Home Made Burgers
Let’s cut the bullshit.
The best beefburgers are made from MEAT without eggs as a binder and onions to add flavour – They do not break up while frying and they certainly don’t become a horrific frying pan full of mince and egg.
I am taking Heston’s advice and using some high quality mince, combined with some cheaper mince
Meat plus salt plus Cling Film - a class act
To be honest, all mince is available in “lines”(That sounds totally weird). Heston is big on the “lines” of mince retaining their integrity – I can get on board with that. So I took the premium mince and the less premium mince and placed them onto some cling film before salting both and squishing them together. *Technical*
Twice salted mince - keep all "lines" of mince in same direction
I then rolled up the meat in the cling film to make a Tube O’ Meat
Roll it up!
This then went into the fridge for 6 hours.
Cooking Time!
Remove the tube from the fridge and cut through the cling film and meat to make patties of about an inch thick each.
Cut into the tube o meat
The burgers keep their shape beautifully so you can add them to a pan without fear of the dreaded burger breakup. I brushed the burgers with some oil before adding to a hot dry griddle.
Sizzle those babies
I added some bacon to the griddle and brushed the other side of the burgers with a little oil before flipping.
Yeah baby - it's all beefy/porky
Oh yeah – now for some cheese:
Emmental (holey cheese) plus Kraft (plastic cheese)
Finally added to a toasted bun.
This is my screensaver. I'm not joking.
Boys = amazed.
Provide some garnish – tomato, onion, lettuce – sauces.
BURGERS!
Me = best mum in universe (as far as the boys are concerned)
This is a non-recipe that is surely worth a try? Some mince plus a sprinkle of salt plus rolling up in cling film for a few hours will get you a mega burger and applause from your family.
Have a go!
Posted on 01/24/2012, in Cooking, General Bumpf, Good Times and tagged beefburgers, burgers, class act, frying pan, griddle, Heston, Homemade burgers. Bookmark the permalink. 7 Comments.
Drool, I want one of those RIGHT NOW!
It’s a bit early in the morning but yup, I still want one.
yes my boys would definitely be your biggest fan if you made them those! I will have to give them a try
They are amazing! Did you squish up the mince. Talk me through it, I want to make amazing burgers!
Mentally rearranging my day to fit in purchase of (high-quality) mince. If making burgers I generally do the egg/onion/smashed-up Jacob’s cream crackers thing, as per J Oliver recipe, but it is a faff and I’m not convinced it makes them any nicer. And I have a griddle pan but for some reason have never used it for burgers! Will hopefully try tonight & let you know results x
Excellent!
Hey Dilly. The recipe is not even a recipe really – just keep the mince in the “lines” that it comes in, add salt and then roll into a tube. Leave for 4 hours minimum and then cut into rounds and cook.
I love that you used the photo of the burger as a screen saver!