Best Friends!
- Thread starter santaman2000
- Start date
You ate one once? Where did you get it? Apparently now a good home made half pounder made from good ground chuck.
Mind you, I have been to a few restaurants that make theirs from buffalo rather than beef. They were quite nice too, albeit leaner (dryer) I haven't tried venison ones yet but there are places that make them. I might try to make one next time I have some ground venison (I usually use it for meatloaf or bolognaise)
More specifically please? There are loads and loads of cheap joints that skimp on both the quality and quantity of meat. There's a world of difference between them on the one hand and home made & quality restaurants on the other hand.
Did you not get the memo from the global conspiracy (food substitutions carried out by lizard men sub committee)?
I think they included one with my burger press
Ha. I'd forgotten that. To be honest though, they're better if you roll them out and hand pat them (they get a bit tougher if you press them too much)
My favorite burger, I make this quite often. Not my recipe, but Ainsley Harriots. Although I squeeze a whole lemon into the burger mix, Just my taste preference.
WILD BOAR AND CRANBERRY PATTIES WITH CITRUS CUCUMBER
I cooked these delicious and really quite sophisticated burgers while travelling down the river in a Voyageur canoe in Quebec. It was the most beautiful setting and the fragrant, juicy burgers were set off perfectly with ribbons of lemony cucumber. I used wild boar because it's a popular meat there, but minced pork is a good substitute.
SERVES 4
100g fresh or frozen cranberries, chopped
500g finely minced wild boar or pork
6 salad onions, finely chopped
3 cloves of garlic, crushed
2tsps finely chopped fresh rosemary
grated rind and juice of 1 lemon
salt and freshly ground black pepper
1 cucumber
1tsp salt
TO SERVE:
1 loaf rustic bread
2tbsps olive oil
METHOD
Mix together the cranberries, pork, salad onions, garlic, rosemary, lemon rind and plenty of seasoning. Shape into 8 even-sized patties and cook for 5 minutes on each side until well browned and cooked through.
Slice the cucumber lengthways into thin ribbons using a swivel-style vegetable peeler (discard the seedy part). Sprinkle over the salt, squeeze over the lemon juice and set aside for 5 minutes.
Cut the bread into 12 slices about 1cm thick and brush with olive oil. Toast on each side, then lay a couple of strips of lemon cucumber on each slice. Place a patty on top of each and serve.
WILD BOAR AND CRANBERRY PATTIES WITH CITRUS CUCUMBER
I cooked these delicious and really quite sophisticated burgers while travelling down the river in a Voyageur canoe in Quebec. It was the most beautiful setting and the fragrant, juicy burgers were set off perfectly with ribbons of lemony cucumber. I used wild boar because it's a popular meat there, but minced pork is a good substitute.
SERVES 4
100g fresh or frozen cranberries, chopped
500g finely minced wild boar or pork
6 salad onions, finely chopped
3 cloves of garlic, crushed
2tsps finely chopped fresh rosemary
grated rind and juice of 1 lemon
salt and freshly ground black pepper
1 cucumber
1tsp salt
TO SERVE:
1 loaf rustic bread
2tbsps olive oil
METHOD
Mix together the cranberries, pork, salad onions, garlic, rosemary, lemon rind and plenty of seasoning. Shape into 8 even-sized patties and cook for 5 minutes on each side until well browned and cooked through.
Slice the cucumber lengthways into thin ribbons using a swivel-style vegetable peeler (discard the seedy part). Sprinkle over the salt, squeeze over the lemon juice and set aside for 5 minutes.
Cut the bread into 12 slices about 1cm thick and brush with olive oil. Toast on each side, then lay a couple of strips of lemon cucumber on each slice. Place a patty on top of each and serve.
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