Homemade Burgers

Everyone loves a burger and in my opinion, you can’t beat homemade burgers. When you make your own burgers you know exactly what’s going into it no lips. dicks and hoof. When making your own burgers go to your local butcher and ask for 80/20 minced steak, my preference on cuts are chuck, brisket, short rib and shin. If you are going to cook your burger over medium I would up the fat content to 30% this will ensure the burger does not dry out. As for size, I would go around the 3rd of a pound if you are looking to cook it rare to medium-rare, I see no point making the burgers bigger than that. You can mix up your blend by adding other stuff to the mix, from bacon which adds a smokiness to it to cheese.

Shaping

When shaping the burgers do not overwork or slap it about too much as this makes the meat and muscle fibre stick together this is not a good thing. I use a burger press for shaping, simply weigh out your mix place in press and shape, you know all your burgers are then the same weight, size and thickness so will all cook at the same time. As with any meat remove from the fridge half hour before cooking to bring up to room temperature.

Seasoning

There is no need to get complicated with seasoning if you have used good quality grass-fed, dry-aged steak all you need is sea salt and cracked black pepper. As for buns, my personal favourite is potato bread rolls, the best I have ever had are from Alex Gooch, I do also make my own and will share my recipe in another post. Condiments, what you have is down to preference I like to make my own relish with a mix of my homemade fermented dill pickles, ketchup and mayo sometimes adding candied jalapenos from my very good friend (aka my dealer) Rag Underwood at The Preservation Society

So there you have my homemade burgers, you can of course go naked burger and ditch the bun as pictured below. I would say that the majority of times I now have a homemade burger it is bunless.