HM Burgers!

foreversomeday

Rikki wrote: »

Thats the job of the egg. To bind the mixture together to stop them seperating when you fry them.

Also putting them in the fridge to set for 1/2 an hour or so before cooking helps too.

Ah that makes sense, I did wonder - so you always need egg to bind meatballs but not for burgers - is that because they are generally grilled rather than fried?

We did put them in the fridge to set for about 40 mins but they still fell apart!

loocyloo

foreversomeday wrote: »

Relating to this, how do you make/cook meatballs to stop them sticking together?

I tried to make some the other day and used normal beef mince, a bit of pepper and some onion (cut small, but not grated). I squished them really hard but they just fell apart when I cooked them (shallow fried them with oil) - what did I do wrong? We ended up having mince in tomato sauce rather than meatballs!

i just make small ones! and squidge really hard!!! a few fall apart, but most stay together! i do use normal mince, and it has loads of fat in! i start off frying them a few at a time in a little hot oil in pan so i can keep rolling them around, by the time i'm finished, i will be over 1/2way up each meat ball in fat!

for interest ... out of 800g mince, i made over 100 small meatballs!:D

loocyloo x

Rikki

foreversomeday wrote: »

Ah that makes sense, I did wonder - so you always need egg to bind meatballs but not for burgers - is that because they are generally grilled rather than fried?

We did put them in the fridge to set for about 40 mins but they still fell apart!

I think meatballs tend to need more moulding and without an egg they don't stay in shape as easily.

I think they wouldn't of stayed together no matter how long you had them in the fridge unfortunately.

I use an egg for both but thats just personal choice. I tend to grate my onion then it cook at the same time as the meat and your not left with raw onion.

Cookings all about experimenting sometimes things work and sometimes the don't. The big advantage that unless its a real disaster you can eat it at the end.

x_raphael_xx

The recipe I have for meatballs says to put them in the oven for a few mins first, then I gently dropped them into a tomato sauce.

Stephen_Leak

BEEFBURGER

Makes 2 quarter pounders

INGREDIENTS

250g of lean minced beef*
Ground pepper to taste
1 tablespoon of sunflower oil

METHOD

Divide the mince into two halves. Squeeze each half into a ball and then flatten it out into a disc. Make them firm, so that they don’t fall apart. Make them chunky, as thin edges will cook too quickly. Season with the pepper.

Put the oil into a frying pan on a medium heat. Fry the burgers for about 5 minutes on each side.

ADDITIONS & ALTERNATIVES

Add some finely chopped onion. Add some herbs.

Use minced lamb, pork or turkey instead of minced beef. If you use minced lamb, add some finely chopped mint, dried mint or some mint sauce. If you use minced pork, add some finely chopped apple or some apple sauce. If you use minced turkey, add some cranberry sauce.

If you need to make the mince go further, add some grated carrot.

If the burgers won’t hold together, add some beaten egg. If you make the mixture too wet, add some breadcrumbs.

Cook the burgers under a preheated medium grill for about 5 minutes on each side instead of frying. If the mince is very lean, you might need to coat the burgers with a little oil.

TIPS

Chilling the burgers in the fridge helps them to hold together whilst cooking.

You can make the burgers using a burger press. This is a round mould, which you fill with the mince and then press it into uniformly sized burgers. However, hand made burgers have more ‘rustic charm’ and there’s no washing up.

* Use good quality lean and finely ground mince. The cheaper the mince, the higher the fat content and the more coarsely it is ground. Use chuck steak, which is reasonably cheap but doesn’t have too much fat, and either get the butcher to grind it, or invest in a meat grinder and do it yourself.

Buttercup.x

add some mustard to the mix to give it that extra Umpf! just add the mustard to the raw mince and bread crumbs with some salt and pepper they are lush and my kids love them!

BigMummaF

With people using lentils & veg to bulk out other mince dishes, how effective do you think they would be in a burger mix? I'm guessing--cuz I'm really new to 'fancy' cooking SIZE=1]blame me muvva![/SIZE--that it would be best to cook them first in this instance.

Also, does anyone make rissoles anymore My dad used to be the rissole king in our house, mincing the remains from the joint & adding bacon I think :rolleyes: but I wish I could remember what else I would ask mum, but her memory is on a par with Kevin from "Kevin & Perry" now she's over 65 :rotfl: but I'm the one with selective recall apparently

mumsrus

hi, i made some homemade burgers yesterday, i found an old buger making press in the charity shop, inside was the leaflet with economy burgers, basicly you add 6 tablespoons of porridge oats to 1lb of mince, they tasted great, you can still add onion ect as well

bargainbird

Ok, since discovering all the great ideas for cheap meals.... Yes i've been trawling all day...:rolleyes:

Can anyone help I'd like to do Homemade burgers but cannot find a receipe on here, as this is the one stop shop for everything, I hope someone can help.

Thanks All
BB

Pink.

Hi bargainbird,

There's an earlier thread with lots of recipes and advice on making homemade burgers that should help so I've added your post to it to keep the replies together.

Pink