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Burger Thread. Yes!

Global Stoner said:
It looks like it needs more meat or less bread. Is it a chilli burger as the red things are chillis?
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I had minimum mince left for the patties - they were about 4oz I reckon. I made sure not to put too much chilli on the burger as they can turn into a sloppy mess real quick and I wanted a nice, clean photo.

I melted a little butter on the griddle pan and toasted the buns. The chilli was leftover from a previous evening so I cooked that, added a careful amount on the burger (which had been seasoned). The red things are jalapeno slices and then standard cheese slice with sliced gherkins.

It might look like too much bread but it wasn't. My GF claimed it was better than my PFT which I've uploaded to this post.
 

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Global Stoner said:
It looks much nicer in that photo. :)

I quite fancy a burger today. :hmm:
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The second one is the PFT.

Sainsbury's Brioche bun with homemade Big Mac sauce on the bottom. 6oz seasoned patty, 12 hour slow cooker pulled pork which I use a variety of spices to cook it in. I then cook the pulled pork in a pan with a mixture of BBQ sauce and a dash of Reggae Reggae sauce. When ready this is added to the patty on top of the standard cheese slice.

Then it's Top Taste Crispy onions, thick cut pickles and just a slight flick of BBQ sauce.
 
I love the variety of this thread. The pulled pork sounds lush....less so Big Mac sauce, but that's my personal preference.

I know it's been done loads on this thread, but I think it's worth revisiting. How do people prefer to make the patties? Mash it all up together with seasonings or minimum handling of the meat? I've been making them lately by just cutting the mine in patties and pushing it down and shaping the edges, keeping all the meat in line.
 
See. Chemistry did minimal interference patty shaping recently and I didn't like it. It's just a lump of mince then, tbf I do get a bit squeamish about mince :oops: eww worms :(
 
wtfftw said:
See. Chemistry did minimal interference patty shaping recently and I didn't like it. It's just a lump of mince then, tbf I do get a bit squeamish about mince :oops: eww worms :(
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I like it. I may have sprinkled MSG, a tiny tiny bit finest gravy powder and pepper on them before cooking though. :oops:

I agree though it doesn't taste like a proper burger though.
 
killer b said:
mate, I'm looking at supper...

better?

This week’s burger of the week is an Italian affair, based around a torpedo shaped patty with a mix of 10-hour slow smoked belly pork and beef finished with parmesan and a touch of oregano and basil. All this sits in a toasted rosemary and rock salt crusted focaccia. Somehow the chef has managed to squeeze in fresh made sundried tomato pesto, rocket, dry-cured salami. Something more about the ricotta and cheese.

At first sight, this is a slightly intimidating burger. Seeing it on the plate it’s hard to imagine how you might fit it in your mouth, let alone in your stomach – yet in it went.

How does it taste? Well, I’m impressed – hints of sweet hickory smoke and saltiness from the pork add an unexpected twist, but don’t overpower the beef - it’s still a burger after all. The sharp sweetness of the pesto contrasts well with the cool milky ricotta topping, and the focaccia – usually a mistake with burgers in my view – swerves the problem it usually faces of being too dry to survive the whole meal without falling apart.

The burger comes with a refreshing side salad of mixed leaves, roast red peppers, red onions and a balsamic dressing. The burger's daunting size means regular breaks need to be taken to regroup, and this palate cleansing salad was perfect for these breaks, along with an occasional handful of rosemary salted fries.

It’s the ideal fusion of flavours for the Mediterranean weather we’re currently enjoying, and would welcome a glass of wine to wash it down (I had coke, which worked too) – and despite its size didn’t leave me feeling too full to try a portion of the salted caramel ice cream for afters (which, incidentally, is heavenly).
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Just some suggestions.
 
Global Stoner said:
I love the variety of this thread. The pulled pork sounds lush....less so Big Mac sauce, but that's my personal preference.

I know it's been done loads on this thread, but I think it's worth revisiting. How do people prefer to make the patties? Mash it all up together with seasonings or minimum handling of the meat? I've been making them lately by just cutting the mine in patties and pushing it down and shaping the edges, keeping all the meat in line.
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This book is definitely worth a read. I got it for Christmas...

http://www.amazon.co.uk/Wicked-Good...405684174&sr=8-1&keywords=wicked+good+burgers

Personally I food process my steak mince (Sainsbury's Taste the Difference 15% fat) but not to a pulp with a mixture of salt, pepper and Sainsbury's spice mix of garlic, pepper and chilli seasoning (just a flick though).

I weigh out 6oz balls of the meat and then shape them out into patty shapes. Wrap in foil and put in the fridge for at least two hours.

Griddle on a hot pan only turning once and then resting for a few minutes and adding just a slight bit of seasoning at the end.
 
Burger Lad® said:
Personally I food process my steak mince (Sainsbury's Taste the Difference 15% fat) but not to a pulp with a mixture of salt, pepper and Sainsbury's spice mix of garlic, pepper and chilli seasoning (just a flick though)..
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But wouldnt food processing the meat get rid of the grainy texture, and turn the meat into pulp??:eek::( I wouldnt let a food processor near my mince, sorry.
 
I'm just looking through that book and came across this. Anyone tried it?

Fifth Dimension powder

6 tablespoons (45 g) porcini powder
2 tablespoons (15 g) portobello powder
2 tablespoons (15 g) Worcestershire powder
2 tablespoons (14 g) onion powder
2 tablespoons (18 g) garlic powder

Recently, there has been a lot of talk about the umami factor, or the fifth taste. Umami gives foods a savory, over-the-top flavor that makes you want to have another bite, and another, and another. We created this mixture to take our burgers over the top. Ideally, you should add it when you are grinding your meat since it becomes fully incorporated that way.

We add a little over 1 tablespoon (14 g) per pound of meat. If you are folding it in by hand, make sure to mix it well. The goal of this blend is to flavor the meat but not make its presence known; rather, to entice everyone to have another bite and wonder, ‘what makes this so good?’
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wtfftw said:
That fifth dimension powder looks good. We do have MSG in the cupboard.
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Burger Lad® said:
I've been trying to get the top three powders for a while now... I did find somewhere doing porcini but most are US only.
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That's a shame. Looks like I'm going to keep using a tiny amount of MSG then. I'm not proud.

Also totally not in the spirit of the thread, but I was looking in freezer to see what could be made for lunch and I found a burger. It's a premade Aldi job, but they're pretty good for what they are. The bun is wrong as well, but was in stock. Chips are freshly fried. So whilst it could be a lot better, it's a massive result from no burger after I've been thinking about them all morning.

 
Global Stoner said:
That's a shame. Looks like I'm going to keep using a tiny amount of MSG then. I'm not proud.

Also totally not in the spirit of the thread, but I was looking in freezer to see what could be made for lunch and I found a burger. It's a premade Aldi job, but they're pretty good for what they are. The bun is wrong as well, but was in stock. Chips are freshly fried. So whilst it could be a lot better, it's a massive result from no burger after I've been thinking about them all morning.

Click to expand...
retake the photo, and edit your post, so the screen in the background includes your post...
 
Cheesypoof said:
But wouldnt food processing the meat get rid of the grainy texture, and turn the meat into pulp??:eek::( I wouldnt let a food processor near my mince, sorry.
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I'm inclined to agree with you here Cheesy, I'd give it all a good mash with a fork, or even get in and mix with my hands
 
Global Stoner said:
That's a shame. Looks like I'm going to keep using a tiny amount of MSG then. I'm not proud.

Also totally not in the spirit of the thread, but I was looking in freezer to see what could be made for lunch and I found a burger. It's a premade Aldi job, but they're pretty good for what they are. The bun is wrong as well, but was in stock. Chips are freshly fried. So whilst it could be a lot better, it's a massive result from no burger after I've been thinking about them all morning.

Click to expand...

Those chips look divine - and the burger looks good too!! And an ice cold coke on the side - skillz!:thumbs:
 
Had a crap burger today at Captain Americas (we were there with the kids...). I was really excited about the cheese deluxe, chips, and onion rings I ordered but wow, what a disappointment. :mad:. It LOOKED good but tasted very bland - the patty was tasteless, the mayo cheap and watery....the cheese tasted of NOTHING, i actually thought 'i cannot taste the cheese here, so i will concentrate on trying to taste it' and couldnt taste anything:facepalm:. The skin on chips looked amazing, but were very average- and the onion rings were TERRIBLE. My sister filled out a customer comment form and made the fair point that the shrimp popcorn and onion rings had no flavour and were cooked from frozen - seriously bland.

The pic tells a different story but trust me it was crap - wish we'd gone to Burger King - woulda been cheaper too than the 25 quros RIP OFF i paid (the burger meal was a spectacularly expensive €14.95)

10492235_10154382861445176_5128317567591259611_n.jpg
 
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Cheesypoof said:
Had a crap burger today at Captain Americas (we were there with the kids...). I was really excited about the cheese deluxe, chips, and onion rings I ordered but wow, what a disappointment. :mad:. It LOOKED good but tasted very bland - the patty was tasteless, the mayo cheap and watery....the cheese tasted of NOTHING, i actually thought 'i cannot taste the cheese here, so i will concentrate on trying to taste it' and couldnt taste anything:facepalm:. The skin on chips looked amazing, but were very average- and the onion rings were TERRIBLE. My sister filled out a customer comment form and made the fair point that the shrimp popcorn and onion rings had no flavour and were cooked from frozen - seriously bland.

The pic tells a different story but trust me it was crap - wish we'd gone to Burger King - woulda been cheaper too than the 25 quros RIP OFF i paid (the burger meal was a spectacularly expensive €14.95)

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