Share your burger recipes

[pog451 2,486]

 

We really like what I call feta burgers - patties made of ground meat of your choice (we use beef/pork but lamb is also nice) seasoned with salt, black pepper, garlic, oregano, and finely minced red onion and then stuffed with a couple of spoonfuls of crumbled feta cheese. We serve them on buns with tzasiki, lettuce and sliced red onion.

 

Works very well using minced chicken or turkey too. Yum.

[KaiserWilly 72]

Best burgers I have ever had was from this place: Fergburger (click on the "Ferg's Burgers" link at the bottom)

 

Just looking at the menu makes my stomach groan. Reading through the tips above I'm gonna attempt the Southern Swine again. My first attempt a while back just fell apart in the pan.

[ganzgeld 940]

My boyfriend always made them at home with chopped white onion, Italian bread crumbs and salt and pepper mixed into the beef. I think he'd throw some Tony Chachere's in there too. Very tasty.

 

His friends also always raved about the "ganzgeld's Boyfriend's Burger". He had had the bright idea to spread hummus on the patty one day. I never tried it, but anytime we made burgers, the hummus burger was brought up at least twice while eating...give it a shot?

 

This is making me miss burgers from Port of Call in New Orleans...mmmmmm

[PezMom3 2,101]

Thanks for the tips everyone. Made some great burgers yesterday. I used angus ground chuck and seasoned with season all, both bought at the commissary, though. Great tips here, too.

[iain 141]

My burger recipes tend to vary on the day of the week, but Wostershire sauce definitely comes into play as as salt, pepper, cayenne pepper, onion and garlic. Depending on the protein content of the meat I also add egg white or whole egg. However the thing that always pissed me off was the Hamburger buns that you get here, the are really shit. So when making hamburgers tonight I made my own buns they came out really good, and it makes such a difference. I used 550 flour instead of AP.

[Synfoola 2,949]

Not sure if this has been mentioned so forgive me if it already has.

 

For me, the quality of the bun can have a huge impact on the taste of a burger/hot dog. Unfortunately, I believe the local government only allows the shittiest & driest buns to be sold here so the locals will never ever have an inkling of motivation to try any other american type of bread. LOL

 

So I've had to improve the shitty stuff being sold here by steaming the hamburger or hot dog bun like I would vegetables. Slice them and put them middle-side down onto the steaming thingy over a pot of boiling water for a minute or more with the lid on. Doesn't take long at all and you end up with warm, moist & soft buns for them burgers. :)

[Uncle Jamal 132]

 

My burger recipes tend to vary on the day of the week, but Wostershire sauce definitely comes into play as as salt, pepper, cayenne pepper, onion and garlic. Depending on the protein content of the meat I also add egg white or whole egg. However the thing that always pissed me off was the Hamburger buns that you get here, the are really shit. So when making hamburgers tonight I made my own buns they came out really good, and it makes such a difference. I used 550 flour instead of AP.

 

Just use a semmel man.

 

Not from Mueller mind...

[don_riina 7,405]

 

I've had to improve the shitty stuff being sold here by steaming the hamburger or hot dog bun like I would vegetables.

I do something similar. I wet the buns, half them, stick them under the grill for a minute, then put them in a sealed plastic bag with a towel on top. The residual heat from the grilling, and the moisture from wetting them, essentially forms a little steam oven in the bag.

 

Makes the buns here much more edible.

[Bell the cat 429]

the way we do them is like this (basically these are Fleischpfanzls rather than US burgers):

 

One small onion chopped finely

500g beef mince

1 teaspoon Harissa

1 egg

 

combine in a bowl until the mixture is the right consistency to be rolled into balls.

 

Roll it in to eight balls

 

place each ball into a hot frying pan with vegetable oil and after placing, press it down with the pan implement (forgotten the word but you know what I mean)

 

Once all are in the pan and pressed turn the heat down slightly to a medium heat. When the undersode is browned then turn and when that side is browned theyx are ready to serve.

 

Shoiuld be pink in the centre, very juicy and the Harrissa gives it a nice kick!

[Katrina 4,522]

If you don't want to go the Aldi/saw route, American Heritage have the presses and you can dismantle them and bung them in the dishwasher. They also have a variable-size burger press in-store.

 

 

Best burgers I have ever had was from this place: Fergburger

That is a great burger. I had the Big Al - a burger without egg and beetroot just isn't Kiwi.

[westvan 9,706]

I can recommend the hamburger press Katrina linked to. So simple to use and very easy to clean.

[Nicole 817]

To 500g ground beef, I add a finely diced onion, 100g grated cheese, finely diced bacon(speckwurfeln), 2 tablespoons worcestershire sauce, 2 tablespoons mustard, salt, pepper and a beef oxo cube crumbled. Mix them all together, shape into 4 patties and grill. These taste even better the next day but we rarely have any leftovers The cheese and bacon impart a really nice flavour.

[BonnBonn 1,104]

A great tip I learned--might have been from Alton Brown on Good Eats--is this: When you form your burger patty, make an indentation in the center on one side, so it looks kind of doughnut shaped. Start cooking with the flat side down. When the indentation disappears, it is ready to flip. This is for those who don't like the "raw in the middle, overdone on the edge" type burger.

 

I don't make my indentation as deep as the one shown in this pic and I make my patties much larger:

 

[andy_jm 59]

Does anyone have any tips on how to stop the buns from disintegrating while your still eating it? :huh:

[andy_jm 59]

...

[iain 141]

Use a proper bun that doesn't fall apart. Make your own, use a semmel, or steam heat your bun via methods mentioned previously in the thread.

[BonnBonn 1,104]

or...eat it German style, with a knife and a fork.

[Amber127 720]

burger stuffed with blue cheese *drools*

[MrNosey 5,326]

I make mine very simple: ~400g minced beef, 1 egg, a slug of breadcrumbs and half an onion finely chopped makes 4 reasonably-sized burgers.

[klingklang77 490]

For those that mince their own meat, can you tell me what cut(s) you get? The German name please, thanks!