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For You Burger Lovers Out There... Recipe Inside
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| richg101 |
After many attempts at trying to make the best burgers ever, i have finally come up with a recipe that will seriously rock your taste buds.
juicy, full of flavour and filling - just how a burger should be!
recipe (4 burgers):-
-250g lean beef steak mince
-1x large white onion
-3x large garlic cloves
-1x tsp paprika
-1x hot red finger chilli
-1x tsp mixed herbs (basil etc)
-3x whole cloves
-1x tsp ground black pepper
-1x tsp sesame seeds
-2x tblsp olive oil
-1x beef stock cube
-100ml red wine
-1x tsp balsamic vinegar
-1x egg
-mature cheese (according to taste)
-4x large burger rolls
-2x tsp french mustard
-salad garnish
-salt to taste
method:-
1.
put the onion,garlic,cloves,chilli,pepper, sesame seeds, olive oil, stock cube and red wine into a food processor. blend to a paste (adding a little water if the blender struggles to blend.
2.
heat 1 tblsp olive oil in a frying pan and add the paprika, cooking for 30 seconds. pour in the blended paste from 'step 1'. add minimal salt(half a tsp at most!). stir the blend on a high heat until the mixture is drying up and sticky(it should reduce to a third of its original mass). leave too cool for half an hour.
3. put the mice beef, egg and mixture from step 2 into a bowl and mix by hand until mixed into a uniform paste. now split the mixture into 4 equal balls and press into burger shapes on a flat baking tray covered in cooking foil. try to get the burgers around 1.5cm thick and so they just about touch each other at the center point. you must then fold the foil around the four burgers so the juice cannot escape away from the center of the burgers (this means the burgers will remain in their own juice while cooking).
cook each side under a hot grill for 6 mins a side. flip once.
garnish the burger rolls with some cheese, salad and some french mustard. throw the burgers into the rolls and enjoy!
*Edit - due to the consistancy of these burgers it is wise to freeze them overnight before cooking on a bbq, and put them on the bbq in their frozen state. this helps them retain some juice longer and also helps to keep them in one piece. only flip the burgers once otherwise they can crumble* |
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| leph555 |
| just go to In N Out |
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| Project-K |
| I might have to write this one down. I usually make burgers the lazy way - raw meat in a cheap pan ;) |
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| biznology |
to be honest, burgers with a buttload of seasoning usually taste ok, but the best burgers ive made simply use meat, kosher salt and pepper and a grill on low heat. (possibly some Worcester sauce).
mix ground chuck, add an egg or two if the consistency isnt there, press, salt each side and pepper one, and cook over flame slowly. it crisps the outside just a bit and keeps the inside juicy, even if not red.
allow each side to cook slowly uncovered usu 4-6 mins a side| |
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| L.E.N. |
| These new dishes need to be hotlinked into that main thread so its easy to browse. |
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| Gen3r4l1ty |
| quote: | Originally posted by biznology
to be honest, burgers with a buttload of seasoning usually taste ok, but the best burgers ive made simply use meat, kosher salt and pepper and a grill on low heat. (possibly some Worcester sauce).
mix ground chuck, add an egg or two if the consistency isnt there, press, salt each side and pepper one, and cook over flame slowly. it crisps the outside just a bit and keeps the inside juicy, even if not red.
allow each side to cook slowly uncovered usu 4-6 mins a side| |
simplicity +1
I sometimes sub out worcestershire for teryaki... gives it a different kick. |
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| richg101 |
| quote: | Originally posted by biznology
to be honest, burgers with a buttload of seasoning usually taste ok, but the best burgers ive made simply use meat, kosher salt and pepper and a grill on low heat. (possibly some Worcester sauce).
mix ground chuck, add an egg or two if the consistency isnt there, press, salt each side and pepper one, and cook over flame slowly. it crisps the outside just a bit and keeps the inside juicy, even if not red.
allow each side to cook slowly uncovered usu 4-6 mins a side| |
i know what you mean - a nice peppered bit of meat is heaven, but i have to stress that this recipe remains rustic in flavour, with that distinct beef-ness. quite often a mix of such potent ingredients can make the beef flavour disappear. but of all the 20 or so modifications i have made throught the conception of this final recipe have led to this recipe being an optimum mix of beefy goodness and modern twist. it infuses so much subtle juicy flavour that you dont even need the french mustard or a ketchup. maybe a salsa might do it justice if mustard is not what ya like. |
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| glass |
| What's a finger chili, it's sounds dirty:nervous: |
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| tubularbills |
| i can't eat burgers right now :( |
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| Ian |
overkill
i made some tonight
200g lean mince steak
freshly ground black pepper
pinch salt
add flour, seasoning and meat to a bowl. add steak and mix in, add an egg yolk to bind it all. grill on med heat.
serve with freshly chopped onion & a bit of red cheese
perfect. |
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| Audious |
| quote: | Originally posted by glass
What's a finger chili, it's sounds dirty:nervous: |
It's what you get at Wendy's. |
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