HM Burgers!

lynzpower

Some people put egg and breadcrumbs in to bind- we dont bother anymore

However- weve found for BBQing, you really want the fatty mince, not the less than 2% fat mince you may buy for other things. We have also tried and failed to make with frozen mince once, it was really greasy and grey so dont bother!

With all the topings etc, totally depends on personal taste, but for a BBQ i like to hae everything layered out on a platter including shredded iceberg, red onion, gherkins and all the sauces and cheese of course

BBQing a few rashers of streaky smoky bacon is a nice touch too

pixie1

I add grated parmasan and chopped chili in mine too

Pix
x

luffme

Hi,
Just a quick tip on getting the shape of the burgers - choose a round lid which is around the right shape and depth of the burger you want (remember they shrink a little when cooked), line it with clingfilm then pack tight with the mince mixture. Use the clingfilm to pull out from the lid and voila! Burger ready to go!
The hardest part is finding a lid you like that works best - I use one about 12cm diameter & 2cm depth.
Kaaren

Sazbo

This is the recipe I use. Hope that helps:)

Saz x

fortyorbust

My ex husband makes the best burgers around North West London.
We have brown and blonde !!!
Brown..is a mix of 3/4 beef and 1/4 lamb...the lamb gives it the right texture to
stay together. add parsley (continental..not english) grated onion....cumin..nutmeg..salt n pepper and form into burgers.
same can be used for the blonde using chicken mince.
We use Kosher meat and it is so much more lean...
good eating

gg2731

Our Favourite ever burgers
454 grm lean steak mince
1-2 tablespoons carmelised red onion (from a jar)
1-2 teaspoons natural yogurt
1-2 teaspoons Wocester sauce
1-2 teaspoons Soya sauce
salt and pepper (just a little)

Combine all just before cooking (any earlier, they start to "cure")
and grill/fry/barbeque

Enjoy!

RosalindKane

Forget the egg and any fillers such as breadcrumbs. The best burgers are made with good quality minced steak and just enough double cream to bind it together. They may fall apart a little but the flavour means they're worth it. Happy eating.

gemmaj

I have just seen a lovely idea on another post for putting brie in hm burgers - but I've never made my own burgers before.

Do I have to buy good steak or just any old mince? I would normally cook budget mince long and low to tenderize it, but of course burgers just go under the grill (etc) for 10 or 20 minutes?

stressedoutmumof1

There's a thread here on home made burgers, you might get some ideas there

gemmaj

Thanks stressedoutmumof1, I was reading that earlier. Haven't got through it all but most of it - it recommends mixing beef and pork mince, don't use very low fat mince, best taste is the good stuff - mince your own steak etc, but I'm still not sure if I can use basic, full fat, cheap mince?