Home Made Burgers - Help Please

[crisgal]

got the inlaws for tea, and we usually have italian, mexican, spanish etc. I thought i'd please the kids and do American.
The thing is, I haven't made burgers for ages - I want them nice and big, and need 8 of them.
I'm not sure how long to grill them for, or could i cook them in the oven? I'm worried they'll dry out.

(Also doing coleslaw, onion rings corn cobs and fries)

[Old_Geezer]

So long as they aren't too thick and the heat not too high then you should be able to judge by looking at the outside. The problems start when thickness or excess heat browns the outside and yet leaves the inside barely warm. Personally I'd not put them in an oven, that's not what burgers are for. You could grill them, or fry them in the pan. Or fire up the barbeque :-)

[crisgal]

yes i agree. Maybe i could brush them with oil and grill on a lower heat for a longer time.

I did toy with making a massive meatloaf an serving it on a bun, sliced thickly. Surely it's the same thing really? I think that might be easier!

[ummmm]

I'd dry fry them on low. If you use a good steak mince then it can be slightly rare. Just make a spare burger that you can test.

Personally I'd use a cheaper mince as the fat stop them drying out so much.

[crisgal]

the spare burger test is a great idea!

[ummmm]

What's also nice is moulding the burger mix round a knob of cheese.

[Old_Geezer]

The concept of a spare burger :-D
None spare by me, that's for sure.

[ummmm]

Well it won't really be spare as you'll have to keep testing it :-)

[Brinjal]

First catch your horse.

[snags]

''I want them nice and big, and need 8 of them''

500G of lean beef (or pork) with added ingredients makes 4 good sized burgers (2 each in this house).

I cook burgers as follows - never had a bad result:

500g of lean beef. Add a grated onion, seasoning, two chopped red chillies (stuff a lump of Stilton in the middle).

Or 500g lean pork mince, add a grated onion, seasoning, a chopped red chilli, a splash of sweet dipping sauce and a generous handful of chopped fresh coriander.

Let the mix sit out of the fridge for 15 minutes before cooking: hot pan, no oil, cook on each side (no prodding, turning, just leave it alone) for 6 mins over a medium heat. When cooked, leave to rest for 10 mins. Always juicy. Served in warm crusty Ciabatta rolls is good.

[snags]

Or crusty french stick... or seedy baps etc. etc.

[AlwaysConfused]

I wouldn't do anything special for the kids - they want MaccyD style burgers with plenty of ketchup! As for the in-laws, I'd add onion, garlic and mustard into the mince, a few herbs and plenty of black pepper. Simple, but nice. I'd personally fry instead of grill. When I fry, I start on a high temperature for the first five minutes or so to brown the meat, then turn down so that I do not cremate the burgers. Serve with chilli and lemon wedges. Lovely!

[AB Editor]

Muffin buns are the way to go bun-wise :)

I wouldn't put in anything to the buger if you're mincing your own.

We like to put a parmesean crisp on our burgers (in addition to a melty cheese)

[AB Editor]

"I wouldn't do anything special for the kids"

Why? Poor kids. How are they going to know what's good if you don't expose them to what's good?

[Clanad]

Here, in the U.S. we mix about 1/4 ground pork with 3/4 lean ground beef... either by weight or volume., doesn't need to be exact. Turn the grill on 'High" while you're preparing the meat. At least 1/4 pound per burger... more doesn't hurt...

Rule 1... don't mix the meat anymore than absolutely neccessary. More mixing means tougher burgers.
Rule 2 ... keep the meat as cold as possible until ready to cook.
Rule 3... Make the patties thicker at the edges than in the middle... say 3/4 to 1 inch thick at the edges and 1/2 inches thick in the middle. When they cook and shrink, they "draw" in but don't thin out.

Back to the now hot grill... turn it down to medium, place the burgers on the grill and leave it alone... just leave it alone... at least for about 3 1/2 to 4 minutes and then gently turn it... for the same time on the opposite side. Do not... I repeat, do not, turn it again. This will produce a medium well done burger that's thick and juicy.

Just a slight shake of fresh ground pepper and a dash of coarse sea salt... done!

[crisgal]

all helpful tips and recipes guys - i am mixing pork in to the beef. I didn't know about the over mixing, that's interesting.
Clanad, when you sya ON the grill, do you mean UNDER the grill? Or do you mean a griddle?

[rockyracoon]

Home made burgers are so much better than takeaway ones.

I do lamb burgers with minty mayo, the kids love them, well so do me and him.

[Clanad]

crisgal... my reference was to a barbeque grill outside... either gas fired or charcoal briquettes... leaving it on high while you're working the meat serves to kill any bacteria on the grill as well as bring the whole grill up to temperature needed for thorough but quick cooking...

[humbersloop]

clanad, your point about thicker at the edges is spot on

I got a burger press with an indent in the middle of the press, it works really well

[crisgal]

just wanted to let you know that my burgers were fab. They were so massive that i coulnt fry them all at once so did two in the oven.
The indent in the middle worked like a dram - no shrinkage at all!