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Post by captaincook on Jan 31, 2015 8:44:01 GMT 10
I must be as old as Bill, that's the old hamburger that I grew up with. You could get it with egg and/ or bacon, cheese, pineapple was never offered in those days. I now make my own using a 80/20 mix. However I use the Stufz to make a filled burger, I use oysters or blue cheese, mushrooms anchovies and peppers, anything really and just tomato, beetroot, grilled onion and lettuce for the salad component.
Captain
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skuzy
New Member
Posts: 29
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Post by skuzy on Feb 9, 2015 7:53:21 GMT 10
Sausage mince added to beef mince?? Interesting!
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Post by bill44 on Feb 9, 2015 12:17:44 GMT 10
Try it, you will like it I'm sure. Apart from the taste the meat patty holds together better.
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Post by captaincook on Feb 9, 2015 16:02:24 GMT 10
Try it, you will like it I'm sure. Apart from the taste the meat patty holds together better. Thats why I do it. Captain
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Post by smokey on Feb 9, 2015 16:41:15 GMT 10
An alternative if you like the mace flavour is to buy a kg bag of sausage meal and just mix a bit into plain mince and work it through. Cheaper than buying mince and sausage and lasts a long time.
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aydee
New Member
Posts: 17
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Post by aydee on Feb 17, 2015 22:27:30 GMT 10
I made hamburgers for Australia Day/My belated birthday.
Here's what I did in generic terms: 1) Lightly season cubed meat. (Herbs spices whatever) 2) Grind coarsely 3) Take coarse ground meat and put it on a length of gladwrap. Make it so it's ROUGHLY log shaped (Don't press. Don't squeeze. Nice and loose) 4) Roll the gladwrap around the meat until it forms a 'log'. Form it. Roll it backwards and forwards a few times. Round. About 10 - 15cm diameter. 5) FREEZE! Gently place flat in freezer. 6) After frozen (Or about 90% frozen) break out a cleaver. remove log from freezer and slice off chunks about 12 - 15mm thick.
Cook those buggers up. Best meat patties EVER. They hold form well (on a well greased bbq of course). But they just fall apart in the mouth.
When combined with home-made bacon, home-made pickles, home-made mustard and homegrown lettuce+tomatoes, put together on home-baked (and hand-kneaded) buns you have a winning recipe.
Dave
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Deleted
Deleted Member
Posts: 0
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Post by Deleted on Mar 14, 2015 21:20:59 GMT 10
I must be as old as Bill, that's the old hamburger that I grew up with. You could get it with egg and/ or bacon, cheese, pineapple was never offered in those days. I now make my own using a 80/20 mix. However I use the Stufz to make a filled burger, I use oysters or blue cheese, mushrooms anchovies and peppers, anything really and just tomato, beetroot, grilled onion and lettuce for the salad component. Captain Gday youve forgotten those majic tools. The brickys trowle and the paint scraper. The brickys trowel with the point removed was placed on the pattie. Then the paint scraper was used to apply pressure on the trowel to flatten the burger. And superheated the surface into the red hot grill . The upturned handle on the brickys trowel protected the hand from the super hot grill plate. Any way you looked at it. It was quick and fast not unlike going to a modern japenese restaurant ... Regards dave
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Post by smokey on Mar 14, 2015 21:47:50 GMT 10
That is a pearler, and yes I can remember those tools being used.
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Post by ozymandias on Mar 15, 2015 10:53:23 GMT 10
Well...might be a heretic here, but I never liked beetroot in my burger. My preferred combination is beef patty (Wendy's style, ie not much seasoning or filler, s&p only) lettuce tomato, onion, pickles, a slice of good cheddar, ketchup and mayo.
Sometimes I add a rasher of bacon.
Yummie..... makes me want to go out and grill myself one. Damn working on Sundays!
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osdave
Junior Member
Posts: 80
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Post by osdave on Mar 15, 2015 19:56:16 GMT 10
This is the patty my missus makes Same as Bill with the 2/3 beef 1/3 sausage mince Diced onion Dash of Worcester Big teaspoon of Vegemite.
Flattened right out.
Dave
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