British BBQ Society Forums

Hope you've all had a good bank hols

I have burgers in my mind. Mmmmmm burgers!

For the BBQ , we usually make our own. We tried hand forming but found we spent so much time messing about trying to get them the right shape and size that we got a burger press. This makes ok burgers, but its not easy to make em thin- and that's what I want.

So I have the crazy idea of rolling out the burger mix to about 1cm or less and then using a cookie cutter to make the burgers. I figure I can oil the surface I do the rolling on, do the rolling, then oil and season with salt the top of the rolled burger mix.

I just need a giant cookie cutter but so far haven't found one (google typically gives me Shrek style monster gingerbread men)

Anyone done this, found a good size cutter, or is it a daft idea?

No it's not a daft idea, as you aren't going to be cooking with it, may I suggest an offcut of plastic pipe which come out in different sizes or an empty can, with both ends cut off?

Hi damo,
I have the Lakeland burger press which cost a tenner and the amount of meat you put in means you can vary the thickness from telephone directory to Mcmean.

I am not convinced about your rolling technique as I am suspect there wont be enough compression for cohesion and you risk discombobulation and mince related fires.

But this should never stop a man in his whacky endeavour, suggest you look for crumpet rings...ooh err titter you not.... or chefs rings, these can be used for moulding fancy towers, rosti or basically anything round.

Good luck brave soldier be sure to let us know how it goes!
Cheers
Tiny

I got this one from my wife, impressive but emboss doesn't work at all.

http://www.amazon.co.uk/gp/aw/d/B0058KR ... X110_SY165

That is the sort of thing I think he has, from his post he is looking to create/recreate the thin flat (Spark's) burgers so renown of kebab shops etc. Chef's rings are generally a small diameter in comparison to burger molds. I have both the "stamper" and stuffed burger molds from Lakeland but they don't cut a large surface area giving a "standard" diameter burger. I gather Damo wants something that actually fits the availabale burger buns and can be stacked for "manly appetites"

watching Tripple D last night, Guy was at a gourmet burger joint and the chef used what looked like a standard burger press to make his burgers, then just flattened them down on the grill when he threw them on. He was of course cooking on a flat top grill which helped in this case, but could this technique not be repeated on some wax paper on the kitchen top if not cooking on a flat top? just a thought...

I use normal grease proof paper, bung the fat burger between 2 pieces then using a suitable saucepan with a handle proceed to whack it until it's as thin as required. Works well and is also quite therapeutic

keith157 wrote:That is the sort of thing I think he has, from his post he is looking to create/recreate the thin flat (Spark's) burgers so renown of kebab shops etc. Chef's rings are generally a small diameter in comparison to burger molds. I have both the "stamper" and stuffed burger molds from Lakeland but they don't cut a large surface area giving a "standard" diameter burger. I gather Damo wants something that actually fits the availabale burger buns and can be stacked for "manly appetites"

This one dials down for slim or thick.

Not tried thin ones but can give it a go, best burger press I have had, the cheaper ones don't have the same control on thickness


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Keith Sir,
You do not seem to be intimate with chefs rings, they come in a variety of apertures, the narrow taller ones, I have an crumpet ring which would give you a burger that would outgun your average sized bap.......

I had a play with my Lakeland burger press this evening and with a bit of judicious mince spoonage and compression I could get burgers at just over 2oz and about 5-7mm thick, no idea how I would hold them together on the grill but I prefer a juicy thicker animal..

If your compression is in the rolling then surely an upturned coffee mug with the right sized orifice will do the trick? If not a mug then perhaps a good sized jug?

This would not really work but as I had no way of working the words plums or pears into this post then jugs it is.

Happy burgering
Tiny