Sourcing burgers and sausages for BBQ

Debt_Free_Chick

Another point about making burgers - you need good fat content. Don't worry - the cooked burger won't be greasy, but the fat helps to bind the burger and moisten it through the grilling process.

Agree about the onions. I put mine thru the Magimix and then dump them in a colander/sieve and allow most of the juice to drain away (or retain to add to a stock). I also make them like steak hach! - just beef, onions, ground pepper & herbs .... no breadcrumbs or egg. And no salt as that draws the moisture out - put salt on afterwards, if wanted.

Put them on the grill and leave them until that side is cooked firm to prevent them breaking up. If you want rare burgers, just make them deeper

smeeinnit

Jane_Blackford wrote: »

I agree with making them yourself - I regularly make meatballs myself and they stay together just fine, burgers are just a variation on this - be careful adding onions though, they need to be chopped really small or they stop everything sticking together.

I use really fine breadcrumbs (about one slice worth) and one large egg with about 550-600 grams minced beef and it works out really well. A little of the hot pepper sauce goes really well with this too! But you are free to add any flavourings you want, just make sure you pat them together well and chill them before you use them.

I made the mistake of using the frozen "freeflow" mince one time and they fell apart, so I would say do NOT use this!

I grate a small-medium onion (one per lb of mince), much easier than chopping and the mix stays together much better. I dont always use breadcrumbs though, only if they are for the barbie as they are likely to be prodded about more than under the grill. Highly recommend adding your own herbs and spices, and to give a little extra flavour and juiciness I add a squirt of tomato paste too lurverly

cosyc

Definatly the butchers. Ours did quarter pounder nothing added 50p each then knocked off 10% as it came to over £80. We did school BBQ in the summer. Last year supermarket burgers too fatty which caused too much spitting and flames.

My only mistake I ordered a week before event and never thought to ask if frozen. He had made fresh the day before but assumed wrongly the bbq would be following evening and I wouldn't have a fridge big enough to store them, so kindly froze them overnight.

Unfortunly BBQ was lunch time with football competetion so ended up taking longer to cook so big queue.