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Grill the Perfect Burger
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Created: by tturner86 Attachments:247

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View Poll Results: Do you like hamburgers?
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Voters: 141. You may not vote on this poll

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Grill the Perfect Burger

  #291 (permalink)
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tturner86 View Post
That looks very interesting...

Yes My girlfriend saw one of their other videos and is hunting agar to make "fruit spaghetti". She is getting enthusiastic to try new stuff as I have been giving her cooking lessons. Colombians are very primitive cooks (or at least in this region), its arepa, more arepa and when you can't take it any more.. arepa. They also burn meat with no seasoning and don't know what gravy is...

I'll make ketchup & mint Christmas trees for my friend's kids if she find the stuff in Medellin. I've promised them my famous lamb burgers as lamb is rare in this part of the country.

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  #292 (permalink)
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Rory View Post
Yes My girlfriend saw one of their other videos and is hunting agar to make "fruit spaghetti". She is getting enthusiastic to try new stuff as I have been giving her cooking lessons. Colombians are very primitive cooks (or at least in this region), its arepa, more arepa and when you can't take it any more.. arepa. They also burn meat with no seasoning and don't know what gravy is...

I'll make ketchup & mint Christmas trees for my friend's kids if she find the stuff in Medellin. I've promised them my famous lamb burgers as lamb is rare in this part of the country.

@Rory,

Lamb burgers & home made Ketchup sound good. Care to share the recipes?

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  #293 (permalink)
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JohnS View Post
@Rory,

Lamb burgers & home made Ketchup sound good. Care to share the recipes?

For my "famous lamb burgers"

1. I use scraps of very fatty lamb (as most of the flavour comes from the fat) and slow roast for 4-5 hours sealed in foil. I used to do this with a cast iron pot on a gas ring set on bare minimum (as its a lot of wasted energy in an oven for a small thing). The sealed parcel of lamb and foil raised on a tray inside the pot so it does not burn.

Basically your making the caramelised burnt super-lamby bits on the end of a lamb roast. Yum.. It may be possible/easier to slow fry instead like making crunchy bacon - low and slow..

Smash it all together in a mortar and pestle until you have a blackish brown near paste of fat and burnt meat. Taste of course, if its badly burned its junk.

2. Get LEAN lamb steak filet and using a small sharp knife open it like a pork steak so its as wide & thin as possible. A sheet of meat. Alternatively put lean mince on a greased baking parchment sheet & roll it flat.

3. Spread the crunchy lamb / part paste as evenly as possible (quite thin) and carefully roll it. I have mixed it with breadcrumbs a couple of times if it was too liquid.

Put crosses of thin metal skewers or cocktail sticks (if you don't burn them), through each slice to hold it together. Cut the roll so its like a strudel or cinnamon roll? each slice about an inch thick with a spiral of super flavor in the middle.

See this for the general idea: Rolled Breast of Lamb Recipe - Great British Chefs (or just cook this instead haha)

Pan fry each 'burger' carefully in sunflower oil, real butter or other, not veg oil as it has a strong flavor. If the lamb filet is good, medium-rare is ideal.

After that overly elaborate stage its down to dressing.
Rosemary yogurt, maybe fresh mint, fresh ketchup (another recipe) or super thinly sliced mature cheddar etc?

As a variation I did not use the lamb meat paste and used some fat with garlic. Its all about the texture when you bite in.

Really good with cider

Rory

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  #294 (permalink)
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Rory View Post
For my "famous lamb burgers"

1. I use scraps of very fatty lamb (as most of the flavour comes from the fat) and slow roast for 4-5 hours sealed in foil. I used to do this with a cast iron pot on a gas ring set on bare minimum (as its a lot of wasted energy in an oven for a small thing). The sealed parcel of lamb and foil raised on a tray inside the pot so it does not burn.

Basically your making the caramelised burnt super-lamby bits on the end of a lamb roast. Yum.. It may be possible/easier to slow fry instead like making crunchy bacon - low and slow..

Smash it all together in a mortar and pestle until you have a blackish brown near paste of fat and burnt meat. Taste of course, if its badly burned its junk.

2. Get LEAN lamb steak filet and using a small sharp knife open it like a pork steak so its as wide & thin as possible. A sheet of meat. Alternatively put lean mince on a greased baking parchment sheet & roll it flat.

3. Spread the crunchy lamb / part paste as evenly as possible (quite thin) and carefully roll it. I have mixed it with breadcrumbs a couple of times if it was too liquid.

Put crosses of thin metal skewers or cocktail sticks (if you don't burn them), through each slice to hold it together. Cut the roll so its like a strudel or cinnamon roll? each slice about an inch thick with a spiral of super flavor in the middle.

See this for the general idea: Rolled Breast of Lamb Recipe - Great British Chefs (or just cook this instead haha)

Pan fry each 'burger' carefully in sunflower oil, real butter or other, not veg oil as it has a strong flavor. If the lamb filet is good, medium-rare is ideal.

After that overly elaborate stage its down to dressing.
Rosemary yogurt, maybe fresh mint, fresh ketchup (another recipe) or super thinly sliced mature cheddar etc?

As a variation I did not use the lamb meat paste and used some fat with garlic. Its all about the texture when you bite in.

Really good with cider

Rory

the deliciousness factor is off the charts!

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  #295 (permalink)
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  #296 (permalink)
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Rory View Post
For my "famous lamb burgers"

1. I use scraps of very fatty lamb (as most of the flavour comes from the fat) and slow roast for 4-5 hours sealed in foil. I used to do this with a cast iron pot on a gas ring set on bare minimum (as its a lot of wasted energy in an oven for a small thing). The sealed parcel of lamb and foil raised on a tray inside the pot so it does not burn.

Basically your making the caramelised burnt super-lamby bits on the end of a lamb roast. Yum.. It may be possible/easier to slow fry instead like making crunchy bacon - low and slow..

Smash it all together in a mortar and pestle until you have a blackish brown near paste of fat and burnt meat. Taste of course, if its badly burned its junk.

2. Get LEAN lamb steak filet and using a small sharp knife open it like a pork steak so its as wide & thin as possible. A sheet of meat. Alternatively put lean mince on a greased baking parchment sheet & roll it flat.

3. Spread the crunchy lamb / part paste as evenly as possible (quite thin) and carefully roll it. I have mixed it with breadcrumbs a couple of times if it was too liquid.

Put crosses of thin metal skewers or cocktail sticks (if you don't burn them), through each slice to hold it together. Cut the roll so its like a strudel or cinnamon roll? each slice about an inch thick with a spiral of super flavor in the middle.

See this for the general idea: Rolled Breast of Lamb Recipe - Great British Chefs (or just cook this instead haha)

Pan fry each 'burger' carefully in sunflower oil, real butter or other, not veg oil as it has a strong flavor. If the lamb filet is good, medium-rare is ideal.

After that overly elaborate stage its down to dressing.
Rosemary yogurt, maybe fresh mint, fresh ketchup (another recipe) or super thinly sliced mature cheddar etc?

As a variation I did not use the lamb meat paste and used some fat with garlic. Its all about the texture when you bite in.

Really good with cider

Rory

Thanks for the recipe! It sounds even more delicious!

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  #297 (permalink)
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Rory View Post
For my "famous lamb burgers"

1. I use scraps of very fatty lamb (as most of the flavour comes from the fat) and slow roast for 4-5 hours sealed in foil. I used to do this with a cast iron pot on a gas ring set on bare minimum (as its a lot of wasted energy in an oven for a small thing). The sealed parcel of lamb and foil raised on a tray inside the pot so it does not burn.

Basically your making the caramelised burnt super-lamby bits on the end of a lamb roast. Yum.. It may be possible/easier to slow fry instead like making crunchy bacon - low and slow..

Smash it all together in a mortar and pestle until you have a blackish brown near paste of fat and burnt meat. Taste of course, if its badly burned its junk.

2. Get LEAN lamb steak filet and using a small sharp knife open it like a pork steak so its as wide & thin as possible. A sheet of meat. Alternatively put lean mince on a greased baking parchment sheet & roll it flat.

3. Spread the crunchy lamb / part paste as evenly as possible (quite thin) and carefully roll it. I have mixed it with breadcrumbs a couple of times if it was too liquid.

Put crosses of thin metal skewers or cocktail sticks (if you don't burn them), through each slice to hold it together. Cut the roll so its like a strudel or cinnamon roll? each slice about an inch thick with a spiral of super flavor in the middle.

See this for the general idea: Rolled Breast of Lamb Recipe - Great British Chefs (or just cook this instead haha)

Pan fry each 'burger' carefully in sunflower oil, real butter or other, not veg oil as it has a strong flavor. If the lamb filet is good, medium-rare is ideal.

After that overly elaborate stage its down to dressing.
Rosemary yogurt, maybe fresh mint, fresh ketchup (another recipe) or super thinly sliced mature cheddar etc?

As a variation I did not use the lamb meat paste and used some fat with garlic. Its all about the texture when you bite in.

Really good with cider

Rory

:tearsineyes: I knew this thread would yield good stuff!

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  #298 (permalink)
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Devil Man View Post
the deliciousness factor is off the charts!


tturner86 View Post
:tearsineyes: I knew this thread would yield good stuff!

Thanks guys, once you start to roll burgers the possibilities are nearly endless though a very non-stick pan is needed or individual foil under them the grill as they are delicate. Works with beef, pulled pork/crunchy bacon in pork steak, Turdurken burger etc or just leave spaces for nice cheese, shiitake mushrooms, pickle, sauces etc. in the spiral. Mixing fresh chopped dill in mayo is great for kids as it gives a refined but somewhat familiar McD/BK sauce flavor for them.

I find a digital meat thermometer with a long heat proof cable (and good temperature range) indispensable as you can just put it in without having to keep checking. For me about 130-140C is ideal for slow roasting or slow frying for crunchy bits.

Lamb is my favorite though

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  #299 (permalink)
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I love moussaka and burgers... so this should be amazing.


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  #300 (permalink)
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Foodwishes is awesome, I've made a lot of recipes off that channel.

Make sure you get a good eggplant when you go shopping. Look and the bottom and look for a dot instead of a slit, those supposedly have less seeds and taste better.


Last edited by TheShrike; December 18th, 2015 at 05:44 PM. Reason: eggplant advice
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