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Lets talk about Burgers

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    #92
    Subcomandante Marcos
    Closed Accounts Posts: 7,683 ✭✭✭Subcomandante Marcos


    OldMrBrennan83 wrote: »
    Either have whatever you want. Unless you mean if they're making a burger for you.


    Pubs across Ireland serve a dish called "pasta carbonara" on their menues. They make it with white wine, cream, chicken stock and a roux.

    It's not carbonara, no matter how many people call it that on their menu, carbora doesn't have any of those ingredients (carbonara is egg, parmasan, pancetta, garlic and pasta water).

    The same is true of burgers.


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    #93
    OldMrBrennan83
    Closed Accounts Posts: 26,658 ✭✭✭✭OldMrBrennan83


    Subcomandante Marcos wrote: »
    Pubs across Ireland serve a dish called "pasta carbonara" on their menues. They make it with white wine, cream, chicken stock and a roux.

    It's not carbonara, no matter how many people call it that on their menu, carbora doesn't have any of those ingredients (carbonara is egg, parmasan, pancetta, garlic and pasta water).

    The same is true of burgers.

    It really isn't though, and this horrible attitude of "what I prefer is the correct and only way" that has arisen in the internet age needs to disappear from Irish life again.


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    #94
    Subcomandante Marcos
    Closed Accounts Posts: 7,683 ✭✭✭Subcomandante Marcos


    OldMrBrennan83 wrote: »
    It really isn't though, and this horrible attitude that has arisen in the internet age needs to disappear from Irish life again.

    It is though.

    Burgers are a specifc thing. They were a quick cheap way to use cheap cuts of meat.

    The "chefification" of burgers in Ireland had resulted in horrible dining experiences. Recipies like the one I originally quoted were developed by lads working pubs to justify charging €15 quid for a burger and handful of chips in pubs and restaurants. They produce an inferior, fussier, more expensive product.


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    #95
    Muahahaha
    Registered Users Posts: 19,615 ✭✭✭✭Muahahaha


    Blacktie. wrote: »
    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?

    Theres no right or wrong way with burgers but imo you are on a good track by using the higher fat mince and smashing it down for 20 or 30 seconds so it forms that lovely flavoursome crust.

    Give it a try with just salt and pepper and maybe a drop of worchester, but nothing else. For me its a much better burger than it was when I was throwing all sorts of stuff into it and as Subcommante said it doesnt actually need any binders. I just roll it into a ball straight out of the pack and roll that in a soup bowl with salt and pepper in it. That it, the burger is ready in seconds. Dropping all the binders, herbs, spices, etc gives you a far more meatier burger imo. As another poster said "why mess with the main ingredient"


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    #96
    OldMrBrennan83
    Closed Accounts Posts: 26,658 ✭✭✭✭OldMrBrennan83


    Subcomandante Marcos wrote: »
    It is though.

    Burgers are a specifc thing. They were a quick cheap way to use cheap cuts of meat.

    The "chefification" of burgers in Ireland had resulted in horrible dining experiences. Recipies like the one I originally quoted were developed by lads working pubs to justify charging €15 quid for a burger and handful of chips in pubs and restaurants. They produce an inferior, fussier, more expensive product.

    I find them nicer, which is grand as I'm the one buying them. For me.


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    #97
    thereitisgone
    Registered Users Posts: 427 ✭✭thereitisgone


    Have been experimenting with all different types of recipes and techniques for years with burgers. Finally found a recipe that really stands out
    If available Black Angus mince, dont even know the cut of the mince i now use its 12% fat
    Mix mince with grated onion, Worcestershire sauce and a handful of grated cheese
    Then divide into about 175g and make into a ball and do the smash technique as explained in earlier posts
    I was doing it first without the smash technique and it was good but smash brought it to the next level, really seals in the juices


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    #98
    Blacktie.
    Registered Users Posts: 2,903 ✭✭✭Blacktie.


    With the smash technique isn't it just one side that's getting mashed or when you flip it do you put some pressure down on it as well?


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    #99
    Muahahaha
    Registered Users Posts: 19,615 ✭✭✭✭Muahahaha


    I just smash the one side of the burger, I have done it both sides but prefer the taste and texture of just having the crust on one side of the burger only. Its horses for courses really though, try both ways and decide which you prefer


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    #100
    Subcomandante Marcos
    Closed Accounts Posts: 7,683 ✭✭✭Subcomandante Marcos


    Blacktie. wrote: »
    With the smash technique isn't it just one side that's getting mashed or when you flip it do you put some pressure down on it as well?

    just one side.

    I like them pretty thin (I'd prefer 2 3oz patties to 1 6oz) so I'd make a 3oz ball and then smash slightly wider than a burger bun, it'll shrink a little while cooking.
    Cook 2/3rds the way on one side then flip, put cheap melty cheese (easy singles!) and the bun on top, add a desert spoon of water and cover with a lid (melt the cheese and steam the bun).


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    #101
    rubadub
    Registered Users Posts: 32,373 ✭✭✭✭rubadub


    Blacktie. wrote: »
    With the smash technique isn't it just one side that's getting mashed or when you flip it do you put some pressure down on it as well?

    In some videos you will see them give a small amount of pressure when flipped, nowhere near the heavy initial smash. If you did smash as much again all the fat and juices would flow out. Many wrongly think smashing is a bad idea as they think this will happen if done at all, but at the start the juices and fat are all in the meat and not ready to flow out yet.

    When flipped I think some give a small press just to even it out a little and be in uniform contact with the pan.


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    #102
    RasTa
    Closed Accounts Posts: 15,116 ✭✭✭✭RasTa


    Good view burger techniques in this video. The smash starts @ 9mins

    https://www.youtube.com/watch?v=diJpBp6cCaU


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    #103
    thereitisgone
    Registered Users Posts: 427 ✭✭thereitisgone


    i smash fully the first side and then give a lighter press on the second side, just because im afraid of squeezing out the juices
    but still trying to get that second crust, if that makes any sense


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    #104
    Gloomtastic!
    Registered Users Posts: 8,336 ✭✭✭Gloomtastic!


    Any tips for doing your burgers on the bbq?


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    #105
    rubadub
    Registered Users Posts: 32,373 ✭✭✭✭rubadub


    Gloomtastic! wrote: »
    Any tips for doing your burgers on the bbq?

    I made a steel plate and smasher for a friend, smash on one side and then flip onto the regular grill to finish it off and get more exposed to smoke. My cast iron pan could sit direct on a bbq.

    I used to get mince and roll it out on foil really thinly, then place it foil side down until it cooked enough to be set and then flip over. I hate really thick burgers and many resort to making them that way due to the issues with flipping and worrying about them falling through the grill.

    I never tried it but wanted to roll them thin and freeze them, I reckon you could get away with just putting them on with no foil at the start.


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    #106
    Muahahaha
    Registered Users Posts: 19,615 ✭✭✭✭Muahahaha


    Gloomtastic! wrote: »
    Any tips for doing your burgers on the bbq?

    Not sure if you have a Weber but I know they do cast iron grill plates like below, pretty pricey I believe though

    Craycort-with-two-inserts.jpg

    Or you could just get any type of flat cast iron plate and put it on top of the grill plate and smash the burger on that before flipping to the grill to get some smokiness from the charcoal.


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    #107
    maximo31
    Registered Users Posts: 1,015 ✭✭✭maximo31


    Not sure if mentioned here already but Aldi selling a burger press at the minute for €6/7. Picked 1 up yesterday.


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    #108
    OldMrBrennan83
    Closed Accounts Posts: 26,658 ✭✭✭✭OldMrBrennan83


    maximo31 wrote: »
    Not sure if mentioned here already but Aldi selling a burger press at the minute for €6/7. Picked 1 up yesterday.

    Had tried to get that one but it was gone early in the local ones. Only the triple mini ones left.


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    #109
    rubadub
    Registered Users Posts: 32,373 ✭✭✭✭rubadub


    The burger presses are intended just for shaping burgers, not doing smash burgers.

    The 397g frenches mustard is 1.49 in aldi at the moment.


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    #110
    OldMrBrennan83
    Closed Accounts Posts: 26,658 ✭✭✭✭OldMrBrennan83


    rubadub wrote: »
    The burger presses are intended just for shaping burgers, not doing smash burgers.

    The 397g frenches mustard is 1.49 in aldi at the moment.

    That's all I want it for, I've a plastic one at the moment that makes them a bit too small.


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    #111
    lenscap
    Registered Users Posts: 141 ✭✭lenscap


    I have made a version of a burger in the pressure cooker, called a Salisbury Steak.

    250g beef mince
    250g pork mince
    2 onions, 1 onion grated or blitzed in food processor and 1 for later
    pinch of white pepper
    1/4 tsp paprika
    1/4 tsp mustard powder
    1/4 tsp garlic powder
    1 tbsp of dried breadcrumbs
    1 tsp Worcestershire Sauce
    1/2 tsp mixed herbs
    1/2 tsp dired parsley
    1 egg
    Mix and form 3 burgers
    sear on each side on frying pan until each side is browned then set aside.
    Chop an onion into slices and fry in a little oil in the Pressure Cooker.
    As onion softens then add 300ml of beef stock (I use oxo cube) into Pressure Cooker.
    Add
    1/4 tsp garlic powder
    1/4 tsp paprika
    1/4 tsp mustard powder
    1tsp Worcestershire Sauce
    Carefully put your burgers into the Pressure Cooker , they should rest just on top of the sliced onions , just in the liquid.
    Put on lid and lock and seal. My pressure Cooker is a stove top so I put it on high heat until it reached high pressure, then cook for 6 mins. Then turn off heat and let it reduce pressure naturally (about 5 mins)
    Remove burgers and reduce and thicken stock to make a sauce.
    Serve with mash spuds and veg.


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    #112
    Muahahaha
    Registered Users Posts: 19,615 ✭✭✭✭Muahahaha


    If anyone wants to try some Big Mac sauce on their homemade burgers then McDonalds are currently selling it in 50g tubs for 50 cents a piece. Only until March 24th though.


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    #113
    Ryath
    Registered Users Posts: 3,377 ✭✭✭Ryath


    Picked up a burger press in ikea a few weeks ago quite pleased with it. Much handier than shaping them by hand.

    https://www.ikea.com/ie/en/p/grilltider-hamburger-press-aluminium-00458485/


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    #114
    [Deleted User]
    Posts: 16,720 ✭✭✭✭ [Deleted User]


    Did some burgers on Sunday evening which came out amazing:

    - pork mince
    - tablespoon paprika (smoked if you can)
    - teaspoon mixed herbs
    - 1 egg
    - black pudding crushed up
    - bit of seasoning

    Put all together, and cook the burger as you would. Our ones were just fried and I did the smash burger technique.


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    #115
    Muahahaha
    Registered Users Posts: 19,615 ✭✭✭✭Muahahaha


    Crumbling black pudding into the mince is a great addition I find, gives the burger a nice extra flavour.

    Aldi have a new product, rib steak burgers which come topped wrapped in maple cured bacon and topped with choice of blue or cheddar cheese. They're pricey enough at 4.49 for 2 but they're half pounders so you definitely wont be hungry afterwards. Would definitely recommend to check them out, they are very tasty.


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    #116
    TheKBizzle
    Moderators, Recreation & Hobbies Moderators Posts: 497 Mod ✭✭✭✭TheKBizzle


    Had some burgers on Saturday with some red onion chutney, pickles and bone marrow mayo. Served with mac & cheese


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    #117
    leahyl
    Registered Users Posts: 14,246 ✭✭✭✭leahyl


    TheKBizzle wrote: »
    Had some burgers on Saturday with some red onion chutney, pickles and bone marrow mayo. Served with mac & cheese

    OMG :eek: They look divine


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    #118
    Muahahaha
    Registered Users Posts: 19,615 ✭✭✭✭Muahahaha


    TheKBizzle wrote: »
    Had some burgers on Saturday with some red onion chutney, pickles and bone marrow mayo. Served with mac & cheese

    God that is a top class burger, better quality than you'd see in many restaurants.

    How did you get on with the bone marrow? I experimented with it before to mix into the burger mince but after roasting the bones in the oven there was barely a tablespoon of marrow inside each one. Is that normal? Was surprised how little came out and it felt like a waste of time.


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    #119
    TheKBizzle
    Moderators, Recreation & Hobbies Moderators Posts: 497 Mod ✭✭✭✭TheKBizzle


    Muahahaha wrote: »

    How did you get on with the bone marrow? I experimented with it before to mix into the burger mince but after roasting the bones in the oven there was barely a tablespoon of marrow inside each one. Is that normal? Was surprised how little came out and it felt like a waste of time.

    Got on pretty good with the bone marrow. All depends on the bones you get from the butcher. My local butcher keeps some for me so I just roast them all off and scoop out whatever marrow and fat that comes out and use that to make the mayo.

    I’ve put marrow into burgers before and beef dripping and both work well enough but I now just toast the bone marrow mayo into the buns and add everything else.


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    #120
    Muahahaha
    Registered Users Posts: 19,615 ✭✭✭✭Muahahaha


    Yeah maybe I got shafted with the bone marrow before! I remember roasting four big bones in the oven and all I got out was a few tablespoons of marrow, a tiny yield considering the big hunks of bones. I must go back and give it another go.


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    #121
    the beer revolu
    Registered Users Posts: 16,782 ✭✭✭✭the beer revolu


    I don't know why this never occurred to me before but I have discovered my perfect burger topping.

    Kimchee.

    It's a bit sour like a pickle.
    It's a bit spicy like a chilli sauce (a bit of sirracha amps it up)
    It has some salad texture.
    I think a lettuce leaf with it would be good but I didn't have any.

    Here's my new, perfect burger construction.
    Bun, lettuce, Kimchee, burger, sirracha, bun.


    Anyone tried this?

    It's perfect.


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