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Home-made burgers

  • 06-07-2011 3:11pm
    #1
    Registered Users, Registered Users 2 Posts: 1,786 ✭✭✭


    Just a quick question. Does adding a little oil to burgers help to bind them together?


Comments

  • Registered Users, Registered Users 2 Posts: 6,463 ✭✭✭run_Forrest_run


    not sure about oil but a beaten egg will do the trick, oh and some crushed cream crackers or
    breadcrumbs...basically whatever Jamie Oliver says!


  • Registered Users, Registered Users 2 Posts: 22,817 ✭✭✭✭The Hill Billy


    As above. Also chilling them in the fridge for 30 mins helps them 'set'.


  • Closed Accounts Posts: 870 ✭✭✭Jagle


    an egg,a nd leaving to set in the frige works, bit of flour, oats all help bind the burger together.

    i use a pound of mince, finely chopped onion, good handful or two of oats, black pepper, salt, tabasco/worcestershire sauce, mix it all together, form your burgers, cover in flour and let set for 30 minutes, and cook, better then any fast food


  • Registered Users, Registered Users 2 Posts: 4,140 ✭✭✭olaola


    After MUCH deliberation, research* and testing. I have come to the conclusion that all you need is just GOOD MINCE. Nothing else. That is all. All my years of faff with breadcrumbs, onions, garlic yada yada yada - all in vain. Trust me, once you do this, you'll never go back.

    Shape the meat, gently. Season JUST before you cook it. Et voila.



    *watching Man V Food & Diners, Drive-ins and Dives


  • Registered Users, Registered Users 2 Posts: 4,140 ✭✭✭olaola




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  • Registered Users, Registered Users 2 Posts: 1,786 ✭✭✭Monkeybonkers


    Thanks everyone :)


  • Registered Users, Registered Users 2 Posts: 486 ✭✭nesbitt


    I use good mince beef, black pepper, handful of porridge oats, very finely chopped scallion, just white bulb ends not green stems. (optional) and a crumbled oxo cube. NB I do not add any salt there is more than enough in the oxo... I find its easy to mix the porridge oats and oxo together first then add onion pepper and finally mince beef. I then add a small amount of cold water to bind. Shape and chill or freeze as required. If freezing use little waxed discs to separate the burgers when preparing them for the freezer.


  • Moderators, Recreation & Hobbies Moderators Posts: 21,897 Mod ✭✭✭✭Brian?


    olaola wrote: »
    After MUCH deliberation, research* and testing. I have come to the conclusion that all you need is just GOOD MINCE. Nothing else. That is all. All my years of faff with breadcrumbs, onions, garlic yada yada yada - all in vain. Trust me, once you do this, you'll never go back.

    Shape the meat, gently. Season JUST before you cook it. Et voila.



    *watching Man V Food & Diners, Drive-ins and Dives

    This is the only method I use anymore. If anyone has ever seen "Grill It" with Bobby Flay, that's exactly what he does. Then makes and indent on the side you're going to cook 2nd to hold the juices which soak back in.

    they/them/theirs


    And so on, and so on …. - Slavoj Žižek




  • Registered Users, Registered Users 2 Posts: 800 ✭✭✭faigs


    You can use cheese and onion crisps too! Trust me they work!

    Tasted these ones made by Kevin Dundon at a demo I was filming, I made them myself a couple of weeks ago for the BBQ and they were devine!


  • Registered Users, Registered Users 2 Posts: 17,406 ✭✭✭✭the beer revolu


    olaola wrote: »
    After MUCH deliberation, research* and testing. I have come to the conclusion that all you need is just GOOD MINCE. Nothing else. That is all. All my years of faff with breadcrumbs, onions, garlic yada yada yada - all in vain. Trust me, once you do this, you'll never go back.

    Shape the meat, gently. Season JUST before you cook it. Et voila.



    *watching Man V Food & Diners, Drive-ins and Dives

    This is how any self respecting North American makes burgers (and on this foodstuff, I'll defer to them). Their reasoning is that any flavourings should go on or under the burger.
    I think we tend to make burgers far too thick in this part of the world too and, like most things, overcook them!


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  • Registered Users, Registered Users 2 Posts: 2,111 ✭✭✭lucylu


    a very finely grated potato mixed to the mince then fridge before cooking works for me. The potato will hold together in the burger and disappear in when fully cooked.


  • Registered Users, Registered Users 2 Posts: 28,404 ✭✭✭✭vicwatson


    Good quality Mince - don't use mince that has less than 10% fat as burgers won't be juicy, small bit of salt and pepper and a dash of Worcestershire sauce, oh and if you like a small bit of finely chopped flatleaf parsley.

    Some people use egg and breadcrumbs in burgers but I tried and thought they were yuck.


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