Making burgers
28 June 2002, 03:34 PM
#33
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Chicken burgers are great on the BBQ - will be making some myself on Sunday
Dead easy too - this recipe is from one of those Tesco magazines
Ingredients
500g chicken thighs, bit more if they have bones - obviuosly chop these out.....
2 Streaky Bacon rashers (plus more for topping if wanted)
1 clove garlic
1 Shallot
Fresh Taragon
50g Breadcrumbs
Buns/Mayo/Letteuce etc to build it with
Method
1. Crush garlic and very finely chop the shallot - cook until soft and allow to cool.
2. Stick chicken and bacon in food processor - blend until coarsely chopped
3. Add (1) to (2) add chopped Taragon and sart adding breadcrumbs until it starts to come together.
4. Shape into burgers and grill, add buns/toppings of choice.
I find that using day old bread chopped up does the trick for binding, as does egg - depends how dry/wet it is. Remember the bread will also lighten the burger as they can get very heavy if pure meat! Also a bit of flour to take away the stickiness will go a long way to stopping anything sticking as will a hot grill/brushing with oil etc.
God I'm hungry now!
Richard
Dead easy too - this recipe is from one of those Tesco magazines
Ingredients
500g chicken thighs, bit more if they have bones - obviuosly chop these out.....
2 Streaky Bacon rashers (plus more for topping if wanted)
1 clove garlic
1 Shallot
Fresh Taragon
50g Breadcrumbs
Buns/Mayo/Letteuce etc to build it with
Method
1. Crush garlic and very finely chop the shallot - cook until soft and allow to cool.
2. Stick chicken and bacon in food processor - blend until coarsely chopped
3. Add (1) to (2) add chopped Taragon and sart adding breadcrumbs until it starts to come together.
4. Shape into burgers and grill, add buns/toppings of choice.
I find that using day old bread chopped up does the trick for binding, as does egg - depends how dry/wet it is. Remember the bread will also lighten the burger as they can get very heavy if pure meat! Also a bit of flour to take away the stickiness will go a long way to stopping anything sticking as will a hot grill/brushing with oil etc.
God I'm hungry now!
Richard
28 June 2002, 04:20 PM
#34
Best burger recipe we have (and use all the time) is:
Makes 8 burgers
2lb 100% steak mince
1 packet Know French Onion soup
2 eggs
soy soyce
salt
pepper
some flour
Mix the packet of onion soup, the two eggs and the beef together by hand in a bowl, and at the same time add a dash of soy soyce, a pinch of salt, and some freshly ground black pepper.
Leave to rest for 20 minutes (allows the beef to absorb the flavours, and for the soup mix and eggs to bind everything together), or several hours in the fridge.
Spinkle some flour onto a chopping board/work surface, and form 8 even sized burgers using your hands, and flatten to about 1/2 - 3/4 inch thick (depends if you like them cooked well done or medium)
You can now cook these on the BBQ, or freeze for use later on.
Always use the best quality beef/mince you can get, and avoid regular/economy mince at all costs. You'll find your local butcher has better tasting beef/mince than the supermarkets pre-packaged stuff.
Recipe for making the best chicken and sweetcorn burgers in the world
. Use the same amount of either chicken or turkey mince (or chop/mince chicken thighs/breasts as necessary). Add a tin of sweetcorn (keeps them moist when cooking), but don't bother with the packet of onion soup. Make burgers about 1/4 - 1/2 inch thick, as they take longer to cook to perfection than the beef ones (handy hint if you are cooking both at the same time).
Use buns and garnishes of your choice.
John
Makes 8 burgers
2lb 100% steak mince
1 packet Know French Onion soup
2 eggs
soy soyce
salt
pepper
some flour
Mix the packet of onion soup, the two eggs and the beef together by hand in a bowl, and at the same time add a dash of soy soyce, a pinch of salt, and some freshly ground black pepper.
Leave to rest for 20 minutes (allows the beef to absorb the flavours, and for the soup mix and eggs to bind everything together), or several hours in the fridge.
Spinkle some flour onto a chopping board/work surface, and form 8 even sized burgers using your hands, and flatten to about 1/2 - 3/4 inch thick (depends if you like them cooked well done or medium)
You can now cook these on the BBQ, or freeze for use later on.
Always use the best quality beef/mince you can get, and avoid regular/economy mince at all costs. You'll find your local butcher has better tasting beef/mince than the supermarkets pre-packaged stuff.
Recipe for making the best chicken and sweetcorn burgers in the world
. Use the same amount of either chicken or turkey mince (or chop/mince chicken thighs/breasts as necessary). Add a tin of sweetcorn (keeps them moist when cooking), but don't bother with the packet of onion soup. Make burgers about 1/4 - 1/2 inch thick, as they take longer to cook to perfection than the beef ones (handy hint if you are cooking both at the same time).Use buns and garnishes of your choice.
John
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