Thread: The perfect burger

Some great looking burgers there! I just may have to follow suit, but I have to finish off this leftover pot roast first.

Originally Posted by PAG

Rarely make burgers at home, but inspired by some success making bread rolls the other day, decided to make some burger buns.

This is them ready to go in the oven, quite large and what I would term as 'rustic' shaped.



15 minutes in the oven and cooling down.



Going for a minced pork patty, with fennel seeds mixed in to give them an Italian sausage flavour.



500g of mince gives 4 decent sized patties.



Opened one of the buns to check OK, and toasted in the oven grill.





Sauteed some thinly sliced red and yellow peppers, and onion. This got a splash of apple cider vinegar when cooked, and will sit on top of the meat.



Patty got fried up next.



Last on the stack was a couple of slices of mozzarella, melted under the grill again.



The finished article. Got to say, really excellent, almost a pizza taste with the Italian sausage effect, the vegetables and the mozzarella.

You never cease to amaze me.

Nice burgers gentlemen! Seriously impressive.

Both PAG and Dirk have real culinary talent especially a great feeling for preparing food.

I haven't seen one meal they have prepared that I wouldn't pay money for.

Kudos to both of them.

Saw these for the first time this week and had to try them. Will definitely be buying them again, great flavour + juicy + just enough mint to make them interesting. Only about 120 Baht per pack.







I prefer Lamb burgers with the bare basics of lettuce, tom, and onion. Not even any sauces added.

That's mint!

Very fooking nice HW. Lamb is my favorite burger, but never had one with mint in it.

Originally Posted by Topper

but never had one with mint in it.

Two of us then, trust me it works. But with a plain lamb burger, would it be wrong to put mint jelly on it? Or what about mixing mint sauce and plain yoghurt or sour cream together and adding that? So many questions..

Originally Posted by Headworx

would it be wrong to put mint jelly on it? Or what about mixing mint sauce and plain yoghurt or sour cream together and adding that? So many questions..

Wetherspoons used to do a great one in the 90s/early 2000s, but I don't see them on too many menus anywhere whenever I'm home these days.

Wetherspoons discontinue the lamb burger!! - PassionFord - Ford Focus, Escort & RS Forum Discussion

If I recall correctly, they were (are) often served with a combo of mint sauce and yoghurt. And very tasty they are too.

Originally Posted by hallelujah

If I recall correctly, they were (are) often served with a combo of mint sauce and yoghurt. And very tasty they are too.

Been waiting to try this with plain Lamb patties and a mint sauce - yoghurt combo, and did yesterday.







Verdict: If one of the burger joints in town made this exact burger, I'd be a regular customer.

Looks great. I have some lamb mince in the freezer, thinking it was for a Shepherds Pie, but will schedule some lamb burgers instead. The yoghurt mint sauce looks a winner also.

Lamb burgers with mint yoghurt??

Sounds like an East meets West fusion.

Fvcking hell I'm missing a trick here, on my list.

Will you do it with 'a twist' and make it strawberry yoghurt?

Originally Posted by PAG

The yoghurt mint sauce looks a winner also.

Totally was. And far be it from me to offer you advice in the kitchen, but it was just a matter of gradually adding and tasting till getting the ratio right.

Originally Posted by Headworx

If one of the burger joints in town made this exact burger, I'd be a regular customer.

Malaysia have them!

Originally Posted by Headworx

If one of the burger joints in town made this exact burger, I'd be a regular customer.

Originally Posted by PAG

but will schedule some lamb burgers instead. The yoghurt mint sauce looks a winner also.

Nice, i would have a splash of chili sauce on mine too and you have the basics of a kebab burger

Originally Posted by DrWilly

Malaysia have them!

Just looking at the menus of the places I know that have Lamb burgers locally, none of them are doing a mint sauce option. Odd.

Originally Posted by malmomike77

Nice, i would have a splash of chili sauce on mine too and you have the basics of a kebab burger

Always garlic mayo for me on a kebab, and now I'm wondering how that would go on a Lamb burger

Originally Posted by PAG

I have some lamb mince in the freezer, thinking it was for a Shepherds Pie, but will schedule some lamb burgers instead.

Exactly the same as that PAG.

How do you turn minced lamb into a pattie? What do I need to add?

^ always yoghurt and mint to take the edge off the extra hot chili sauce on mine - trouble is the combined sauces always slather the top so if you are civilised you wait til you get home dump it on a plate and mix it together - at least that was what i used to do about 15 years ago when a snack was required on the way home from a beer or 5.

Originally Posted by Mendip

Exactly the same as that PAG.

How do you turn minced lamb into a pattie? What do I need to add?

Seasoning and an egg. That’s it. Some might add breadcrumbs to bind but the egg will do it and I’m a traditionalist.

Originally Posted by DrWilly

Seasoning and an egg. That’s it. Some might add breadcrumbs to bind but the egg will do it and I’m a traditionalist.

I used to use an egg, but I usually just settle on seasoning these days after I watched some chef on Youtube make one. I find that the patties - beef or lamb - will hold together and retain their moisture if there is a good fat content to the meat and they've been in the fridge for at least 30 minutes after shaping.

I also sometimes put them in the freezer for 15 minutes just before cooking to give them more solidity.

Some chef on YouTube? Sounds legit. I saw some chef on YouTube deep fry lobsters today...doesn't mean I'm gonna try that.

Originally Posted by DrWilly

Some chef on YouTube? Sounds legit. I saw some chef on YouTube deep fry lobsters today...doesn't mean I'm gonna try that.

Yeah, but you're a grade A wanker.

Originally Posted by hallelujah

I used to use an egg, but I usually just settle on seasoning these days after I watched some chef on Youtube make one. I find that the patties - beef or lamb - will hold together and retain their moisture if there is a good fat content to the meat and they've been in the fridge for at least 30 minutes after shaping.

In Thailand, the cooks will often add pork fat to help bind the beef as it's so lean.