The Accidental Smallholder Forum
Food & crafts => Recipes => Topic started by: mwncigirl on July 15, 2013, 11:00:25 pm
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Hi :wave: We're going to make our own pork burgers as we have loads of pork to experiment with. Anyone have any good recipes?
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i was thinking the other day, why are burgers called Ham"burgers"? were they originally cured pork?
pork, cheese and mustard go well together.
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Honey & mustard is good too :yum:
Caramelised onion :yum:
Apple is a favourite in this house - just add freshly grated apple that's had a squeeze of lemon juice on it.
Pork & stilton :yum: :yum: :yum: (wrap the sausagemeat around a thin slice, so you get a melting middle ;))
Spicy cajun (just using a pre-made seasoning) :yum:
Sweet Chilli :yum: :yum: :yum: (Use a pre-made sweet chilli sauce and put in some blanced thinly sliced spring onions)
The possibilities are endless :thumbsup:
I make mine with the same base as sausages - 70% pork, 20% fat, 10% rusk/breadrumbs and an egg to bind it together (or 2, if it's a big batch)
HTH & good luck
Karen
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Thanks guys, great ideas. just waiting for our borrowed mincer to arrive.......
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Top tip when mincing...... cut your meat into small cubes (1-2 inch in size) and stuck them in the freezer for 10-15 minutes before mincing. Once you've minced it stick it back into the freezer again to chill right back down before mixing and forming the burgers - keeping the meat super cool helps keep the texture nice, it'll heat up going through the mincer, hence chilling it again after :thumbsup:
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Top tip when mincing...... cut your meat into small cubes (1-2 inch in size) and stuck them in the freezer for 10-15 minutes before mincing. Once you've minced it stick it back into the freezer again to chill right back down before mixing and forming the burgers - keeping the meat super cool helps keep the texture nice, it'll heat up going through the mincer, hence chilling it again after :thumbsup:
do you trim it completely? we have a good mincer but one sniff of sinew and it jams up, so we have to trim everything except soft fat. i dont know if this is right? i always presumed burgers were made from cr*ppy bits.
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Yes, I trim the sinew off (wouldn't want to be eating it anyway ;)) I suppose butchers mincers (big, powerful, commercial machines) would probably cope with it.
HTH