The Quest For The Perfect Burger

**dirtydog** · 10-06-2011, 03:12 AM

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

**patsycat** · 10-06-2011, 06:57 AM

Put an egg in it

**peterpan** · 10-06-2011, 07:08 AM

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

**Fondles** · 10-06-2011, 07:09 AM

Originally Posted by patsycat

Put an egg in it

And some cheese/beetroot/pineapple/lettuce/bacon and then whack half a toasted bread roll on either side.

**peterpan** · 10-06-2011, 07:19 AM

Originally Posted by dirtydog

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

**dirtydog** · 10-06-2011, 07:35 AM

^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

**Ratchaburi** · 10-06-2011, 08:05 AM

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

**dirtydog** · 10-06-2011, 08:08 AM

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

**withnallstoke** · 10-06-2011, 08:19 AM

Try adding four tablespoons of MSG to the mix. Might work.

**bobo746** · 10-06-2011, 08:21 AM

I'll go with fondles here beetroot & pineapple makes a good burger.

**aging one** · 10-06-2011, 08:24 AM

Mix in some beef or make it all beef. For juicer you need to up the fat content say 30% fat.

**dirtydog** · 10-06-2011, 08:30 AM

Originally Posted by bobo746

I'll go with fondles here beetroot & pineapple makes a good burger.

You Aussies should be shot.

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

**aging one** · 10-06-2011, 08:42 AM

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.

**withnallstoke** · 10-06-2011, 08:45 AM

Originally Posted by aging one

Nice with a creamy mac

?????

**dirtydog** · 10-06-2011, 08:47 AM

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.

**bobo746** · 10-06-2011, 08:51 AM

If you like garlic squeeze a small clove when you do the mix.

**aging one** · 10-06-2011, 08:53 AM

Macaroni and cheese mate, sorry.

**dirtydog** · 10-06-2011, 09:40 AM

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

**swanks** · 10-06-2011, 09:49 AM

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.

**dirtydog** · 10-06-2011, 09:53 AM

^They are the square blocks of seasoning? I use them in stews, they are solid so would need breaking up?

**jandajoy** · 10-06-2011, 10:06 AM

50/50 minced beef and finely diced bacon does it for me.

**chitown** · 10-06-2011, 10:11 AM

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.

**chitown** · 10-06-2011, 10:23 AM

Originally Posted by dirtydog

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!

**Humbert** · 10-06-2011, 10:40 AM

Thats a pork patty, not a burger.

**dirtydog** · 10-06-2011, 11:47 AM

^Shut up you poove, its a burger, I decided.

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