Beefburgers WITHOUT black pepper

bobflunkit

Yeah a little bit, but I’ve found a replacement.

                                                                                                                                                                                                                                         

kez

no liver, just beef

Trollslayer

Thank you and kindly leave the planet!

0xf00f

My burger ingredients:
- cut from near the neck - double minced
- red paprika and salt
- egg
- dijon mustard with added honey
- bread crumbs (if you make an error on the dry/wet ratio)

Best is when its fresh, but making a batch of 10 or more to last for the whole week and freezing it wrapped in paper saves lot of time, since it takes the same amount of time and dishes to prepare 1 single patty or 2 kilos of patties.

So when it is fresh I make it while the grill is heating up, and when it is frozen I thaw it in the microwave slowly to match the duration needed to heat the grill. Then it goes for 3-4mins inside the grill.

I use an electric grill and it's just fine, just take care it has enough W (same as with amplifiers) - GRILL SUPERGRILL TIMER
I don't oil the meat and only put a thin slice of butter on top of the meat near the end to get a better taste in the crust
                                                                                                                                       

Juke

Sausage meat, onion, paxo sage and onion stuffing and seasoning. Shallow fry or oven bake, Christmas in a burger.

busterbenny2001

These bad boys for lunch no black pepper!

                                                                       

blue max

Rarely have a burger these days, but am rather partial to venison burgers. Waitrose do a good one, but Sainsbury's were dreadful for some reason. Haven't ever gone back, so maybe I had an off day.

Also, hate cocktail sticks in burgers.

Trollslayer

Supermarkets are all trying to undercut each other so quality is dropping.

ufo550

Burger press essential, don't like those Pattie style ones, i.e. flatten a lump of mince with the palm of your hand, yuk.

I recommend of these Weber ones;

  or

Any others?

Bl4ckGryph0n

I have the one on the left....It can do two sizes Most of the time I simply make them using my hands, wearing disposable kitchen gloves naturally for hygiene purposes...