**Offical** Burger appreciation thread Page 11

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  • wobbly_Bob 6 Jan 2013 15:17:40 1,436 posts
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    On New Year Eve I finally took the plunge and got myself a meat grinder. I had been trying to decide if to buy one or not for over a month. I had read much and many times eulogizing the merits of grinding your own meat ( sounds painful ) but it's a lot of money if I don't use it. Is it really going to make that much of a difference. The answer is a big fat hell yes.


    I had been trying to decide and 2 things pushed me over the edge. I had eaten at meat market ( I want my burgers to taste like that!!! ) and was having people over. Initially I was going to order take away since there would be much drinking and it's easy but wouldn't it be great to make some special burgers on New Year Eve?! So I took the plunge.

    [img]
    http://i50.tinypic.com/2yk19af.jpg[/img]

    Breville VTP141 Meat Grinder and Sausage Maker

    The reasons are that, firstly, you can control and know exactly what's in your grind. You know it's all quality. There are no nasty bits, off cuts, old bits, undesirables bits and so on. You can also pick the meat you want to use. For making burgers this very important because you want a high fat content. Many say it should be as high as 40 percent and I have even seen it said by some that it should be 50 percent fat content. Mostly people recommend chuck ( braising steak or stewing steak here because of it's flavour and high fat content. )Although I have been rather extravagant and grinding up well marbled rib eye steak because it has bags of flavour and high fat content.

    Another benefit is you can cook your burgers to rare with confidence. It's one bit of fresh quality meat that you ground yourself rather than thousands of cows of varying age and quality all mixed up together. A rarer cooked burger means more flavour and juiciness.

    A pack of minced beef in a supermarket will have been sitting around for awhile compacting. When you make your own burger from meat you ground yoruself it's much looser. If you are careful in bringing it together ( packing it as lightly as you can ) there are spaces in the burger for the fat to melt this bastes the meat and provides flavour.

    If you love burgers ( or any other ground beef based meals ) then I really urge you to splash out on a meat grinder. This makes AMAZING burgers. You won't believe the difference. I was at a loss how to make my burgers as good as places like Byron and Meat Liquor but as soon as I tasted my home ground burgers I knew I had cracked their secret. The burgers are flavourful and so juicy. Amazing. I will never go back.

    As I write I have made burgers 3 times with the grinder and all have been simply out of this world. I have been using ground rib eye but next week I will try grinding up sirloin steak and see how that goes :-D

    It has a sausage making attachment in it... but that's another story and another thead. Maybe we should make a sausage appreciation thread lol

    Edited by wobbly_Bob at 15:20:56 06-01-2013

    Edited by wobbly_Bob at 15:22:05 06-01-2013
  • wobbly_Bob 6 Jan 2013 15:24:38 1,436 posts
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    monkehhh wrote:
    Gonna make myself a burger shortly.. red onion steak burger, pickled gherkins, slice of cheese, bacon, cheese and black pepper muffin, 1000 island sauce maybe. A tribute to wobbly_Bob.
    That sounds damn good! Love thousand island dressing, pickles, bacon, and cheese! All the best burger ingredients. How did it work out in the muffin? Sounds interesting.
  • Jono62 6 Jan 2013 15:27:27 13,628 posts
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    Awesome, you've taken burgers to a new level! Maybe you can open Wobbly Bob's Burger Shack in London somewhere :)
  • wobbly_Bob 6 Jan 2013 15:29:33 1,436 posts
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    Yeah, hehe, maybe. Free burgers to all EG forumites on opening day!!! :D
  • monkehhh 6 Jan 2013 16:04:14 3,129 posts
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    @wobbly_Bob Yeah, it was tasty! The muffins were the perfect size really - I like fancy breads and stuff but they're always too big!
  • wobbly_Bob 6 Jan 2013 16:26:50 1,436 posts
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    Monkehhh - you should try Warburtons sliced rolls. They are pre-sliced ones. They are perfect for burgers. They have the right amount of softness/bounce yet hold up well under juiciness. They also are not too big. These are the ones I use a lot of the time unless I have to make a huge burger. When the famous American burger chain In and Out did a pop up here it's the rolls they used :-)
  • monkehhh 6 Jan 2013 16:34:27 3,129 posts
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    Good stuff, yeah I know the ones. There is a fancy baker that has opened that I might check out, then go see the local butcher - I need to go to the next level of burger!
  • monkehhh 6 Jan 2013 16:59:19 3,129 posts
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    @wobbly_Bob not up to your standards, but tasty :)



    Edited by monkehhh at 16:59:47 06-01-2013
  • wobbly_Bob 6 Jan 2013 19:19:46 1,436 posts
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    monkehhh wrote:
    @wobbly_Bob not up to your standards, but tasty :)

    http://i.imgur.com/tiB9Vl.jpg
    Looking fine! :D you have a photo! At least I'm not the only one takes photos of their food lol
  • Bremenacht 6 Jan 2013 19:39:41 15,756 posts
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    wobbly_Bob wrote:

    Breville VTP141 Meat Grinder and Sausage Maker


    Edited by Bremenacht at 19:40:20 06-01-2013

    Once an eagle taught me courage. And I will never forget that day

  • Razz 6 Jan 2013 19:46:36 59,994 posts
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    :D

    --------------------------------------------------------------------
    Steam/PSN/XBOX: Razztafarai | 3DS: 1246-9674-8856
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  • wobbly_Bob 6 Jan 2013 20:04:03 1,436 posts
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    Bremenacht wrote:
    wobbly_Bob wrote:

    Breville VTP141 Meat Grinder and Sausage Maker
    http://zongrik.files.wordpress.com/2011/10/excessive_drooling_in_dogs.jpg
    Lol :)
  • Lexx87 6 Jan 2013 20:15:33 20,869 posts
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    We need a before and after shot, wobbly_Bob before he started his quest and when he finishes.

    It'll be like those Weight Watchers comparison shots, but in reverse.

    Speak the truth hussy!

  • wobbly_Bob 7 Jan 2013 10:22:01 1,436 posts
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    And a caption under it saying "just say no, kids!"
  • Jono62 16 Jan 2013 20:24:53 13,628 posts
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    Possibly going to Meat Liquor in two weeks, depending on plans, but was wondering which burgers to choose or avoid.

    Just remembered a great burger place on James Street called Guerilla Burger although it looks like it may have changed its name

    http://www.giraffe.net/burgers/menu/burgers
  • wobbly_Bob 3 Feb 2013 20:42:21 1,436 posts
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    Not part of the 30 so posting it up here because It was damn tasty and I thought it turned out really well. One of my own creations :-)

    it's 2 1/4 pounder 100 percent aged ribeye burgers with a Gruyere on the bottom burger and smoked bbq sauce and then another patty with cheese slice and burger sauce - both placed on a bed of finely chopped onions and lettuce and topped off with 3 rashers of bacon. GOOD GOD it was dirty and I mean that in a good way. If this is sinning then damn me now!

    A call it the Bacon Cheese Double Down.



    Another shot with home made spiced cayenne pepper onion rings. Awww the buger is giving them a saucey cheesey meat hug!

    [img]
    http://i49.tinypic.com/2is7afa.jpg[/img]
  • wobbly_Bob 3 Feb 2013 20:43:57 1,436 posts
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    Jono62 wrote:
    Possibly going to Meat Liquor in two weeks, depending on plans, but was wondering which burgers to choose or avoid.

    Just remembered a great burger place on James Street called Guerilla Burger although it looks like it may have changed its name

    http://www.giraffe.net/burgers/menu/burgers
    it's pretty much all good but I would go for the dead hippy :-) The fried pickles are great and would defo go for those too. In my opinion Giraffe isn't that good. It's part of a chain which is no bad thing = byron but often doesn't bode too well.

    Did you go? How did you find it?!
  • bitch_tits_zero_nine 3 Feb 2013 21:32:49 6,654 posts
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    food porn ftw. Photos look amazing
  • wobbly_Bob 3 Feb 2013 21:41:10 1,436 posts
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    bitch_tits_zero_nine wrote:
    food porn ftw. Photos look amazing
    Cheers :) tasted good, but too lol
  • Bremenacht 3 Feb 2013 22:34:05 15,756 posts
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    Good God that looks tasty.

    Once an eagle taught me courage. And I will never forget that day

  • Salaman 4 Feb 2013 09:56:09 18,244 posts
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    monkehhh wrote:
    @wobbly_Bob not up to your standards, but tasty :)

    Yeah Bob's definitely got higher standards. He uses plates :_).
    Still. Tasty looking stuff!
  • monkehhh 4 Feb 2013 18:23:05 3,129 posts
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    Burgers for tea tomorrow.
  • Syrette 4 Feb 2013 18:25:13 41,864 posts
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    wobbly_Bob wrote:
    Not part of the 30 so posting it up here because It was damn tasty and I thought it turned out really well. One of my own creations :-)

    it's 2 1/4 pounder 100 percent aged ribeye burgers with a Gruyere on the bottom burger and smoked bbq sauce and then another patty with cheese slice and burger sauce - both placed on a bed of finely chopped onions and lettuce and topped off with 3 rashers of bacon. GOOD GOD it was dirty and I mean that in a good way. If this is sinning then damn me now!

    A call it the Bacon Cheese Double Down.



    Another shot with home made spiced cayenne pepper onion rings. Awww the buger is giving them a saucey cheesey meat hug!

    [img]
    http://i49.tinypic.com/2is7afa.jpg[/img]
    That looks disgusting, too much going on and you've smothered it in BBQ sauce.

    Then again I'm sure it tasted divine but methinks you need more discipline when creating your own burgers ;)

  • Lexx87 4 Feb 2013 18:52:13 20,869 posts
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    I think you should leave the master to his work

    Speak the truth hussy!

  • Bremenacht 4 Feb 2013 19:01:08 15,756 posts
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    YEAH

    Shut yer trap Syrette or we'll introduce your fingers to his Breville VTP141 Meat Grinder and Sausage Maker and make a DISGUSTING Syrette finger burger.

    Once an eagle taught me courage. And I will never forget that day

  • Jono62 4 Feb 2013 19:24:27 13,628 posts
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    wobbly_Bob wrote:
    Jono62 wrote:
    Possibly going to Meat Liquor in two weeks, depending on plans, but was wondering which burgers to choose or avoid.

    Just remembered a great burger place on James Street called Guerilla Burger although it looks like it may have changed its name

    http://www.giraffe.net/burgers/menu/burgers
    it's pretty much all good but I would go for the dead hippy :-) The fried pickles are great and would defo go for those too. In my opinion Giraffe isn't that good. It's part of a chain which is no bad thing = byron but often doesn't bode too well.

    Did you go? How did you find it?!
    Unfortunately not, but I'm going to Pit cue on the 16th. Will report back then. They do a pulled pork burger. Yum!
  • monkehhh 5 Feb 2013 20:18:20 3,129 posts
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    OK, big-ups to bob for his tips!

    Got some 20% fat mince (I want more fat, dammit!) and mixed it up with some melted butter, salt and pepper. Loosely shaped some burgers (about 250g of mince in each) and banged them under a hot grill for 6 minutes or so each side, then let them rest with a slice of cheese on top. Added them to a Warburton's little bap / roll thingy slightly grilled with pickles, ketchup, mustard and garlic mayo. Boom.



    (Even put them on a plate.)
  • ronuds 5 Feb 2013 20:29:50 21,788 posts
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    Very nice!

    This thread is convincing me to increase my burger-making efforts as well.

    Edit: Filippo Berio - I use that too. Woohoo!

    Edited by ronuds at 20:30:55 05-02-2013
  • monkehhh 5 Feb 2013 20:36:19 3,129 posts
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    Woo!

    Think I'm gonna get the fancy butcher to mince me up some ribeye next time.. tasty!
  • ronuds 5 Feb 2013 20:44:07 21,788 posts
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    Probably better than the horse meat you've been eating up to now. :p
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