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Thread: Burger Recipies

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    Burger Recipies

    Does anyone have any good recipes for burgers?

    Last night I did

    300g Beef mince
    1 small onion
    pinch of cumin seeds (ground)
    pinch of coriander seeds (ground)
    1 egg
    1oz of bread crumbs
    salt and pepper

    mix it all together and shape.

    Pretty good on the George Foreman.

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    I usually find simpler is best.I just make sure there is at least 20% fat (no fat,no flavour).Oh,and sea salt and black pepper on the outside just before putting them in a hot griddle pan.I also put the cut sides of the roll in the griddle pan once the burgers are cooked.Then it's a thick slice of beef tomato and the relish is equal amounts of mayo,dijon and ketchup mixed.

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    I just use mince, very finely chopped onion, 2 eggs, salt, pepper.
    I found a therapeutic way of shaping the patties to make them stay together better under grills - otherwise they just crumble apart. I basically take a ball of goop, place on one slightly cupped palm and then slap it quite hard with the other slightly cupped hand, quite a few times, whilst moving it around to shape a disc. Takes practice not to have bits fly all over the kitchen, but the result is a nice, smooth, firm pattie. And gently throwing the shaped pattie on to a hard surface makes the thickness more uniform.

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    breadcrumbs make a 'softer' meat, which isn't desirable in a burger (makes them hard to flip). great for meatballs though

    my recipe:

    400g mutton mince
    1 small chopped onion
    heaped teaspoon oily curry paste (not a dry one)
    1 egg

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    i put the breadcrumbs in to try to soak up some of the juices and keep them in

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    Comfortably Numb directhex's Avatar
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    by juices you mean fat?

    i use very fatty meat, so any fat lost during cooking is a good thing

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    JagerBomber Mossy's Avatar
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    What is the egg for I might try this tonight?

    someome please explain as I can cook but not very inventive
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    People put the egg in to bind the mixture.I don't think it's necessary as you only turn the burger once.

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    Soured cream works well as a binder too
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