Hamburgers

[Steve]

To the "salad on the bottom" people how do you avoid slippage? I find the burger on the bottom and salad on top tends to have more grip....a skewer perhaps?
Cheers
Steve

 

[therook]

Lettuce has to be at the bottom. It acts as insulation and liquid barrier to prevent the bottom of the bun from sogging up and collapsing.

I would have thought the opposite to this because lettuce is basically all water.

Plus my burgers dont get left long enough to go soggy.

Rook

 

[SJW]

PINEAPPLE, PINEAPPLE, PINEAPPLE, Beetroot, grated carrot, thick cut tomato, lettuce, Swiss cheese, bacon, egg, onion and chilli sauce and a king brown of Lager It does not get any better.

 

[PostModern]

I would have thought the opposite to this because lettuce is basically all water.

Cellulose is a wonderful thing.

 

[Slurpdog]

I like the sound of the fennel and cumin, this would give a nice spiciness that is lacking in my wife's patties...BTW do you dry fry your whole spices prior to grinding them? I find it releases heaps more aroma and flavour .

That's it, burghers and an APA or two on Fridey.

To hell with 'Friday'

I'm making some tonight!

Waving.

 

[drsmurto]

I love a good burger! Made some for the kids the other night: mince, finely chopped onion, couple cloves finely chopped garlic, an egg, mixed dried herbs, tomato sauce, worcestershire sauce salt and pepper - combine it all let it sit for a little while and then fry them up. Build it anyway you like but must have lettuce, tomato, onion - spanish if raw, fried egg, pickle, beetroot, bacon and sauce and chillie sauce on the bun.

Had a burger party at my house once with the above burger and an Emu burger with mediteranian toppings ie marinated capsican, goats cheese etc and also a Tandori Goat burger.

Burgers gotta love them especially with a home brew :beer:

edit: had to wipe the sauce off the screen

Nice one Mercs!

Was supposed to be having roo burgers last night but mate surprised me with some marinated roo steaks. Sliced them up into slightly larger than bite size, fired them up then sauteed mushies, egg, bacon, cheese, jalapenos and lettuce. Mmmmmmmmmmmmmm

Cheers
DrSmurto

 

[Tony]

I like the sound of the fennel and cumin, this would give a nice spiciness that is lacking in my wife's patties...BTW do you dry fry your whole spices prior to grinding them? I find it releases heaps more aroma and flavour .

That's it, burghers and an APA or two on Fridey.

Na no dry roasting....... just smash them up in the morter and pestle.

another great herb to add instead of the dry ones is some chopped up fresh rosmary...... mmmmmmm i love the taste of it.

Grated carrot is tops in a burger too.

:unsure:

thats just wrong

WRONG I SAY !!! :lol:

cheers

hehe

 

[brettprevans]

To the "salad on the bottom" people how do you avoid slippage? I find the burger on the bottom and salad on top tends to have more grip....a skewer perhaps?
Cheers
Steve

salad on the bottom. so much easier to eat. but then again, isnt that one of the pleasures of burgers? all that 'juice' dripping everywhere, a bit of mushed burger towards the end that doesnt resemble anything. a lovely mess, thats akin to eating ribs.

 

[Weizguy]

...and the toasted buns get margarine or butter (if that's yer thing).

Then I build from both ends. Salad on the bottom, cooked bits on the top. First goes the fried onion, forming a delicate matrix to hold the BBQ and hot chilli sauce mix (there is no place for sweet chilli sauce in my burgers), then the fried egg (made in an egg ring) topped with melted cheddar face-down on the onion/sauce mix, then the (optional) bacon and the mince patty (well done, and nothing but mince).That's the top bit done.

While the sauce is slightly absorbing into the top of the bun, start preparing the base/bottom bun. Sliced beetroot, tomato (home-grown where available), and shredded lettuce (iceberg usually). Then judiciously pop the halves together.

...and the bun? It can be a sesame seeded hamburger or one of those flat square hamburger buns from the local bakery.

If you make it right, you will not need to come back for seconds, especially if your meal includes chips or potato scollops (or whatever you call them where you live).

Seth

 

[Duff]

.....topped with melted cheddar...

Definately the way to have the cheese. The slice must be placed on the patty in the fry pan right at the end to just melt. Nothing worse than a slice of cold cheese on a good burger.

And Pete, grated carrot? :huh:

 

[fixa]

Nope... pineapple sucks the big one on a burger. no time for it whatsoever.

As for cheese..... the best is after you cook your burger, stick it under the grill with some blue cheese on it and melt it.... mmmmmm......
Serve with bacon, fried egg (not runny), fried onion, tomato, lettuce, BBQ or chilli sauce, and a nice, soft toasted bun. And a home brew. or 5.

 

[johnno]

A really good way to have cheese in a burger is to chop it very finely and add it to the mix before you make patties.

You can get some awesome flavours coming through, depending on the type of cheese used.

cheers
johnno

 

[SpillsMostOfIt]

I often use cheese in burgers and meat sandwiches to hold the more slippery stuff in. It works as a very good glue. As an illustration, let's say we're making a small burger with a pattie and some tomato. Put the cheese between the pattie and the tomato and you now have an amorphous mass of food.

More cheese - more goodness.

Mushrooms work well in a burger too - but for a different reason.

 

[Mercs Own]

Grated carrot and burgers are meant to be - wouldnt do without it and I have trained my kids in the art of carrot and burgers so the legacy lives on.

As for cheese on burgers the best way and possibly only way is to cut your slices of whatever cheese you are using and put it on the top of the burger whilst it is frying in the pan so that it melts over the top - perfecto!

 

[THE DRUNK ARAB]

The first time I ever had grated carrot in a burger was at the Spears Point take-away shop in 1985. Still the best take away hamburgers I have ever had.

C&B
TDA

 

[Bobby]

I also grate carrot into my burgers. I also add grated zuchinni and grated chedar. I make them atleast once a week during summer, love them.

 

[Slurpdog]

I also grate carrot into my burgers. I also add grated zuchinni and grated chedar. I make them atleast once a week during summer, love them.

God damn left wing, tree hugging vegans.
Next thing you know it'll be tofu burgers all round.

Where's the meat? Meat I say!!!!!!! :lol:

 

[Randall the Enamel Animal]

Amost all brewpubs in the PacNorWest of the US and Canada will serve a great burger and I like the Canadian version the best. Starting from the bottom half of a toasted whole-wheat bun, you'll find diced raw red onion, kechup, sliced tomato, hydro lettuce (oak leaf or coral), a thick hockey puck lump of grilled beef, a slice of orange Jack cheese, either ranch or their own special mayo-based dressing, top bun and then a big slice of dill pickle on top to aid rapid disposal (most tuck it back in and eat it). Simple, delicious burgers that don't occupy too much beer space in your belly. Options often include sauted mushrooms, back bacon and blue cheese sauce.

 

[Tony M]

Okay. How do you blokes handle your egg. I put one in a burger and it always dribbles yolk down my chin and there is something about the constitution of egg yolk, you dont feel it running down your face, you have to wait for your wife to roll her eyes yet again.

 

[Tony]

Okay. How do you blokes handle your egg. I put one in a burger and it always dribbles yolk down my chin and there is something about the constitution of egg yolk, you dont feel it running down your face, you have to wait for your wife to roll her eyes yet again.

Ahhhh thats the best bit.....Its like eating mango.

I love runny egg that dribbles out

cheers