cilantro with the hamburger meat when making patties.
2. Season hamburger meat with soy sauce, barbecue sauce or Worcestershire sauce.
3. For a Mexican twist, mix mild chopped green chilies in your hamburger meat. Then top your chili burger with sliced tomato, lettuce and guacamole.
4. Try making burgers out of ground chicken, turkey or lamb.
5. Season your burger with Cajun spices prior to cooking instead of salt and pepper.
6. Mix yogurt, sour cream or eggs into your hamburger meat when making patties.
7. Form the burger around a piece of Brie, Camembert or goat cheese.
Toppings and Sides
8. Instead of lettuce, top your burger with alfalfa or broccoli sprouts.
9. Mix equal parts ketchup and mayonnaise for a different burger condiment.
10. Top burgers with either sauteed red or Vidalia onions.
11. Instead of cheddar cheese, try sliced Muenster, provolone, dill Havarti, Gouda, Gorgonzola or mozzarella cheese on your burger.
12. Top your burger with sliced cheddar and a spoonful of salsa.
13. Melt slices of smoked mozzarella on your burger and top with fresh basil leaves and sun-dried tomatoes.
14. Try a honey style mustard on your burger.
15. Try your burger with slices of grilled eggplant and fresh tomato.
16. Top your burger with a heaping tablespoon of cole slaw.
17. For a more elegant twist, serve your hamburger without a roll and top with cucumber slices that have been sauteed in butter. Garnish with a dollop of creme fraiche.
18. Serve your burger on a toasted sandwich-sized English muffin or bialy instead of a roll.
19. Sauteed green and red peppers, Monterey Jack cheese and onions with a coarse grained mustard are nice burger complements.
20. Saute mushrooms for your burgers in butter and a splash of cooking sherry. For a change of pace, try using sliced portobello, shiitake or cremini mushrooms.
27 June 2002, 11:51 AM
#3
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Fine chop some onions, bit of worchester sauce, seasoning, and some eggs to bind it together.
You can then add what ever you want depending on what you like. Tabasco, paprika, dash of lemon juice, and some garam masala goes down a treat if you like 'em a little spicy.
You can then add what ever you want depending on what you like. Tabasco, paprika, dash of lemon juice, and some garam masala goes down a treat if you like 'em a little spicy.
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27 June 2002, 12:13 PM
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We get all our (pre-packaged) burgers/sausages/et al from a Halal butchers (my wife's a Muslim) and they're 100 times better than the Sainsburys/Tescos stuff. It's certainly encouraging when the ingredients are 'Beef, salt, onions, water' rather than 'E123, E321, maltodextrin, partially-inverted sugar (what does that mean 
)'
If you're near London or somewhere else with a reasonable Muslim population (Cambridge is where we go) give it a try. I presume the same would apply to Kosher shops if there are any in your area?
)'If you're near London or somewhere else with a reasonable Muslim population (Cambridge is where we go) give it a try. I presume the same would apply to Kosher shops if there are any in your area?
27 June 2002, 12:15 PM
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Dunk - You da man !! I think you are the Encyclopaedia Britannica of Scoobynet 
Also, Slough/Southall/Hounslow is not that far so i will go shopping Sat to see if i can find anything !!
Dave
Also, Slough/Southall/Hounslow is not that far so i will go shopping Sat to see if i can find anything !!
Dave
27 June 2002, 01:28 PM
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Beef from cattle raised in the rugged Kobe area of Japan is widely acknowledged as the finest in the world. Kobe beef has a big reputation in the culinary world and there are many theories put forward, some true and some not, to explain the extraordinary tenderness and flavour of the meat. It is said, for example that the Kobe farmers feed their cattle beer, give them regular massages and rub their coats with sake.
Certainly beer may increase the cattle's appetite and massage could affect the tenderness of the beef but the cattle have been bred since the 2nd century and the handing down of different feeding and breeding techniques together with the rough terrain the cattle have endured for so long would have contributed more to the beef's quality.
Such is the tenderness of Kobe beef that it needs to be treated very gently in the kitchen. The Japanese tend to eat their Kobe beef raw as sashimi, with soi sauce, doshi and raw shredded onion. In the west is usually eaten flash fried but cook it for any longer and you will wonder what all the fuss is about. Best served with sticky rice, a light soi sauce dip and Japanese beer
Certainly beer may increase the cattle's appetite and massage could affect the tenderness of the beef but the cattle have been bred since the 2nd century and the handing down of different feeding and breeding techniques together with the rough terrain the cattle have endured for so long would have contributed more to the beef's quality.
Such is the tenderness of Kobe beef that it needs to be treated very gently in the kitchen. The Japanese tend to eat their Kobe beef raw as sashimi, with soi sauce, doshi and raw shredded onion. In the west is usually eaten flash fried but cook it for any longer and you will wonder what all the fuss is about. Best served with sticky rice, a light soi sauce dip and Japanese beer
27 June 2002, 04:23 PM
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I remember having a conversation with some filthy tart in New Orleans about the Kobe beef although I didn't know it's proper name till now.
It was her ambition to go to Las Vegas to eat the $100 steak where "they like massage the cows *** with like sake"
She had a tattooed head as well - class
[Edited by father_jack - 6/27/2002 4:27:23 PM]
[Edited by father_jack - 6/27/2002 4:27:54 PM]
It was her ambition to go to Las Vegas to eat the $100 steak where "they like massage the cows *** with like sake"
She had a tattooed head as well - class
[Edited by father_jack - 6/27/2002 4:27:23 PM]
[Edited by father_jack - 6/27/2002 4:27:54 PM]
27 June 2002, 04:31 PM
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Druddle - go for it mate, definalty worth it, very easy and very impressive! ...if you can find Jamie cook-blokie-wots-his-name (remembered now 
) Oliver's burger recipe, that's the best I've found...I think he calls them "Botham Burgers" or something... 
...yeah, yeah, I know you all hate him, but it's a quality recipe...
...if you can find Jamie cook-blokie-wots-his-name (remembered now ) Oliver's burger recipe, that's the best I've found...I think he calls them "Botham Burgers" or something... ...yeah, yeah, I know you all hate him, but it's a quality recipe...
27 June 2002, 04:33 PM
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Found it!
Botham Burger
Serves: 4
Ingredients:
1kg/2lb 3oz minced beef, preferably organic
2 medium red onions, finely chopped
2 eggs
1-2 handfulls of fresh breadcrumbs
1 tablespoon of coriander seeds, crushed
1 small pinch of cumin seeds, crushed
1 heaped teaspoon Dijon mustard
salt and freshly ground black pepper
4 buns
Method: Preheat the oven to 230°C/450°F/gas 8. Mix and scrunch all the ingredients together. Use the breadcrumbs as required to bind and lighten the mixture. Divide into 4, then gently and lightly mould and pack each burger together into smallish cricket-ball sized shapes. Place in the oven and roast for 25 minutees, which should leave the middle slightly pink and the outsides nice and crispy.
To Serve: Serve with a griddled bun, a little salad, some gherkins, tomato salsa, a pint of Guiness and a bottle of ketchup.
Botham Burger
Serves: 4
Ingredients:
1kg/2lb 3oz minced beef, preferably organic
2 medium red onions, finely chopped
2 eggs
1-2 handfulls of fresh breadcrumbs
1 tablespoon of coriander seeds, crushed
1 small pinch of cumin seeds, crushed
1 heaped teaspoon Dijon mustard
salt and freshly ground black pepper
4 buns
Method: Preheat the oven to 230°C/450°F/gas 8. Mix and scrunch all the ingredients together. Use the breadcrumbs as required to bind and lighten the mixture. Divide into 4, then gently and lightly mould and pack each burger together into smallish cricket-ball sized shapes. Place in the oven and roast for 25 minutees, which should leave the middle slightly pink and the outsides nice and crispy.
To Serve: Serve with a griddled bun, a little salad, some gherkins, tomato salsa, a pint of Guiness and a bottle of ketchup.
27 June 2002, 05:08 PM
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Our local butcher makes fantastic prize winning sausages and burgers which don't shrink when you cook them. They are so much better than tesco's. Too many other things to do when having a bbq (like drinking) to mess about making my own burgers.
27 June 2002, 07:53 PM
#22
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Sorry Carl...never claimed to be an expert!
27 June 2002, 11:37 PM
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Spent a while in the kitchens at AWT's restaurant in London last month 'Notting Grill'.
They make their burgers from the bits they trim off the FILLET steak! Very nice, but a little expensive to do at home!!!
They make their burgers from the bits they trim off the FILLET steak! Very nice, but a little expensive to do at home!!!
28 June 2002, 12:37 AM
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or the best site i recommend is:
http://www.geocities.com/mcburgers_com/McD.html
how to make all those Big Mac burgers etc..... yum.
http://www.geocities.com/mcburgers_com/McD.html
how to make all those Big Mac burgers etc..... yum.
28 June 2002, 12:45 AM
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Irrespective of the recipe you choose, home made burgers will tend to fall apart when bbq'd. I always do home made burgers so here are my tips...
Avoid recipes with chopped onions etc - make them more fragile plus some peeps don't like them.
Breadcrumbs don't seems to help binding so I would say forget.
Raw egg does help binding.
Get yourself a burger press - I've had mine for longer than I care to remember but you'd prob get something from lakeland or the like...you can put loads of pressure in to help bind the burger. If you form the patties by hand they will almost certainly fall apart...
Lastly a dedicated bbq burger cooker that fastens over the burgers will help stop them falling to bits too.
Good luck...I'm going to be making 30/40 later next month...
Simon
Avoid recipes with chopped onions etc - make them more fragile plus some peeps don't like them.
Breadcrumbs don't seems to help binding so I would say forget.
Raw egg does help binding.
Get yourself a burger press - I've had mine for longer than I care to remember but you'd prob get something from lakeland or the like...you can put loads of pressure in to help bind the burger. If you form the patties by hand they will almost certainly fall apart...
Lastly a dedicated bbq burger cooker that fastens over the burgers will help stop them falling to bits too.
Good luck...I'm going to be making 30/40 later next month...
Simon
28 June 2002, 09:40 AM
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Well it looks like i will be making burgers tomorrow. The only thing that may put me off is the weather for Sunday. 18 people in my house if it rains will be cosy !!
Fingers crossed...
Dave
Fingers crossed...
Dave
