Home made burgers

[stevie-p]

I am attempting to make home made burgers this wednesday,ant tips.i.e secret ingedients,how to cook,iv never done it before,i need to make enough for 5 people...thanks.

[auntie sar]

This tends to work really well and can be multiplied up or down easily.

Take a kilo of beef, add a finley diced onion and 1-2 finely diced green peppers. Seaon well and add some flavouring - paprika and a hit of cayenne are tasty. Work the mixture with your hands and squidge it (yes that is the technical term). Add two pieces of white bread crumbed. Finally beat two eggs and gradually add as much of it as needed to bind the mixture.

Form into burgers and then chill for at least half an hour (they freeze really well too, just wrap them individually clingfilm). Cook for 3-5 minutes on each side depending on how well you like them cooked. Enjoy

[stevie-p]

thanks Auntie...cook as in frying in a pan?

[beryllium]

Hi steve-p, we love homemade chicken burgers... and the BBQ is the best way to cook homemade burgers...

1 pack of chicken mince

1 apple

1 onion

couple sprigs of Fresh sage leaves or 1 tsp dried sage

2 slices bread crumbs

1-2 beaten eggs

salt and pepper to taste

Finely chop the onions and apple, and shred up the sage leaves if using. Not the stalks.... gently fry the onions and apple and sage in a little olive oil and butter till softened. allow to cool.

Put the chicken mince in a large bowl, add the bread crumbs and the cooled onion mixture and mix up. Add the eggs and mix thouroughly, season with a little salt and pepper.

Make into patties and place in the fridge until the barbie is fired up.

Serve in buns, with tomatoes and lettuce and red sliced onions. Maybe mayo, or burger relishes....

Have a lovely meal....

B. xx

[sissy2708]

If you like cheese burgers, follows Aunties Sar's recipe but when forming the burgers press small cubes of cheese in the centre and form the beef round the cheese. Chill, then cook as directed. Delicious. (The stronger the cheese the better).

[hammerman]

I always add a good squirt of tomato sauce to mine and a few splishes of worcester sauce.

Once you've mastered the burgers Steve, get some cheese....a few 1" square slices and wrap the burger mix around the cheese so it's in the middle...then fry as normal.

Chilli burgers are nice if you like spicy whereas apple, pineapple or dried apricots are good for fruity.

[stevie-p]

Thats great... thanx all,it gives me something to go to work on now : ).

But any other tips are most welcome as i print em off and store them in a folder in my kitchen.

[beryllium]

hi Steve, when i see your name it always brings a smile!!! and everytime i see Paul Masson california red wine i want to buy it!!! so this weekend i'm going to!!! ;-)

are you going to barbie by the way?

[stevie-p]

no sweet,im doing it all in the kitchen,trying to impress my pals,im hoping the Paul masson will have kicked in by then LOL x

[beryllium]

lol...best of luck hun.... do you have a griddle pan? stripey burgers? or a George Foreman grill thingy?

Cheers by the way...

B.xx

[Amara]

Just a small tip here - if you are adding onions, fry them off first or they will make the meat go black

[lynlockwood]

I make burgers with minced turkey- you can add all sorts of flavours, lime and fresh coriander, lemon and thyme etc we grill them until they are brown and sizzling and eat them with warm rolls, pitta breads, chutney, salad etc. I don't add egg or flour or breadcrumbs but they seem to 'squidge' well without. Maybe that's more important for beef mince. Very tasty and heal;thy. Enjoy your evening. But stay clear of the Paul Mason if it's that Californian Caraffes stuff - that is rough!

[beryllium]

rotfpmsl.... ;-)

[Gef]

Always use Delai's recipe. Just mince (20% fat to keep it moist) and pepper and possibly salt - mashed up as fine as possible. Put a dimple in the middle as it prevents them going round when you cook them. All the extra flavours should come from relishes, dips etc.

[stevie-p]

Dont have a griddle i was either gonna fry them or put them under the grill...which do you think is best?

[stevie-p]

P.S. Paul Masson red wine �8.99 for 3 bottles at NISA.

[beryllium]

lol... be a devil and do both.... i'm off to NISA.... hic....

:-) xx