Be Excellent To Each Other

I'm looking at DrG and Craster mostly, any tips on making your own burgers? Going to make some this weekend.

Lots of online tips but wondered what you meat lovers found to be the best.

Ta

I am better at remembering burger threads than Zardoz

viewtopic.php?f=3&t=5508&

Dunno how accessible my method is, depends on what kit you have...

I grind my own beef. I like:

50% chuck (you can just buy normal mince for this)
25% brisket
25% shortrib

No eggs, no binders, no seasoning in the meat (salt can toughen it.)

I form quarter-pound patties in a four inch ring mold (these will be pretty thick), season heavily, then cook sous vide at 55 deg C for about an hour. Sear to finish. Top with Dairylea cheese slices.

I put cheese on first, and then the beans.

GTFO

I have no mincer (Trousers won't pop over) and no sous vide, but thanks Doc.

Dairylea slices on shopping list already.

Home made burger.... and oven chips

Yeah, I don't own a fryer so there's not much I can do.

They're the fancy ones that have beef dripping though. For oven chips, they're really good.

Slice potatoes. Dry with kitchen towel. Put in a freezer bag, season and olive oil and some paprika, cayenne, garlic powder, maybe some oregano or what have you. Roll around to get an even coating. Put on an oven tray in a 180C oven for 15 minutes, turn, cook again til done.

We use Anya mostly, split lengthways.

Poor, helpless Anya.

What I've settled into is using some mince from here https://www.farmison.com/

I use a little olive oil to bind, but nothing else, then season.

Cooking is grill or sometimes sous vide.

No issues with oven chips, had a fryer but got sick of the mess and smell so chucked it.

Was thinking of those fryers that use air and a small amount of oil, anyone have one of those?

Got a butcher who you can point to stuff and they'll mince it for you?

Yeah, but not in my timeframe. Too late now anyway...

Bought
500g lean mince (don't shout yet!)
500g Shorthorn beef mince (in reduced section so might impart some gamey element)
Dairylea slices
Brioche buns and oven bottom muffins too

At home I've some onion to dice, egg to glue it with, various mustards and spices to throw in. Heard it's best to make the pattys then leave an hour in fridge at least to help keep shape.

What's the fat % on those two mince types? Unless you're getting up to minimum 20% fat in the final mix you're making hockey pucks

Do not buy packaged minced meat.

I wouldn't go that far, it's certainly fine if you're making a chilli or something, but for good burgers you need more control over the mix

This is pre-Brexit britain! I almost had to use Pal.

From the top of my head it's 12% on the lean and 20% on the shorthorn. So, a bit under but I have to watch my fat intake anyway because of almost dying and all that.

Shorthorn, heh.

Pff... pussy.

I'm sorry I read all that and it just said something about you being a pussy or something.

I read your comment as a mediocre copy of DavPaz's remark.

Good day, sir.

Davpaz!

o/

\O

Don’t use egg to bind, it’ll make the mix too sloppy. Also, add some finely chopped green chilli and possibly a small pinch of thyme.

What do you use to bind instead of egg?

I've got PVA and Epoxy.

Gentlemans relish.

A new inclusion into my vocabulary.

I like how it rolls off the tongue.

Less than £3 in Sainsbury's!

https://www.sainsburys.co.uk/webapp/wcs ... relish-71g

Gentleman's relish is fucking lovely in burgers

Not exactly how I was going to use it in a sentence.

Anchovy relish?

Dirty bastards.

What are you, Dr Zoidberg or something?

Anchovies are amazing

Hello!

Like most people, I'd advise making the with nothing but meat if you can get good meat.

If you fancy a change, add Guinness, finely chopped onions, breadcrumbs and some kind of green herb.

You don't need it. The fat should hold it together.

I tend to make mine quite plain with a little seasoning and let people add toppings and sauces as they see fit.

Of course, I have no idea who you are catering for but for my family and friends this works

I've also learnt to do this after making burgers full of spice and other stuff so feel free to ignore and carry on

I’m right here!

Turns out I did buy 20% fat mince.

I used black pepper, finely chopped onion and a little lazy garlic. Mixed it all up and decided to use some breadcrumbs and an egg. In the fridge now ready to burger press tomorrow.

Futurama is so very good.

Anchovies are an absolute must-have ingredient; the most amazing flavour enhancer ever, in the history of the universe.

I'll be using them liberally with tonight's Calabrian sausage pasta, oh yeah. Primitivo and open fireplace at the ready, I might get lucky post prandial likes.


Never made homemade burgers though; must give them a bash. Hot griddle for me though methinks; I'm old school. (Plus actual real chips lol)

Classic Beex advice following there.

They turned out superb! Just eating two more now.