5punk

New burger recipe:

Ingredients.

400-500g leanish steak mince.
40g melted butter.
salt (posh, finely ground)

<a href="http://www.flickr.com/photos/kitteny_berk/4546378154/" title="IMG_6308 by Kitteny Berk, on Flickr"><img src="http://farm5.static.flickr.com/4022/454 ... bef7e8.jpg" width="500" height="333" alt="IMG_6308"></a>

Melt the butter in the microwave to clarify it, quick and easy.

<a href="http://www.flickr.com/photos/kitteny_berk/4545745037/" title="IMG_6310 by Kitteny Berk, on Flickr"><img src="http://farm5.static.flickr.com/4068/454 ... aa5d_m.jpg" width="240" height="160" alt="IMG_6310"></a> <a href="http://www.flickr.com/photos/kitteny_berk/4545750787/" title="IMG_6318 by Kitteny Berk, on Flickr"><img src="http://farm5.static.flickr.com/4040/454 ... f142_m.jpg" width="160" height="240" alt="IMG_6318"></a>

The yellow oily stuff is what you want, it has a nice high smoke point.

Dry the beefs a bit on some kitchen roll, lob it into bowl and smoosh it up so its nicely mixed.

Lob onto board, separate into 2 equal sized chunks, form into two patties, about an inch thick and big enough to fill your bread product.

<a href="http://www.flickr.com/photos/kitteny_berk/4545746125/" title="IMG_6313 by Kitteny Berk, on Flickr"><img src="http://farm5.static.flickr.com/4024/454 ... c7ee_m.jpg" width="240" height="160" alt="IMG_6313"></a> <a href="http://www.flickr.com/photos/kitteny_berk/4546381348/" title="IMG_6314 by Kitteny Berk, on Flickr"><img src="http://farm5.static.flickr.com/4042/454 ... 5e31_m.jpg" width="240" height="160" alt="IMG_6314"></a> <a href="http://www.flickr.com/photos/kitteny_berk/4545749763/" title="IMG_6316 by Kitteny Berk, on Flickr">
<img src="http://farm5.static.flickr.com/4036/454 ... 752b_m.jpg" width="240" height="160" alt="IMG_6316"></a> <a href="http://www.flickr.com/photos/kitteny_berk/4546382628/" title="IMG_6315 by Kitteny Berk, on Flickr"><img src="http://farm5.static.flickr.com/4055/454 ... 22b4_m.jpg" width="240" height="160" alt="IMG_6315"></a>

Sprinkle salt onto both sides of the patties, then brush with the melted butter, try not to get the white stuff, but don't worry too much either.

<a href="http://www.flickr.com/photos/kitteny_berk/4546386064/" title="IMG_6320 by Kitteny Berk, on Flickr"><img src="http://farm5.static.flickr.com/4061/454 ... 253e_m.jpg" width="240" height="160" alt="IMG_6320"></a> <a href="http://www.flickr.com/photos/kitteny_berk/4546392218/" title="IMG_6325 by Kitteny Berk, on Flickr"><img src="http://farm5.static.flickr.com/4025/454 ... 34e1_m.jpg" width="240" height="160" alt="IMG_6325"></a>

Apply to hot pan for ages (a meat thermometer is really, really useful, these things take a while)

After a few minutes (4-5) Turn them, they should look all sexy and crusty.

Also, never, ever, ever smoosh your burgers like you see in movies, it removes the juice and turns them to crap.

<a href="http://www.flickr.com/photos/kitteny_berk/4546394356/" title="IMG_6327 by Kitteny Berk, on Flickr"><img src="http://farm5.static.flickr.com/4030/454 ... 2bdc_m.jpg" width="240" height="160" alt="IMG_6327"></a>

Stick a lid on (Yes, I know that's actually another pan, it works) to speed up the cooking a little, give it a few more minutes.

<a href="http://www.flickr.com/photos/kitteny_berk/4545761811/" title="IMG_6328 by Kitteny Berk, on Flickr"><img src="http://farm5.static.flickr.com/4069/454 ... 0845_m.jpg" width="240" height="160" alt="IMG_6328"></a>

Check them occasionally with a thermometer*, once they hit 60c and look sexy...

<a href="http://www.flickr.com/photos/kitteny_berk/4545763117/" title="IMG_6329 by Kitteny Berk, on Flickr"><img src="http://farm5.static.flickr.com/4025/454 ... dbf6_m.jpg" width="240" height="160" alt="IMG_6329"></a>

Throw some cheese and pre-cooked bacon on and add the lid for a minute or so, it'll melt the cheese and warm the bacon a little.

<a href="http://www.flickr.com/photos/kitteny_berk/4546398200/" title="IMG_6331 by Kitteny Berk, on Flickr"><img src="http://farm5.static.flickr.com/4066/454 ... 351f_m.jpg" width="240" height="160" alt="IMG_6331"></a><a href="http://www.flickr.com/photos/kitteny_berk/4545765221/" title="IMG_6332 by Kitteny Berk, on Flickr"><img src="http://farm5.static.flickr.com/4037/454 ... b923_m.jpg" width="240" height="160" alt="IMG_6332"></a>

Pull them from the pan and let them rest a few minutes (lets the juice absorb into the meat a bit) now's a good time to assemble all your toppings.

<a href="http://www.flickr.com/photos/kitteny_berk/4546400388/" title="IMG_6333 by Kitteny Berk, on Flickr"><img src="http://farm5.static.flickr.com/4051/454 ... 5b8a_m.jpg" width="240" height="160" alt="IMG_6333"></a>

Lob in toasted buns with some cheese, bacon and greenery.

<a href="http://www.flickr.com/photos/kitteny_berk/4545767261/" title="IMG_6334 by Kitteny Berk, on Flickr"><img src="http://farm5.static.flickr.com/4026/454 ... 8b961d.jpg" width="500" height="333" alt="IMG_6334"></a>

Nom.

Die Happy.

<a href="http://www.flickr.com/photos/kitteny_be ... 280/">Full photo set</a>

*Yes, you will lose some juice due to poking holes into the burger, but as all hobs and pans are different, you're better off doing this and timing it yourself for a start.

I thought not that unhealthly, compared to dirtyburgers. Indeed, it's about as "good" a burger as you can get.

It might be all the fad to avoid butter, but it's a million times more natural and pure than hydrogenated polyunsaturated spazfats. It does burn very easily though, so either cook slow or add it at the end for tasty browning effect.

Using steak mince as sold in the supermarkets is okay, but I've done similar with actual (rather good) steak I've minced myself and I'd have to say it's a bit of a waste of steak, it tastes just like the steak would, but without the pleasure of ripping up the flesh with your teeth - like it's been pre-chewed or something.

As far as I can ascertain from the recipe (s7e11 of no reservations), that's kinda the point of the butter, it cooks to the pan instead of the meat juice.

either way, I didn't see any burning. I microwaved the butter to melt it, so most likely got mostly the oil, rather than the solids (that is, ghetto clarification)

Dr. kitteny berk wrote:As far as I can ascertain from the recipe (s7e11 of no reservations), that's kinda the point of the butter, it cooks to the pan instead of the meat juice.

either way, I didn't see any burning. I microwaved the butter to melt it, so most likely got mostly the oil, rather than the solids (that is, ghetto clarification)

I was on about cooking with butter in general, as this was the only thing I could see that might be seen as unhealthy, prompting your "die happy" comment (plus what you said on TS about "massively unhealthy recipe")

Clarified butter does indeed have a higher smoke (and burn) point, which is why ghee is awesome.

I'm not sure eating the best part of a pound of meat covered in extra delicious is healthy, but bloody tasty.

Yeah, I don't know why people shy away from butter especially for cooking, it's one of those things that just tastes good.

Dr. kitteny berk wrote:Yeah, I don't know why people shy away from butter especially for cooking, it's one of those things that just tastes good.

Then again, out here people but butter on everything, even though they're starting to fall for the margarine lies.

A leading heart surgeon has called for a ban on butter...

http://news.bbc.co.uk/1/hi/health/8465257.stm

Turns out this bloke was employed by Unilever (or some such) who actually produce margarine. Just trying to find the link now - think it might have been Charlie Brooker who mentioned it.

Found it!

http://www.youtube.com/watch?v=Y7aQNYSPCvU

3 mins in.

Cheers for the splittage pants.

OP updated a little with photos.

FatherJack wrote:Using steak mince as sold in the supermarkets is okay, but I've done similar with actual (rather good) steak I've minced myself and I'd have to say it's a bit of a waste of steak, it tastes just like the steak would, but without the pleasure of ripping up the flesh with your teeth - like it's been pre-chewed or something.

I've done that before, even once tried a fillet steak burger (As the offcuts were useless for much else) Really nice, but utterly wrong, and sinful.

pat beefs on da head thusly

<img src="http://farm5.static.flickr.com/4036/454 ... 752b_m.jpg">

Berk uses his superior reach to easily defeat angry karate burger

I've just done this recipe with nice ripe brie instead of plastic cheese.

Best. Thing. Ever.

I've tried it with various cheeses at well, as plastic cheese is not very popular around here so I have to make do with others.
Things I liked were gouda, since it has a very nice, soft flavour that doesn't overtake any other flavours but is still strong enough to have a taste of it's own.
Mozzarella kind of works, but has too little flavour to actually be noticeable. It might work on some kind of Mediterranean burger though. Whatever that means.
Don't try sheep cheese, way too powerful and ruins the burger. Same for most goat cheeses.

I must say, I'm not a fan of Mozzarella on burgers, it's too stretchy and chewy, gets in the way a bit.

I can see gouda (especially smoked) bringing a lot to the party, I'll give that a go next week.

Grahb mah hangan manbaghz harmanz!

What about mozarella inside the burger? Mrs Pants occasionally makes burgers with melted cheese inside, although she tends to use cheddar.

Dog Pants wrote:What about mozarella inside the burger? Mrs Pants occasionally makes burgers with melted cheese inside, although she tends to use cheddar.

I still wouldn't do it, IME it's too strong structurally to make for a pleasant eating experience*. though, I suppose if you cooked it until it went brown and a little crispy it could work (though only on the top, getting cheese inside cooked that much would be criminal).

I may also have a play with that next week, I've been playing with <a href="http://www.psycomp.com/images/torch.jpg">cheese browning methods</a> recently.


*I use 50% moz 50% cheddar on pizzas, as mozzarella alone is too glompy

This reminds me, I have been doing some burger experiments, just focussing on the actual burgers to taste them on their own, rather than making hamburgers in a bun.

My first attempt was as follows:

500g bought lean steak mince c.12% fat
an egg
a good dollop of Taylor's english mustard
pickled green peppercorns
salted capers
salt

unsalted clarified butter (ghee)
squares of plastic cheese

Mush the first ingredients all together and squeeze hard into patties - I made three 1/3rd-pounders.
Then put a few blobs of ghee on baking paper in a baking dish and put the patties on top of them.
Bake for about 30 minutes at 180°C, turn them over and baked for 15 minutes at 160°C.
Put cheesy squares on and microwave for 30 seconds at 1kW.


cfb cfb

They turned out okay, nothing special. The peppercorns and capers were a bit distracting if I'm honest, and I was disappointed not to be able to taste the mustard at all.


A few weeks back I bought some lovely sausages from Tesco, which contained Bury black pudding. They made the nicest Toad in the Hole I've done recently, with venison sausages being disappointingly hard, and the pork, venison and red wine sausages being nice, but a little grey. I have some Lincolnshires to try next.

Back to burgers, my second attempt was therefore to combine some steak mince with black pudding, using a mincer I got from Range.

cfb

500g quick-fry steak (about the same price as pre-minced steak)
250g black pudding
75g pancetta
an egg
a few cloves of pickled garlic
some dried sundried tomatoes
salt

unsalted clarified butter (ghee)
squares of plastic cheese

Mince the beef, black pudding, pancetta, garlic and tomatoes.
Add the egg and salt, mix and squeeze into patties.
Put ghee on baking paper in a baking dish.
Bake for about 30 minutes at 180°C, turn them over and baked for 15 minutes at 160°C.
Put cheesy squares on and microwave for 30 seconds at 1kW.

cfb cfb

They were pretty nice, but the black pudding taste was a little overpowering, so I should have maybe used half as much. Couldn't taste the garlic, pancetta or tomatoes, perhaps as a result.


I've bought some quick-fry steak again so will try another experiment soon as I'm keen to see whether the quick-fry steak tastes better than pre-minced steak, as it's around the same price.

In the past I've made burgers using more expensive steak, but it's a bit of a waste and rather than tasting "better", it tastes like the steak would if you cooked it normally, not like a burger.

I've tried putting (swiss) cheese in too, but found that to put enough in to able to taste it forms too much oil during cooking and the burger falls apart. I had limited success with a "pocket" of cheese incased in a regular burger, but cooking them is a bit of a lottery as they can pop and empty their contents onto the hot pan, usually resulting in burning.

Bit of a tangent here, but I went to Ed's diner in london on friday and hot damn do they know how to make burgers and milkshakes. My shake was peanut butter, it was godly.