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Rocky

Hello decadence
I will be out in the garden this afternoon. Mostly sitting in the shade of the berberis, cooled by the breeze. I have one plant that needs repotting, that may be the extent of garden "activity" today, as it is so warm.
Enjoy your time in the garden, Wol.........I may just do the same as you :smile:
 
@Reynard - would you like to give us the recipe for your beefburghers. Bought ones are not nice, so homemade ones would be much better.

It's not so much a recipe as a method... :blush:

Beef mince (not lean mince, 10 to 15 % fat minimum)
Finely chopped onion
Salt
Pepper
Chopped parsley
Dollop of mustard
Splooshette of Worcestershire sauce
Fresh breadcrumbs (a slice or two of crumbled up bread sans crusts)

Mix it all together, let it stand in the fridge for a few hours, then form into patties and fry / grill / bbq etc. I have one of those George Foreman grilly machine things.

N.B. If you have a lot of beef, an egg to help bind won't go amiss.
 

Speicher

Vice Admiral
Moderator
I am been lifting, dividing and separating lots of plants. Also eliminating the umpty three thousand weeds that invaded the garden during My Illness. There comes a time, when one has to relax in a reclining garden chair, with a cool drink to hand, and admire one's handiwork.

Fortunately there is usually a cool breeze to make things comfortable. ^_^
 

Speicher

Vice Admiral
Moderator
It's not so much a recipe as a method... :blush:

Beef mince (not lean mince, 10 to 15 % fat minimum)
Finely chopped onion
Salt
Pepper
Chopped parsley
Dollop of mustard
Splooshette of Worcestershire sauce
Fresh breadcrumbs (a slice or two of crumbled up bread sans crusts)

Mix it all together, let it stand in the fridge for a few hours, then form into patties and fry / grill / bbq etc. I have one of those George Foreman grilly machine things.

N.B. If you have a lot of beef, an egg to help bind won't go amiss.

Thank you

My mistake in the past may have been to use mince with too low a fat content.
 

raleighnut

Legendary Member
And it blew. And it rained. And I had to sit behind a tractor full of shoot for 6 miles down a singletrack road.

What's this weather split?
Looked at the weather forecast yesterday evening, there's low pressure in the Atlantic and high pressure over Spain/France with warm air being drawn up over most of the country (well the South East and Middle bit) but Ireland/NI/North West Wales/North West England and Scotland were under a big cloud, Funnily enough Jedburgh* which is where my best mate's Dad and 2 other mates Mum (they're Cousins) came from. is forecast as Sunny.


* a lovely little town :becool:
 
Lunch has been consumed. I went with tilzitser cheese in the end. Very nice. Oh, and Beretta salami milano is :hungry:
 
Thank you

My mistake in the past may have been to use mince with too low a fat content.

Burgers are one of the occasions when you do need mince with a higher fat content, as the fat keeps them moist and flavoursome. The finely chopped onion also helps prevent them from drying out.

I cook mine on one of those George Foreman grills (I have a little diddy one) so the fat drips out while the burgers cook. I use the dripping for frying, so it's not wasted. ;)
 
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