Burgers - Home Made or Ready Made

If you have the time maki your own is great.
However if you know of a good craft style butcher they usually make fantastic handmade burgers there in the shop.

Zelda247 wrote: »

Sorry should have also said does anyone have a good receipe for the homemade version? and i do LOVE onions! I might try the Aldi ones as well as we have one nearby.

I use this one all the time: http://www.jamieoliver.com/recipes/beef-recipes/a-cracking-burger/#kuvgc0RXfr0UlbIT.97

Crackers sound interesting. Found this comment

They 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.

That reminds me, Aldi sell brioche burger buns, have to give them a try.

gets good reviews.
https://www.aldi.co.uk/en/product-range/fresh-bakery/bakery/rolls/rolls-product-detail-page/ps/p/specially-selected-burger-brioche-buns/

rubadub wrote: »

That reminds me, Aldi sell brioche burger buns, have to give them a try.

gets good reviews.
https://www.aldi.co.uk/en/product-range/fresh-bakery/bakery/rolls/rolls-product-detail-page/ps/p/specially-selected-burger-brioche-buns/

They are absolutely gorgeous.

Layinghen wrote: »

Yes indeed, the Aberdeen Angus burgers and the brioche buns are a match made in heaven:)

Jays us we're getting fierce fancy these days -

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.

rubadub wrote: »

That reminds me, Aldi sell brioche burger buns, have to give them a try.

gets good reviews.
https://www.aldi.co.uk/en/product-range/fresh-bakery/bakery/rolls/rolls-product-detail-page/ps/p/specially-selected-burger-brioche-buns/

The biz with homemade burgers be it beef, turkey or lamb.

I'm a fan of mince (make sure it's not extra lean) carefully shaped into a patty without over handling the meat. Salt, pepper, brush of mustard and on the BBQ. Perfect. If you indent the middle slightly it helps the burger stay flat. And whatever you do don't press the burger as you cook it unless you like dry meat.

eoinf wrote: »

try a bitta whole grain mustard ~1 tea spoon per burger. other than that your bang on the mark with the above.

+1 on the mustard, it really gives a burger a nice kick. I also drop in a couple tbsp of worcestershire sauce and a drop of hickory liquid smoke to boot.

Must try those brioche buns from Aldi, their jalapeno and caramelised red onion relishes are delicious on top of a burger

Zelda247 wrote: »

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.

Spanish Eyes wrote: »

Along with the onions of course. Which I grate and put in the micro (aaagh) with some real butter to soften first. No pan to clean. Oh the joys.

Ooh that's very clever!

il gatto wrote: »

I just use mince, onion salt, pepper and a half teaspoonful of brown sugar. Don't see the need for breadcrumbs, egg etc. even though I take what was said above about keeping the juices in. I don't like onion in the burger as it's practically raw when the burger is cooked. I also don't like raw onion as a topping. Fried is much nicer (to me anyway).
My "secret" ingredient is Lingham's chilli sauce. A smear on the burger before the cheese is put on. Gorgeous.

If I was putting onion into a burger I'd fry it off first to soften it. That's what I do when making stuffing.

BaZmO* wrote: »

If I was putting onion into a burger I'd fry it off first to soften it. That's what I do when making stuffing.

I actually never considered that. Doh!

Mrs Fox wrote: »

This is exactly how my sister eats her burger. The mighty Lingham sauce. I haven't had it for awhile now.

It's my favourite chilli sauce. Not very hot but still has the flavour. And it tastes very "fresh" to me.

Zelda247 wrote: »

Where do you buy the Linghams sauce?

I always get them in Asian shop. Then my local Tesco and (then) Superquinn stocked them, but I haven't seen since, unless it's in Tesco Extra (Maynooth). But Asian shops definitely.

Fantastic dip they make.

Zelda247 wrote: »

Where do you buy the Linghams sauce?

It's hard to find. If I see it I buy a few bottles, just in case.

mozies wrote: »

Rubadub I normally use 5% mince what's the difference between that and the higher fat content mince? Thanks

Fat = flavour, higher fat content also = moisture and juiciness, I'd always use a min 10% fat when making burgers, 5% for me would be too dry.

Dont squish down burgers when cooking as all that happens is the juice gets squeezed out.