Hamburger recepie - home made?!
Answers: I want to make a good beefburger. any good suggestions I put in breadcrumbs with a little beten egg but it's only okay.
INGREDIENTS
910 g minced beef
15 ml Worcestershire sauce
3 cloves garlic, minced
80 g minced onion
6 g salt
1 g ground black pepper
2 g Italian-style seasoning
DIRECTIONS
In a large bowl, mix together the beef, Worcestershire sauce, garlic, onion, salt, pepper and Italian seasoning. Refrigerate for 2 to 4 hours.
Preheat grill for high heat.
Form burgers into 1/2 inch thick patties. Lightly oil grate. Place burgers on grill. Cook for approximately 6 minutes, turning once.
Don't bother with breadcrumbs, just use good mince, add a little pepper and garlic salt and mash up. Then make into balls and flatten.
http://www.foodnetwork.com/food/recipes/...
All you really need are beef, salt and pepper. Binders such as egg and bread crumbs are best left to meatloaves and meatballs.
Since you added those already, try a small can of diced chilis. They will perk up your burgers without blowing your head off.
this is the recepie that my mother in law sent to me a few years ago. I don't know where she got it, but it makes the best burgers.. just cut down the amount in half to make less...
2 pounds ground chuck
1 pound ground sirloin
3 tablespoons steak sauce (recommended: Crosse & Blackwell)
6 extra-large egg yolks
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
4 tablespoons cold unsalted butter
12 hamburger buns
Carefully mix the meats, steak sauce, egg yolks, salt, and pepper with the tines of a fork, but do not mash it. Lightly form each hamburger and lightly press into a patty shape. Make an indentation and put a thin slice of butter inside each hamburger, making sure the butter is entirely encased in the meat.
Heat a grill, broiler, or saute pan and cook the hamburgers for 3 to 5 minutes on each side until almost done. Remove to a plate and cover with aluminum foil. Allow the hamburgers to rest for 5 minutes and serve immediately on buns.
EDIT>> Thank you Love Me Tender! I just found the recepie that my mother in law sent to me! It is from Ina Garten on Food TV. It isn't the one you posted.. but yours looks just as good Thank you!
you could add an OXO cube to give it a beef tast, i have also used steak sesoning, how about 1 pound beef mince 1 large onion liquidized with an egg, use brown bread crums, mix all together, want spice add chille flakes. my family love um.
Go through these pages.
http://www.google.co.uk/search?hl=en&q=b...
Hamburger meat, eggs, Worcestershire sauce, seasonings and fresh cilantro chopped, mix well and make patty's.
I agree with rebornpheonix, but for a little extra punch, I add Worcestershire Sauce instead of chilies. Good luck!
seasonings
bread crumbs
eggs
garlic
and fry it'
seriously good
Worcestershire sauce, pepper, salt, Dale's seasoning sauce, an egg (to hold meat together,) and McCormick's Grill Mates Hamburger seasoning. (McCormick's Montreal steak seasoning is good too!)
Mince, garlic, onion, touch of Worcester sauce and a teaspoon of mustard works for me. I vary the type of mustard to keep things interesting!
I dont eat real meat i use soya but i make it like this just pretend i am eating meat. mince your beef in a food processor add raw onions a touch of powdered mustard add fresh breadcrumbs add a little bit of flour, then 1 raw egg blend it up then shape your burger.
Maybe this isn't what you're looking for...but I don't really add a whole lot to my burgers. Start with good quality beef, ground chuck is best for burgers taste-wise, although its got a bit more fat than lean it's not as fatty and greasy as regular ground beef. I'm going to assume these aren't intended to be super-healthy, so go with the decent ground chuck. At the most basic, you can add some salt and pepper, shape into patties, and grill. Adding a little finely minced garlic, finely minced onion and a little tobasco sauce or worcestershire sauce would taste good as well, but keep the flavor of the beef the star. Make sure the outsides get a nice brown, a little char, while the insides don't overcook. Don't squish them as they cook or you'll squeeze the "juice" right out of them and they'll be dry. Enjoy topped with a slice of cheese (or not) on a toasted bun with favorite condiments.
all i put on my burgers is garlic powder, black pepper, and sea salt, and they are awesome
Hamburger
Serves 8
Preparation time overnight
Cooking time 1 to 2 hours
In this recipe, Heston uses grams for both solid and liquid measurements for pinpoint accuracy. To weigh liquids, any suitable container can be placed on digital scales and the scales reset to zero.
Ingredients
For the pre-ferment
400g/14oz Canadian very strong bread flour
1g/?oz fast-action bread yeast
400g/14oz cold water
For the dough
700g/1lb 8?oz pre-fermented batter
200g/7oz free-range egg yolks (approximately 10 eggs)
60g/2?oz water at 20C
400g/14oz Canadian very strong bread flour
100g/3?oz unrefined caster sugar
70g/2?oz skimmed milk powder
15g/?oz table salt
14g/?oz fast-action yeast (2 sachets)
60g/2?oz browned butter, strained and at room temperature
30g/1oz grapeseed oil
35g/1?oz Trex, at room temperature (available at supermarkets, Trex is a vegetable fat used for pastry and bread)
For the egg wash
50g/1?oz whole free-range eggs
20g/?oz free-range egg yolks
dash water
pinch salt
sesame seeds, as needed
For the burgers
625g/1lb 6oz beef chuck
25g/1oz salt
1.2kg/2lb 10?oz short-rib meat, minimum 30-day dry-aged
625g/1lb 6?oz beef brisket
For the cheese slices
750ml/1 pint 7fl oz Manzanilla sherry
9 garlic cloves
8 black peppercorns
6 sprigs fresh thyme
16g/?oz sodium citrate (available from chemists)
850g/1lb 14oz Comté cheese
For the tomato concentrate
3kg/6lb 9?oz tomatoes, very ripe
salt, as needed
For the finished burgers
250g/8?oz butter
8 sliced buns
16 cheese slices
grapeseed oil, as needed
8 hamburger patties
table salt, as needed
tomato concentrate, as needed
mustard, as needed
mayonnaise, as needed
pickles, as needed
3 of the reserved tomatoes, each cut into 8 slices
? onion, sliced thinly and the rings blanched for 20 seconds in boiling water
1 head crisp lettuce, such as iceberg
Method
You will need the following special equipment: food mixer with dough hook, very coarse sieve, meat grinder, large cast-iron pan, digital probe.
PREPARING THE PRE-FERMENT
1. Tip the flour into your mixing bowl and add the yeast.
2. Using a dough hook, begin mixing on low speed and gradually pour in the water until it has all been added.
3. Continue mixing on medium speed until a very liquid batter has formed.
4. Pour this batter into a clean, dry container (at least four times bigger than the volume of the batter). Cover and leave in a cool place for 24 hours to ferment.
MAKING THE DOUGH
1. After 24 hours, weigh out 700g/1lb 8?oz of pre-fermented batter and put it in a mixing bowl with a dough hook attachment. Add the egg yolks and the water and begin mixing on a low speed until the dough is homogeneous and very liquid again (approximately two minutes).
2. Sift the flour, sugar, skimmed milk powder, salt and yeast into a separate bowl through a very coarse sieve (this will help prevent them forming lumps when added to the dough). Stir to combine. If a suitable sieve isn't available, simply stir the ingredients together.
3. Gradually add the sifted ingredients to the dough while continuing to mix on slow speed. Once all have been added, increase the speed to medium and mix for another 2-3 minutes. The dough will look very sticky and wet.
4. Brown the butter in a pan until it develops a very nutty aroma, then strain it and discard the butter solids.
5. Add the browned butter, grapeseed oil and Trex to the dough and continue to mix for another 3-4 minutes, until well combined.
6. Stop the mixer and let the dough sit for ten minutes to absorb the water, then continue to mix on medium speed for another four minutes.
7. Cover the dough and place in the fridge for 30 minutes to firm up.
8. In the meantime, cut a piece of baking parchment to fit a large baking sheet.
9. Cut eight sheets of aluminium foil 50cm/20in long. Fold the sheets of foil in half in the shorter direction, then continue to fold in half until you have an aluminum strip 1cm/?in wide and 50cm/20in long. Tape one end of the strip to the other with a bit of overlap to form a ring approximately 12cm/5in in diameter. Repeat this process with the other sheets of foil.
10. When the dough has chilled, weigh out eight 85g/3oz portions. Any remaining dough can be wrapped up and frozen to use another time.
11. Lightly flour your hands and quickly roll each piece of dough into a small ball using the palm of your hand. Place the balls on the prepared baking sheet and place a foil ring around each one.
12. With wet hands, lightly pat the balls flat, then cover the baking sheet with cling film to prevent the dough from drying out.
13. Set the dough aside in a warm place (between 18-22C), for 1?-2 hours to let it prove.
14. When ready to bake, preheat the oven to 225C/425F/Gas 7, and mix all the ingredients for the egg wash except the sesame seeds.
15. Using wet hands, lightly flatten the dough balls within the foil rings.
16. Just before baking, pour some water into a tray and place at the bottom of the oven to make it lightly steamy. (This will prevent the buns from cracking on the surface and developing too thick a crust).
17. Bake the buns for seven minutes, then remove from the oven and brush the tops with the egg wash. Generously cover each one with sesame seeds.
18. Return to the oven for a further seven minutes, or until the buns are done. Remove and place on a wire rack to cool.
MAKING THE BURGERS
1. Cut the chuck into 3 x 3cm/1 x 1in cubes and toss with the salt in a bowl. Cover with cling film and store in the fridge for six hours. The salt will penetrate the meat during this time and begin to draw out some of the moisture.
2. In the meantime, cut the short-rib and brisket meat into 3 x 3cm/1 x 1in cubes and combine the two.
3. Using a meat grinder with a 3mm plate, grind the short-rib and brisket twice. Refrigerate this meat until very cold.
4. Combine the cold ground meat with the cold diced chuck and mix well.
5. Before you begin the final grinding, place two layers of cling film across a chopping board or baking sheet and position under the mouth of the grinder.
6. Using a coarser, 8mm plate, pass the meat mixture through the grinder. This will retain some larger pieces of the chuck.
7. As the meat comes out of the grinder, have a second person use their hands to lay out the strands of meat on the cling film. Try to keep the grain of the individual strands running lengthwise in the same direction without getting tangled together. To do this, start laying the meat down at the edge of the sheet furthest from the grinder and work across to the closest edge.
8. Wrap the meat up tightly in the clingfilm, twisting the ends in opposite directions to form a log shape. Prick a few holes in it with a pin to release any air pockets trapped inside, then continue to twist the ends to tighten until the log is about 12cm/5in in diameter.
9. Wrap the log in another layer of cling film to keep it from coming apart, and refrigerate until needed.
10. When the meat has chilled thoroughly, place the still-wrapped log on a cutting board and use a very sharp knife to cut slices about 150g/5?oz in weight. (The cling film helps to keep the meat from falling apart.) Place the finished patties on a baking sheet and refrigerate for later. If you have more patties than you need, they can be individually wrapped at this point and frozen until needed.
11. To finish the patties, take each one between the palms of your hands and gently press into a burger shape the same diameter as the bun and 2cm/?in thick. Take care to keep the grain of the meat running in the same direction.
12. Cover the burgers with cling film and refrigerate until you are ready to cook them.
MAKING THE CHEESE SLICES
1. Combine the sherry, garlic, peppercorns and thyme in a saucepan and bring to a simmer.
2. Remove from heat and allow the ingredients to infuse for ten minutes.
3. Strain the infused sherry, then allow it to cool.
4. Pour 500ml/18fl oz of the cooled and infused sherry into a pan and whisk in the sodium citrate.
5. Shred the cheese and add to the liquid in small amounts, whisking each addition until it melts and you have a very smooth, fondue-like texture.
6. Pour the liquid cheese on to a large sheet of baking parchment and quickly use a spatula to spread it into a layer about 3mm/1/8in thick. Cool completely.
7. Using a circular cutter or a knife, cut pieces about 10cm/4in in diameter and refrigerate until needed.
MAKING THE TOMATO CONCENTRATE
1. Cut the tomatoes in half and scoop the pulp and seeds into a bowl. Avoid damaging the central veins, so that the sliced tomatoes retain their form. Reserve some of the tomato halves for garnish.
2. Press the pulp through a very coarse sieve to remove any seeds and large pieces of flesh and core.
3. Pour the liquid into a pan and reduce at a simmer until the liquid takes on a thick, ketchup-like consistency. Stir often as the concentrate thickens, and lower the heat to avoid burning it.
4. Season with a little salt. The taste will be very intense, but when spread on the buns, it will really enhance the meaty flavours of the burger.
ASSEMBLING THE BURGERS
1. Brown the butter until it develops a very nutty aroma, then strain it and discard the butter solids.
2. Slice the buns in half and brush the cut sides with the browned butter. Place under a hot grill to lightly toast them.
3. When the buns have a nice golden colour, remove them and place a cheese slice on each cut side. Set these aside, but keep the grill on.
4. In the meantime, place a large cast-iron pan over a high heat until very hot - about 5-10 minutes.
5. Drizzle a layer of the oil into the pan, then add the patties, being careful not to overcrowd them.
6. Flip the patties every 30 seconds. This helps create a wonderful crust and even heat gradient, mimicking the action of a rotisserie, which helps to get edge-to-edge, medium-ra
2 lbs. ground beef, 1/4 teaspoon allspice,1 small onion minced.1 small tomato minced , 2 tablespoons parsley,salt and pepper to taste.mix all together and make into patties.Grill,or pan fry.Serve with raw onion slices.