HomebrewandBeer.com forum

(This is pretty much a clone of the US Chain Wendy's 1/4 Pound Burger, but with fresher ingredients.)

Start with approx 120grams of scotch fillet per burger.




If you don't own a mincer, go to town with a sharp knife (start by cutting into small cubes, then go ballistic.)




Place the mince in a freezer bag, and season with pepper and salt. Mix whilst meat is inside freezer bag.

Use Kitchen scales to measure approx 120grams onto waxed paper, and press into a square approx 10cm x 10cm




Prepare toppings for burger: Per burger: 2 thin tomato slices, white onion, 2 slices of pickled cucumber, 1 or 2 thin slices of cheddar, shredded iceberg lettuce.




Place meat patty of hot plate and immediate add small sprinkle of salt. Cook 2 mins, then turn and cook further 2 mins.




While the meat patty is resting on paper towel, lightly toast the buns by placing face down on hot place for approx 30 seconds.




Prepare burger from Top, smother 1 Tbs of S&W Whole Egg Mayo on bun, followed by swirl of Kraft Ketchup. Then Pickles, onion, tomato, and lettuce. Add 5 "spots" of America Mild Mustard to the Lettuce. Then Add Cheese, followed by the meat patty. Place bottom on burger and flip over.




Enjoy.

Nice, very nice.

It's only 6:30am, and I'm already hungry just looking at that.

A few burger making tips.

1. Only buy mince from a butcher you trust, never from a supermarket. Here's an analysis of what is typically in your mince:

"Ground beef is usually made from leaner, tougher and less desirable beef created when the sides of beef are carved into steaks and roasts.[2] About 17-18% of US ground beef comes from dairy cows..."

http://en.wikipedia.org/wiki/Beef_mince

2. Preferably, grind your own beef, but don't be a moron (like me) and use a knife, buy a mincer instead. K-Mart currently sell standalone electric mincers for $30.00. (Looks just as solid as the $100 one I bought from Aldi.)

3. Buy twice as many cuts of beef as you need for burgers. Trim the fat off half, add that to the other 50% of the meat and grind - you want around 15% fat in the mince for flavour; With the other 50% (minus the fat) slice thinly for use in stirfrys etc. Place beef in freezer bags, using electronic scales to measure lots of around 110g for the burger patties.