Tuesday, April 29, 2014

Burger Tips

Cooking Burgers:

Cullens
1/4 Pounder Burgers
Burgers are always a winner on the BBQ, In Cullens we always have our award winning ¼ pounders, but if you fancy making your own burgers, keep it simple. Use good quality mince and don’t overcomplicate the flavour – maybe add a little bit of salt and pepper or for variety add a little bit of BBQ sauce or Sweet Chilli sauce to your mix.
Minced lamb also makes excellent burgers!



TOP TIPS:

When making your patty -Use good quality meat. The best mince to use for Burgers is Rib Steak Mince. It has more flavour than Round Steak Mince and has just the right amount of fat to keep the burger juicy.
Keep it simple – it’s all about the meat!
Chill the patty in the fridge for 15 mins before grilling; this will help hold its shape.
Dent in the centre to prevent the patty from balling up.
Have all supplies at hand - so plan ahead.
Start with a clean grill.
Lid up or down?
If meat is thicker than palm close lid if thinner keep an eye on it.
Don’t squish the burgers!!!! you’ll make them dry out. Only flip once.
Add Cheese at the very end if using.  
Is it Done? Go for medium well.
Always let it rest for a few minutes.



TOPPINGS IDEAS FOR BURGERS:

Cooked Sliced Mushroom, Cooked Sliced Onion
Lettuce Leaf, Slice of Tomato, Sliced Onion Ring, 1 Tsp Mayonnaise
Slice of Cheddar Cheese Melted
Crispy Pancetta
Grated or Sliced Cheddar, Tomato Salsa
Pepper or Mushroom Sauce
Pesto and Mozzarella Cheese
Pineapple, Cheddar cheese, Lettuce & Tomato
Caramelised Red Onions
BBQ Sauce
Homemade Guacamole


Cullens Quality Butchers Main Street Wicklow Town.

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