Author Topic: Pork Burgers (Read 3159 times)

mwncigirl · « **on:** July 15, 2013, 11:00:25 pm »

Hi

We're going to make our own pork burgers as we have loads of pork to experiment with. Anyone have any good recipes?

shygirl · « **Reply #1 on:** July 15, 2013, 11:36:29 pm »

i was thinking the other day, why are burgers called Ham"burgers"? were they originally cured pork?

pork, cheese and mustard go well together.

HappyHippy · « **Reply #2 on:** July 16, 2013, 09:53:15 am »

Honey & mustard is good too

Caramelised onion

Apple is a favourite in this house - just add freshly grated apple that's had a squeeze of lemon juice on it.
Pork & stilton

(wrap the sausagemeat around a thin slice, so you get a melting middle

)
Spicy cajun (just using a pre-made seasoning)

Sweet Chilli

(Use a pre-made sweet chilli sauce and put in some blanced thinly sliced spring onions)

The possibilities are endless

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

mwncigirl · « **Reply #3 on:** July 16, 2013, 08:22:44 pm »

Thanks guys, great ideas. just waiting for our borrowed mincer to arrive.......

HappyHippy · « **Reply #4 on:** July 16, 2013, 08:59:30 pm »

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

shygirl · « **Reply #5 on:** July 16, 2013, 09:24:26 pm »

Quote from: HappyHippy on July 16, 2013, 08:59:30 pm

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

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.