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The Ultimate Burger

rubberducker

By rubberducker,
in Food & Drink

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  • 3 weeks later...
goofy pls

goofy pls

Posted
Posted

I went to Byron last night, and, well, wow. I've done 'em all over the years, went to the original GBK when they first opened (really gone down hill over the years) but nothing has been as good as the byron burger I had. Every flavour is strong and perfectly balanced, the bun holds everything without being too powdery and there's no sloppyness, everything holds together well and tastes absolutely superb. It's the first restaurant burger I've ever had that left me thinking "I need to recreate this!".

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meatbin

meatbin

Posted
Posted

I bought a 'Rustlers The Big One' burger, knowing it would make a good weekend night snack after a few beers. The burger comes with one slice of cheese, and a sachet of 'big mac' sauce.

I didn't put it anywhere near a microwave, instead I heated the patty up in a frying pan, and toasted the bun. I added some fresh pickles, and a little ketchup.

It was surprisingly very nice, the burger fairly beefy and juicy, and the sauce was great. The bun was good too. (I was a little drunk).

Now before the burger police arrest me, this burger cost me one pound - and for that kinda money, this was a bargain.

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oli

oli

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Posted

I took my parents to Atomic Burger last night for a pre wedding meal, and the Mr T special was back on the menu. It is the finest burger I've ever had...

It is a burger topped with pulled pork, bacon, meatballs, cheese and BBQ sauce.

Incredible

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goofy pls

goofy pls

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So this week I had a go at making my own American style cheese slices. It went pretty well! Mine ended up with a slightly consistency and a bad flavour because I used some exceptionally shitty, cheap cheese to test it with. Stronger cheeses have less moisture and more fat so the same ratios should work better with something like a 4 cheddar. Melts perfectly and quickly when heated to provide that wonderful gooey yet stable slice you need to perfect a burger.

Also been playing around with a few different methods of forming and cooking the star of the show. Turns out simplicity really is the key. Ball of mince, season one side well, salt the pan up as well and then put that sucker seasoned side down on a hot (I believe "fucking hot" is the suggested griddling temperature for a perfect burger), give it ~30 seconds then squash it down to burger size with a spatula and flip as required.

I'm gonna be BBQing burgers this weekened (I think), any suggestions? I'm thinking chilled mince sausage, slice off discs with a sharp knife, season and onto the flame?

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Gigga

Gigga

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Posted

If the weather is a cunt the BBQ will be a no go since the Gazebo got crippled by some heavy winds and now lies upside down in the garden.

I'm loving slider style burgers at the moment, get them steaming on a bed of onions. so good.

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goofy pls

goofy pls

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I just ate the second best burger I've ever had. Ingredients out of the fridge to hot and on my plate in ten minutes, tops. Fuckin' A. That cheese recipe I posted is brilliant as well, I nailed it. You basically want a 3:1 ratio of grated cheese:condensed milk + a tbs of gelatine dissolved in a tbs of hot water. This is assuming ~200g of cheese, adjust the gelatine quantity as required. Less gelatine and less milk if using a weaker cheese, but don't bother, you're doing this for flavour. I'm gonna try some applewood smoked cheddar next i think. Mmm.

I wanted to take some progress pictures, but I couldn't stop eating it.

I promise many, many pictures of burgers this weekend. I may even force a guberburger upon someone.

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  • 2 weeks later...
Fletch

Fletch

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Has anyone dabbled with crispy onions in their burgers, Burger King* added them to one of their Angus burgers a while back and I love them. Are they very difficult to get right making them at home or are you better off buying them?

* I know Burger King isn't really in the spirit of this thread apologies :)

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lucanvortex

lucanvortex

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Decided to try making some sliders tonight using the ultimate recipe with steaming addition on serious eats. I tried their technique of putting the roll onto the raw patty at the start but they took so long to cook that by the time they were done they were almost liquid!

With the double plastic cheese, bacon and the Warburtons white rolls they were just utterly filthy, but delicious. The onions in particular were lovely.

post-104-008187400 1319064040_thumb.png

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And

And

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They look amazing, where's the recipe?

I like mince with a bit of fat, lots of seasoning, some red onion, egg, and BBQ sauce if they are going on a BBQ, but make them the night before and chill do they set.

One of the best ones I did were lamb mince with curry spices, turmeric, etc in, bbq'd and served with mango chutney

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lucanvortex

lucanvortex

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You can find it here.

I put a lid on the frying pan so they steamed but found that putting the cheese and bun straight on the burger extended the cooking time to around 15mins by which time the cheese had totally melted into the onions. Next time I'd steam the burgers a bit first before adding the cheese and bun.

The meat was just some supermarket minced beef (20% ish fat) rolled into balls, covered in clingfilm and squashed under a plate in the traditional Gaz fashion.

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The Fox

The Fox

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Nah although I wish I had since my toddler ate half of my patty.

Me and the wife had an Honest (cheddar, bacon, pickle, red onion chutney, lettuce), and Special (wild mushrooms, spinach, Red Leicester, bacon, horseradish), and had half each. I think I preferred the Honest although they were both delicious.

I went to school with one of the guys who runs it but annoyingly he wasn't in when we stopped by.

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