Burgers
May 21, 2004
Filed under Asia & beyond, Mighty meaty
Despite the adverts that bombard us every single day, I still believe that home-cooked burgers are the best tasting and healthiest. I never make burgers with commercial burger mixes or patties. I choose the beef, have it ground and make my own patties. Good-quality lean ground beef is a good second option. Whichever you choose to use, make sure that the beef is finely ground. Meat grinders have different settings–fine, medium, coarse. How the beef is ground depends on how you intend to cook it. Meat for burgers must be finely ground to avoid crumbling during cooking.
What to go with your home-cooked burgers? Your choice. These are the ones my kids enjoy–onion rings, tomato slices, cheese and lettuce. My husband and I add pickles to ours.
There are many ways of cooking burgers–grilled, broiled or skillet-fried. I prefer broiling. It gets rid of all unecessary fat and it’s the least messy way to cook my burgers. What I did was to place the patties on a pizza rack photo herewith a large cake tin underneath to catch the drippings.
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:twisted:mwhahaha i want to eat all your food!:lol:
hi connie! i did your burgers last night but added chopped parsley into it which i got from bill granger of saturday kitchen, bbc. it turned out very tasty and my husband really loved it a lot!
thanks again for unselfishly sharing your recipe to us.
this is so good! i so want to try this..
Hi Sassy, made these for tonight’s dinner and it was such a hit!!! Added in some dried parsely and chives (just bcz i have them available and i feel the need to use them as much as possible^^)
Thanks for the wonderful recipies!!!