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Lets talk about Burgers

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    #62
    The Hill Billy
    Registered Users Posts: 22,764 ✭✭✭✭The Hill Billy


    Subcomandante Marcos wrote: »
    Add a splash of pickle brine from the jar. Thank me later.
    It is later, & thank you. :)


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    #63
    Muahahaha
    Registered Users Posts: 19,619 ✭✭✭✭Muahahaha


    The Hill Billy wrote: »
    Talking of pickles & burgers...

    I make my own burger relish with very finely grated/chopped pickles & shallots, Colman's mustard, tomato ketchup & a dash of Worcestershire sauce.

    That sounds delish, I must give it a go. Is it equal proportions of pickles and shallots and then 2 or 3 tablespoons of the two sauces?

    Also has anyone yet to try out the potato rolls that rubadub mentioned as being new to Tesco, Fire Pit range I think it was called


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    #64
    The Hill Billy
    Registered Users Posts: 22,764 ✭✭✭✭The Hill Billy


    I usually just make it for myself (2 burgers worth) & it'd be one pickle, one small shallot, 1.5 tsp Colman's mustard, 1 tbsp tomato ketchup.

    As Subcommandante Marcos recommends - a dash of brine from the pickle jar is a good addition. Just a tsp mind, otherwise it can make the relish too loose.


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    #65
    Subcomandante Marcos
    Closed Accounts Posts: 7,683 ✭✭✭Subcomandante Marcos


    The Hill Billy wrote: »
    I usually just make it for myself (2 burgers worth) & it'd be one pickle, one small shallot, 1.5 tsp Colman's mustard, 1 tbsp tomato ketchup.

    As Subcommandante Marcos recommends - a dash of brine from the pickle jar is a good addition. Just a tsp mind, otherwise it can make the relish too loose.

    The brine is magic stuff. It has all the sugar, salt, and aromatics and spices in there, as well as the "essence" of the pickple itself.


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    #66
    Muahahaha
    Registered Users Posts: 19,619 ✭✭✭✭Muahahaha


    Just made a small batch of it there, very nice and great to have a jar of it in the fridge for future burger escapades :)


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    #67
    rubadub
    Registered Users Posts: 32,379 ✭✭✭✭rubadub


    Muahahaha wrote: »
    Also has anyone yet to try out the potato rolls that rubadub mentioned as being new to Tesco, Fire Pit range I think it was called
    I got them myself in the end. I like them, but prefer my aldi brioche. If they were cheaper I would try them again for a change.

    I have not been to bunsen so not sure how they compare, but they were a definite improvement over standard burger rolls.

    IDShot_225x225.jpg

    I am now using an upturned rice tray for steaming the bun while in the pan. You can roll out the sides so it becomes a bit bigger.

    images?q=tbn:ANd9GcRK1v6s87B7KlL45g139kcLx5osFHiAnFyoQvUdJGvDg246PwK_


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    #68
    B0jangles
    Closed Accounts Posts: 4,951 ✭✭✭B0jangles


    I had those same potato buns and would give the same review - nicer than a standard white roll but not as nice as an aldi brioche bun :)


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    #69
    volono
    Registered Users Posts: 217 ✭✭volono


    Reading with interest and some good recipes, I've gone the whole hog with breadcrumbs, mustard , tomato ketchup, onions , sausage meat , fresh herbs, list goes on with what I've added into the mix but atm I've gone full circle and just add salt and pepper to some mince and fry.
    The reason being , why mess around with the main ingredient?
    The choice is then endless for how to dress it but for me I like the cheapest cheese, fried onion and rasher and some tomato ketchup. Bliss


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    #70
    martinr5232
    Registered Users Posts: 2,298 ✭✭✭martinr5232


    volono wrote:
    Reading with interest and some good recipes, I've gone the whole hog with breadcrumbs, mustard , tomato ketchup, onions , sausage meat , fresh herbs, list goes on with what I've added into the mix but atm I've gone full circle and just add salt and pepper to some mince and fry. The reason being , why mess around with the main ingredient? The choice is then endless for how to dress it but for me I like the cheapest cheese, fried onion and rasher and some tomato ketchup. Bliss


    A splash of franks hot sauce is nice in the patty with the salt and pepper.


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    #71
    volono
    Registered Users Posts: 217 ✭✭volono


    Haven't tried it funnily enough, ill give it a shot the weekend maybe thanks


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    #72
    Muahahaha
    Registered Users Posts: 19,619 ✭✭✭✭Muahahaha


    volono wrote: »
    Reading with interest and some good recipes, I've gone the whole hog with breadcrumbs, mustard , tomato ketchup, onions , sausage meat , fresh herbs, list goes on with what I've added into the mix but atm I've gone full circle and just add salt and pepper to some mince and fry.
    The reason being , why mess around with the main ingredient?
    The choice is then endless for how to dress it but for me I like the cheapest cheese, fried onion and rasher and some tomato ketchup. Bliss

    Thats exactly why I stopped throwing mustard and herbs and spices in. Since making burgers with salt and pepper only you get the delicious beef flavour, adding stuff just detracts from that imo. Only other thing I would put on it is a splash of Worcestershire sauce.


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    #73
    oleras
    Registered Users Posts: 2,722 ✭✭✭oleras


    A scrape of this on the bottom bun, Centra and SV stock it.


    adc27527-82be-4417-a771-638562701032_1.30d5c4a235cf68a9e3000e79e5b4582b.jpeg?odnHeight=450&odnWidth=450&odnBg=FFFFFF


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    #74
    volono
    Registered Users Posts: 217 ✭✭volono


    What I'd really like to try is to ground my own round/sirlion steak? in an everyday kitchen mincer type of appliance although I haven't really looked into it. Would you have to add some type of animal fat into the mix then etc., the reason being if you did you would know exactly whats in it and be able to cook the burgers to peoples taste, rare/ mid rare etc. . Any experience anyone?


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    #75
    caviardreams
    Registered Users Posts: 5,463 ✭✭✭caviardreams


    volono wrote: »
    What I'd really like to try is to ground my own round/sirlion steak? in an everyday kitchen mincer type of appliance although I haven't really looked into it. Would you have to add some type of animal fat into the mix then etc., the reason being if you did you would know exactly whats in it and be able to cook the burgers to peoples taste, rare/ mid rare etc. . Any experience anyone?

    SV do a sirloin steak mince which is fabulous - pricey but very lean too and still tastes good even without the fat. €5 for 300g


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    #76
    volono
    Registered Users Posts: 217 ✭✭volono


    Thanks for the reply caviar, my big questions are: can you trust it? to begin with. Personally i'd like to believe you can but you can never tell 100 percent with mince imo, no matter where it comes from. The next are you safe to cook it rare like you could do if you minced your own?


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    #77
    caviardreams
    Registered Users Posts: 5,463 ✭✭✭caviardreams


    volono wrote: »
    Thanks for the reply caviar, my big questions are: can you trust it? to begin with. Personally i'd like to believe you can but you can never tell 100 percent with mince imo, no matter where it comes from. The next are you safe to cook it rare like you could do if you minced your own?

    I know what you mean but I actually would trust SV (probably more than most) tbh and the price point is roughly the same price as their sirloin steak so it seems legit. I do know what you are saying though, who knows what's in it really unless you actually oversee it personally.


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    #78
    volono
    Registered Users Posts: 217 ✭✭volono


    Well my thoughts exactly caviar. I'd agree in saying sv are very good but even in the butchers i use regularly, i got some minced lamb for the now famous kebab receipe in the cooking club and i still wouldn't trust it


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    #79
    Muahahaha
    Registered Users Posts: 19,619 ✭✭✭✭Muahahaha


    I'd say if you are mincing yourself and want to cook the burger rare or medium rare then its a good idea to use a meat thermometer and ensure the target temperature is met before you take the burger off the pan. How thick you make the patty would also be a consideration but as we cant give food safety advice here the answer to that lies elsewhere


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    #80
    Captain Red Beard
    Registered Users Posts: 871 ✭✭✭Captain Red Beard


    Got the brioche buns in lidl. Got 12% fat mince meat, sliced gherkins, sliced pancetta, sliced edam, baby gem lettuce and beef tomatoes all in lidl. Lightly toasted the buns.
    Built it like this.
    Bottom bun, bbq sauce, lettuce, tomato, burger (i put cheese on the burger while still on the pan, splash of water, lid over pan till cheese melted ) , gherkins, pancetta, then squirty yellow mustard on the top bun.
    Unreal. Restaurant quality, I'm not joking.


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    #81
    RasTa
    Closed Accounts Posts: 15,116 ✭✭✭✭RasTa


    Yellow mustard is a must imo. No other mustard comes close.


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    #82
    Muahahaha
    Registered Users Posts: 19,619 ✭✭✭✭Muahahaha


    Yeah, specifically Frenchs yellow mustard. I don't use much, just five or six little blobs but it makes all the difference


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    #83
    rubadub
    Registered Users Posts: 32,379 ✭✭✭✭rubadub


    The small 227g french's is €1 in supervalu until may 22

    https://shop.supervalu.ie/shopping/food-cupboard-mustard-frenchs-classic-squeeze-226-grams-/p-1015011000


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    #84
    shamrock55
    Registered Users Posts: 7,208 ✭✭✭shamrock55


    I find burgers extremely overrated myself I've yet to make or buy one that I've really enjoyed


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    #85
    volono
    Registered Users Posts: 217 ✭✭volono


    shamrock55 wrote: »
    I find burgers extremely overrated myself I've yet to make or buy one that I've really enjoyed


    Maybe you haven't tried very well making you own, I'm only surmising, but to say you've never!! enjoyed one , well i don't believe it. When you get the want for one , much like everything else, they're great. As a matter of interest, what type of food/cuisine do you like? If on the chance you do have one where do you get them from?


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    #86
    Blacktie.
    Registered Users Posts: 2,903 ✭✭✭Blacktie.


    So glad I found this thread. My burger were always fairly bland. I made the fairly large mistake of thinking the leaner the beef the better assuming a higher fat content would make it all fall apart. Just had the first few of the higher fat and the recipe is much better. I also started frying thrn with better and mashing the ball down on the pan instead of having them all pre squashed as I'd done before. Much better burgers.

    So right now my recipe is 600g of beef, half a red onion, breadcrumbs, 1 egg, 1 clove of garlic, Worcester sauce, salt and pepper and maybe some chilli flakes.

    I see posters are recommending pretty much just beef salt and pepper. Do you not need something to bind the meat together so it doesn't just fall apart?


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    #87
    Subcomandante Marcos
    Closed Accounts Posts: 7,683 ✭✭✭Subcomandante Marcos


    Blacktie. wrote: »

    So right now my recipe is 600g of beef, half a red onion, breadcrumbs, 1 egg, 1 clove of garlic, Worcester sauce, salt and pepper and maybe some chilli flakes.

    Remove everything except for the beef, salt and pepper.

    You're recipe is for meatballs, not burgers.
    Beef has plenty of protien to bind it, it doesn't need fillers or binders.


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    #88
    OldMrBrennan83
    Closed Accounts Posts: 26,658 ✭✭✭✭OldMrBrennan83


    Subcomandante Marcos wrote: »
    Remove everything except for the beef, salt and pepper.

    You're recipe is for meatballs, not burgers.
    Beef has plenty of protien to bind it, it doesn't need fillers or binders.

    I don't think there's a specific right or wrong. Unless you mean if they're making a burger for you.


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    #89
    Subcomandante Marcos
    Closed Accounts Posts: 7,683 ✭✭✭Subcomandante Marcos


    OldMrBrennan83 wrote: »
    I don't think there's a specific right or wrong. Unless you mean if they're making a burger for you.

    There's burgers, and meatballs.

    One has has eggs and breabcrumbs and 15 different adjuncts, one doesn't.


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    #90
    OldMrBrennan83
    Closed Accounts Posts: 26,658 ✭✭✭✭OldMrBrennan83


    Subcomandante Marcos wrote: »
    There's burgers, and meatballs.

    One has has eggs and breabcrumbs and 15 different adjuncts, one doesn't.

    Either have whatever you want. Unless you mean if they're making a burger for you.


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    #91
    Sonny noggs
    Closed Accounts Posts: 1,523 ✭✭✭Sonny noggs


    shamrock55 wrote: »
    I find burgers extremely overrated myself I've yet to make or buy one that I've really enjoyed

    So in all your life you have not had one that you really enjoyed? Ever?


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