Page 1 of 3 123 LastLast
Results 1 to 25 of 52
  1. #1
    Thailand Expat
    dirtydog's Avatar
    Join Date
    Jun 2005
    Last Online
    @
    Location
    Pattaya Jomtien
    Posts
    58,775

    The Quest For The Perfect Burger

    For the last 3 months I have been trying to perfect the perfect burger, about every 10 days I make a new batch, and I'm nearly there

    The first couple of batches, well the nicest thing I can say about them was BLAND, even blander than the crap they sell in the local supermarkets, this was due to me buying the meat by the kilo and the recipes I got the idea from were for 1 pound of meat, yes I should have spotted that earlier, I should add that these are pork burgers, can't be bothered going into Pattaya to buy minced beef and minced beef fat.

    Anyway, 1 kilo of minced pork with tonnes of fat in, want all those juices in the burger, large handful of dried breadcrumbs, this soaks up those lovely juices and gives the meat a nice crumbly effect, although the crumbly effect maybe because I didn't compress them as much as usual, not sure about that till the next experiment, 1 tablespoon of rubbed sage, 1/3 tablespoon of salt, 1/2 tablespoon of ground pepper, probably could do with a bit more salt and pepper, large tablespoon of grated onion, couldn't taste them but did get a slight aroma from them when cooking.

    Now ignore the shape, this is something I will worry about after getting them to taste good, although these are probably the best I have had in a good few years.

    Straight out of the freezer, I spoon the mixed meat into plastic bags then shape them in the plastic, last week I had some nice square ones, but the shape imparts nothing to the flavour.



    Here is the burger all nicely cooked, got to admit it was pretty damn good.



    Real chips, given up with the poxy frozen ones.



    Didn't need no ketchup or mustard on that burger, it was nice by itself

  2. #2
    R.I.P.
    patsycat's Avatar
    Join Date
    Aug 2007
    Last Online
    08-11-2017 @ 09:54 PM
    Location
    Geneva
    Posts
    7,393
    Put an egg in it

  3. #3
    Thailand Expat
    peterpan's Avatar
    Join Date
    Mar 2006
    Last Online
    @
    Location
    Pleasantville
    Posts
    10,109
    Move over Ramsey, the dogs after your job.
    Fried pork mince and fries ! Thats it ?
    I think would prefer to get my food at 7/11

  4. #4
    Thailand Expat

    Join Date
    Aug 2007
    Last Online
    @
    Location
    Darkside, Pattaya
    Posts
    5,882
    Quote Originally Posted by patsycat View Post
    Put an egg in it
    And some cheese/beetroot/pineapple/lettuce/bacon and then whack half a toasted bread roll on either side.

  5. #5
    Thailand Expat
    peterpan's Avatar
    Join Date
    Mar 2006
    Last Online
    @
    Location
    Pleasantville
    Posts
    10,109
    Quote Originally Posted by dirtydog View Post
    For the last 3 months I have been trying to perfect the perfect burger, about every 10 days I make a new batch, and I've failed in every respect

    This is what a burger actually looks like



  6. #6
    Thailand Expat
    dirtydog's Avatar
    Join Date
    Jun 2005
    Last Online
    @
    Location
    Pattaya Jomtien
    Posts
    58,775
    ^I haven't got that far in my experiments yet but my burger is better than any burger on sale locally to me, including 7/11, just needs a bit more tweaking

  7. #7
    Thailand Expat
    Ratchaburi's Avatar
    Join Date
    Dec 2007
    Last Online
    Today @ 01:46 PM
    Location
    Ratchaburi
    Posts
    5,194
    1 kilo of pork mince & only large tablespoon of grated onion

    No wonder the thing taste Bland

    So add a lot more onion & as PATCYCAT said add a egg into the mix


  8. #8
    Thailand Expat
    dirtydog's Avatar
    Join Date
    Jun 2005
    Last Online
    @
    Location
    Pattaya Jomtien
    Posts
    58,775
    The egg is generally used as a binder, these don't need binding as I cook them from frozen, and these new ones don't taste bland, they are delicious

  9. #9
    Gohills flip-flops wearer
    withnallstoke's Avatar
    Join Date
    Oct 2008
    Last Online
    Yesterday @ 08:29 AM
    Location
    The Felcher Memorial Home.
    Posts
    14,271
    Try adding four tablespoons of MSG to the mix. Might work.

  10. #10
    Thailand Expat
    bobo746's Avatar
    Join Date
    Oct 2009
    Last Online
    24-01-2019 @ 09:21 AM
    Location
    Brisbane
    Posts
    14,326
    I'll go with fondles here beetroot & pineapple makes a good burger.

  11. #11
    Thailand Expat
    aging one's Avatar
    Join Date
    Nov 2005
    Last Online
    Today @ 10:06 PM
    Posts
    16,932
    Mix in some beef or make it all beef. For juicer you need to up the fat content say 30% fat.

  12. #12
    Thailand Expat
    dirtydog's Avatar
    Join Date
    Jun 2005
    Last Online
    @
    Location
    Pattaya Jomtien
    Posts
    58,775
    Quote Originally Posted by bobo746
    I'll go with fondles here beetroot & pineapple makes a good burger.
    You Aussies should be shot.
    Quote Originally Posted by aging one
    For juicer you need to up the fat content say 30% fat.
    Yeah I know about the fat problems for beef, Thai cows are too skinny so you need to buy the fat seperately and mix it in. Shall try another couple of batches of pork and shall then move onto beef

  13. #13
    Thailand Expat
    aging one's Avatar
    Join Date
    Nov 2005
    Last Online
    Today @ 10:06 PM
    Posts
    16,932
    My kind of cooking!! try dicing up fresh onions and mixing them in, small enough they basically melt during the cooking. Or make an onion and tomato relish to go over the burger. See my burger thread. Great food, can freeze them, and they are our menu at least twice a month for dinner alone. Nice with a creamy mac and cheese.

  14. #14
    Gohills flip-flops wearer
    withnallstoke's Avatar
    Join Date
    Oct 2008
    Last Online
    Yesterday @ 08:29 AM
    Location
    The Felcher Memorial Home.
    Posts
    14,271
    Quote Originally Posted by aging one
    Nice with a creamy mac
    ?????

  15. #15
    Thailand Expat
    dirtydog's Avatar
    Join Date
    Jun 2005
    Last Online
    @
    Location
    Pattaya Jomtien
    Posts
    58,775
    I used a cheese grater, not sure if thats what they are called, silver square thing for grating, suppose it is used for grating other stuff, no idea what though, but the onion comes out in tiny little pieces smaller than I could cut.

  16. #16
    Thailand Expat
    bobo746's Avatar
    Join Date
    Oct 2009
    Last Online
    24-01-2019 @ 09:21 AM
    Location
    Brisbane
    Posts
    14,326
    If you like garlic squeeze a small clove when you do the mix.

  17. #17
    Thailand Expat
    aging one's Avatar
    Join Date
    Nov 2005
    Last Online
    Today @ 10:06 PM
    Posts
    16,932
    Macaroni and cheese mate, sorry.

  18. #18
    Thailand Expat
    dirtydog's Avatar
    Join Date
    Jun 2005
    Last Online
    @
    Location
    Pattaya Jomtien
    Posts
    58,775
    Quote Originally Posted by Ratchaburi
    No wonder the thing taste Bland
    In years to come when the dirtydog square burger is famous all over Thailand and served in the best hotels you will look back at this thread got to be easier to make them into squares than circles, anyway I got the texture right, got all the juices to be soaked up by the bread crumbs, that was a real problem when I was using too fine and not enough breadcrumbs, and the taste is pretty much all there, just a shame the crap burgers in the supermarket are so cheap

  19. #19
    Member
    Join Date
    Aug 2008
    Last Online
    22-12-2012 @ 12:32 PM
    Posts
    71

    Simple is best

    Try seasoning the cheaper mince from Carfore with 'Food seasoning beef flavor' from the same shop. It acts as a binding agent as well.Don't over do it as it is strong stuff.

    It is Ajinomoto brand in a smallish square packet in an aria at the back of the shop next to fruit and veg. the pack is brown and white with a red and while logo on it.make sure you get the one with the smiling caw not the pig or chicken!

    You will be surprised at the result I think.

  20. #20
    Thailand Expat
    dirtydog's Avatar
    Join Date
    Jun 2005
    Last Online
    @
    Location
    Pattaya Jomtien
    Posts
    58,775
    ^They are the square blocks of seasoning? I use them in stews, they are solid so would need breaking up?

  21. #21
    Thailand Expat jandajoy's Avatar
    Join Date
    Mar 2008
    Last Online
    02-11-2016 @ 08:50 AM
    Posts
    19,599
    50/50 minced beef and finely diced bacon does it for me.

  22. #22
    My kind of town
    chitown's Avatar
    Join Date
    May 2007
    Last Online
    @
    Posts
    12,520
    Dirty Dog, you can have Makro grind hamburger for you and add in fat until you find the right consistency to make a "real" burger.

  23. #23
    My kind of town
    chitown's Avatar
    Join Date
    May 2007
    Last Online
    @
    Posts
    12,520
    Quote Originally Posted by dirtydog View Post
    silver square thing for grating, suppose it is used for grating other stuff, no idea what though
    Potatoes - to make "real" hash-browns for one!

  24. #24
    Thailand Expat
    Humbert's Avatar
    Join Date
    May 2009
    Last Online
    Yesterday @ 01:54 PM
    Location
    Bangkok
    Posts
    12,294
    Thats a pork patty, not a burger.

  25. #25
    Thailand Expat
    dirtydog's Avatar
    Join Date
    Jun 2005
    Last Online
    @
    Location
    Pattaya Jomtien
    Posts
    58,775
    ^Shut up you poove, its a burger, I decided.

Page 1 of 3 123 LastLast

Thread Information

Users Browsing this Thread

There are currently 1 users browsing this thread. (0 members and 1 guests)

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •