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The Ultimate Burger


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#31 Wickedkitten

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Posted 09 March 2008 - 04:17 PM

I had the Frank and Bennys Steak Ciabatti Sandwich today. Was pretty rubbish. Steak burgers aren't as good as regular burgers.


Steak Burgers are fine, its just that Frank and Bennys are a bit shit.
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#32 Poppalarge

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Posted 09 March 2008 - 09:17 PM

It was a bit excessive, to be honest.

Once again I am reminded of what good value a joint of meat can be. I've got stock on the go now, and about a tonne of leftovers. Anyone got any recipes for using lots and lots of sliced rare beef?


I always do a thai curry, beef panang or something. That or a nice watercreass salad with horseradish
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#33 Davros sock drawer

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Posted 09 March 2008 - 09:33 PM

Well, I had the nicest bits cold with some buttery mash and pickles, then made a massive pot of Ragu with which I'll make pasta tomorrow. But next time I'll tap you for that Beef Penang recipe.
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#34 rubberducker

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Posted 09 March 2008 - 10:10 PM

i want to eat at davros sock draw's house.
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#35 Davros sock drawer

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Posted 09 March 2008 - 10:56 PM

Well, all I did was mince some good beef, add salt and pepper, form it into two very mis-shapen patties, fry them off, and then make an obscene, artery clogging burger monolith.
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#36 Rebs

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Posted 09 March 2008 - 11:00 PM

Going for a very long walk now...


STOP! It's bad for you to go for a walk after a big meal. Apparently your body is doing so much work processing your big dins, a walk on top puts a hellish strain on it.

To slump after a meal is good.


Anyway great burger, chef. Hope your jaw didn't lock on it's widest setting :)
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#37 Davros sock drawer

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Posted 09 March 2008 - 11:05 PM

It took all my available digesting energy to say I was going for a walk, so I didn't actually go.

It wasn't too bad really. I'd missed breakfast, so it barely touched the sides. :)
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#38 ManInJapan

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Posted 13 March 2008 - 12:52 AM

Did see in some Jamie Oliver book - there is an Italian chef who makes a steak tartare, almost sushi-esque due to the raw beef. Think it was in his Italian adventures book.
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#39 Chase

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Posted 15 March 2008 - 02:18 AM

May I mention chicken burgers in this thread? I once ate a Chicken Royale in Burger King and after I'd finished it, I thought to myself 'I could happily live off those for the rest of my life'.

Again, I think the smaller, thinner chicken burgers end up tasting nicer (and being easier to eat). Don't much like the ones without breadcrumbs either.
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#40 Mufasa

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Posted 17 April 2008 - 03:12 PM

I once ate a Chicken Royale in Burger King and after I'd finished it, I thought to myself 'I could happily live off those for the rest of my life'.


Negative.

I've never made chicken burgers before but I've made pollo Milanese (chicken in breadcrumbs, basically) with my girlfriend before and they were ridiculously good. I imagine that if you stuck it between a toasted burger bun with a schlurp of lemon mayonnaise, black pepper and whatever else you want to put in your burger it would be infinitely better. Not to mention you know what's going into your burger, and it's probably healthier.

Method:
  • Tenderise the chicken to make it thinner, be careful not to overdo this as chicken ain't as hardy as steak!
  • Get three dishes, one with egg (lightly beaten), one with flour, one with breadcrumbs
  • Once chicken has been tenderised dip into egg-->flour--->egg--->breadcrumbs
  • Fry in butter or olive oil for about 10 mins I would guess, turning mid way through

I'm lucky my girlfriends parents taught me this, it's a nice little dish. If I cook it again soon i'll post some photos to satisfy the food porn formuites.
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#41 Davros sock drawer

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Posted 17 April 2008 - 03:16 PM

Mufasa, try the same thing with pork loin steaks, and mix some dried oregano and grated lemon zest in with the breadcrumbs. Awesome +1

In fact, that's dinner decided.
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#42 Mufasa

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Posted 17 April 2008 - 04:39 PM

Sounds good!

Edit: Cooking pollo milanese this evening, i'll post pictures later.
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#43 Mufasa

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Posted 17 April 2008 - 07:51 PM

I'm not sure whether this deserves a new thread so i'll post it here. The images aren't as slick as Davros' ultimates but I don't really mind. Cooked this about an hour ago, here are the pics:

Get some eggs and flour ready:

Attached File  SNC10010.JPG   222.17KB   10 downloads

Then coat it with breadcrumbs like so:

Attached File  SNC10012.JPG   234.3KB   16 downloads

Once this is done heat up some olive oil until it's hot enough to crisp up a breadcrumb when you drop it in:

Attached File  SNC10015.JPG   176.21KB   9 downloads

Put the chicken in the oil (lie it down away from you to avoid splashes) and cook for about four or five minutes, be careful not to burn it and use your own judgement as to how long it needs, there is no definitive time it needs :

Attached File  SNC10017.JPG   228.66KB   14 downloads

Once you have flipped it, it should be golden and crispy:

Attached File  SNC10019.JPG   236.63KB   24 downloads

Cook for about another five minutes and once finished cooking it should look something like this:

Attached File  SNC10030.JPG   225.93KB   32 downloads

And you're done! I cooked mine with a little spaghetti dressed with a nice tomato sauce and a salad of rocket leaves. Complete winner of a dish and it always gets me brownie points.

Tadaa!

Attached File  SNC10032.JPG   242.32KB   52 downloads

I wish i had some plain white plates, they look so much better than the silly floral ones shown. And as Gordon Ramsay would say, DONE!
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#44 Davros sock drawer

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Posted 17 April 2008 - 09:01 PM

Cracking stuff, just how Pollo Milanese should be.
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#45 doublethemeat

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Posted 09 June 2011 - 07:52 AM

I think I may have overdone it on just about every level:

Posted Image

Posted Image


:lol:

Both absolutely ridiculous and incredible at the time, Davros this is one of best post's of the food forum. +1


A small bakery chain round my parts have developed what they call the 'Ultimate Burger Bap'. Not many details on that link, however I'm going to try some out this weekend hopefully so I'll post some impressions.

(If you're interested, Hobbs House Bakery are the ones who are selling the most expensive loaf of bread in the country (more here), so I'm expecting big things from this bap. Fortuantly the burger bap is priced at a reasonable £1.99 for 6.)
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#46 Davros sock drawer

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Posted 09 June 2011 - 08:44 AM

Such gluttony!

This thread wants revisting at some point, as I've been reading a lot of stuff online about burgers, whilst trying to stay away from eating this sort of food. I think I'm saving myself up for a proper burger blow-out at some point:

http://aht.seriouseats.com/

The Americans really know how to do a burger.

Edit: Those Ultimate Baps look perfect. Perfect I say!
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#47 doublethemeat

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Posted 09 June 2011 - 09:39 AM

Such gluttony!

This thread wants revisting at some point, as I've been reading a lot of stuff online about burgers, whilst trying to stay away from eating this sort of food. I think I'm saving myself up for a proper burger blow-out at some point:

http://aht.seriouseats.com/

The Americans really know how to do a burger.

Edit: Those Ultimate Baps look perfect. Perfect I say!


Yep cracking website that aht, I've been reading it a lot recently, and combined with watching Man V Food I feel I've really learnt a lot about how a American Cheeseburger should really be.

I really want to go to an In'n'Out burger joint, I haven't heard one bad thing said about them.
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#48 stephen129

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Posted 09 June 2011 - 02:02 PM



WANT

$26 though...
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#49 Davros sock drawer

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Posted 09 June 2011 - 02:19 PM

Drool...
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#50 doublethemeat

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Posted 09 June 2011 - 03:25 PM

Looks stunning, would kill to try that
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#51 Cras

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Posted 09 June 2011 - 04:28 PM

I have to say the Byron burger chain is the best I've had in this country. Proper burgers, proper buns. There's nothing worse than a dry burger in a wedge of ciabatta or some nonsense.
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#52 neoELITE

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Posted 09 June 2011 - 09:04 PM

I have tried loads of recipes for burgers but the best is just great quality meat, salt and pepper and nothing else at all.

Beef is like fish for me, the less you put into it, the better it is to eat. It just needs to be cooked well.

I know this isn't going to be popular with most on here but I am addicted to double cheeseburgers without ketchup from McDonalds. Sometimes, I buy 4 for my lunch :unsure: I think it's because they're simple - just meat and bread and that revolting plastic orange cheese.
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#53 Hellcock

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Posted 10 June 2011 - 04:35 AM

I have tried loads of recipes for burgers but the best is just great quality meat, salt and pepper and nothing else at all.

Beef is like fish for me, the less you put into it, the better it is to eat. It just needs to be cooked well.

I know this isn't going to be popular with most on here but I am addicted to double cheeseburgers without ketchup from McDonalds. Sometimes, I buy 4 for my lunch :unsure: I think it's because they're simple - just meat and bread and that revolting plastic orange cheese.

You can buy double quarter pounders over here. (Had one last night :unsure: )
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#54 Ibzo

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Posted 10 June 2011 - 07:39 AM

I write for AHT sometimes, though haven't for a while due to other commitments.

For what it's worth, here's my recommendation for the best burger in London, The Meatwagon:

http://aht.seriousea...-london-uk.html

Things have changed since then (Meateasy opened and closed, now they've got a residency in The Rye pub in Peckham, they've changed vans twice) but the burger still follows the model that I think makes a great burger: freshly minced beef, soft bun, onions and slappy crappy American 'cheese product'. Add pickles and some mustard and you can hardly go wrong.
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#55 doublethemeat

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Posted 10 June 2011 - 08:24 AM

I know this isn't going to be popular with most on here but I am addicted to double cheeseburgers without ketchup from McDonalds. Sometimes, I buy 4 for my lunch :unsure: I think it's because they're simple - just meat and bread and that revolting plastic orange cheese.


Couldn't agree more, they are brilliant and highly underrated. The best thing about them is that they are only 1.39 - if they cost any more and it make me think twice though.
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#56 doublethemeat

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Posted 10 June 2011 - 08:28 AM

This is a brilliant article from Serious Eats on seasoning burgers.

Davros, is it fair to say yours burger above looks exactly like the salted version in such article ?
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#57 Davros sock drawer

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Posted 10 June 2011 - 08:37 AM

Excellent work Ibzo!
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#58 Davros sock drawer

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Posted 10 June 2011 - 08:40 AM

This is a brilliant article from Serious Eats on seasoning burgers.

Davros, is it fair to say yours burger above looks exactly like the salted version in such article ?


I would say the top burger in mine was like the wrongly salted version - you can see it's got too dense a texture. The bottom one was more like it.

It was a long time ago now though!
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#59 stephen129

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Posted 10 June 2011 - 09:03 AM

I write for AHT sometimes, though haven't for a while due to other commitments.

For what it's worth, here's my recommendation for the best burger in London, The Meatwagon:

http://aht.seriousea...-london-uk.html

Things have changed since then (Meateasy opened and closed, now they've got a residency in The Rye pub in Peckham, they've changed vans twice) but the burger still follows the model that I think makes a great burger: freshly minced beef, soft bun, onions and slappy crappy American 'cheese product'. Add pickles and some mustard and you can hardly go wrong.


So is this your blog?:

http://willeatformoney.blogspot.com/

Edit: Yes it is. Also, I've stumbled across it before. I remember seeing your Maltings review and your Franco Manca Chiswick review. (For the record Franco Manca Brixton is good).
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#60 PK.

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Posted 10 June 2011 - 05:59 PM

I can't believe some fucker stole the meat wagon. I used to live basically opposite it on Chadwick Road, it was incredible.

I thought them being at the Rye was just a one-off for their Street Food Festival thing?
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