As above…

What's your secret ingredient?

Any opinions on the use of eggs and breadcrumbs? I find that while holding the burger together, they can sometimes make it feel a bit stodgy? Thoughts?

Feel free to suggest other burger recipes involving lamb and pork also…

Muchos Gracias 🙂

Adapted from one from Jamie Oliver, and it works really well.

500g Lean Steak Mince
1 large egg
6 cream crackers
salt
pepper
1.5 tablespoons dijon mustard
Handful fresh parsley

Smash the cream crackers to crumbs and finely chop the parsley.
Bung all the above in a bowl and mix it together thoroughly with clean hamds.

BBQ / Grill / Fry to your liking.

Delicious.

Meat, salt.

Splashing a bit of mushroom ketchup over them whilst cooking works, but anything else is just a bit faddy.

Coyote…like the sound of those.

The cream crackers idea is good – more dryness.

I never have any "stale" bread hanging around. Seems to go mouldy before going stale these days 🙂

I love making burgers, you can get away with pretty much anything just experiment!

I made some a few times with mozzerella in the middle- make two 1/2 thickness burgers and sandwich a smaller diameter slice of mozzerella in the middle then seal around the sides. Yum Yum.

Also fry off and chuck in some finely chopped onion and garlic if you have time. Finely diced chorizo is also pretty good. Bit of chilli for some heat maybe

Darcy, they work. Trust me. My children and their friends prefer them to shop bought. Above recipe will give about 6 burgers. Don't be stingy with the mustard either.

500g mince
2 egg whites
slice of bread (toasted / blitzed into crumbs)
1 large red onion fine chopped
3/4 garlic cloves crushed
2 tea spn oregano
1 tea spn cumin
1 tea spn paprika (smoked & hot)
2 red chilies
salt / pepper

blitz all the spices, and bread crumbs
mix all together, separate into burgers, leave in fridge for at least 4 hours.

The don burger.

you could always try lamb burgers with a bit of nice hot chilli sauce, mmmm kebabish…

grated parmesan

I usually don't bother with an egg

500g mince, cheep stuff is fattier and therefore tastier and moist, don't be suckered in by the lean mince for making burgers :p

Sprinkling of chilli flakes or mash a fresh chilli into oilve oil and mix that in.

Sprinking of flour, about 1 roudned tablespoon.

Basil/Italian herbs depending on what youve got.

Pepper (lots)

100g diced chiritzo (sp?)

MMMMMMMMmmmmmmm burgers.

500g lean mince
2 cloves of garlic finely chopped
1tbsp chilli flakes
1tbsp Paprika
2 Yolks
salt and pepper
100g of breadcrumb (the staler the better IMO)
dig you hands in and mush together
Shape into burger shape
coat in oil cook til med rare

Courtesy of Madhur Jaffrey.

Bind together the following with natural yoghurt

900g minced lamb
4 x 0.25 cm ginger
1 tbsp ground cumin
1 tbsp ground coriander
0.25 tsp ground cloves
0.25 tsp ground cinnamon
0.125 tsp nutmeg, grated
0.25 tsp freshly ground black pepper
0.125-0.25 tsp cayenne pepper
1.25 tsp salt

Binding is unnecessary, ime. Finely chopped raw onion, plenty salt and pepper, and chili flakes are good. Rest them in the fridge and they will hold together well enough.

I have in the past done the Heston Blumenthall thing of making a loose roll of mince brought together in clingfilm, then rested, then sliced into burgers. It is a good method, because you don't squash it all into an ice hockey puck.

Do not over-cook. Juicy is good.

When forming them into shape, I stuff them with cheese, cheddar or blue, mmmm, yummie. Always use a few breadcrumbs and an egg.

Must say, that Madhur Jaffrey sounds yum, mosimus!

Egg, Krackers, Stale Bread ????

Not sure what that does!!

Plain Burgers

Ingredients

450gm minced beef
1/2 onion finely chopped
Salt and pepper
2 teaspoons Worcester sauce
1 teaspoon of dry mustard
2 teaspoons dijon mustard

Spicy Burgers

Ingredients

450gm lean beef mince
1/2 onion finely chopped
Salt & Pepper
2 crushed Garlic cloves
2 teaspoons mustard
2 teaspoons dried chill's
2 teaspoons tabasco
2 teaspoons paprika

Grilled Blue Cheese Burgers

Ingredients

450gm lean beef mince
1/2 onion finely chopped
Salt & Pepper
2 crushed Garlic cloves
100g Danish blue or Stilton
2 teaspoon Worcester sauce
2 teaspoon of dry mustard
1 teaspoon dijon mustard]

As above higher fat mince will taste much better for burgers, lean is good for when cooking using sauce. Also add salt and plenty of pepper, especially for the plain burgers.

Leave in the fridge for a few hours to harden up.

Don't add the salt to the mince just liberally salt the outside before cooking. If you do, the salt breaks down the meat proteins and you get that solid, sausage like middle rather than a nice open texture.

Steak mince
Finely grated onion – leave it on a bit of kitchen roll for a few minutes to drain off the water though
Dried chilli,
salt
coarse black pepper

shape em up and pop in fridge for an hour before you cook em
errr…that's it.

For fab lamb burgers (or kofte kebab):

Lamb mince
teaspoon of cumin powder
dried chilli
some dried mint
bit of turmeric

juniper berries are ace in burgers. crush and chop them fine

IDave… I've GOT to try that. I'm thinking some rosemary too..mmm.