Been buying minced beef off a local restaurant here, they have cows and a stall in the market.

Made the old favourite classic - 'sheperds pie'!! and it came out pretty good, anyone got some good beefburger recipes they would like to share??

Sheppards Pie is made from Lamb, so I would imagine you made a Cottage pie

minced beef = Cow Pie

Sheppards Pie is made from Lamb, so I would imagine you made a Cottage pie

The dish was originally called "cottage pie", dating to the 18th century, with "shepherd's pie" being introduced as a synonym in the late 19th century. The terms are often used interchangeably, regardless of meat, though some specify "shepherd's pie" if made with lamb, and "cottage pie" if made with beef.

Maybe, maybe not!, so cut the BS & give me some beefyburger idea's.

Recipe calls for:

1 Bun

1 Iceberg Lettuce Leaf

1 Slice of Tomato

16 slices Cheddar Cheese

4 lbs. Ground Beef, molded into 16 Burgers

Ketchup

Easy, and soooo good for you...!

Sheppards Pie is made from Lamb, so I would imagine you made a Cottage pie

The dish was originally called "cottage pie", dating to the 18th century, with "shepherd's pie" being introduced as a synonym in the late 19th century. The terms are often used interchangeably, regardless of meat, though some specify "shepherd's pie" if made with lamb, and "cottage pie" if made with beef.

Maybe, maybe not!, so cut the BS & give me some beefyburger idea's.

What you are talking about is a Cottage Pie, which has always been made using beef. People who mix the two up are wrong, regardless of what wikipedia says.

totster

minced beef = Cow Pie

In the states a "cow" pie has an entirely different meaning

Recipe calls for:

1 Bun

1 Iceberg Lettuce Leaf

1 Slice of Tomato

16 slices Cheddar Cheese

4 lbs. Ground Beef, molded into 16 Burgers

Ketchup

Easy, and soooo good for you...!

Just love that Burger - obviousely someone with great taste!

Does this come on a skewer?

...and ah' well' 'em yes... always thought "cottage pie" is made with cottage cheese in a cottage and "shepherds pie" by a shepherd, now I know..!

and lucky that Hamburgers don't have to contain Hamburgers, and Vienna's no Viennese and Frank's no Frankfurters.. !

But then..

Edited March 4, 201115 yr by Samuian

"Just love that Burger - obviousely someone with great taste!

Does this come on a skewer?..."

Nope... I think they could use a javelin, though...

1/2 kg minced lean beef, add a finely chopped onion, one clove of garlic(optional ) one small egg to bind, add salt and pepper,one t-spoon of tomato ketchup .,mix all together, shape to the size you want and fry - Delish.

Cow pie as eaten by Desperate Dan from the Dandy comic or the 40's, 50's and 60's meant the whole cow with the horns, ears and tail sticking out.

Edited March 4, 201115 yr by billd766

1/2 kg minced lean beef, add a finely chopped onion, one clove of garlic(optional ) one small egg to bind, add salt and pepper,one t-spoon of tomato ketchup .,mix all together, shape to the size you want and fry - Delish.

Forget the tomato ketchup use worcester sauce instead. Don't cook 'em immediately...leave in the fridge for a couple of hours first.

I add a wee bit of chilli sometimes as well...

1/2 kg minced lean beef, add a finely chopped onion, one clove of garlic(optional ) one small egg to bind, add salt and pepper,one t-spoon of tomato ketchup .,mix all together, shape to the size you want and fry - Delish.

Forget the tomato ketchup use worcester sauce instead. Don't cook 'em immediately...leave in the fridge for a couple of hours first.

I add a wee bit of chilli sometimes as well...

I didn't know that you were a chef as well as an football expert Smokes........ is there no end to your talents

PS Perhaps we need to have a barbie while the football is on with you doing the cooking obviously, when you get up here

Edited March 4, 201115 yr by alfieconn

1/2 kg minced lean beef, add a finely chopped onion, one clove of garlic(optional ) one small egg to bind, add salt and pepper,one t-spoon of tomato ketchup .,mix all together, shape to the size you want and fry - Delish.

Forget the tomato ketchup use worcester sauce instead. Don't cook 'em immediately...leave in the fridge for a couple of hours first.

I add a wee bit of chilli sometimes as well...

I didn't know that you were a chef as well as an football expert Smokes........ is there no end to your talents

PS Perhaps we need to have a barbie while the football is on with you doing the cooking obviously, when you get up here

No probs Alf....just make sure the beers are cold!

Have you ever heard of Google,happy eating.

http://www.google.co.uk/search?hl=en&source=hp&q=beef+burger+recipe&aq=0&aqi=g9g-s1&aql=&oq=beef+bu

I'd say start with yer basic MEAT LOAF recipe and then adjust per taste...need some quality ground beef as I hate gristle in my burger, some bread crumbs, something tomatoey and eggs to bind it and spices to taste...

in Berkeley, CA in the early 70s some iranians introduced a lamb kofta mixture (garlic, parsley, etc.) as the Bongo Burger...it was a big hit amongst burger aficionados...this was before PC when it was still OK to eat meat...

I'd say start with yer basic MEAT LOAF recipe and then adjust per taste...need some quality ground beef as I hate gristle in my burger, some bread crumbs, something tomatoey and eggs to bind it and spices to taste...

in Berkeley, CA in the early 70s some iranians introduced a lamb kofta mixture (garlic, parsley, etc.) as the Bongo Burger...it was a big hit amongst burger aficionados...this was before PC when it was still OK to eat meat...

You nailed it with quality beef...minced sirloin works best imo.....the tomato or herbs are optional

EDIT: Breadcrumbs are simply used as filler to cheapen the cost. No impovement on flavour at all. Great with mushrooms and garlic mayo.....

Edited March 5, 201115 yr by smokie36

OP here!, duh! - I totally forgot about google.

I know we have a number of Aussies & a few Americans over here, so was wanting a few tips on the BBQ burgers.

Anyway I made a few burgers, did them in the pan but started to break away, perhaps more ingredients for binding?.

I do not mind hot stuff so added a little chilli powder.

Of course the burgers were for myself, TW would'nt touch western food if you paid her.

OP here!, duh! - I totally forgot about google.

I know we have a number of Aussies & a few Americans over here, so was wanting a few tips on the BBQ burgers.

Anyway I made a few burgers, did them in the pan but started to break away, perhaps more ingredients for binding?.

I do not mind hot stuff so added a little chilli powder.

Of course the burgers were for myself, TW would'nt touch western food if you paid her.

Add some BBQ sauce to the mix if you're still having trouble getting them to bind together. Did you try leaving them in the fridge overnight?

Another alternative is to use Oyster sauce which will both moisterise and bind.

OP here!, duh! - I totally forgot about google.

I know we have a number of Aussies & a few Americans over here, so was wanting a few tips on the BBQ burgers.

Anyway I made a few burgers, did them in the pan but started to break away, perhaps more ingredients for binding?.

I do not mind hot stuff so added a little chilli powder.

Of course the burgers were for myself, TW would'nt touch western food if you paid her.

Add some BBQ sauce to the mix if you're still having trouble getting them to bind together. Did you try leaving them in the fridge overnight?

My chum would put red wine in the burger mix .

you have to a mashed potatoe in to mix then you will see some results

you really need a binding ingredient like eggs or whatever if yer gonna do a fat burger type burger...it just falls over otherwise, sorta like a vertical MEAT LOAF...I met an american in the saudi desert once who served a burger that was 4" if an inch; he was of the FAT burger persuasion...hadta radically trim it before I could eat it...but we had ketchup, mayonnaise and tabasco and survived....

is mustard usually required for burger preparation?...always fer hotdogs and sausages but not necessarily fer burgers? MacDonalds always has mustard on burgers...

Difficult to find ground beef locally so I find myself mincing good cuts with a cleaver. Gives an interesting, real meat texture. Clove of garlic and a dash of W sauce knockoff. Burger buns here are generally hopeless and faintly sweet, even the ones from S&P. I prefer baguettes. Easy and delicious, 15 min prep. Never ate another fastfood burger since I started making my own.

1/2 kg minced lean beef, add a finely chopped onion, one clove of garlic(optional ) one small egg to bind, add salt and pepper,one t-spoon of tomato ketchup .,mix all together, shape to the size you want and fry - Delish.

That is called Meat Loaf.

Recipe calls for:

1 Bun

1 Iceberg Lettuce Leaf

1 Slice of Tomato

16 slices Cheddar Cheese

4 lbs. Ground Beef, molded into 16 Burgers

Ketchup

Easy, and soooo good for you...!

Too much lettuce

I just add oil and salt to the beef mince and really mix it up before moulding the patties. They never break up for me.

I'll cue in KDF into this conversation. He mentioned to me that you also need to perform a ritual dance and sacrifice a virgin or two before you start cooking..

Other than that, I'd be also interested to learn more about burgers and how to do them yourself.

I'd say start with yer basic MEAT LOAF recipe and then adjust per taste...need some quality ground beef as I hate gristle in my burger, some bread crumbs, something tomatoey and eggs to bind it and spices to taste...

in Berkeley, CA in the early 70s some iranians introduced a lamb kofta mixture (garlic, parsley, etc.) as the Bongo Burger...it was a big hit amongst burger aficionados...this was before PC when it was still OK to eat meat...

Bongo Burger is still around, since 1968.

http://www.bongoburger.com/

Believe it or not, this mixture makes a great burger:

1 lb hamburger

1 handful Corn Flakes

Salt- about 1/2 TSP

Pepper- about 1/4 TSP

Garlic Powder- about 1/4 TSP (can use 1-2 cloves fresh garlic, minced)

Ketchup- 2 TBS

Egg- 1, beaten

Onion- 1 small, minced (optional)

-MIX ALL INGREDIENTS INTO 3-4 PATTIES, THEN: BROIL ON BOTH SIDES.

PS- Somebody suggested adding MASHED POTATOES to the burger mixture. Hmmm... sounds interesting- maybe worth a try!

Edited March 7, 201115 yr by Michaelaway