British BBQ Society Forums

Yes I think you're right. UK brisket will probably be too lean. The article was based on US stuff which is much fattier.

S.

Rare burger!?
I like mine medium at most, any rarer and the fat won't be melty imo.

Had an Honest Burger in London a while back. Now normally their burgers are blimin lovely with beefy juice dribbling down your chin, but on this occasion it was quite rare, dry and flavourless.

I really do think a burger needs more cooking to get the flavour out.

My fave burgers atm are Turner & George J.O. Burgers. They are bloomin' lovely and have dry aged fat in for extra flavour. Cooked over oak charcoal, charred brioche bun, sweet pickles and my own burger sauce I'm perfecting.. Mmmm. Getting hungry again!

I'm with you there Nutty. IMO there's not much point in going for high fat content if you're not going to get it to start melting (although medium rare should get you there). That's the way you get a real juicy burger.

25-30% fat content cooked to medium-rare/medium.

Cook a lump of beef shin for 9 hours in the slow cooker in proper beef stock. Drain the meat away from the stock, roll and compress into a cling film sausage and chill overnight. The day you plan on cooking the burgers, slice the shin sausage into rounds, and form your minced meat round them, whatever your preference of cuts. Press together gently and form until the shin is completely encased within. Cook as you would your normal burger. Prepare to compare all other burgers unfavourably.

I make no apologies for thread revival!

Decided to throw caution to the wind and prepare my burgers unseasoned & unadulterated in advance - bit risky with both families coming to visit! but hey ho - the helpful chaps at the meat shack near Redditch minced up some chuck beef for me with a 20% fat ratio, 4kg in total! It made approx 35 1/4lb burgers

Had to freeze them for a day as I made them slightly too far in advance, but I have to say that once defrosted and seasoned only with S&P just before grilling, I am mightily impressed! Brioche buns, pickles, slices of emmental / young gouda and some BBQ sauce! nom nom. Would recommend to anyone to at least give it a try - just taking the mince and forming into patties made for a much quicker process than seasoning and mixing beforehand, especially when making a large batch.

Anyway - thanks to all for the helpful info in this thread!

(no tomatoes were harmed and therefore nor could they hamper burger consumption with their torsionally unstable ways)

Well its my thread and I love a bit of revival me. Lol

Glad to hear they were good.

I keep looking for somewhere to make good mince.
It's either too lean, or ground to a paste with no texture.

Excellent thread indeed, still cant condone the use of brioche buns, but everso glad the "no tomato no cry" campaign isstill gathering momentum
Cheers
Tiny

Can I add something here that I believe makes a good burger great?
It may be a surprise to those of you that know I used to be a chef.
Taste is subjective, so please don't destroy me.......
Dairylea slices. There, I've said it.
For me, the perfect burger goes from base to crown.......

Heavily toasted Brioche
Sweet Baby Ray's Honey BBQ with a dollop of Maggi Malaysian Chilli
Dairylea slice
A half pounder
A pineapple ring
3 rashers crispy streaky bacon
Dairylea slice
Warm Brioche with Hellmans.

Absolutely perfect, the Mrs and I have them all the time as a Friday night treat

Christ.

Think I'm gonna be sick. lol

That is wrong on so many levels. Lmao.

Now I know where the grim comes from. Lol.

Don't knock it til you've tried it!
I'll grant you that the pineapple, brioche, dairylea combo doesn't seem too appetising.
But it is. So there.