homemade burger recipes

[Colossal Squid]

hell to the yeah........can't remember where i got this HESTON STYLE idea from, but for me it works

just bash them up into crumbs and mix it in

Intriguing. Got some delicious Buffalo mince on order so I shall give your bonkers cream crackers method a go when it arrives

 

[The Antikythera Mechanism]

Buffalo burger

Try Nigel Slaters burger with a difference, stuffed into a ciabatta with mozzarella and basil – it's delicious!
Ingredients

500g/1lb 1oz buffalo mince

salt and freshly ground black pepper

1 large (or 4 small) ciabatta loaf

2 beefsteak tomatoes

a handful of large basil leaves

2 balls of buffalo mozzarella, thickly sliced

Preparation method

Heat a grill or griddle pan. Season the buffalo mince with salt and freshly ground black pepper. Shape the seasoned mince into eight small patties.

Grill (or griddle) the patties until nicely coloured on both sides, about five minutes or so each side. They are best when still slightly pink in the centre, but that is up to you.

Cut the ciabatta into short lengths and split them open. Place a slice of tomato, a large basil leaf or two and a slice of mozzarella in each one. Slide a cooked burger (or two if they are very small) into each ciabatta and squeeze together so the juices from the tomato, mozzarella and meat mix together. Eat immediately.

 

[El Presidente]

Sounds great, but where do you get buffalo mince from TAM?

 

[Lady Whistledown]

Sounds great, but where do you get buffalo mince from TAM?

Usually from buffaloes.

 

[Sergei Gotsmanov]

Getting the sauce right also helps.

For a decent bigmac style burger sauce i use:

1tsp ketchup
1tsp frenchs mustard
3tsp mayo
1-2tsp finely chopped gerkin

Leave in fridge for at least 30mins prior to use to allow the flavours to combine.

Lovely jubbly.

 

[FOOTSKI]

http://www.jamieoliver.com/recipes/beef-recipes/burgers-sliders

I like this one.....................putting them in the fridge is the important bit, also you can mess about with seasoning and flavours by adding other stuff.

This....... but take away the pepper and add mild korma powder (its like a little hint of curry but not a bang)

 

[jevs]

I always add tomato ketchup, worcester sauce, garlic, chilli, fried onions and occasionally i mould the burger mix around a small ball of cheese.

make the burgers up to 24 hours in advance and always chill them

 

[clapham_gull]

Definitely no egg or breadcrumbs. That's burger disaster. You simply don't need it.

The only reason people add egg is because you've added breadcrumbs. The only reason to add breadcrumbs is because you've added egg !

( A meatball is quite a different thing mind. It NEEDS egg and breadcrumbs to retain moisture whilst being cooked in a sauce )

I wouldn't even add onion or garlic personally, but that's just taste. If I did add onions - I'd fry them first. The acid in raw onion makes the meat go grey.

The flavour should come from grilling the meat on a high heat.

Here is a tip.

When you buy the mince you will see that the meat is neatly arranged in strands.

The trick is to make a burger with those strands pointing upwards - a bit like a carpet. Why ?

When you bite into the burger you wont be biting against the grain of the meat and the perceived texture will be all the better for it.

I carefully separate the meat into smallish "bundles" and season. Then I put the whole thing together and roll into a thick but short sausage. The diameter being that of a burger.

Trying to keep the existing strands as minced in the same direction.

I then "slice" the burgers off. They fall apart a bit, but that's ok - you carefully make them burger shape again with both hands.

Worth it ? Absolutely.

 

[clapham_gull]

I used to work in a gourmet burger restaurant so I'm a bit of a dab hand at this!
Using whichever quantities you require use:

Half and half of fresh mince and braised beef (from the ribs)
Blend together til almost paste like. Add ketchup, oyster sauce, thyme, mustard and garlic!
Again, mix well and roll into small fist sized balls and push flat. Wrap in cling film and put them in the chiller.

Served with a toasted tiger bap, cook burger til medium rare, then top with a liberal portion of grated cheddar and crispy bacon. Serve medium with a side of homemade chunky chips and a chilli coleslaw.

I like the sound of that - particularly the oyster sauce. Bit like Heston's idea of adding fish sauce to bolognese. Just works.

 

[Acker79]

I like experimenting with spices, chillies, I tried to make one with a bit of cheese in the middle, but didn't quite put enough in to really notice it. I do keep track of some burger recipe sites: Burger Recipes , 50 States 50 Burgers : Recipes and Cooking : Food Network ,

I had a north african themed evening a few weeks back, I watched battle of algiers, and had a meal of coucous and north african burger, using this recipe: North African Hamburgers Recipe

 

[Wilko]

I always add tomato ketchup, worcester sauce, garlic, chilli, fried onions and occasionally i mould the burger mix around a small ball of cheese.

make the burgers up to 24 hours in advance and always chill them

That sounds WELL nice

 

[The Antikythera Mechanism]

Sounds great, but where do you get buffalo mince from TAM?

We get it from Abel & Cole, but I think Waitrose do it as well

 

[Acker79]

Just posted this in the other thread
[responding to someone's comment about a big mac]

My home made version (click to enlarge):



A little too much bun, compared to burger, but it was still quite tasty.

I think this is the recipe I used: Homemade BigMac Recipe - with Big Mac Sauce

 

[Colossal Squid]

Sounds great, but where do you get buffalo mince from TAM?

I get it from these guys:

Alternative Meats - Buy Meat Online

They'll also sell you Zebra steaks if you're so inclined.