How to make burgers .. Hoping to make for dinner tonight

mumofthetwins

Hi guys
I took some steak mince out this morning and I am hoping to make some burgers for dinner tonight ... Anyone have a recipie ?
I'm not sure if it's just shape the mince or do I add something

Thanks
Lisa x

calleyw

mumofthetwins wrote: »

Hi guys
I took some steak mince out this morning and I am hoping to make some burgers for dinner tonight ... Anyone have a recipie ?
I'm not sure if it's just shape the mince or do I add something

Thanks
Lisa x

You can add onion, breadcrumbs and egg if you want. With whatever seasoning you like.

Then shape as required. I do have a burger press. only used it a couple of times but the burgers were lovely.

Yours

Calley

thriftylass

It is basically just the shape. I usually add onions (fried or raw), spices and herbs (whichever you like) and an egg ( or just the yolk, or also bread crumbs) to bind. A lot of burger recipes don't have egg or breadcrumbs in them so just mince, onion and seasoning. You can also add cheese like parmesan. The options are endless

Haylescom

A bit of Worcester sauce or tobacco adds a good bit of flavour along with the onions.
I stuff a laughing cow light triangle inside mine before cooking as well.

Haylescom

And by tobacco I of course meant tabasco, unless you want truly smoking burgers...

ALIBOBSY

I think the amount the meat sticks together is down to the fat content so really lean beef may not stick together as well. Whatever you add or don't add give the mince a really good squish together before making into patties so they don't break up.

We also have a burger maker, but you don't need one, just make them with your hands or a metal cooking ring if you have one-I have them for crumpets et al.

Ali x

tanith

I just add red onion and seasoning to taste, shape with wet hands and then I roll them in flour before shallow frying ... one of our favourites served with mash, veg and onion gravy for a change instead of a bun.

Petula

I usually use 10% fat mince for burgers and often just that with some garlic poweder and finely chopped sauteed onion. To stretch it a bit, as others have said - egg, breadcrumb whatever seasonings you like. If I've got an extra rasher or two of bacon going spare (very unusual ) I sometimes cut that up and fry it with the onions then add to the mix.

mumofthetwins

Thanks guys ...
Burgers went down a treat ��
I made then with jalepinos cheese and Tabasco and one plain (fussy kid) I used an egg but not breadcrumbs as I didn't have any in and didn't want to seem silly asking how to make them lol
Had with home made chips roasted veg and home made buns ... Was delish everything I had in and I know it's all healthy .. Yay
Lisa x

watson503

I always use the 80/20 blend for burgers as the extra fat adds to the flavor - not for those minding their health, though! A bit of salt, black pepper, and garlic powder and shape the patties - the trick is not to smash the burgers as they are cooking as that rids it of the juice and a lot of the flavor. Again, not for those minding their health, but something I find adds a lot of flavor is after I cook the burgers, I melt a bit of butter in the pan or griddle and place the buns on there for a few minutes and let them toast/brown a bit on the bottom.

sparkychris

mumofthetwins wrote: »

Thanks guys ...
Burgers went down a treat ��
I made then with jalepinos cheese and Tabasco and one plain (fussy kid) I used an egg but not breadcrumbs as I didn't have any in and didn't want to seem silly asking how to make them lol
Had with home made chips roasted veg and home made buns ... Was delish everything I had in and I know it's all healthy .. Yay
Lisa x

You can actually buy breadcrumbs in a gravy type canister but it's a bit grainy and odd. Keep all your off cuts of bread and let them go stale, then grate or use a hand blender and keep in a tub or bag in the freezer. If you use different breads and use a grater, it makes more interesting breadcrumbs for kievs and suchlike. Keep topping your breadcrumb supply up as and when you can.

Take the bread out of the bag or it will go mouldy, not stale.

No need to thaw. Use it straight from the freezer, but be careful not to get your breadcrumbs mixed up with your crystal meth or your children will become alarmingly despondent and they may develop behavioural as well as dental problems.

(That's if you keep your meth in the freezer)