We had pretty much one carcass worth of meat in our freezer back at christmas, probably still have some left now 
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Looks delicious. Homemade venison burgers are also great 
We had pretty much one carcass worth of meat in our freezer back at christmas, probably still have some left now 
We had pretty much one carcass worth of meat in our freezer back at christmas, probably still have some left now 1lb Ground Beef
2 tablespoons breadcrumbs
salt and pepper
1 egg (or egg yolk)
Optional embelishments - mix 'n' match any of:
Chopped coriander
Mild chilli powder
Paprika (sweet or smoked)
finely minced small onion
chopped chives
minced garlic
As for binding the meat - eggs are best, but if your ground beef is too lean, that's the problem.
Grind fatty beef and it will bind on its own without an egg. (Ground pork tends to use fatty meat - hence helping the binding process)
2 tablespoons breadcrumbs
salt and pepper
1 egg (or egg yolk)
Optional embelishments - mix 'n' match any of:
Chopped coriander
Mild chilli powder
Paprika (sweet or smoked)
finely minced small onion
chopped chives
minced garlic
As for binding the meat - eggs are best, but if your ground beef is too lean, that's the problem.
Grind fatty beef and it will bind on its own without an egg. (Ground pork tends to use fatty meat - hence helping the binding process)
"I started out with nothin' and I still got most of it left" - Seasick Steve
Do not listen to this man.
He cuts sanwiches into triangles, people.
He cuts sanwiches into triangles, people.
Bacon sandwiches are tasty, whether square, rectangular, or in a triangle!
Secret to awesome baked beans is instant coffee just a little.
Belkira wrote:
I am a huge fan of the potato. Sometimes, I eat a raw potato and a raw carrot for dinner and nothing else.
You have to put salt on the potato, though.
You have to put salt on the potato, though.
Magingmartin wrote:
Bacon is sandwiches tasty, whether square, rectangular, or in a triangle!
Edit: triple posted and didn't even know it.
Edited, Jul 26th 2009 10:54am by Flixa
Flixa wrote:
Secret to awesome baked beans is instant coffee just a little.
Instant coffee can also be added to chocolate cake for an extra zing. It's really good in chocolate pound cake, for example.
In a time of universal deceit, telling the truth is a revolutionary act.
Samira wrote:
Flixa wrote:
Secret to awesome baked beans is instant coffee just a little.
Instant coffee can also be added to chocolate cake for an extra zing. It's really good in chocolate pound cake, for example.
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You'll always be stupid, you'll just be stupid with more information in your brain
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You'll always be stupid, you'll just be stupid with more information in your brain
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Kavekk wrote:
Do not listen to this man.
He cuts sanwiches into triangles, people.
He cuts sanwiches into triangles, people.
That's the way old people and kids do it(assuming you mean one cut, corner to corner). It's the ultimate way to eat grilled cheese and PB&J, which are both sandwiches that bring out the kid in all of us.
I always use 80-20 and never have an issue with the burgers falling apart. I dislike using premade patties because they are almost always too thin.
I think an egg changes the flavor too much, I've tried it before and it usually ends up with a meatloaf consistency.
I think an egg changes the flavor too much, I've tried it before and it usually ends up with a meatloaf consistency.
Can't sleep, clown will eat me.
TirithRR wrote:
I always use 80-20 and never have an issue with the burgers falling apart. I dislike using premade patties because they are almost always too thin.
I think an egg changes the flavor too much, I've tried it before and it usually ends up with a meatloaf consistency.
I think an egg changes the flavor too much, I've tried it before and it usually ends up with a meatloaf consistency.
See I'm one of those that thinks a quarter pounder with cheese is the right thickness, if not the flavor. I hate "thick" burgers.
Samira wrote:
Flixa wrote:
Secret to awesome baked beans is instant coffee just a little.
Instant coffee can also be added to chocolate cake for an extra zing. It's really good in chocolate pound cake, for example.
Edited, Jul 26th 2009 1:41pm by Codyy
The One and Only Poldaran wrote:
Belkira the Tulip wrote:
Sir Exodus wrote:
Pensive the Ludicrous wrote:
I have problems with food textures, even if they taste alright without it.
It's nice to finally meet someone whom I can actually relate with when it comes to being a picky eater.
I dislike onion, though everyone told me when I was an adult I'd like it.
Even in batter dipped, deep fried ring format?
ONIONS ARE TEH DEBIL
Regardless of what else you do to your burger meat, try this:
Peel a lime. Seed, then puree that sucker.
Add this to 2 lbs of raw burger.
Add your other junk as usual.
"Limeburgers."
Delicious!!
Peel a lime. Seed, then puree that sucker.
Add this to 2 lbs of raw burger.
Add your other junk as usual.
"Limeburgers."
Delicious!!
remorajunbao wrote:
One day I'm going to fly to Canada and open the curtains in your office.
Right now, I'm at my boyfriends flat with him and several of his friends . We're attempting to have a barbecue on his fire escape. So far we have sausages, minted lamb kebabs, beef burgers, quorn burgers, and a stilton and celery quiche . And lots of alcohol . This could be a fun night!
!
!
fatalillusiontw wrote:
quorn burgers
quail + acorn = quorn?
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Cooking/Fishing 100
"We don't just borrow words; on occasion, English has pursued other languages down alleyways to beat them unconscious and rifle their pockets for new vocabulary."
— James D. Nicoll
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