starlight32 Posted September 18, 2009 Report Share Posted September 18, 2009 After reading lee's post regarding what everyone had for tea it has made me think....... I do like a beefburger or two with cheese and plenty of onions.....Its just as well the snack wagon at work is subsidised at £1.05 for a 1/4lb with cheese........ But I just can't (or rather she can't) replicate what you have by the road, in the pub or at a the local cafe. I've tried the George foreman, bought my burgers from the same place as my local cafe but to no avail..... Has anyone cracked this one? I reckon you need a hot plate or a griddle.... Prehaps Lee can help us enjoy classic beefburger at home in the uk? Please don't tell me I have to buy a burger van-I pushed it getting the doughnut machine Quote Link to comment Share on other sites More sharing options...
sapper063 Posted September 18, 2009 Report Share Posted September 18, 2009 if you can get hold of em try buffalo burgers no fat and they are very tasty, get mine from farmers markets £3-50 for 2 quarter pounders Quote Link to comment Share on other sites More sharing options...
ME Posted September 18, 2009 Report Share Posted September 18, 2009 (edited) no write me out 100 lines " I will not be such a bumpkin " Edited September 19, 2009 by LV Quote Link to comment Share on other sites More sharing options...
LeeinVA Posted September 19, 2009 Report Share Posted September 19, 2009 no write me out 100 lines " I will not be such a bumpkin " And what kind sir, is so wrong with that :blink: Quote Link to comment Share on other sites More sharing options...
LeeinVA Posted September 19, 2009 Report Share Posted September 19, 2009 I do not know if i am the "lee" you speak of, however, i can tell you that no man on this planet loves a burger more than i do.. How do y'all think i got the nickname 'LeeRex!' Of course my portions are manly and will not waste time on a burger that is less then one pound.. My favorite is my wild game burger. Its a mix of venison, beef, gator tail meat, and wild pig. I have a sausage mixer and add 1/4's of each critter with sea salt, crushed red pepper, and just a hit of Cayenne.. I try to keep the patty around 1 1/4 thick. Put it on the grill and smoke the time out of the thing with good ole Hickory.. I hit the meat ever now and again with a splash of the Beer i am drinking. I will crisp the bun with a light coat of butter as i toast it on the grill. Once done i add the extra's? But each of my wildgame burgers is topped with a pile of sauteed fresh wild shrooms i have found. It is powerful good gents and y'all are welcome to give it a try :blink: Quote Link to comment Share on other sites More sharing options...
Mungler Posted September 19, 2009 Report Share Posted September 19, 2009 Most home made burgers are let down by the relish and bread. Make sure your ketchup is as cheap as it comes (Bookers Cash and Carry, just like the burger van) and the bread rolls cheap but fresh from the Co-op that very morning. Obviously, the cheese slice must not be overlooked. Quote Link to comment Share on other sites More sharing options...
vole Posted September 19, 2009 Report Share Posted September 19, 2009 Good points about the buns. I guess the van sticks them face down on a slightly oily griddle. I reckon a good home made one beats any van or restaurant. Hard to beat,a good burger. I like a bit of the super hot Tabasco on mine while its under the grill. Quote Link to comment Share on other sites More sharing options...
miniwizard Posted September 19, 2009 Report Share Posted September 19, 2009 get a cast iron skillet,add a little oil,get it as hot as you can (smoking) then cook ya burger, it will sear in all the flavours,use the best burgers you can afford,or better still, make your own. Quote Link to comment Share on other sites More sharing options...
partridge60 Posted September 19, 2009 Report Share Posted September 19, 2009 Made some 5in 6oz burgers last night, best steak mince from Lidls,blitzed one onion in a blender, with a clove of garlic, added to mix with one dessertspoonful of trade american burger mix, mixed by hand formed into patties and pressed with our 5in burger press. The cooked in the OVEN!!! Stops them shrinking Two wholemeal rolls well buttered, salt black pepper and Lidl Hamburger relish with a touch of worcestershire sauce added- bootiful grub. Quote Link to comment Share on other sites More sharing options...
Baldrick Posted September 19, 2009 Report Share Posted September 19, 2009 get a cast iron skillet,add a little oil,get it as hot as you can (smoking) then cook ya burger, it will sear in all the flavours,use the best burgers you can afford,or better still, make your own. Indeed, use an iron skillet, but don't use namby-pamby oil: use bacon fat. I prefer Stilton or some other pungent cheese on my burgers, rather than the hideous cheese slices (made of nuclear waste). And loads of bacon and guacamole. Quote Link to comment Share on other sites More sharing options...
LeeinVA Posted September 19, 2009 Report Share Posted September 19, 2009 guacamole. Interesting Quote Link to comment Share on other sites More sharing options...
Baldrick Posted September 19, 2009 Report Share Posted September 19, 2009 Disregard the Stilton if you are going down the guacamole route, Lee. Opt for something more subtle, like a decent cheddar. And if you can get it, you want bacon with a black treacle cure. Quote Link to comment Share on other sites More sharing options...
borntoshoot Posted September 19, 2009 Report Share Posted September 19, 2009 the trick is to cook about 100 burgers on a hotplate and dont clean it, then next time you use it the fat that has ecumilated over time will melt and then you cook the burger in the fat. i think thats how the snack vans do it. Quote Link to comment Share on other sites More sharing options...
jinxy72 Posted September 19, 2009 Report Share Posted September 19, 2009 the trick is to cook about 100 burgers on a hotplate and dont clean it, then next time you use it the fat that has ecumilated over time will melt and then you cook the burger in the fat. i think thats how the snack vans do it. he's got a point Quote Link to comment Share on other sites More sharing options...
rimfire4969 Posted September 19, 2009 Report Share Posted September 19, 2009 Two wholemeal rolls well buttered For me has to be white rolls. You can't have anything nearly healthy in a burger Quote Link to comment Share on other sites More sharing options...
HDF Posted September 19, 2009 Report Share Posted September 19, 2009 I mince beef skirt and garlic, fried onions, salt, pepper, thyme, parsely and instead of using egg to bind it together add grated cheddar. Then fry in a hot pan, all the cheese will melt and ooze out. put them between white rolls with fried bacon, ketchup, little gem lettuce, mustard, stilton, mayonnaise, and onions. Then have loads of fried potatoes on the side. Quote Link to comment Share on other sites More sharing options...
Edward Posted September 19, 2009 Report Share Posted September 19, 2009 I think it has something to do with the grade F meat and fat encrusted hot plate, my god they are good Quote Link to comment Share on other sites More sharing options...
lapwing Posted September 19, 2009 Report Share Posted September 19, 2009 Bambiburger for me anytime, but if you use beef for the meat use decent well hung minced beef, none of this reclaimed muck from the cutting room floor. The old saying of silk purses from sows ears applies equally well to any food; rubbish in = rubbish out! Quote Link to comment Share on other sites More sharing options...
Edward Posted September 19, 2009 Report Share Posted September 19, 2009 Bambiburger for me anytime, but if you use beef for the meat use decent well hung minced beef, none of this reclaimed muck from the cutting room floor. The old saying of silk purses from sows ears applies equally well to any food; rubbish in = rubbish out! Like I said, there is nothing wrong with reconstituted meat scraped off the floor Quote Link to comment Share on other sites More sharing options...
lapwing Posted September 19, 2009 Report Share Posted September 19, 2009 Maybe my issues with reconstituted meat scraped off the floor are more to do with the contents of my wellie treads adding a significant alternative flavour. Have to put in a plug for beef farmers sometimes! Quote Link to comment Share on other sites More sharing options...
Salop Matt Posted September 21, 2009 Report Share Posted September 21, 2009 Gaitor tail meat may be a little difficult to come by over here lee ! lol Quote Link to comment Share on other sites More sharing options...
shaun4860 Posted September 21, 2009 Report Share Posted September 21, 2009 we use a griddle at the gun club and i use a george foreman at home..... one of the tastiest i have had lately were the venison ones from Aldi and the aberdeen angus ones fron costco.....both highly recomended shaun Quote Link to comment Share on other sites More sharing options...
huntercarbine Posted September 21, 2009 Report Share Posted September 21, 2009 when making your own burgers, add some jack daniels burger relish and mix well. yummy! Quote Link to comment Share on other sites More sharing options...
lord_seagrave Posted September 22, 2009 Report Share Posted September 22, 2009 Is one allowed to buy Category 3 waste without some sort of licence? That's the key to a great tasting burger-van burger. LS Quote Link to comment Share on other sites More sharing options...
Ozzy Fudd Posted September 22, 2009 Report Share Posted September 22, 2009 imo no burger can match burger king extra large bacon double burgers (no cheese for me thanks ) id love to be able to make them at home, but think id have a heart attack in a week Quote Link to comment Share on other sites More sharing options...
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