Your favourite burger?

DonDaddyD

gtvlusso wrote:

Just for the record I have all wood floors in the house, except for the stairs and hall where there are coir runners......coir takes some cleaning after a spillage.

I am so far off topic here.....

Old skool and classy. Definitely a shoes off affair.

Build your favourite burger!

gtvlusso

Seem to remember the Gourmet Burger co had an outlet on Lavender Hill - they were good as is Schwartz Burger in Bath.

Anyway; here is my recipe for home made burgers:

800g to 1kg lean minced beef
2 eggs
Coriander (not the participant on this forum, the herb)
Red onion

Finely slice the red onion and the coriander

Take yer minced beef and put in a mixing bowl, crack 2 eggs into it and get your hands dirty add the finely sliced onion and coriander + pepper and salt. The mixture should be like a big glue ball, but not runny - if it is runny add a few breadcrumbs or another herb/ingredient. If it is too dry add a little butter or Worcester sauce.

Take palm sized balls and gently pummel into patties - fry them up in 'real' butter or chuck on the BBQ.

The egg will bind the burger together for a superior taste. Will make about 8 burgers.

You can swap the red onion and coriander for any combination you want in reality......I sometimes add a little Worcester sauce, hoi sin or Chili too

greg66_tri_v2.0

Minced beef, not too lean, worked with the palms of your hands into a patty. No onions, no seasoning, just beef.

Paint with Bullseye bbq sauce. Flame grill. Flip, add sauce to the upside, then add a thick slice of mature cheddar.

Serve on a sesame bun, with a slice of smoked back bacon, a slice of beef tomato and some lettuce. Slice of avocado, mayo and ketchup optional.

il_principe

Gotta be homemade, 80% beef, 20% pork (coarse) mince, finely chopped shallot, little bit of fresh chilli, beaten egg, dash of ketchup, dash of worcester, dash of mustard, some basil and/or oregano, salt & pepper, splash of olive oil.

Big patties, cooked rare.

Served in a soft bap (or for extra credit between 2 slices of kartoffelbrot (homemade)) with sweet tomato and chilli relish (homemade), a pickled gherkin on the side and maybe a slice of Gruyère.

Perfect.

SimonAH

600g best steak mice - but fatty mince NOT extra lean.

One egg white, strain out the yolk with your fingers and discard or store in a dog.

Salt, Pepper to taste.

Form the patties by hand (should make six large and thin patties). Chill.

Red hot grill or BBQ, cook super fast so even though thin they stay juicy in the middle. I baste mine with BBQ sauce on both sides which blackens up beautifully.

Serve two-up on a crusty bun or french bread or ciabatta roll or any nice bread that doesn't bare a trace of cinnamon.

Favourite toppings? Hmm, there are so many to play with, but crispy bacon, avocado, sour cream and salsa is definitely in the running.

mudcow007

anyone else hankering for a burger now??

rick_chasey

Greg66 wrote:

Minced beef, not too lean, worked with the palms of your hands into a patty. No onions, no seasoning, just beef.

Paint with Bullseye bbq sauce. Flame grill. Flip, add sauce to the upside, then add a thick slice of mature cheddar.

Serve on a sesame bun, with a slice of smoked back bacon, a slice of beef tomato and some lettuce. Slice of avocado, mayo and ketchup optional.

The right idea for sure, except a) no bacon, b) no avocado, c) no bbq sauce, but thinly slice onion pressed into burger instead of bbq sauce.

rubertoe

mudcow007 wrote:

anyone else hankering for a burger now??

I could well do a burger...

... got mince out for dinner for Bolognese.

Flyingbogey

SimonAH wrote:

600g best steak mice -

Mmmmmm Micky!!!!

mattwood

Seems a good point to post one of the local establishent's offers;

http://www.bigerniesdiner.com/Ernie%27s-Challenge.php

Yet to find a price for it or try it - but it looks ace

BigJimmyB

If you ever go to NYC, go to the Shake Shack near the Flatiron building.

Quite simple burgers but simply delicious. Big Q's there on a Sunday morning.

I sued to be quite partial to a Wimpy 1/2 pounder in a wholemeal bun with boiger sauce - yum! These days as long as the meat is decent, I'm happy.

mudcow007

mattwood wrote:

Seems a good point to post one of the local establishent's offers;

http://www.bigerniesdiner.com/Ernie%27s-Challenge.php

Yet to find a price for it or try it - but it looks ace

that looks do-able (after a 100 mile ride)

greg66_tri_v2.0

Rick Chasey wrote:

Greg66 wrote:

Minced beef, not too lean, worked with the palms of your hands into a patty. No onions, no seasoning, just beef.

Paint with Bullseye bbq sauce. Flame grill. Flip, add sauce to the upside, then add a thick slice of mature cheddar.

Serve on a sesame bun, with a slice of smoked back bacon, a slice of beef tomato and some lettuce. Slice of avocado, mayo and ketchup optional.

The right idea for sure, except a) no bacon, b) no avocado, c) no bbq sauce, but thinly slice onion pressed into burger instead of bbq sauce.

No onion. It's the only thing you can taste for hours afterwards.

That bbq sauce caramelises if you get the heat right. It's very nice - the sort that American restaurants slather onto a rack of baby back ribs.

And for all the pork-addicts: No. Just no. If you put pork in it you have to cook it to buggery to make it safe to eat. And it will just taste of sausages. A good burger made with beef should never be done better than medium rare.

rick_chasey

Greg66 wrote:

Rick Chasey wrote:

Greg66 wrote:

Minced beef, not too lean, worked with the palms of your hands into a patty. No onions, no seasoning, just beef.

Paint with Bullseye bbq sauce. Flame grill. Flip, add sauce to the upside, then add a thick slice of mature cheddar.

Serve on a sesame bun, with a slice of smoked back bacon, a slice of beef tomato and some lettuce. Slice of avocado, mayo and ketchup optional.

The right idea for sure, except a) no bacon, b) no avocado, c) no bbq sauce, but thinly slice onion pressed into burger instead of bbq sauce.

No onion. It's the only thing you can taste for hours afterwards.

That bbq sauce caramelises if you get the heat right. It's very nice - the sort that American restaurants slather onto a rack of baby back ribs.

And for all the pork-addicts: No. Just no. If you put pork in it you have to cook it to buggery to make it safe to eat. And it will just taste of sausages. A good burger made with beef should never be done better than medium rare.

The taste afterwards is not a concern of mine, and I don't like the bbq sauce, nor the caramlised bit. Too sweet for me. :P But agreed, it's all about the pattie. Season afterwards - otherwise you mess with the moisture of the burger.

DonDaddyD

Greg's Canadian. You're lucky he doesn't just put sugar on it....

il_principe

I had a meatloaf sandwich for lunch, with a lovely slice of Gouda, fresh from Holland. nomnomnom

SimonAH

Blew out my lunchtime intentions today and engulfed a very large steak and ale pie from Willis the Butcher (frighteningly good butcher with a terrific cooked range too) so no burgers for me tonight!

Still, I didn't eat the crust so it was healthy really.

rubertoe

What are people's feeling about pickles (and when i say pickles, i mean gherkins)?

supersonic

Lunch:

mudcow007

rubertoe wrote:

What are people's feeling about pickles (and when i say pickles, i mean gherkins)?

should be outlawed

disgusting horrible thinks that lurk under salad, you think you got em all then BOOM crunchy nastyness in your mouth

as you can tell.....im not a fan

rick_chasey

rubertoe wrote:

What are people's feeling about pickles (and when i say pickles, i mean gherkins)?

Very keen.

Not necessarily on a burger. Can work. The meatier the burger, the less I want a gherkin.

Maccy D's being a good example of gherkins working well :P.

rick_chasey

supersonic wrote:

Lunch:

Please tell me you're also a Man vs Food addict.

rick_chasey

greg66_tri_v2.0

rubertoe wrote:

What are people's feeling about pickles (and when i say pickles, i mean gherkins)?

Luverly, but only if in sour vinegar. The ones in sweet vinegar are vile.

rick_chasey

Greg66 wrote:

rubertoe wrote:

What are people's feeling about pickles (and when i say pickles, i mean gherkins)?

Luverly, but only if in sour vinegar. The ones in sweet vinegar are vile.

He speaketh the truth.

Speaking of which, the only cornichon I've found in the UK that is as sour as they should be are Maille cornichons:

.

Unfortunately, the only place I can find them is at the specialist French cheese stand at the market.

Fortunately, that stand is about 50m from my flat.

supersonic

Man Vs Food is fantastic TV, always gets my appetite up! Once watched an episode, and straight after cooked myself a 4lb plate of chips, chilli and cheese!

rick_chasey

supersonic wrote:

Man Vs Food is fantastic TV, always gets my appetite up! Once watched an episode, and straight after cooked myself a 4lb plate of chips, chilli and cheese!

I LOVE that program.

"...and then you're like - hey bacon, didn't expect you here, but OMG, welcome, join the party that's soo gooood".

veronese68

mudcow007 wrote:

anyone else hankering for a burger now??

Cannibal

supersonic

I ate it all too! Was sweating a bit. Was certainly sweating the next morning, thought I was going to have to call for an epidural...

rick_chasey

supersonic wrote:

I ate it all too! Was sweating a bit. Was certainly sweating the next morning, thought I was going to have to call for an epidural...

Nowadays I've watch enough I've got a good idea if he'll make it or not.

He pretty much has a 5lb limit.