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  • FIRST POST
    • katglasgow
    • By katglasgow 5th Aug 05, 2:35 PM
    • 380Posts
    • 293Thanks
    katglasgow
    HM Burgers!
    • #1
    • 5th Aug 05, 2:35 PM
    HM Burgers! 5th Aug 05 at 2:35 PM
    Having as Barbeque next weekend and want to keep it simple and cheap! Will be buying sausages, so I though I'd make my own beef burgers. I'm veggie but I have made burgers before using pork mince, onion, grated carrot and apple and rolled them in breadcrumbs. WHat's the best/easiest simple option for a plan old fashioned beef burger and will it stay in one piece on the barbeque? Thanks!!!!!!!!!!!!!!!!!

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Page 1
  • lipidicman
    • #2
    • 5th Aug 05, 2:36 PM
    • #2
    • 5th Aug 05, 2:36 PM
    A bit of onion and I believe you can use a little egg to aid binding
  • trafalgar
    • #3
    • 5th Aug 05, 2:44 PM
    • #3
    • 5th Aug 05, 2:44 PM
    1lbmince,1 finely chopped onion,2 slices /breadcrumbs and lightly whisked egg......................combine in a bowl,divide and shape ,use a little flour to dust (makes it easier to handle)...............they'll only fall apart if too dry
  • greenlogo
    • #4
    • 5th Aug 05, 2:59 PM
    • #4
    • 5th Aug 05, 2:59 PM
    ooh, I made these last saturday and the hints I learned:

    chop and fry off (and cool) the onion first as it gives a better flavour

    herbs make them look prettier (I used parsley and chives, yum) as well as give more "oomph" to the taste.

    Add the beaten egg to the mince and you'll be surprised at the quantity of breadcrumb that'll vanish into it
    Pre O/S: what's a vitamin? Does it begin with the letter e?Now: I'm not eating any of that pre-made rubbish...
  • trace-j
    • #5
    • 5th Aug 05, 3:17 PM
    • #5
    • 5th Aug 05, 3:17 PM
    Normal mince (as opposed to lean mince) makes better burgers as they're not too dry. When we cooked our homemade burgers on the BBQ they burnt to a cinder whereas the inside was raw. Would recommend you part cook then under the grill and then finish off out on the BBQ to be sure they're properly cooked.
    I got an idea, an idea so smart my head would explode if I even began to know what I was talking about
  • lipidicman
    • #6
    • 5th Aug 05, 3:57 PM
    • #6
    • 5th Aug 05, 3:57 PM
    Was the BBQ at the right point. Ie no flames, white powder stage?
    • pol
    • By pol 5th Aug 05, 4:18 PM
    • 644 Posts
    • 1,563 Thanks
    pol
    • #7
    • 5th Aug 05, 4:18 PM
    • #7
    • 5th Aug 05, 4:18 PM
    If you want to cook them more slowly, lay a double piece of foil on the barbie and cook them on that till properly 'set' then put them over the charcoal. They should be cooked through then.

    pol
    • JoBatch80
    • By JoBatch80 5th Aug 05, 4:22 PM
    • 2,135 Posts
    • 2,540 Thanks
    JoBatch80
    • #8
    • 5th Aug 05, 4:22 PM
    • #8
    • 5th Aug 05, 4:22 PM
    Another hint - Add stuffing mix - It adds suchs a good flavour to them, and dont make them too fat or its a nightmare to cook, try and make them wider and flatter.
    And I definately agree with using regular mince, not lean mince, as they fall apart no matter what you do!

    Jo xx
    Once you've swam in the sea, a lake will no longer do.
    • Mr Proctalgia
    • By Mr Proctalgia 5th Aug 05, 4:58 PM
    • 961 Posts
    • 818 Thanks
    Mr Proctalgia
    • #9
    • 5th Aug 05, 4:58 PM
    • #9
    • 5th Aug 05, 4:58 PM
    I make mine with "economy mince" about 25% soya made up with water and gravy browning for colour, onions and dried up white bread that is smashed up in a plastic bag with my rolling pin (great fun btw). I use a burger maker and make a very thin one, add a little cheese add more meat mix and press it again - Really Yummy.
  • competitionscafe
    The tip not to use lean mince is good - you need quite a high fat content to hold them together (the fat will run off as it cooks anyway). Another good tip I got from somewhere was to use Oyster Sauce or soy sauce to season them instead of salt - this helps them to stick together, whereas salt dries out the meat and makes the burgers break up - you only need a small amount of oyster/soy sauce though!
    "The happiest of people don't necessarily have the
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    of everything that comes along their way."
    -- Author Unknown --
  • trace-j
    Was the BBQ at the right point. Ie no flames, white powder stage?
    by lipidicman
    Yeah it was at the right stage, when your partner works for enviromental health I tend not to meddle where BBQ's are concerned! I have to tell him to chill where food hygiene is concerned at home, he aint at work anymore.

    It doesnt help when we've only got a cheapo BBQ and can't move the grill up away from the fuel
    I got an idea, an idea so smart my head would explode if I even began to know what I was talking about
    • taplady
    • By taplady 15th Sep 05, 9:09 AM
    • 7,155 Posts
    • 73,597 Thanks
    taplady
    HM Burgers!
    Hi All !

    I fancy having a go at HM burgers as DS2 loves em but have never done them before so any suggestions would be great !

    am off to work now till 10pm so will check out your ideas then !

    Thanks
    Every penny saved is a penny saved
    • Curry Queen
    • By Curry Queen 15th Sep 05, 9:18 AM
    • 5,482 Posts
    • 3,081 Thanks
    Curry Queen
    Ooooh let me think as it's a while since I made any. Finely dice some onion and sweat it off in a little oil until it goes translucent then leave to cool. Add this to your mince, along with a handful of fresh breadcrumbs and herbs/spices to taste. Add a beaten egg to help bind it all together then depending what size burgers you want to make divide up the mix into equal portions (I do about 6 from a pound of mince as we like them quite big) then make into burger shapes and pop in the fridge to chill for an hour or so before cooking. Grill or pan-fry as usual, whatever method you normally do.

    Sometimes I make chilli burgers, so a teaspoon of chilli powder is added, or maybe some coriander and cumin to give that slightly curry flavour, and also add some freshly chopped coriander to add a bit of colour. The flavourings are purely down to personal taste but make sure you season well with salt and pepper otherwise they end up tasting quite bland.
    "An Ye Harm None, Do What Ye Will"
    ~
    It is that what you do, good or bad,
    will come back to you three times as strong!

    • chickadee
    • By chickadee 15th Sep 05, 9:21 AM
    • 1,431 Posts
    • 5,486 Thanks
    chickadee
    Mmmmm... These sound good, and really easy. I am tempted to have a go myself. At least I would know what has gone into them, which is always a bit of a worry with bought ones.
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    • Curry Queen
    • By Curry Queen 15th Sep 05, 9:25 AM
    • 5,482 Posts
    • 3,081 Thanks
    Curry Queen
    Mmmmm... These sound good, and really easy. I am tempted to have a go myself. At least I would know what has gone into them, which is always a bit of a worry with bought ones.
    by chickadee
    I tell you what, once you've made burgers yourself you'll never go back to ready made frozen ones again! Get a decent quality mince and the flavour and texture is so much nicer, plus there's none of the crap and fat you get in ready made ones. I've cooked my burgers on the GF grill and not one drop ends up in the collecting tray, compared to a couple of tablespoons full with the processed ones
    "An Ye Harm None, Do What Ye Will"
    ~
    It is that what you do, good or bad,
    will come back to you three times as strong!

  • delluver
    Her Majesties burger?
    • stressedoutmumof1
    • By stressedoutmumof1 15th Sep 05, 9:51 AM
    • 1,391 Posts
    • 10,130 Thanks
    stressedoutmumof1
    I love HM Burgers and make them a lot!!

    I always go for the finely chopped onions, 2 crushed garlic cloves and minced beef that has some fat on it (ie not the lean mince you can buy) as it helps the burgers stay more juicy.

    Mix it all together with your hands and cook as you normally would - I always stick mine in the oven (190C for about 20 mins).

    I also make a lovely lettuce mayonnaise to put in the bun with it - yummy!!

    Shredded iceberg lettuce, chopped gerkins, chopped onion, a dollop of mayo and a smidgen of dijon mustard.

    I'm getting hungry now!!
    • Glad
    • By Glad 15th Sep 05, 10:47 AM
    • 17,915 Posts
    • 39,689 Thanks
    Glad
    I often just make them from minced beef & onion

    I also make meatballs in the same way and serve them with pasta and a tomato sauce
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  • delluver
    I often just make them from minced beef & onion

    I also make meatballs in the same way and serve them with pasta and a tomato sauce
    by Glad
    Yum! I make meatballs like that, but with rice - I know what I'm having for tea tonight! Thanks guys.
    • Fran
    • By Fran 15th Sep 05, 11:54 AM
    • 11,017 Posts
    • 6,469 Thanks
    Fran
    If you want to make a veggie version would you just replace mince with dried or frozen veggie stuff or lentils and they would turn out nice? Or what?
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