Category: TS

Posted in Burger, TS

Lamb Burger

Posted on by Romance

Lamb Burger

This item can be found within Kebab/Indian takeout joints that are all across the UK. The lamb meat mixed with the spices can create a lovely juice spicy bite that will want you going back for more.

  • 110-120 grams per patty
  • 1/4 small onion diced fine
  • 1/4 Ts Cumin powder
  • Small handful of Coriander chopped fine
  • 1 Clove of garlic chopped fine/minced
  • Salt & Pepper to taste
  • 1 large bun
  • 1 Tbs tzatziki sauce optional
  • lettuce / onion / mint sauce optional

Method

Combine all in bowl apart from the sauce and the bun.

The first thing we have to do is to roll up the meat into a ball and then flatten it into circular disc shapes. Don’t roll and squeeze the ball of meat too tightly as this will make the burger tough and chewy. I would suggest to either slight oil your hands or wet them with a little water to prevent them from sticking. Then gently and quickly work the meat into shape, colder the meat the better!. And the quicker you do it the less chance the meat and fat melt due to the heat from your hands.

To get the meat into shape you can place the meat between two sheets of grease proof paper and roll it out with a pin. The meat will shrink when cooking, but remember the size of the buns. We want the meat slightly bigger than the buns . The thickness should be around 1/2 inch.

Cover and place in a fridge for a few hours if you can. 1-2 hours is fine!.

Cooking

Bring out the burger patty a few mins prior to cooking. This next method is down to what you have or like, I prefer a Grill/Griddle pan. The cooking times should be the same, as long as the juices run clear we are fine. You can cook to your won desired crust,colour and level of cooked as you wish.

To cook the lamb I would use a Griddle pan on a medium high heat. The lamb should cook quickly and take roughly 3 mins per side. But if the juices run clear then they are cooked through and its up to you how much crust you want on the meat.

I would serve with shredded lettuce , mint sauce and fresh onion.

Posted in Burger, TS

Classic Burger

Posted on by Romance

The Classic Burger

For a simple and pure burger all it takes is simple ingredients. Its an obvious statement to make, but, from this simple recipe you can make lots of different burgers by either adding or re-arranging toppings and measurements.

  • 50-60 grams of mince beef 80/20 meat to fat ratio at least
  • Salt & Pepper mixed into the beef or on both sides after flattening
  • 1 Burger bun
  • 1 Cheese slice
  • Some onion to your own preference
  • Same goes for Ketchup and Mustard

*For quarter pounder just double the amount of meat.

Method

The first thing we have to do is to roll up the meat into a ball and then flatten it into circular disc shapes. Don’t roll and squeeze the ball of meat too tightly as this will make the burger tough and chewy. I would suggest to either slight oil your hands or wet them with a little water to prevent them from sticking. Then gently and quickly work the meat into shape, colder the meat the better!. And the quicker you do it the less chance the meat and fat melt due to the heat from your hands.

To get the meat into shape you can place the meat between two sheets of grease proof paper and roll it out with a pin. The meat will shrink when cooking, but remember the size of the buns. We want the meat slightly bigger than the buns to cover this fact. I would make the burgers same size as McDonald’s thickness. 1/4 of an inch or so.

Cover and place in a fridge for a few hours if you can. 1-2 hours is fine!.

Cooking

Bring out the burger patty a few mins prior to cooking. This next method is down to what you have or like, I prefer a Grill/Griddle pan. The cooking times should be the same, as long as the juices run clear we are fine. You can cook to your won desired crust,colour and level of cooked as you wish.

First of toast the buns until they are crisp and have a nice golden colour to them, slight char is ok but not pure black. Do this in a dry pan in a medium heat.

Depending on the fat content of the burger depends if you need to add oil to the pan or not. To be cautious I would add a small coating of vegetable oil with a paper towel to coat the pan incase of the burger burning in the outside before its cooked in the middle. If the burger patty’s are thin like we suggested then on a medium high heat they should cook halfway through around 2 minutes a side. I would season the patty on top side then make that side face down in the pan and season the other.

The juices should run clear if you poke it when its done. This is when cheese should be added and cooked until melted.

Serving suggestions is to have small diced or thin sliced sections of onion on top. The sauce should be done in dots. 4/5 dots of chosen sauce evenly spaced apart.

Burger Sauce

  • 4 Tbs mayo
  • 2 Ts Mustard
  • 2 Ts Ketchup
  • 1 Tbs Very fine diced Gherkins.

This “Special Sauce” can be found in a particular chain .And is widely used across restaurants in the USA.#

Some places use no sauce, some use mayo . Some use a combination of each its up to you. Why not try create your favourite restaurants. Send us the results !