maccaroni man Posted December 10, 2011 Share Posted December 10, 2011 i was very sad when i used some aussi rib eye for ground beef and the burger was very bland,and dry must have been me as i cant imagine why it was so dry and simply not a good burger. Link to comment Share on other sites More sharing options...
elgato Posted December 10, 2011 Share Posted December 10, 2011 Makro sells electric grinders and sausage stuffers if you're interested. I have asked the meat people at Lotus to grind beef for me, no problem. Link to comment Share on other sites More sharing options...
muratremix Posted January 25, 2012 Share Posted January 25, 2012 Makro sells electric grinders and sausage stuffers if you're interested. I have asked the meat people at Lotus to grind beef for me, no problem. They dont sell household grinders unfortunately. Electric ones are both ugly and expensive. I wish I could find kenwood or any other brands electric meat grinder in Thailand. I will check again once I visit Bangkok. Link to comment Share on other sites More sharing options...
nocturn Posted January 25, 2012 Share Posted January 25, 2012 i have never baht into the onion soup mix burger or all that garlic. As my old mother used to make em: ground beef (not lean) a bit of lawrys seasoning salt ground black petter finely diced red onion egg yolk to bind throw it on a hot hot grill abt 3 mins per side and only flip once Link to comment Share on other sites More sharing options...
notmyself Posted January 26, 2012 Share Posted January 26, 2012 Problem with burgers in Thailand ain't the meat, it's the buns. No good bread buns available here. You need to find a little French bakery. Link to comment Share on other sites More sharing options...
Furbie Posted January 30, 2012 Share Posted January 30, 2012 (edited) i was very sad when i used some aussi rib eye for ground beef and the burger was very bland,and dry must have been me as i cant imagine why it was so dry and simply not a good burger. There’s two ways, in my opinion, to go about making a burger at home. The seasoned burger, usually done when you buy ground beef to add more flavor to the meat. Kind of like making meatloaf into a burger format. Though this can be quite tasty, I shy away from it because most ground beef is ass and lips. I also dislike the ammonia bath that this type of meat gets in the US – not sure about Thailand. If I do this, I usually use some soy sauce, garlic powder and pepper to flavor. A steak burger, where you take meat and grind it up (either yourself or at the butcher). This makes a far superior burger, but takes some effort and has a number of pitfalls. Here are my recommendations for making a steak burger. Do not use expensive cuts of meat, like ribeye. It’s a waste of money and tastes worse in a burger. Cheaper cuts of meat work much better and save money. I use chuck, but flank steak and skirt steak works well too. The issue here is fat, unless its chuck, you will need to add beef fat – or chop up some fatty bacon in the mix. For safety reasons, I generally grind my meat at home. If you do not have a meat grinder, a food processer works well. Simply cube the meat and keep it in the fridge until it’s very cold, then pulse in the food processor until you have a consistency that’s just a bit bigger than what you see in the store. I only add salt and pepper to the mix, no need for anything else. Keep the burger a manageable size and in a consistent shape so it cooks evenly. Don’t forget to sear it, and then don’t overcook it - treat it like a steak (unless the meat was ground at the store (like a ground chuck), then you have a bacteria worry and need to cook it more thoroughly, hence it’s better to grind your own). Edited January 30, 2012 by Furbie Link to comment Share on other sites More sharing options...
TheKeeNok Posted January 31, 2012 Share Posted January 31, 2012 A simple but pretty good recipe for burgers includes -an egg -pack of onion soup mix -ground bee Mix that sh#t up and grill it! Makes a pretty good burger in apinch! Link to comment Share on other sites More sharing options...
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