Anyone got a good burger recipe

[wedge22]

I would like a good burger recipe please as I plan on having a barbie soon.

[Alex]

4 slices of bread, breadcrumbed, 500ish mince (lamb is nicer but beef will do), 2 eggs (large), 1 large onion, finely chopped, 5 fresh chillies () finely chopped. Maybe a bit of worcestershire sauce, for fun.

Mix well, and put into burger shapes, and barbeque. Nice.

The chilli isn't too hot once its all cooked, i made mine with 5 chillis and it only left a little aftertaste from the chilli.

Serve in baps with lettuce and ketchup, of course!

[Zak33]

one pack of lean steak mince...(about £3.00 in supermarket)

one onion choipped fine (leave it out or half it if you dont like)

small sprinkle of herbs of your taste...I like Rosemary in burgers, but what you got?

grate a small amount of pecorino or parmesan cheese into it.

big grinds of black pepper.

small grind of salt.

maybe a couple of spring onions chopped fine if you got them in the fridge.

and chilli flakes if you want a spicy one....go gentle with those...

put it all in a bowl...wash your hands....get your hands in that bowl and MOODGE it all together..it takes about 5 to 10 minutes to get burgers mixed right...

then.....grab a portion to your choice of size....make it into a ball in your hands and then still in your hands.....squish it out flatter....thickness is up to you....use your hands to mold it, and where it cracks round the edges "convince" it back to shape

then lay it on a plate and make more same size...

when down all of them, drizzle with olive oil and leave for 10 minutes to let oil favour it.


get bbq HOT and coals nice and grey..with ash.....and cook....

this is the hard bit....not letting them fall apart...cos I dont use eggs or any other binding agent. Just the meat itself. Beef ALWAYS sticks together IF the chef is confident with a spatula.....once burger has been on for about 2 minutes, SLICE UNDER THE BURGER running same direction as the grill.....just to free it off from the grill...but leave it to finish cooking that side...
the turn and do same....cook for 2 minutes and then free it off with spatula...


MOST IMPORTNAT THING WITH BBQ IS DONT COVER IT ALL OVER WITH FOOD....

you gotta let air in....if you cover the entire grill, the coals will go out....only cook on 2/3 at a time.....and then swap sides for next food...let coals breath

Burgers are easy and oh so good

[Tumble]

....MOODGE it all together....

Word of the week ladies and gentlemen. Oh yes

[Galant]

MEAT.......FIRE.........aaaaaaaaaaarrrrrrrr

Yuuuuuummmmmmmmmmmmmmmmm

Ug.

[megah0]

Also minted lamb burgers are the daddy if you fancy a bit of a change.

[Sair33]

Word of the week ladies and gentlemen. Oh yes

YAAAY!!!!! That's my word It's perfect, and there just isn't one that exists to replace it!! Glad it's getting some use!!

[Rave]

Contrary to Zak's advice, I recommend using the cheapest, fattiest mince possible. Most of the fat will drain out when you cook the burgers, but it leaves the meat a lot more tender and tasty IMO. Matter of choice I guess. A single egg is good as a binding agent, I find it difficult to stop the burgers falling apart otherwise.

Rich :¬)

[Zak33]

Rave is right....the fatty oil is right for taste but not great for the FLAMES on the bbq

The egg...if you are gonna use an egg, JUST THE YOKE guys...cos the white of the egg shows up in the burger and looks CACK

[Rave]

Rave is right....the fatty oil is right for taste but not great for the FLAMES on the bbq

I'd forgotten about that. Still, if you're on your toes and can whip the burgers off quickly if things get out of hand, the flames only add to the taste.

Rich :¬)

[megah0]

careful application of beer to calm flames down is highly reccomended, also adds tgat extra bit of flavour to the meat.