Happy Corner
I beggars belief why people pay that much for burgers and chips. You can get a decent meal at a restaurant for about £12.
There were no chips. Just a burger. The irony is you can make 4 or 5 from 500g of beef mince with spices of your choice. But if you're in Manchester Piccadilly rail station for an hour, you're stuffed.Derek27 wrote: ↑Mon Jan 15, 2024 2:00 pmI beggars belief why people pay that much for burgers and chips. You can get a decent meal at a restaurant for about £12.
Cough up or starve.
But let's be happy. You can make your own burgers so easily. Loads of recipes out there. The basic concept is lob mince and "some ingredients" into a bowl, get your hands in there (clean, of course) mush it up, split into equal bits and form into patties. Fry. Easy peasy.
the trick of course is to not OVER pulverise the patty, otherwise it goes a bit rubbery without any varying texture. a light touch with everything else prepp'd and mixed BEFORE adding to the meat (if using meat).greenmark wrote: ↑Mon Jan 15, 2024 2:32 pmThere were no chips. Just a burger. The irony is you can make 4 or 5 from 500g of beef mince with spices of your choice. But if you're in Manchester Piccadilly rail station for an hour, you're stuffed.
Cough up or starve.
But let's be happy. You can make your own burgers so easily. Loads of recipes out there. The basic concept is lob mince and "some ingredients" into a bowl, get your hands in there (clean, of course) mush it up, split into equal bits and form into patties. Fry. Easy peasy.
as an omnivore, i have to say that i do prefer my veggie burgers to any meat based version that i've made. possibly due to reliance on spices etc to add the main flavour. basic ingredients on my veggie ones:
patty
-------
fresh beetroot
kidney beans
mushrooms
gram flour (or plain flour)
oats
onion (cut small and fried in olive oil [if you can afford it
] til golden with garlic added in final 30 seconds)egg
spices (and herbs)
-------
cumin
paprika
oregano
turmeric
chilli
salt and pepper
method
---------
mix the patty ingredients and spices using a magimix or by hand. and now for the bit that takes them beyond. flatten out the patty into burger sized portions and place on greaseproof paper and put into a steamer for 5 mins and let it cool. then, fry them in a pan as per normal.
The steamer part really makes the big difference as it gives the patty that BITE texture (and stops them falling apart) that frying them straight away doesn't.
Anyway - slow monday, but a good reliable recipe and tastier than meat -enjoy
[edit] - found a pic from recent cook
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Last edited by jimibt on Mon Jan 15, 2024 3:28 pm, edited 1 time in total.
The last time I tried to do my own burgers at Manchester Piccadilly I got chucked out of the station for trying to light my camping stove on the platform.jimibt wrote: ↑Mon Jan 15, 2024 3:15 pmthe trick of course is to not OVER pulverise the patty, otherwise it goes a bit rubbery without any varying texture. a light touch with everything else prepp'd and mixed BEFORE adding to the meat (if using meat).greenmark wrote: ↑Mon Jan 15, 2024 2:32 pmThere were no chips. Just a burger. The irony is you can make 4 or 5 from 500g of beef mince with spices of your choice. But if you're in Manchester Piccadilly rail station for an hour, you're stuffed.
Cough up or starve.
But let's be happy. You can make your own burgers so easily. Loads of recipes out there. The basic concept is lob mince and "some ingredients" into a bowl, get your hands in there (clean, of course) mush it up, split into equal bits and form into patties. Fry. Easy peasy.
as an omnivore, i have to say that i do prefer my veggie burgers to any meat based version that i've made. possibly due to reliance on spices etc to add the main flavour. basic ingredients on my veggie ones:
patty
-------
fresh beetroot
kidney beans
mushrooms
gram flour (or plain flour)
oats
onion (cut small and fried in olive oil [if you can afford it
egg
spices (and herbs)
-------
cumin
paprika
oregano
turmeric
chilli
salt and pepper
method
---------
mix the patty ingredients and spices using a magimix or by hand. and now for the bit that takes them beyond. flatten out the patty into burger sized portions and place on greaseproof paper and put into a steamer for 5 mins and let it cool. then, fry them in a pan as per normal.
The steamer part really makes the big difference as it gives the patty that BITE texture (and stops them falling apart) that frying them straight away doesn't.
Anyway - slow monday, but a good reliable recipe and tastier than meat -enjoy
Yes, don't smash you patties. But could you add some qtys to your recipe? I tried Kerridge's bean burger and they were mealy and tasteless.jimibt wrote: ↑Mon Jan 15, 2024 3:15 pmthe trick of course is to not OVER pulverise the patty, otherwise it goes a bit rubbery without any varying texture. a light touch with everything else prepp'd and mixed BEFORE adding to the meat (if using meat).greenmark wrote: ↑Mon Jan 15, 2024 2:32 pmThere were no chips. Just a burger. The irony is you can make 4 or 5 from 500g of beef mince with spices of your choice. But if you're in Manchester Piccadilly rail station for an hour, you're stuffed.
Cough up or starve.
But let's be happy. You can make your own burgers so easily. Loads of recipes out there. The basic concept is lob mince and "some ingredients" into a bowl, get your hands in there (clean, of course) mush it up, split into equal bits and form into patties. Fry. Easy peasy.
as an omnivore, i have to say that i do prefer my veggie burgers to any meat based version that i've made. possibly due to reliance on spices etc to add the main flavour. basic ingredients on my veggie ones:
patty
-------
fresh beetroot
kidney beans
mushrooms
gram flour (or plain flour)
oats
onion (cut small and fried in olive oil [if you can afford it
egg
spices (and herbs)
-------
cumin
paprika
oregano
turmeric
chilli
salt and pepper
method
---------
mix the patty ingredients and spices using a magimix or by hand. and now for the bit that takes them beyond. flatten out the patty into burger sized portions and place on greaseproof paper and put into a steamer for 5 mins and let it cool. then, fry them in a pan as per normal.
The steamer part really makes the big difference as it gives the patty that BITE texture (and stops them falling apart) that frying them straight away doesn't.
Anyway - slow monday, but a good reliable recipe and tastier than meat -enjoy
[edit] - found a pic from recent cook
veggie-burgers-jim.jpg
Some quants would be useful for me as a starting point, if you can.
But in general who doesn't like a burger? My late bro-in-law (chef) would sniff derisively at many meals, but a burger was one of his favourites. Total control, super fast. It's genius!
Using the steamer sounds interesting. I've heard some people mix ice flakes into the beef to help it stick together but I've never had a problem getting it to stick together. Just use wet hands when moulding the burger.jimibt wrote: ↑Mon Jan 15, 2024 3:15 pmthe trick of course is to not OVER pulverise the patty, otherwise it goes a bit rubbery without any varying texture. a light touch with everything else prepp'd and mixed BEFORE adding to the meat (if using meat).greenmark wrote: ↑Mon Jan 15, 2024 2:32 pmThere were no chips. Just a burger. The irony is you can make 4 or 5 from 500g of beef mince with spices of your choice. But if you're in Manchester Piccadilly rail station for an hour, you're stuffed.
Cough up or starve.
But let's be happy. You can make your own burgers so easily. Loads of recipes out there. The basic concept is lob mince and "some ingredients" into a bowl, get your hands in there (clean, of course) mush it up, split into equal bits and form into patties. Fry. Easy peasy.
as an omnivore, i have to say that i do prefer my veggie burgers to any meat based version that i've made. possibly due to reliance on spices etc to add the main flavour. basic ingredients on my veggie ones:
patty
-------
fresh beetroot
kidney beans
mushrooms
gram flour (or plain flour)
oats
onion (cut small and fried in olive oil [if you can afford it
egg
spices (and herbs)
-------
cumin
paprika
oregano
turmeric
chilli
salt and pepper
method
---------
mix the patty ingredients and spices using a magimix or by hand. and now for the bit that takes them beyond. flatten out the patty into burger sized portions and place on greaseproof paper and put into a steamer for 5 mins and let it cool. then, fry them in a pan as per normal.
The steamer part really makes the big difference as it gives the patty that BITE texture (and stops them falling apart) that frying them straight away doesn't.
Anyway - slow monday, but a good reliable recipe and tastier than meat -enjoy
[edit] - found a pic from recent cook
veggie-burgers.jpg
Never liked veggie burgers but as the Australian Open's on, I'll have to try an Aussie burger (beef & beetroot).
-
firlandsfarm
- Posts: 2720
- Joined: Sat May 03, 2014 8:20 am
The French farmers have blockaded the 8 main routes into Paris and not letting anything in, including food! It seems they are protesting about EU bureaucracy! 
It seems they are protesting about EU bureaucracy! 
