I put together a home-made burg on Saturday and it worked out well so I thought Id share. Traditionally I have used those sealed packets of meat from Woolworths and added spices, egg, breadcrumbs etc. They have always been a bit tasteless even with lots of additions so I thought I splurge and hit up the butcher to mince up my meat up fresh. Aiming for the golden burger ratio of 70/30 meat/fat, I mixed lean chuck, fatty chuck and very fatty short rib (bones removed). This mix stays so tender after cooking and is just packed with flavour. To season, all I applied was a light dusting of salt. Other elements on the burger are home made bacon maple jam, onion, pickle, cheddar and a sauce made from ketchup, kepie mayo and dill. The bun was bakers delight and the only let down on the burger. Anyone know a chain store where you can get decent buns? Tip: - Use a jar lid to stamp out uniformly sized patties, especially useful for making doubles so the patties arent too tall (not pictured here)
Posted on: Tue, 27 Jan 2015 07:40:03 +0000
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