Burgers from Scratch??

Question

I want to make a really tatsy burger from scratch,
What should I use??

I dont want it to be bland or over powerd by Garlic or Onion??

Lamb Or Beef which is best?

Answer 1

breadcrumbs
onion-blended to a pulp
1 egg
mincemeat-beef pref
Maggie sauce/Worcester sauce (whichever you can get)
salt/pepper
mix all the above together very well, shape in your hand and shallow fry-yummy. i make these for my kids/hubby/friends and all love them

Answer 2

this is a great recipe for spicy beef burgers,
adjust the garlic and chillies to taste and use the best beef mince you can get, it does make a difference




Ingredients
450g/16oz lean beef mince
2 garlic cloves, crushed
1 tsp tomato ketchup
1 tsp mustard
1 egg, lightly beaten
1 red chilli, finely chopped
1 small onion, finely diced
2 spring onions, sliced
handful basil leaves, chopped
olive oil for frying

Method
1. In a large bowl mix together the mince, garlic, tomato ketchup, mustard, egg, chilli and onion.
2. Dive in with your hands and mix until the ingredients are well blended.
3. Just before cooking, add the spring onions and basil to the mixture and divide into four patties.
4. Heat a little olive oil in a large non-stick frying pan and fry the burgers.
5. Turn them once only, cooking for about 5-6 minutes each side. (Alternatively you can cook them under a grill for the same time turning half way through.)
6. Serve with burger buns and salad.

Answer 3

Beef is best as lamb is too fatty


Ingredients
For the burger
540g/1lb 3oz minced beef chuck steak
25g/1oz chopped coriander
1 onion, chopped
1 tbsp Dijon mustard
2 free-range egg yolks
1 tbsp olive oil
salt and freshly ground black pepper
To serve
4 slices mature Cheddar
4 tbsp mayonnaise
½ iceberg lettuce, shredded
1 loaf ciabatta
1 red onion, sliced
1 beef tomato, sliced



Method
1. Place all the burger ingredients in a mixing bowl and stir to combine. Using your hands, shape into four equal-sized patties.
2. Preheat the grill to hot. Cook the burgers under the grill for 15 minutes, or until cooked through, turning once.
3. Top each burger with a slice of cheese towards the end of the cooking time.
4. Before serving, mix together the mayonnaise and lettuce. Cut the ciabatta into four pieces, slice horizontally to make eight slices, and toast under the grill on both sides.
4. Top half of the ciabatta slices with the lettuce and mayonnaise, followed by a slice of tomato.
5. Arrange the burger and cheese on top of the ciabatta, followed by a slice of red onion. Top each burger with another half of ciabatta and serve.

Answer 4

The best burger I have ever made was Jamie Oliver's one from his Dinners book.

He uses steak and minces it up but you can use good quality steak mince (about 800g). Fry a large onion chopped up and add it to the mince once it's soft. Add a heaped teaspoon of english mustard and (here's the secret bit) a handful of parmesan cheese flakes or shavings. You can also add a teaspoon of crushed coriander and a teaspoon of crushed cumin seeds too as well as a little salt and pepper. Crack an egg into the mixture and a couple of handfuls of breadcrumbs (slightly stale bread grates easier). Shape them into burgers and cover in more breadcrumbs. Put them on greaseproof paper in the fridge until you need to cook them. Always remember to fry or grill burgers until they are cooked all the way through - enjoy!!!!

I have tried using just beef and onion but they always seem to fall apart in the pan.

Answer 5

THIS IS THE ONLY ONE WAY !!!!!!

NO - eggs or breadcrumbs.

Recipe.
Take a steak (or any good bit of meat) and cut it up, then dice and magimix. Or use mincemeat if you have too. Beef is best but try anything.

Magimix the mince or minced steak, until it rolls around the bowl in a ball. Or squeeze it through your fingers for 15 min.

Add twice the salt you would normally put on the same amount of chips, with a normal measure of pepper to taste. Mix in.

Form palm sized balls and flatten. put in fridge for a minimum of an hour. 3 hours optimal.

Cook, and add your onions, lettuce and sauces afterwards.

Answer 6

The most important ingredient is the beef. I like ground Chuck, as it has just enough fat to make a great tasting burger. I form it, make an indentation with my thumb in the middle, to keep it flat, and put some McCormick steak seasoning on it (the kind that is in the spice section of the market), and a little salt. That's it. I like mine medium rare.

Answer 7

Minced beef, Small pack
1 egg
half cup breadcrums
2 rasher smokey bacon - finely cut
1 small onion - finely cut
salt, pepper
worcester sauce

Mix it all up
Make into 4 burger
dust with flour
Fry gently on both sides until cooked in middle

We have this ever week, the smoked bacon gives it a lovely flavour :) Easy...

Answer 8

I like to make hamburgers from ground beef. I chop onion really small and add some Worcestershire Sauce. You don't have to overdo either one and the sauce adds a nice smokey flavor to the burgers

Answer 9

lamb mince has more flavour than beef salt and pepper little bit of fresh mint grate half a onion or one shallot and maybe a little bit of dried chilli if you like spice when you've made the mixture fry a teaspoonful in a small amount of oil so you can taste it to check the flavours are right

Answer 10

Used to use only beef but now I use beef, veal, and pork in equal amounts (meatloaf mix). The burgers come softer and better flavor. Mix three meats in bowl, add a teaspoon of worsteshire sauce, and pepper, salt to taste. shape, grill and enjoy.

Answer 11

In addition to the garlic/onion salt, I sprinkle Worcestershire sauce in my beef mixture.