The Breakroom > The Water Cooler

Kitchen Engineering - hot 'n hairy Burgers

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Brass_Machine:
I gotta ask, are these good? I like a lot of the ingredients...

klank:
BM - difficult to answer your question :-

As the Iron Chef here - I may be biased - but they tatse great to me - however, I experimented with the blend of ingredients for a while before arriving at this recipe.

In all fairness, the recipe is based on a traditional "generic" one for Kofta Kebabs - Indian/Persian origin.
The secret is in finding the right quantities/blend of spices.
Coriander/Cumin is always the base blend for Indian flavours. Persian tends to use just Cumin (great in Chilli Concarne).
Cinnamon, Clove, or try Cardamom - the aromatics.
Chilli, Black Pepper for heat - Chilli is "hot to the mouth", Peppercorns - "Hot to the throat/Gullet" !!! (From an old book on Indian cookery).
Turmeric acts as a kind of "skin", locking the flavours in (again from the old book).
Garlic and Ginger - base seasonings.

Proper Burgers would not have the inclusion of the crackers/sesame seeds - and a lot less of the aromatic spices.

The finished mixture should be quite firm, but malleable - can be molded onto skewers (kebabs) if you want a different shape!! If its sloppy, then either too much egg, or the onions have been "mushed".

Another useful flavour to consider adding is that from zest/juice of limes/lemons. But watch out for the "sloppy factor" - as too much liquid goes into the mix.

I always try to get whole spices (hence the need for a "borrowed" electric coffee grinder) - those sold in packets as ready ground/powdered tend to loose their flavour very rapidly once the packet is opened - but I don't know what the problems may be in sourceing whole spices over your side of the pond - "Indian" spices are now commonplace over here in most grocery shops.

Another tip - if serving "after dinner coffee" to friends after a good meal, add a few seeds from a green Cardomom pod or two to the coffee pot - you get a lovely aroma in the coffee - call it "Persian Coffee"! (Aids digestion following over - indulgence).

Best wishes

Peter

PTsideshow:
Since there is a connection between the shop and the kitchen. (machinery)
Here are a couple items that may come in handy.
Last year I was at Gordons food service looking for some cutting boards, I found a very nice ham burger press price was a bit step for what it was. I remember seeing it some where else. It is the same aluminum one that Harbor Freight sells for a more reasonable price. Same unit is sold by about everybody varies in price always more than the HF one.

Comes apart for cleaning and reassembles easily.

The only problem is after making the patty is removing it it the same general shape it was made in.

Problem solved with the deli paper sheets from GFS place on the press, and put meat on and then remove the paper and pattie. The second advantage is with the paper on them they are easier to remove from the packs in the freezer.

here is the beauty shot of the pattie :thumbup:

A close up

Here is what on BBQ cooking forums is refereed to as food pron, A take off on the adult photo's so it doesn't trigger the censors at workplaces.


Another item that I found at Harbor Freight, that is the exact same one, that is sold at a number of local stores and on line, but a lot cheaper is the meat grinder.

only difference is the name on the box and it is a whole lot cheaper than the other sources. It is the same one at the local Meijers stores, only a lot cheaper with the 20% coupon. I have used it a number of times and works well, for home quantities. I bought it to make up some Scrapple and home made sausage.



Sorry the link got buried under a photo.
The brethren one of the the better BBQ forums on the net.
 

klank:
That is some very nice kit - great photos!

One thing I was taught - if meat is processed (ground/minced) too much, it goes somewhat "stringy/tough" when cooked finally.

I suppose its akin to "Work Hardening"?

PTsideshow:
The grinder is used only if you want to start from chunky meat, to start with. Just thought I would add it here rather than another thread. For burgers since I make up around 6 pounds at a time and freeze the patties for use as needed. I use ground beef and bulk pork sausage and mix in the bowl with hands.
Now for the info on the burgers in the previous post.

Neither the spices used or any of the ingredients are a must have part it can be the burger.
The basics are: 3 parts  lean beef * 1 part bulk pork sausage * 1 package of pre cooked bacon or bacon crumbles* 1 pound package of sharp shredded cheddar and another 1 pound package of your favorite shredded cheese* enough dried or fresh chives to flavor* optional dried or finely chopped fresh onions to taste*

The seasoning again are to preference.
I have used Old Bay seasoning, with Ms. Dashes salt free onion and herb
I have also added a mix of Italian herbs instead of the Old Bay with the onion and herb
Chili powder to taste is good also
If you like it hot and spicy you can add peppers either died or fresh

As for salt I now longer add it to the cooking or pre cooking meals, since I generally take part to my parents who are on salt restricted diets, along with the wife and self. I salt at the table. If I do use salt in cooking it is a sea salt and kosher salt lightly.

You can use any of the new McCormicks blends of spices or any other brand that you have. The amounts will depend on the amount of meat you are seasoning and your tastes. I no longer do hot and spicy, as the time paying for it after ward is no longer worth the torture :bugeye:

Make sure the meat mix is chilled, when you mix in the other ingredients. it doesn't stick as bad to hands and bowl. I just mix with hands to get a good blend.
as you can see in the photos of the patties in the previous post.

After cooking, garnish  with a slice of Swiss cheese, slab of onion, and what ever you like. Goes great with the baked beans, coleslaw, and spud salad of your choice.

I use the lean beef because of the pork sausage and bacon this way the fat content is enough for flavor, yet not dripping to overwhelm one. If you prefer it that way then use regular beef.
Enjoy
:clap: :thumbup:

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