[Neelie]

I was in America for the first time this year, and loved the burgers sold in most restaurants, tasty and very tender. When I make them they tend to be a little bit hard, can anyone give me a recipe and the best way to cook them please? Thanks:)

[curlybenswife]

What do you add to your burger mix Neelie?

[Neelie]

Well, I know you're probably going to say 'Oh no' but here goes. I always buy beef and mince it myself, then I add egg and breadcrumbs, salt and pepper. Not sure how fine I should mince the beef :)

[curlybenswife]

Okies sounds fair enough to me it's a case of finding the happy medium for yourself, I buy finely ground beef and then chop onions very finely (can be blitzed in a blender if needed) to that instead of egg I add bbq sauce and I mean like a bbq marinade say around a tablespoon and black pepper and a pinch of salt I have never needed bread crumbs but if the mix is to sloppy then I would add them.
I sometimes also add tom purée and mustard powder or a oxo cube just depends how I feel at the time I also use the same concocktion for meatballs.
Just be experimental after all at the end of the day a buger is a burger its what you add to it that gives it the extra kick I quite like adding sweet chillies to the mix as well.
One thing I did treat myself to was a burger press fantastic little thing that you buy that shapes and compacts them and you put little waxed circles of paper on makes freezing easy then too.
Have fun with them you can do alsorts crumbled blue cheese works too go for it and get burger happy tee hee xx

[Neelie]

okies sounds fair enough to me its a case of finding the happy medium for yourself, i buy finely ground beef and then chop onions very finely (can be blitzed in a blender if needed) to that insted of egg i add bbq sauce and i mean like a bbq marinade say around a tablespoon and black pepper and a pinch of salt i have never needed bread crumbs but if the mix is to sloppy then i would add them.
I sometimes also add tom puree and mustard powder or a oxo cube just depends how i feel at the time i also use the same concocktion for meatballs.
Just be experimental after all at the end of the day a buger is a burger its what you add to it that gives it the extra kick i quite like adding sweet chillies to the mix as well.
One thing i did treat myself to was a burger press fantastic lil thing that you buy that shapes and compacts them and you put lil waxed circles of paper on makes freezing easy then too.
Have fun with them you can do alsorts crumbled blue cheese works too go for it and get burger happy tee hee xx

Thanks a lot for your advice, sweet chili sounds good, blue cheese as well, I will try to get a burger press. Can't wait to try again:)

[curlybenswife]

Hehehehe just play with them its pretty hard to over flavour them experimenting is always fun after all xx

[excon]

Hello N:

The best burgers are made simply with 100% ground chuck with 20% fat content. You can put all the stuff ON 'em you like. But, don't put anything IN 'em.

When you shape them, make them a bit concave. When they cook, they'll flatten out. If you make them flat to start, they'll get fat in the middle. Cook 'em in a medium hot skillet. Season with salt and pepper - that's all. DON'T press on them. Grill the bun. I like mine medium rare, with lettuce, tomato, pickle, and a slice of raw onion. Some ketchup, too.

Good eating.

excon

[linnealand]

Hi there! We americans do take pride in our burgers. Technically, there are almost as many burger recipes as there are cooks. I do like to consider myself as a burger aficionado... I'm an addict for studying any burger article, burger recipe and burger trick I can get my hands on.

I'll be happy to share some burger making tips with you to get you going in the right direction.

When making a proper burger, the most important part of it will obviously be the beef. This is definitely a time when you don't want to skimp on fat or quality. If the meat is too lean, it will result in a dry bite. *the* best proportion of meat to fat, as accepted by most burger experts, is 80% beef to 20% fat.

The nickname given to the kind of burger you described in your last post, which is made with binders like egg or breadcrumbs, is a "meatloaf burger." while some people prefer these, I generally don't. The breadcrumbs will really change the texture, as will egg (especially if you're including whites in your mix).

Most juicy burgers you get in restaurants will not be meatloaf burgers.

There are many more classic additions that some people will put in their beef. This will range from minced onion to ketchup, mustard to Worcestershire sauce, barbecue sauce to herbs... the list of options is really endless.

If you want my opinion, I'm a purist. For me, it's quality beef and salt. That's it.

Try to season the patties at the last minute. Salt pulls out the moisture from foods. If you do it too early, it can dry out your meat.

Now, let's get to the shaping of the burger. This counts for more than you might suspect. Remember not to overwork it, otherwise it will get tough on you.

Some people like thick burgers, and some like them thin. If you're doing a thicker burger, let the meat come closer to room temperature before cooking it (just make sure don't leave it out too long). The reason for doing this is so that the outside doesn't overcook while the inside undercooks. I think the perfect burger is done medium rare.

Also, make sure you only flip your burger one time. Some people push down on their burgers during cooking. Doing that will only push the juices out of the meat. Don't do it.

Another very important part of the burger is the bun. It should be very soft. A lot of restaurants make theirs extra tasty by brushing them with a little butter and then toasting them.

I like mine with cheese (not the fake stuff), ketchup and a little mustard. Traditional american accompaniments include lettuce, tomato, onions and/or pickles.

Of course, these are just the basics. Part of the fun of making burgers is being able to turn them into anything you like. There are no limits to the creativity you can use. Experiment, and make sure to drop in with an update about what has worked for you!

The internet is full of american burger recipes. Here are a some you might really enjoy:

Hamburger with Double Cheddar Cheese, Grilled Vidalia Onion and Horseradish Mustard Recipe : Bobby Flay : Food Network bobby flay is famous for his grilling, and now he's also hoping to earn a reputation as a burger guru.

Real Hamburgers Recipe : Ina Garten : Food Network -- this one is really rich, but it's virtually guaranteed to be juicy; it includes a spot of butter hidden in the middle to keep it from ever drying out. Plus, butter and beef are a magical combination.

Stuffed Bacon Cheeseburgers Recipe : Tyler Florence : Food Network

If you have any questions, just ask. And good luck!

[curlybenswife]

As linnealand suggests there are many recipes out there its most definitely trial and error and personal taste.

The only thing I wouldn't do is use butter to brush on the buns I prefer a dam good olive oil but again that's personal taste.

Long live the burger in what ever shape or form you take it in there is something very special about a home cooked burger that will stay with a person for a very long time.