burgers

Good old British Beef, you can't beat it! Of course Brisket is the American BBQ favorite but recipes for any cut are welcome here.

burgers

Postby easy now andy » 10 Jun 2012, 11:46

thought i'd stock the freezer up :)

600g of shoulder w/ basting fat
800g silverside
salt, pepper, garlic salt, onion salt

grind once, season, re-grind, from into patties about 110-125g using a burger press

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;)
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Re: burgers

Postby bencops » 10 Jun 2012, 11:49

Good work! They look great.

SeriousEats advises against seasoning burgers before grilling - have you tried it? I haven't done a side by side personally, but I rate this guy's burger skills.
http://aht.seriouseats.com/archives/200 ... -beef.html
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Re: burgers

Postby keith157 » 10 Jun 2012, 12:02

On my homemades I season (S&P) before cooking rather than put salt in the mix, I prefer the taste that way, even if mixing in a a seasoning blend
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Re: burgers

Postby easy now andy » 11 Jun 2012, 16:25

cheers guys. i'll try that with the next batch. :)
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Re: burgers

Postby joker smoker » 12 Jun 2012, 05:37

I have to agree with Ben. We cook hundreds of burgers each week and season them immediately before they hit the grill. Tender and juicy every time! :D
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Re: burgers

Postby keith157 » 12 Jun 2012, 06:04

joker smoker wrote:I have to agree with Ben. We cook hundreds of burgers each week and season them immediately before they hit the grill. Tender and juicy every time! :D


Sorry no drooling icon, if there were you know I'd be using it......(still like your chicken better ;) )
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Re: burgers

Postby Pecker » 21 Jun 2012, 15:04

Lots of talk about how to make the burger itself, but what about 'the rest'.

I love my burger buns very lightly toasted, then a little melted mature cheddar on the top, raw red onions, dijon mustard, and a nice burger relish.

Must be served with something spicy. I like Palo Alto Reserva, Turning Leaf Zinfandel, or a nice Argie Malbec.

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Re: burgers

Postby bencops » 22 Jun 2012, 06:10

I agree, a burger is more about the bun and toppings than the patty
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Re: burgers

Postby keith157 » 22 Jun 2012, 07:07

bencops wrote:I agree, a burger is more about the bun and toppings than the patty



HERETIC....... ;) :lol:

Toppings & bun can make or break an indifferent burger, but on a good burger they should just be background tastes and a convenient way not to burn ones fingers.
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Re: burgers

Postby bencops » 22 Jun 2012, 07:25

Nope, a burger is more not patty than patty. Until you realise that you're doomed to building massive, grey lumps of mince in a bun. The patty should be thin and wide - no more than 2cm deep and cover the whole base of the bun.

Its all about the toppings.

There, I said it!
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