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Burgers - Home Made or Ready Made
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28-06-2015 9:41am#1
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Crackers sound interesting. Found this commentThey do the same thing as stale breadcrumbs but these days, noone ever has stale bread around. The burgers are less stodgy using crackers. They worked very well when I tried them during a summer barbie last year.
I hate how so many people serve up burgers in those giant buns that have become so popular now. There are few if any ready made burgers that suit them, fresh or frozen. The fresh ones are usually worse, too thick and small diameter, presumably so they will not fall apart easily. I always have to flatten them out more.
I have heard it called golf ball syndrome, like a giant meatball in between a vienna roll.
I squish mine out flat on tinfoil and put the foil directly on a BBQ, when it begins to cook it makes it bind. In my airfryer I hold the thin pattie in my hand, take the basket out and turn it upside down and put the meat up inside and then flip it over.0 -
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I make my burgers with 500g of mince, a good handful or two of breadcrumbs (Panko give a nice firm texture and I usually have some in the freezer), grated onion - much easier than chopping it into tiny dice, salt & black pepper and an egg to bind. I have a little burger press and it makes the job of shaping them a lot easier.
I either serve them in gravy with lots of sautéed onions or in brioche buns, which Dunnes also sell now
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Dizzyblonde wrote: »I make my burgers with 500g of mince, a good handful or two of breadcrumbs (Panko give a nice firm texture and I usually have some in the freezer), grated onion - much easier than chopping it into tiny dice, salt & black pepper and an egg to bind. I have a little burger press and it makes the job of shaping them a lot easier.
I either serve them in gravy with lots of sautéed onions or in brioche buns, which Dunnes also sell now
try a bitta whole grain mustard ~1 tea spoon per burger. other than that your bang on the mark with the above.0 -
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Yes, usually I see about 18% fat recommended. The cheaper ones can be about 26%. I have mixed butter into leaner meat.I'm a fan of mince (make sure it's not extra lean)
+1, like the one on the bottom here. I do it far more extreme like that, the sides on mine are really high, I had a thin bit. I usually have the burger so wide its hanging out the side of the bun a little.If you indent the middle slightly it helps the burger stay flat.
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Do the cream crackers make much of a difference?
Crackers or breadcrumbs make the burger softer (less meaty) and juicier because they hold onto the juices that normally run off.
A little bit of garlic salt sprinkled on the burger while it's cooking can be nice.
I have to try those Aldi Brioche Buns. I've seen them mentioned so many times on the cooking forum. They must be good!
Oh, and +1 for putting a thumb indent in the middle of the burger when cooking to stop it rising up in the middle.0
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