The Humble Burger.

As you all know I am not a burger fan. The first time in my life I saw a burger on a BBQ was in my 30′s in Ireland. Although I have BBQ’ed all my life its was a new thing for me.

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Its always very important to have red glowing embers when you are having a BBQ. Particularly for burgers.Unless you are doing a very slow heat but long period cooking for the like of full chickens roast or big pieces of meat. You can clearly see the lovely searing marks from the stainless grate on the burgers. This is only possible when your grate is very hot or extremely dirty. Luckily my grates are always very clean and extremely hot .

Very important to note there is 3 states of a burger: raw,cooked and burned. There is no such thing as a well done burger. Its not a steak. IMG_5511

The best burgers that you can have are homemade burgers .Its very easy and I will tell you how to make your own . Not only will you have fun but you will be a hit with friends and family.

If you take 2 kilograms of mince you could make a few burgers that you can BBQ. I always make what I can out of the 2kgs. Use what I plan to use for any particular BBQ and then purposefully freeze the rest of the raw burgers that I know I wont need.You can use a burger making mould or just use you hands to mould a burger.If you are regularly going to make your burgers get rice paper to separate them and stop them from sticking from each other. Or just use clingfilm but take care not to get it stuck on the burger and then melt onto the burger when  you grilling it.

Take some mince from your local butcher and put it in a over sized bowl so that you can get it well mixed up with the ingredients that you will be adding to the mince.

Finely dice a quarter onion and 2 garlic cloves .

This is the vital part take 3 or 4 dollops of tomato pesto. There is lovely herbs and great flavor from this.

Coriander ground   (seeds crushed)  don’t confuse this with coriander leave. Be generous and sprinkle it everywhere and some more to be sure .

Mix it all up and firm your burgers by hand starting with a tennis size ball and squash it flat or invest in a burger mold.

A GOOD TIP: IS TO PUT THE BURGERS THAT YOU WILL BE USING IN THE FRIDGE FOR A WHILE AS THIS WILL HELP THEM TO BIND . THIS WILL ALSO FIRM THEM UP NICELY. USE A SPATULA TO FLIP AND TURN ON THE BBQ. TONGS TEND TO NORMALLY BREAK BURGERS APART.

Freeze what you not going to use today and you will have a nice supply of burgers that you can defrost anytime.Hope you enjoy making and eating them!

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