Comments | ebb: Recipe for Burgers’0’d00m!!

ebb

Recipe for Burgers’0’d00m!!

Apr 18, 2011 13:01

[Level - Public]

Recipe for Burgers’0’d00m!!
(I’m sure that karohemd won’t object to that title if he makes these!)

( Background but for the TL:DR crowd... )

public, recipes, food

Comments 8

stinkpickle April 18 2011, 10:52:36 UTC

Good gawd. That's almost exactly the recipe I use (I use coarse-grain mustard instead).

*tips hat*

ebb April 18 2011, 11:02:17 UTC

Then you get how delicious they are!! :D

I did nearly go for coarse grain but tried to stick to the basic recipe this time around. Next time, I'll get more experimental. Omnomnom!!

meatina April 18 2011, 10:57:04 UTC

Oooh, yum- thanks for this! I have some Quorn mince, so will have a look to see if I have the rest of the ingredients.
If you were to pop these on the grill what would be approximate cooking times? (I shouldn't have fried things, even if I do use fry-light).

ebb April 18 2011, 11:01:23 UTC

Hmmm... grilling probably wouldn't be dis-similar and the basic recipe gave the same times for grilling or pan frying :)

karohemd April 18 2011, 12:24:19 UTC

Why would I object?
I haven't experimented with filled burgers yet, might well do that at some point.
Especially when frying burgers in the pan (rather than grilling them on the BBQ) I also suggest adding some breadcrumbs or even better, a chunk of stale, soaked and squeezed baguette to the mix to loosen it.

The quality of the mince actually is important as cheap supermarket mince will contain a lot of water which will make the burgers less crisp.

ebb April 18 2011, 12:30:38 UTC

I might give breadcrumbs a go but really liked them as they were... DEFINATELY worth an attempt :)

In fairness, I didn't use very expensive meat at all and they were great. I was perhaps just lucky - but 'lean' mince might not have enough fat in amongst it. I'll have to get some lovely mince from the local butcher and give it a go with that.

Oh, back to breadcrumbs... Alex did a wonderful recipe which used bashed 'jacobs crackers' as the breadcrumbs. Give those a go at some point, it worked very well for that recipe (crispy coated chicken).

karohemd April 18 2011, 13:29:05 UTC

There's a difference between "quality" and "fat content". Proper mince needs fat to work properly.

I need to try it with crackers!

ebb April 18 2011, 13:42:42 UTC

True enough, but given it worked with cheap supermarket fatty mince, it'd be better and better with better stuff!! :D

Yes, I'd never have thought of crackers, I was a little intrigued with the raw ingredients but he did a wonderful job!