Thread: Burgers - recipes wanted

Give me your best burger recipes please.

rohiniwaliacookery.com


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

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.

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.

Aussie Burger

thanxs Doc ,

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

this is a lettuce


nkorganic.com

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.

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...

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.

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.

suspect , burgers maybe uncouth in culinary circles ............

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

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.

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.

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

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.

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.

These look tasty, SupersizedMeals.com - Cranky and the World's Hottest Burger, Off The Wall Diner, QLD, AU

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..