Burgers - Home Made or Ready Made

Dizzyblonde

readyletsgo wrote: »

I have a (maybe silly) question for all of y'all.

I bought the 8 pack of burgers in the fridge in Tesco, not the frozen ones. I only needed two for the dinner, so I decided to freeze the other 6.

Now, the noob question. It says on the box that it's ok to freeze the burgers but to allow them 12hours to defrost before cooking them. Can I cook these from frozen in my George Foreman or do I absolutely have to let them defrost for 12 hours? In a fridge I presume?

Also, what's the best blue cheese to use in burgers? I used the usual one in the half circle packaging in the blue cardboard wrapping, the name escapes me now. But I couldn't really get the taste like I would in Eddie Rockets, any help would be much appreciated.

Also, thanks for the tip on using Brioche Buns from Aldi, gonna pick some up and give them a go. I tried the burger in the Workmans bar on Friday night, very nice and they use brioche buns too, but very much like McDonald's burgers but fancied up a bit, nice sauce

Thanks guys!!!

Food safety advice isn't allowed in the forum, you're safer following the instructions on the packaging.

choronzonix

100% homemade, the difference is astounding.

Check out this burger sauce recipe, I've used it loads and it's incredible http://www.kayotic.nl/blog/come-back-burger

For the burgers themselves I go with the Jamie Oliver recipe - chuck steak minced by your butcher is the best as it's fairly fatty and will hold together without breadcrumbs or any other nonsense, and then I just add a bit of salt, pepper and onion powder. http://www.seriouseats.com/recipes/2014/09/insanity-burger-from-jamie-olivers-comfort-food.html

katydid

choronzonix wrote: »

100% homemade, the difference is astounding.

Check out this burger sauce recipe, I've used it loads and it's incredible http://www.kayotic.nl/blog/come-back-burger

For the burgers themselves I go with the Jamie Oliver recipe - chuck steak minced by your butcher is the best as it's fairly fatty and will hold together without breadcrumbs or any other nonsense, and then I just add a bit of salt, pepper and onion powder. http://www.seriouseats.com/recipes/2014/09/insanity-burger-from-jamie-olivers-comfort-food.html

While I wouldn't be trying to replicate a McDonald's burger like the person in the first link, I have to agree that thin meat patties are preferable to big thick ones. I use my burger press to make thin patties that stay together when frying or grilling; instead of one thick burger, I'll make two thinner ones, and sandwich the cheese between them when serving.

choronzonix

katydid wrote: »

While I wouldn't be trying to replicate a McDonald's burger like the person in the first link, I have to agree that thin meat patties are preferable to big thick ones. I use my burger press to make thin patties that stay together when frying or grilling; instead of one thick burger, I'll make two thinner ones, and sandwich the cheese between them when serving.

I wouldn't want to particularly recreate a McDonald's burger either, but the sauce on those Big Macs is still very tasty,

Muahahaha

choronzonix wrote: »

I wouldn't want to particularly recreate a McDonald's burger either, but the sauce on those Big Macs is still very tasty,

Tried this recipe for Big Mac sauce on a burger at the weekend, its a pretty close match to the original
http://www.topsecretrecipes.com/McDonalds-Special-Sauce-Big-Mac-Sauce-Copycat-Recipe.html

rubadub

choronzonix wrote: »

, but the sauce on those Big Macs is still very tasty,

McDs themselves showed how to make similar.

https://www.youtube.com/watch?v=rcu4Bj3xEyI

They sold some sauce for charity a while back
http://www.mirror.co.uk/news/weird-news/mcdonalds-big-mac-sauce-goes-5089130

There are a few commercial "burger sauces" which taste a bit like it. Some people insist its pretty much identical, I used to think it was very similar but if you taste it side by side it was quite different, though I have only tried a few.