British BBQ Society Forums

Yes Bat out of hell was a great album

Where can i get american brioche style burger buns?

I'am going to try this recipe tonight, looks good.

http://www.amazingribs.com/recipes/hamb ... rgers.html

Last bunch of burgers I added about 1/2 a teaspoon of this stuff: http://www.amazon.co.uk/Daves-Insanity-Ghost-Pepper-Sauce/dp/B001PQTYN2/ref=sr_1_4?s=grocery&ie=UTF8&qid=1335275103&sr=1-4

each bowl full of mince makes about 8 burgers so that was 4 teaspoons, plus always wear gloves when mixing this stuff!

some found it had a nice warming sensation, like a good whiskey, the others had to start on the milk!

For people who are having trouble making their own burgers, but who don't want supermarket fare, a good idea is to try a local butchers/farm shop.

They usually make their own out of quality ingredients, with no preservatives or other such nonesense.

If you like something special - say a little chiili - in your burgers, just buy a plain beef burger and mix it in yourself.

Quality ingredients are the key to everything. Start with poor quality beef, and it really doesn't matter what you do to it - you're shafted from the start; never underestimate the importance of a good quality butcher.

Steve W

Interesting discussion here guys. Taking some of the advice from here Im going to go to my butchers and get quality steak mince. Saute a little finely diced red onion and add some diced cheddar and a splash of hot sauce. I'll make them to 6oz and chill over night.

Try and get yourself a small minceing machine that way you can be sure of the quality of the "steak" in your mince. You can then try Heston's style of burgers, which are a bit fiddly with a small machine but it does work.

keith157 wrote:Try and get yourself a small minceing machine that way you can be sure of the quality of the "steak" in your mince. You can then try Heston's style of burgers, which are a bit fiddly with a small machine but it does work.

Sounds tempting getting a machine, what about fat content, do you need to add any any fat ?

keith157 wrote:Try and get yourself a small minceing machine that way you can be sure of the quality of the "steak" in your mince. You can then try Heston's style of burgers, which are a bit fiddly with a small machine but it does work.

They sell Heston's burgers in Waitrose.

Expensive but live up to the billing

http://www.waitrose.com/shop/ProductVie ... ef+Burgers

Only 12.5% fat, which is healthier than your average burger I reckon....

Indeed they do, and I agree they live up to their publicity. As to fat content, you do need some, 10-20% tops I'd say. With your own machine you can control the meat and it's content, I've used well marbled chuck and frying steak for premium burgers in the past.