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Post by smokey on Jan 29, 2015 17:58:19 GMT 10
What is it? I know it's distinct depending on where your from.
How is it built? Mince flattened right out thin or thick?
The lot? Egg, pineapple, bacon, cheese, tomato, beetroot, lettus ?
Growing up in the seventys and eightys I've had quite a few,,, and they were distinct and nothing like what you will find in the land of the hamburger that youtube so delishiously takes you through.
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Post by Bentley on Jan 30, 2015 6:59:18 GMT 10
Looking forward to I hope many responses! I know I cannot add an Aussie view...but
My cheese burger journey was a road to smplicity...At 1st I liked what some on the East Coast used to call here in the States, a California burger. Cheese, onions, lettuce, tomato, mayo, ketchup and relish...for me now, 2 big, thin patties, about 115g each. Over sized sesame(sp) seed bun, steamed, double (as I saw one Aussie put it plastic) cheese, mayo...both grilled and raw onion (sweet)...that's it! If I have Swiss cheese, I will add sautéed mushrooms too!
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Post by shayneh2006 on Jan 30, 2015 7:27:54 GMT 10
Aint it funny how its called a hamburger just about everwhere when esentially, its a Beef Burger.
Growing in the 70-80's, most milk bars (fish n chip shops, as we used to call em) were run by Italian originated families.
Back then, a dollars worth of hot chips would yeild a big pile of chips, rolled up in white papper that would be enough to feed my gang.
The burgers were, what i would call a true Aussie was one with the lot (and dont drop the beetroot)
Sesamee seed bun
Beef pattie
fried and caramelised onion
Egg
Bacon
Cheese
Lettuce
Tomato
Pinnaple
Beetroot
and BBQ sauce
Getting back to Beetroot, nowadays, and this has happened plenty to me, that at a lot of burger joints, you have to request they put it on as an extra. That is just rude.
IMO, a burger aint a burger without it.
Shayne
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Post by Gus65 on Jan 30, 2015 9:04:01 GMT 10
Gotta have the beetroot, thats how you tell how juicy the burger is, by how far the beetroot stain goes down your arm. All the way to both elbows is a good aussie burger.
There used to only be two types of burgers.
Plain, beef pattie, salad (including beetroot)and sauce.
The Lot, Plain plus pineapple,cheese, egg, bacon.
Now they're called by a dozen different names to cover the addition of one of the above listed ingredients or a combination of a few and each one costs a dollar more.
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Post by chrisg on Jan 30, 2015 10:25:50 GMT 10
You guys were lucky, growing up in the UK in the 60s we had an abomination called a "Wimpy" a very thin greasily fried burger pattie served in a plain white bun with fried onion, that was it. It changed when some entrepreneur started a place in London, Leicester Square, called "Great American Disaster," real US style burgers, they had queues literally around the block. I was back there a few years ago, place is long gone, the UK just like Australia is now awash in McDonalds, Burger King etc. Australian style burgers as described everything and particularly the defining Australian ingredient of beetroot. By The time I arrived in Australia that had become something you had to go to the country to get, or so it seemed, had my first one ever in Kadina South Australia. They've made a very solid comeback though, especially as pub food  I do have to admit, not a big fan of beetroot, or pineapple on a burger, mine are typically a good thick burger, melted cheese, onion, lettuce, tomato and mayo all in a warm sesame bun, which usually means I'm best off to make it myself Cheers |
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Post by Gus65 on Jan 30, 2015 11:00:31 GMT 10
just worked out what I'm having for lunch today. All this chatter about hamburgers made me hungry.
Don't ever discuss tofu before lunch OK.
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Post by Bentley on Jan 30, 2015 12:22:33 GMT 10
LOL...Had them when I was there in 1971 & 76...Loved them! They reminded me of White Castle...
I like both, they have no place on a cheeseburger!
You guys were lucky, growing up in the UK in the 60s we had an abomination called a "Wimpy" a very thin greasily fried burger pattie served in a plain white bun with fried onion, that was it. I do have to admit, not a big fan of beetroot, or pineapple on a burger....
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Post by smokey on Jan 30, 2015 14:16:41 GMT 10
There is a certain flavour that comes with the "Lot" and is what Shayne listed.
Back in the old days the corner shop meat pattie was flattened right out and not the rissole shape I see around now in more upmarket pubs.
At home I flatten them out as its a PITA to build on top of a tennis ball with the right amount of extras.
And also hard to eat as a burger.
I tend to prefer wider and not so high. And turkish style (I think) large diameter but flat floured rolls.
Ive been looking for a dough recipe that I cannot even explain for years.
Only that it's very airy and soft and not so sweet.
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Post by hoddo on Jan 30, 2015 14:54:32 GMT 10
I like the aussie traditional as described by Gus and Shayneh. Sometimes we'd add a potato scallop (battered slice of potato deep fried)....that was a real gut full . Place down the road does a good burger on a sourdough type of roll, it really tastes good but its practical also as its a lot tougher than the rolls they use these days which seem to disintegrate about half way through. I think it comes down to how good the meat pattie is. Anyone got a killer burger recipe? |
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Post by chrisg on Jan 30, 2015 14:58:06 GMT 10
I'm much the same Smokey, have an aversion to messy eating so if I have a burger when I'm out and it's too tall then it's knife and fork time. I think I've mentioned somewhere before about an old bread book called "Use Your Loaf" Derek and Ursel Norman, I think it is still available. In there there is a recipe for sesame buns that is the best I've ever found for burgers. Cheers |
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Post by shayneh2006 on Jan 30, 2015 15:06:14 GMT 10
At home I flatten them out as its a PITA to build on top of a tennis ball with the right amount of extras. Right on brother. Method i use to get em paper thin, well almost...... Small dish filled with V oil along side a basting brush Baking paper laid flat on bench top. Paint oil on top of paper Place mince ball on top of paper. Paint oil onto base of medium size pot (about the same surface area as you want your pattie to end up), then sqaush down on the meat ball. Move to your prep tray and it will peel of the pot with little effort, ready for you to stack on top of the others, baking paper as dividers. Then..... ahhhhhh.. Grill on a red hot CI grate over Charcoal. Mmmm burgers tonight???, nup, Kettle baked cornflake Chicken portions. Shayne |
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Post by smokey on Jan 30, 2015 16:30:32 GMT 10
I like the aussie traditional as described by Gus and Shayneh. Sometimes we'd add a potato scallop (battered slice of potato deep fried)....that was a real gut full . Place down the road does a good burger on a sourdough type of roll, it really tastes good but its practical also as its a lot tougher than the rolls they use these days which seem to disintegrate about half way through. I think it comes down to how good the meat pattie is. Anyone got a killer burger recipe? Yep, and the bread. Good large ripe tomato helps too. Your right about the mince, I've tried burger helper before and it sucks. Gives the meat a less than beef flavour. I like to keep the mince very simple A 80/20 mince with just a little salt and pepper and going back to those Italian corner shops,, a little mixed Italian herbs. Then chill overnight to meld. No egg binder, No bread crumb, no helper. The killer part is that the just lightly seasoned pattie has a beef flavour and rounds out with the salty sauce and bacon. To me there is no point in overdoing the meat. |
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Post by bill44 on Jan 30, 2015 16:33:48 GMT 10
OK, being possibly the oldest member I'll take you back to what an Aussie Hamburger was in my youth. It's also the recipe that SWMBO used for many years in her take away shop.
The following is in the order in which it is layered, very important.
Base. Plain white Hamburger bun sliced and toasted on the inside surface only, lightly buttered, WITH REAL BUTTER.
Meat patty consisting of 2/3rds Beef mince and 1/3rd Sausage Mince, flattened and fried.
Splash of Tomato sauce.
Sliced onion, fried until cooked.
Sliced ripe Tomato.
Sliced Beetroot.
Shredded Lettuce.
Shake of salt.
Top of bun toasted and buttered as above.
That's the traditional, it can be tarted up with egg, bacon, and if you are a philistine, pineapple, yuk. Some people even prefer BBQ sauce over Tomato sauce.
Try it, you may just be surprised at how good the plain burger is.
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Post by shayneh2006 on Jan 30, 2015 17:13:22 GMT 10
Fantastic recipe for the good old plain hamburger Bill.
Your patty mixture is just how i do it,,, beef mince and sausage mince however, i do like to add some finely chopped onion to the mix.
Shayne
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Post by Bentley on Jan 31, 2015 8:03:49 GMT 10
What a great thread!
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