Homemade burgers


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do they do that with beef as well as chicken /pork then? cant see how you could do it with mince?

Anything to prolong shelf life and keep costs down.

Have you seen those mince pellet type things that you can cook from frozen? Horrific. Couple of lads I went to uni with used to use them and I can tell you cooked dog food would've smelt preferable.
 
I made some yesterday, lovley

Good quality lean beef mince


Very large table spoon of French Mustard

Just a tad of garlic

Tea spoon of chilli

Bit of grated cheese

Splash of Worcester sauce

Salt and Pepper

Couple blobs of Tommy K

Smidge of parsley

Lots of finley diced onion

Bread crumbs

1 large egg


Make about 15 thick
 
I made some yesterday, lovley

Good quality lean beef mince


Very large table spoon of French Mustard

Just a tad of garlic

Tea spoon of chilli

Bit of grated cheese

Splash of Worcester sauce

Salt and Pepper

Couple blobs of Tommy K

Smidge of parsley

Lots of finley diced onion

Bread crumbs

1 large egg


Make about 15 thick

Nice.

I made some with 5 water biscuits ground up instead of bread crumbs last week and it makes a nice texture. Probably go back to bread next time though.
 
well any, it's all made from meat, unless it's the sweet mice in Criggy pies.

Nor I mean you have steak mince, which is obviously minced steak (dunno what cut like) and then your normal beef mince will be the fatty bits left over I reckon like.
 
Nor I mean you have steak mince, which is obviously minced steak (dunno what cut like) and then your normal beef mince will be the fatty bits left over I reckon like.

never use extra lean mince for burgers , esp bbq as you need the fat to baste the burger while cooking
 
an old poster from before your time used to swear by the old goose fat system mate. greedminds iirc. always wondered what happened to him mate

lone gunman took him out when he went to dallas for an armball game iirc
 
I make mine really dry.

Lean mince, onion salt and pepper with one eggs to help them bind.


Usually BBQ mine though, so they're never greasy.
 
I never bother with the egg or the breadcrumbs.

Dice onions and gently soften them in loads of butter (or other types of animal fat). When this cools slightly the butter will help bind the mince.

Obviously the mince needs seasoning. A mixture of mustard (French, Dijon or English), tabasco, chili, paprika, worcester sauce, beef stock cube, herbs, tomato puree etc. dependant on what you fancy. My favourite is using tomato pesto and loads of basil.

Fry them, grill them or do them on the barbecue. Never fall apart despite no egg.
 
1 lb lean minced steak
4 oz sausage meat
1 medium onion finely sliced
2 green chillies finely chopped
1 tsp dried mixed herbs
1 egg yolk
salt and pepper.

mix with you hands will make 4 burgers,
 
anyone who measures out the ingredients for burgers is a clunt
 
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