Thread: The perfect burger

I'm a little bit out of my comfort zone cooking burgers as we never had stuff like that when I was growing up. But when you have a 10 year-old daughter you have to step out of the comfort zone at times and cook up some modern food and today I made up a couple of Makro Wagyu beef burgers for lunch.



The lettuce, incidentally, was from the veggie patch!

Originally Posted by Stumpy

All this burger talk and pics I headed off and picked me up some ground Aus Hamburger meat and some buns at Makro



Q Burgers near done and now for a a quick bun toast.



All the extras ready



Hard to say perfect, but damn good with an ice cold beer.

Hmm. Beerlao white. Burgers and beerLao can't go wrong

Originally Posted by Mendip

I'm a little bit out of my comfort zone cooking burgers as we never had stuff like that when I was growing up. But when you have a 10 year-old daughter you have to step out of the comfort zone at times and cook up some modern food and today I made up a couple of Makro Wagyu beef burgers for lunch.



The lettuce, incidentally, was from the veggie patch!

looks like you nailed it mate! Next step is make your own patty (dead easy, mince, spices & an egg - maybe some onion)

^Yeah that's a good looking burger he's knocked together there, green owed.

Cy gonna get mad…

The last burger I ate, picked up while stumbling home after a piss-up. From a chain fast food place (that I generally avoid like the plague.) But when on the piss...

I won't even begin to get myself involved in such a conversation, I still don't talk to last person who engaged with me on this topic. All I will interject with is that Mayonnaise should never be even fucking seen near a reputable burger.

Originally Posted by DrWilly

looks like you nailed it mate! Next step is make your own patty (dead easy, mince, spices & an egg - maybe some onion)

Ahem. I must disagree here. As long as you are using 20-30 percent fat in the mince you don’t need the egg to hold the burger together. Just make sure the pan is good and hot when you flop that hand made burger on.

I season mine with salt, pepper, and a few drops of Whorcestershire sauce.


Note: If cooking on a bbq grill, no promises that your burger won’t seep though the cracks!

Originally Posted by misskit

I season mine with salt, pepper, and a few drops of Whorcestershire sauce.

Same here, but also with a touch of garlic powder

Originally Posted by misskit

Ahem. I must disagree here. As long as you are using 20-30 percent fat in the mince you don’t need the egg to hold the burger together. Just make sure the pan is good and hot when you flop that hand made burger on.

I season mine with salt, pepper, and a few drops of Whorcestershire sauce.


Note: If cooking on a bbq grill, no promises that your burger won’t seep though the cracks!

That works. Except the grill bit!

Originally Posted by Bonecollector

All I will interject with is that Mayonnaise should never be even fucking seen near a reputable burger.

It was after all decided at the Geneva burger convention LOL

Originally Posted by DrWilly

That works. Except the grill bit!

Grill pads work for that and still have nice grilled taste.

And the flame char?

^ OOPS! Grill fire out of control!

How to Control Grill Fires at WomansDay.com

Originally Posted by misskit

and a few drops of Whorcestershire sauce.

No "h" after the "W" MK.

My brain read that as "Whore-cestershire" sauce.

Will be far from perfect, but a cheapy BBQ Bacon Cheeseburger will fill a post gym hole.




Thinking of making it a double, but not sure I need to eat 1/2 a kilogram of misc meat, bacon and cheese.

Onion done in the pan with the bacon and burger fat.

Tasty.

Obviously would be improved with a homemade 80/20 patty.

If I have one small criticism it would that the onions are not cooked enough. But that's really minor on a burger that looks like that!

bought some Manstons burger patties this morn to make a burger for lunch.

Those fucks are rancid, fed it to the dog instead and even they avoided.

^How did you cook them, in boiling sea water?

I get them all the time, and their pork patties as well which are great for a breakfast side, and cook them in the Airfryer with good results.

Originally Posted by DrWilly

If I have one small criticism it would that the onions are not cooked enough. But that's really minor on a burger that looks like that!

I went back into the kitchen after and noticed the jar of dill pickles I took out of the fridge to put one on it.


Oh well, will do a traditional mayo, iceberg, tomato, onion, dill pickle with a small amount of mustard and ketchup for tomorrow's one. Variety is the spice n all that.

My kind of burger Edmond, nice!

Originally Posted by Edmond

I went back into the kitchen after and noticed the jar of dill pickles I took out of the fridge to put one on it.


Oh well, will do a traditional mayo, iceberg, tomato, onion, dill pickle with a small amount of mustard and ketchup for tomorrow's one. Variety is the spice n all that.

Pickles, Jalapeño, mushrooms, beetroot, fried egg all go well on burgers.

Originally Posted by DrWilly

Pickles, Jalapeño, mushrooms, beetroot, fried egg all go well on burgers.

Pickles - yes
Jalapeno - yes
Mushrooms - yes
Beetroot - fuck the fuck off
Fried egg -maybe