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  1. #1
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    Burgers - recipes wanted

    Give me your best burger recipes please.

  2. #2
    Mid
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    rohiniwaliacookery.com


    ain't a burger without ..................

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    Quote Originally Posted by Mid View Post

    rohiniwaliacookery.com


    ain't a burger without ..................

    Just for the Aussies


    Aussie Burger


    Serves4
    • Active time:30 min
    • Start to finish:35 min

    July 2008
    Some Australians add grilled onions to this burger—feel free to make it your own. Learn the story behind this dish in our column, The Recipe.
    • 1/4 cup ketchup
    • 1/4 cup mayonnaise
    • 1 teaspoon Asian chile paste such as sambal oelek
    • 1 1/4 lb ground beef chuck
    • 4 kaiser rolls, split
    • 4 pineapple rings
    • 1 tablespoon vegetable oil, divided
    • 4 large eggs
    • 3/4 cup drained sliced pickled beets


    • Accompaniments:

      lettuce; tomato slices
    • Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas); see “Grilling Procedure.”
    • Combine ketchup, mayonnaise, and chile paste.
    • Mix beef with 1 tsp salt and 1/2 tsp pepper, then form into 4 (4 1/4-inch-diameter) patties.
    • Lightly toast rolls on grill.
    • Pat pineapple dry and brush with 1/2 Tbsp oil.
    • Oil grill rack, then grill pineapple and burgers, covered only if using a gas grill, turning once, until pineapple is tender and caramelized and burgers are medium-rare, about 4 minutes total.
    • Heat remaining 1/2 Tbsp oil in a large nonstick skillet over medium-high heat until hot, then fry eggs.
    • Spread chile mayonnaise on rolls, then assemble burgers with pineapple, beets, eggs, lettuce, and tomato.

    Cooks’ note: Rolls, pineapple, and burgers can be cooked in a hot oiled large (2-burner) ridged grill pan over medium-high heat.
    The Above Post May Contain Strong Language, Flashing Lights, or Violent Scenes.

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    Buffalo Burgers




    Buffalo Burgers with Pickled Onions and Smoky Red Pepper Sauce



    Serves4
    • Active time:1 hr
    • Start to finish:2 1/2 hr
    June 2004
    A low-fat alternative to beef, ground buffalo is becoming increasingly available.
    For sauce
    • 1 red bell pepper
    • 1/2 cup low-fat buttermilk dressing
    • 1 small garlic clove, chopped
    • Rounded 1/4 teaspoon hot Spanish smoked paprika*
    • 1/4 teaspoon salt
    For pickled onions
    • 2 small red onions (1/2 lb total)
    • 1/2 cup cider vinegar
    • 1/4 cup sugar
    • 1 teaspoon salt
    For burgers
    • 1/4 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1 lb ground buffalo**, formed into 4 (1/2-inch-thick) patties
    • 4 English muffins, split in half
    • Special equipment:

      about 20 wooden picks
    Make sauce:
    • Roast bell pepper on rack of a gas burner over high heat, turning with tongs, until skin is blackened, 12 to 15 minutes. (Or broil pepper on a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes.)
    • Transfer to a bowl and cover tightly, then let stand 20 minutes. When cool enough to handle, peel pepper, discarding stem and seeds, and coarsely chop. Purée pepper in a blender with dressing, garlic, paprika, and salt until smooth, then transfer to a bowl and chill, covered, until ready to serve.
    Grill onions:
    • Peel onions and trim root ends slightly, leaving onions whole, then halve lengthwise and cut halves lengthwise into 1/2-inch-thick wedges. Insert 1 wooden pick through each wedge to hold layers together while grilling, then put onions in a bowl.
    • Heat vinegar, sugar, and salt in a small nonreactive heavy saucepan over moderate heat, stirring, until sugar is dissolved. Pour pickling liquid over onions, stirring occasionally to coat with liquid, and let stand 5 minutes (onions will brighten in color), then drain onions and pat dry.
    • Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate. Grill onions on a lightly oiled grill rack, covered only if using a gas grill, turning over once, until tender, about 5 minutes total. Remove and discard wooden picks.
    Grill burgers:
    • Sprinkle salt and pepper on both sides of burgers, then grill burgers on lightly oiled grill rack, covered only if using a gas grill, turning over once with a spatula, 5 to 6 minutes total for medium-rare. Meanwhile, grill English muffins, turning over once with tongs, until toasted, about 3 minutes total. Serve burgers on muffins topped with sauce and onions.

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    Pineapple on a burger,
    The two secrets to a good burger are the bun, has to be a full flavored roll, either sour dough or some long fermentation time variant and the Meat, a good ground beef mixed with onion and garlic powder, cumin and chili powder.
    If you have those two basic ingredients the rest is just trimmings.

  6. #6
    Mid
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    Aussie Burger

    thanxs Doc ,

    can give it a 10 though , whats with the lettuce ?

    this is a lettuce


    nkorganic.com

  7. #7
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    Well, YES that is Iceberg lettuce, grown by the thousands of acres in the Imperial Valley in southern Calif. and picked by illegal alien Mex labor.

    But it not my fav lettuce. in fact I like Romain lettuce.

  8. #8
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    In culinary circles, Iceberg Lettace is uncouth. I'm with Peter, a burger should be straight foward and simple. Quality products - bun, meat, seasonings. Though, I could easily appreciated all the exotic and yummy items that might compliment the burger, it should be simple. Like a pizza. Italians still do pizza right. 3 items...

  9. #9
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    A good burger should have great grilled beef, a nice bun, tomatoes (important as it makes the burger juicy instead of just dry) and cheese. Funny nobody mentioned melted cheese as I think it really adds to the flavour as well.
    1-2 green salad leaves. I like my burger with a slightly spicy cocktail sauce.
    And no pineapple.

  10. #10
    Thailand Expat jandajoy's Avatar
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    Quote Originally Posted by Rural Surin
    In culinary circles, Iceberg Lettace is uncouth.
    That's the most pretentious statement so far today. What drivel.

    No disrespect.

  11. #11
    Mid
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    suspect , burgers maybe uncouth in culinary circles ............

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    Thailand Expat jandajoy's Avatar
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    The World's Most Expensive Hamburger

    Botín might be the oldest restaurant in the world (1725) and Taberna de Antonio Sánchez may be the oldest bar in Madrid (1830) but to this list can now be added Restaurante Estik, which sells (they reckon) the most expensive hamburger in the world. At 85 Euros (about $107) the Kobe steak hamburger will set you back a little more than your standard burger but it will ceratinly be one that you won't forget eating! However, according to the Guinness Book of Records the title of "most expensive hamburger in the world" goes to a New York restaurant, DB Burger Royale, whose hamburger sells for around $69. I'm sure this won't last long

  13. #13
    Thailand Expat jandajoy's Avatar
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    The world's most expensive burger

    Posted May 23rd 2008 1:00PM by Emily Matchar
    Filed under: Restaurants, Beef, Magazines

    I feel like there's a new "World's Most Expensive Burger" story every year. Made with Wagyu beef, topped with foie gras, buns studded with diamond dust (OK, not really), it's a gimmick that never fails to elicit gasps. The rank-and-file shake their heads in disapproval at the decadent rich - "a $50 hamburger, what's the world coming to?" while those with money to burn get to feel very ironic and high-low (the pinnacle of this attitude can be found at Las Vegas's Palms casino, where they'll serve you a $6 Carl's Jr. burger with a 24-year-old bottle of French Bordeaux for $6,000).

    For a brief history of the trend, see this story on Forbes Traveler. There's a slideshow of haute burgers, from the six-pack of Kobe sliders at the Continental in Atlantic City to the $150 truffle-stuffed version at DB Bistro Moderne to the $5,000 burger n' 1990 Chateau Petrus combo at Fleur de Lys in Vegas.

  14. #14
    Thailand Expat jandajoy's Avatar
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    King's bling burger, the world just got a little more ridiculous. At £95 (about $200), this burger puts New York's $175 burger to shame. The burger will enter the Guinness Book of World Records as the world's most expensive hamburger.
    Japanese wagyu beef, white truffles, pata negra ham, onion rings made from Cristal batter, pink Himalayan rock salt, and an organic white-wine-infused mayonnaise are the ingredients that make this burger incredibly pricey. While it's obviously excessive, all the proceeds will be donated to charity so what do you think of the bling burger?
    Source



    Meet the World's Most Expensive Burger | british, Burger King, burgers | yumsugar - Food, Drink, & Entertaining.

  15. #15
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    Spicy Burgers

    200g minced pork (not too lean)
    4 garlic cloves minced
    Root Ginger minced 1 tablespoon full
    2 chopped chilies
    salt
    pepper
    dash Worcs sauce.
    1/2 teaspoon mustard powder


    Mix together ,shape into burgers and fry

  16. #16
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    Quote Originally Posted by Mid
    suspect , burgers maybe uncouth in culinary circles ............
    Maybe, but Iceberg lettuce is definately uncouth, shit ain't fit for the garbage can
    And I have some fine ground beef in my freezer now, made from aged Angus Rib eye [Porterhouse steak], then once thru a 1/4 inch grinder plate, maybe 10% suet, not enough in my book but thats what the loin was so nothing I can do about it here in the land of skinny cows and hogs. finally found where to buy pork backfat, but there is no place to buy suet.

  17. #17
    Thailand Expat jandajoy's Avatar
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    Hey, BG. You're a meat man. Have you tried the pork loin in Macro. They put it out at less than 100bht a kilo. I really like it.

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  19. #19
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    Quote Originally Posted by jandajoy
    Hey, BG. You're a meat man. Have you tried the pork loin in Macro.
    No, I buy from Tesco Lotus, we don't have a macro here, nearest is Phitsanulok,, and it runs about 100 to 115 a kilo and it is also ISO hogs but OK for Canadian bacon but to damn lean to roast as is all pork here,, shit I wish I could find a good fatty shoulder to roast.
    I also buy the pork bellys at Tesco, they are Ok, but can do a little better on prices at the wet market, but some there are garbage hogs and not ISO, so I stick with the large grocers to maybe get certified hog.
    But the only sure thing about Thailand is you are bound to end up in the oven at a wat if you stay here long enough..

  20. #20
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    I like iceberg lettuce.
    My patty recipe

    Pound or so of ground beef
    garlic salt
    pepper
    dash cayenne and soya sauce
    minced white onion
    Mix and store in fridge for a couple of hours
    Form patties
    Slap on the grill
    Cheddar cheese (melted on top if wanted), dill pickles, tomatoes, lettuce, green pepper strips, fried mushrooms, mustard, lettuce, mayo. Sometimes I serve with avocado slices.
    Last edited by Jet Gorgon; 26-12-2008 at 08:44 PM. Reason: forgot the onion!

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