This thread is about burgers

Forum adverts like this one are shown to any user who is not logged in. Join us by filling out a tiny 3 field form and you will get your own, free, dakka user account which gives a good range of benefits to you:

No adverts like this in the forums anymore.
Times and dates in your local timezone.
Full tracking of what you have read so you can skip to your first unread post, easily see what has changed since you last logged in, and easily see what is new at a glance.
Email notifications for threads you want to watch closely.
Being a part of the oldest wargaming community on the net.

If you are already a member then feel free to login now.

**RossDas**

I enjoy an ostrich burger. Tonight it's home made venison burger - my first attempt with deer so I'm keeping things fairly simple with onion, garlic, a little sage and seasoning. If it turns to be too lean then I'll experiment with adding either beef, pork, or possibly even turkey for future patties.

**djones520**

Back in Japan it was possible to find some places that served whale burgers. I never got to one, but that's something I would have liked to have tried.

**Soladrin**

Bun-mayo-meat like thing-ketchup-bun.

That is all a burger requires for my enjoyment.

**KalashnikovMarine**

For my home made burgers I do a beef BBQ jalapeno burger that has actually been FOUGHT over at one of my BBQs last summer, and my other popular recipe is my turkey burgers. They're delicious but are actively tastier when you cook them in a pan in a little olive oil instead of grilling them. Not sure why. I think it has to do with how the ground turkey retains the juices.

**Leigen_Zero**

One of my favourites is the 'all day breakfast burger'
Standard half pounder
fried egg
bacon (crispy)
large flat (portobello?) grilled mushroom
hash brown/potato rosti

**PredaKhaine**

Seeing the above made me think of mushroom burgers - 1 big mushroom in a bun. Nowadays, I look at that and think...needs more meat.

When I was vegetarian, I just used to go to burger vans and ask for onions in a bun.

Got funny looks for that...

**Alfndrate**

I came home last night to burgers. They were chicken burgers made from ground chicken, salt, pepper, cumin, cardimum (apparently?), and smoked paprika.

Served on a slightly toasted and buttered bun with Munster cheese, a little bbq sauce, red onion, and some spinach.

Damn tasty

**chromedog**

Necros wrote:

Recently on TV I saw a place that makes a 50/50 burger.. half ground beef and half ground bacon. If I ever get myself a meat grinder, I know what I'm making first....

You mean you don't have bacon in your burgers as a matter of course?

I make my own burger patties (yes, I have a mincer). Usually mix something like turkey or chicken with the beef to lighten the texture, and add bacon to the mix. Salt, other seasoning, egg all added to the mix. Pretty much the same mix as for my rissoles. Learned about adding the bacon to the mix from my dad. He was a fan of bacon.

For me, it's not a burger without beetroot. It's an aussie thing, I think.

So, meat, onion (cooked), some greens, a slice of cheese (usually something like edam. I don't want it competing with the bacon), bbq sauce.
I'm not a fan of tomato on burgers - I can't eat partially cooked tomato (if I can tell what it is, it isn't cooked enough) - it's one of those enzyme/protein things. Gives me really bad explosive gas. You don't want that. Neither do I.

**Bromsy**

If I am in the mood for fancy, I like a good juicy lucy. Worcestershire sauce and onions in the beef, sharp cheddar inside, feta on top with raw onions, bacon, and a little mayo.

**Leigen_Zero**

PredaKhaine wrote:Seeing the above made me think of mushroom burgers - 1 big mushroom in a bun. Nowadays, I look at that and think...needs more meat.

When I was vegetarian, I just used to go to burger vans and ask for onions in a bun.

Got funny looks for that...

My GF is more-or-less vegetarian, one of her favourite burger-van treats is a fried egg in a bun with fried onions, whatever makes you happy mate

A mushroom burger can be nice, but you need to do a 'stuffed mushroom' style thing, fill the mushroom with a mixture of (cheese-of-choice), herbs, fresh chopped chillis and top with breadcrumbs, then grill til crispy, whack in a bread roll and your golden.

Another good one is the hawaiian burger, burger with cheese, fried egg and a grilled pineapple ring. Thinking about it, one of those 50/50 beff/bacon burgers would go excellent in that one.

**mega_bassist**

I usually stick to making turkey or veggie burgers anymore, but if I'm using red meat, I'll use ground pork. SO GOOD.

As for toppings, I use lettuce, onion, pepperjack cheese, spicy brown mustard, and tomato. If I'm making stuffed burgers, I'll put various peppers, mushrooms, and onion along with the usual spices in the meat.

**KalashnikovMarine**

Mmmm! Just had a delicious burger at lunch today. No bacon but all the trimmings.

**Corpsesarefun**

Stuffed some 50/50 beef-bacon burgers with chorizo, cheese, bacon, chillis and onions then served them on homemade flatbreads.

Was so good.

**mega_bassist**

Sounds delicious...but that would give me so much heartburn lol.

**Necros**

So, I made Meatball burgers last night

I've decided they taste better with provolone cheese instead of mozzarella. Enough left over meat to make 2 for dinner tonight too

They usually taste better the 2nd night, I guess because the spices and stuff get more time to work their magic on the meat overnight.

**Necros**

Has anyone ever tried grinding your own burger meats? I don't have a meat grinder, but you can get the hand crank kind for like $30.. Don't have one of those fancy Kitchenaid mixers that everyone uses... I might try it because I just found this page and have become obsessed with the thought of hand crafting my own blend

http://aht.seriouseats.com/archives/2009/10/the-burger-lab-best-burger-blend-profiles-of-eight-cuts-of-beef.html

I think a mix of sirloin and short rib will be more my style though...

Also wondering what half beef and half ham would be like in burger form?

**Corpsesarefun**

Similar to half beef, half bacon I assumed.

**Frazzled**

Necros wrote:
Has anyone ever tried grinding your own burger meats? I don't have a meat grinder, but you can get the hand crank kind for like $30.. Don't have one of those fancy Kitchenaid mixers that everyone uses... I might try it because I just found this page and have become obsessed with the thought of hand crafting my own blend

http://aht.seriouseats.com/archives/2009/10/the-burger-lab-best-burger-blend-profiles-of-eight-cuts-of-beef.html

I think a mix of sirloin and short rib will be more my style though...

Also wondering what half beef and half ham would be like in burger form?

I've done that. Its a lot of effort unless you have an industrial style grinder. Its better but not worth it without such.
At the party we went to, the cook had marinated the meat for 24 hours in soy sauce and worcestershire. It really tasted great, although I'd likely mix in a little pepper. I think I'll try such next time.

**Necros**

Marinated the ground beef? or marinated beef then ground it?

I was going to try marinating ground beef sometime. I was afraid since it's ground the patties would end up too watery and not hold together as good.

Maybe I'll ask for a grinder for xmas. I'd also like to try making my own sausages too.. or homemade hot dogs that are made of good meat not pork leftovers.

**Nevelon**

Necros wrote:
Marinated the ground beef? or marinated beef then ground it?

I was going to try marinating ground beef sometime. I was afraid since it's ground the patties would end up too watery and not hold together as good.

Maybe I'll ask for a grinder for xmas. I'd also like to try making my own sausages too.. or homemade hot dogs that are made of good meat not pork leftovers.

One thing you might want to try is asking the butchers at your local market if they would grind some stuff for you. They probably have both the meat and the hardware. They might enjoy the custom order, rather then just their normal routine. No harm in asking.

**Frazzled**

beef was ground then marinated.

Ancient buddha say, never watch sausage being made (although you would control the ingredients so might be awesome).

**Necros**

Thats why I want to make my own, so I know what's going in it

**Alfndrate**

Necros wrote:
Thats why I want to make my own, so I know what's going in it

'been there done that' When I was a younger lad, I helped a local Hungarian Boy Scout troop with their annual sausage sale, they worked with a local butcher who let them use his facilities and they'd sell sausage... I helped out for an hour or two as some service project, it was fun, albeit a little odd

**Necros**

So, I thought I would try and make ham-burgers. I bought this grinder from Amazon

http://www.amazon.com/Norpro-Grinder-Mincer-Pasta-Maker/dp/B0002I5QHW/ref=sr_1_1?ie=UTF8&qid=1382150363&sr=8-1&keywords=meat+grinder

Was only $25, maybe some day I'll invest in a better one but this is a fun toy for now. It worked pretty good but I learned the hard way you gotta dice the meat up real small, like 1/2 inch cubes, or else it won't get into the grindy part good. So those tiny pieces made meat crumbles instead of meat tendrils, but it still was fine once you formed it into a burger shape. Took me about 20 minutes to grind it all.

I used 1 already cooked half pound ham steak and 1 .8 pound sirloin steak ground together. It was mighty tasty, especially with crunchy onions and BBQ sauce. But that combo of meat was just way too lean, I had to add oil to the pan. Usually I get 80/20 chuck from the store and never need oil.

Next time I'm gonna try the sirloin again and do a half pound of ground bacon, that should make it pretty juicy. I also read sirloin and short ribs make a real tasty burger, but my supermarket never has short ribs :( Wish I had a real butcher shop around here...

**Corpsesarefun**

It'll be the pre-cooked ham that made it so dry, using uncooked should work ok.

**Necros**

Yeah I was thinking that too .. they only had real big uncooked hams, so I think bacon will be easier

**Corpsesarefun**

Not sure how well american (streaky) bacon will work.

**Nevelon**

Corpsesarefun wrote:
Not sure how well american (streaky) bacon will work.

Depends how lean the sirloin is, and what ratio you grind. If you have a 100% lean steak, and 100% fat bacon, but mix them in a 80:20 ratio, you should get the same results as 80% chuck. Obviously, you are not working with 100% lean/fat, but they make the numbers nice for examples. Actual percentages to grind will depend on what your final goals are and the real percentages of the meat.

**Corpsesarefun**

But beef fat has a much richer flavour than bacon fat. Using 100% lean beef and 100% fat bacon would yield a much poorer burger than 80% beef and 80% bacon, you won't get that oomph of beefiness.

**Necros**

I'm going to pretend you didn't say bacon fat is inferior to anything in the whole world

actually what I'm going for is a real juicy burger that has a "bacon cheeseburger" taste, without bacon strips on the top. Of course that won't stop me from adding bacon strips on top, but still