Looks truly revolting.
can the mods split this thread into the perfect burger and the perfect council house burger threads please.
both have merit, memories and fanbases
I don't believe they serve up burgers at Buckingham Palace.
Ingredients
Water, pea protein*, expeller-pressed canola oil, refined coconut oil, rice protein, natural flavors, dried yeast, cocoa butter, methylcellulose, and less than 1% of potato starch, salt, potassium chloride, beet juice color, apple extract, pomegranate concentrate, sunflower lecithin, vinegar, lemon juice concentrate, vitamins and minerals (zinc sulfate, niacinamide [vitamin B3], pyridoxine hydrochloride [vitamin B6], cyanocobalamin [vitamin B12], calcium pantothenate).
I think I'll stick with real beef.
Onions: fried or fresh?
I'm a fan of both, but these days I'm leaning towards fried.
Well real beef in ingredient descriptions doesn't mean a lot, it just means its beef and so can be all the stuff mechanically recovered, then pumped with fats and other stuff you'd not really quaff even if you were pissed as a fart and it was put in front of you. Its unspecified parts of beef
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.
Nice again PAG. Was with you until the fried peppers but I tend to like mine fairly plain. You cannot go wrong with pork in Thailand and a safe bet unless you shell out for foreign beef.
PAG, you are an inspiration to all of us.
Home made buns and some dry aged Aussie beef patties:
Slightly toast the buns to dry out the moisture left over from frozen.
Add butter, lettuce and spicy Italian relish.
Patties, onion, cheese then steam a little to melt the cheese
Frank’s Hot Sauce on the cheese and Wing Sauce on the bun
Not bad at all, cheers PAG.
Last edited by dirk diggler; 21-02-2023 at 04:30 PM.
Lang may yer lum reek...
^
Great looking burgers, packed with a variety of flavours. I spread some of the mayo I made yesterday on the bottom half of the bun.
That relish was a great idea for a vinegar an jalapeno pop. Added a nice bit of crunch too.
Defo doing that again.
Oh look, it's nearly beer o'clock.
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