Hamburgers

[Fourstar]

1 burger to rule them all

Had to get rid of a few leftover patties from the day befores BBQ, Way back in Nov 05. Made 2 of these suckers. basically all i ate each day

Ended up being:

Base
Mayo
Pattie
Sliced Tasty Cheese
Bacon
BBQ Sauce
Pattie
Fried onions
Egg
Lettuce
Tomato Sauce
Mayo
Cap


Lets just say i didn't eat another burger for the rest of the summer. Gluttony almost got the better of me.

I would count on that burger single handedly eventuating to me getting Diabetes or Cholesterol issues in the future.

I so wish i had a grill/bbq at my place atm. i would kill for a burger right about now.

 

[drsmurto]

Best burger patties

mince
1 egg yolk
3 anchovy fillets chopped
1 shallot, finely minced
2 gherkins (finely chopped)
2 tsp salted capers rinsed
1 tsp Dijon mustard
Dash of Tabasco
chopped parsley
salt and pepper
1 tbsp olive oil

mix into patties

serves 2

all it needs is rocket and dijon mustard and rolls of cause

Cheers for the recipe Katie.

Had this for dinner tonight.

From the bottom, cos lettuce, burger, cheese (melted on burger in pan), Dads home-made tomato chutney (that i chillified), fried onions, fried egg (runny yolk) and tomato.

I would normally add beetroot but am all out.

Washed down with a pint of 3 shades of stout! 2nd burger is tomorrows lunch :beerbang:

 

[manticle]

Good fatty mince doesn't need egg. It should bind together all on its own.

 

[Katherine]

Good fatty mince doesn't need egg. It should bind together all on its own.

Its based on tartare though (but cooked) I love anchovies!

 

[manticle]

Its based on tartare though (but cooked) I love anchovies!

Sorry, wasn't directly in response to your recipe. When I grew up I was taught to make burgers and meatballs using egg to bind and breadcrumbs to dry it out. Seems counter-intuitive. Admittedly I was taught that by my mum who's possibly the worst cook in the world and it's likely a hangover from times when meat was scarcer (depression, war etc) but it still happens in kitchens and f 'n 'c shops all over the place.

A good beef patty can be made successfully with just fatty mince and whatever flavours (herbs, spices etc) you desire.

 

[Katherine]

I always used to use the best mince for burgers until i met Lloydie . He was horrifyed NO you cant do that to a burger it will fall apart and be to soft.

he was so right.

 

[Katherine]

Cheers for the recipe Katie.

Had this for dinner tonight.

From the bottom, cos lettuce, burger, cheese (melted on burger in pan), Dads home-made tomato chutney (that i chillified), fried onions, fried egg (runny yolk) and tomato.

I would normally add beetroot but am all out.

Washed down with a pint of 3 shades of stout! 2nd burger is tomorrows lunch :beerbang:

Gosh I could do one of those now.... The no beer starts for me today (after the big brew day)... see how long that lasts. I have three fermenters full of beautiful beer. Finally might get a beer that has aged a little LOL!

 

[manticle]

No photos but last night I made roo burgers after being inspired by lunch at Brendo's on the biggest brew day.

I used about 500g roo mince.

Diced bacon, garlic, chilli, fresh thyme and a pinch of dry roasted sumac fried off with olive oil and black pepper, deglazed with a touch of port, homebrew and worcestershire. Allowed to cool, mixed in with roo mince, fresh continental parsley and a small amount of mint. I made 6 good size patties (which stayed together beautifully without egg or any other binding medium).

Cooked up (fried to brown both sides and finished in the oven) and served with egg, cheese, bacon, fresh cos (bless the garden), tomato and of course - tomato sauce.

Hard to go wrong really. Served with a partial mash dubbel that actually worked (previous more extract attempts have generally been not quite right).

 

[Mercs Own]

Here is one I did on my show:

Tandoori Goat Burgers


650g goat mince making sure it is not too lean or else the meat will be dry - I minced up the shoulder
1 onion finely diced
1 clove garlic finely chopped
1 egg
Salt and pepper
Rosemary chopped finely??
1 jar of Tandoori paste
Feta cheese
1 Red Capsicum
1 eggplant
Rocket
Sour dough buns

Using your hands mix the onion, garlic, egg, rosemary and 4 table spoon of tandoori paste through the goat mince until very well incorporated, season with salt and pepper and mix again. Cover and let it stand whilst you prepare the vegetables.

Either buy prepared capsicum and eggplant that have been cooked and marinated in olive oil or prepare them yourself. For capsicum slice the sides from the capsicum and place them skin side up under a hot grill. Let them blister and burn until blackened and then place them in a plastic bag to sweat for 5 minutes. Peel skins off and place fruit into a bowl pour over some olive oil and crushed garlic. For eggplant slice thin pieces lengthways down the eggplant brush with olive oil (which if you want could have had crushed garlic in it) and grill or fry on one side until cooked then brush the uncooked side with oil and turn and cook. Allow to drain on some absorbent paper.

Put some oil in a fry pan or on the BBQ grill and shape goat patties to your desired size and thickness and fry until cooked. I would suggest you make sure you cook the patties all the way through and not go for the medium rare.

To assemble: its a burger I dont need to tell you how to assemble it, do I?

Cut buns in half and toast. Place tandoori burger on bun put a slice of capsicum on top of meat then a slice of eggplant then a few thin slices of feta and lastly some rocket. Put the top on the bun and eat with a good hoppy beer like Little Creatures Pale Ale or a Matilda Bay Alpha Ale.

 

[Ducatiboy stu]

:icon_drool2:

 

[Tony]

Here is one I did on my show:

Show?????




Mate.......... that sounds great!

Im going to give that a go, but use lamb.

YEars ago i had to cut up several old buck goats in 40 deg heat for dog meat and i still cans stand the smell or taste of anything goat. My daughter needs goats milk as cow milk messes with her belly, and i tasted it. I gaged, even after 15 years.

cheers

 

[Katherine]

No photos but last night I made roo burgers after being inspired by lunch at Brendo's on the biggest brew day.

I used about 500g roo mince.

Diced bacon, garlic, chilli, fresh thyme and a pinch of dry roasted sumac fried off with olive oil and black pepper, deglazed with a touch of port, homebrew and worcestershire. Allowed to cool, mixed in with roo mince, fresh continental parsley and a small amount of mint. I made 6 good size patties (which stayed together beautifully without egg or any other binding medium).

Cooked up (fried to brown both sides and finished in the oven) and served with egg, cheese, bacon, fresh cos (bless the garden), tomato and of course - tomato sauce.

Hard to go wrong really. Served with a partial mash dubbel that actually worked (previous more extract attempts have generally been not quite right).

sounds yummy! I keep walking past the roo mince, I thought a roo mince lasagne with mascapone cheese would be nice.

 

[Adamt]

Roo mince... just buy it! Goes great in bolognese and shepherd's pie. I never use beef mince anymore.

 

[Duff]

Here is one I did on my show:

Tandoori Goat Burgers

Saw that one over the weekend. Wouldn't have thought to put tandoori paste in but they looked pretty good.

Think of that seafood episode, the prawn boat was just in at the marina over the weekend

Fresh prawn sandwiches :icon_drool2:

 

[Airgead]

Roo mince... just buy it! Goes great in bolognese and shepherd's pie. I never use beef mince anymore.

I've always found the roo mince a bit dry for things like burgers. How do you go moistening it up? I suppose you could add some minced up bacon or something...mmmmm... bacon.... :icon_drool2:

 

[Katherine]

It would go very nicely with a beetroot relish...

 

[Adamt]

I've always found the roo mince a bit dry for things like burgers. How do you go moistening it up? I suppose you could add some minced up bacon or something...mmmmm... bacon.... :icon_drool2:

Parmesan

 

[Airgead]

Parmesan

Now that's thinking. :icon_cheers: :icon_drool2:

 

[manticle]

I've always found the roo mince a bit dry for things like burgers. How do you go moistening it up? I suppose you could add some minced up bacon or something...mmmmm... bacon.... :icon_drool2:

I used diced bacon in mine - works a treat. Just use plenty of olive oil (extra coats while in the oven/frypan are helpful) and don't overcook them.

 

[brettprevans]

blend your meats people. lasagne should be all beef. should have something else like veal of lamb miixed in. that was your get more complex flavours and in the case of roo you can add some lamb or beef for a bit of moisture. just dont go using 5 star mince as there's virtually no fat. its cooks dry.