Tag Archives: beef

Napoleon Grills Go BBQ Burger Bonkers!!!!

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Crowds of onlookers were on hand in downtown Toronto to witness the creation of what could be the largest hamburger in the world. This megalithic burger weighed in at 590lbs, after garnishing with 50 pounds of cheese, 20 pounds of onions, 12 pounds of pickles and 30 pounds of lettuce all on a monster bun – it almost triples the current world record.
“We started cooking the 300lbs of beef this morning at 4am and by 12 noon were ready to slide the massive burger on to the bun and add all the fixin’s,” said an exhausted David Coulson, National Advertising Manager of Napoleon Grills,” Napoleon had a specially designed, hydraulics-enhanced, “Monster Grilling Machine” that was able to flip the burger midway through the cooking process.” This custom grill took over 3 months to build and design.

According to Guinness the official title is “Largest Hamburger Commercially Available,” a record currently held by Mallie’s Sports Grill and Bar in Southgate, MI. The record is not official yet and award-winning chef Ted Reader says that, “We should be hearing back from Guinness in a week or two for the official confirmation.”
Individuals and organizations were invited to place a bid on the massive record-breaking burger, which raised over $8,500 benefiting Camp Bucko, a camp program for children with burn injuries.

Best Home-Made Burgers. Guaranteed.

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Best home-made burgers.

Home made burgers are so quick and easy to prepare. Once you have the basic seasonings in the cupboard, it is a five minute job to prepare a batch. Here’s our time-honoured tried and tested ultimate burger recipe and cooking technique. We’d love to hear you tricks and techniques too.

To make four good size quarter pounders, you will need:

  • 500g mince beef (go for 80% lean beef and 20% fat if you can find it – burgers need the fat for flavour and to help bind them)
  • half an onion (red is best but normal is fine) chopped very fine and fried gently for 2-3 mins – don’t let it brown.
  • one whole egg beaten up

That’s the basic recipe to mix together.

To this add:

  • 1 tspn ground cumin
  • 1 tspn ground coriander
  • 1 tspn english mustard powder
  • good slug of worcester sauce (probably about a tablespoonful)
  • good slug of oyster sauce
  • pinch of sea salt
  • freshly ground black pepper

Sounds like quite a lot of stuff but once you have it all in the cupboard you can make up these burgers in just five mins and the spices etc will last for ages.

Mix it all together with your hands and then put in the fridge to firm up for half an hour.

I also sometime add some freshly chopped chilli for chilli-burgers.
Sometimes freshly chopped parsley or fresh coriander.
Sometimes spring onions
Sometimes some smoked paprika.
Also good is some smokey chipotle.
Freestyle it.

If the mixture is a bit wet and sloppy then add a handful of breadcrumbs.

Divide into four and make into burger patties. I use a little burger press to make proper burger shapes – gives them a uniform shape and size but it’s absolutely fine just to make by hand.

Here’s another little trick – push your thumb gently into the centre of your burger before it goes on the grill. This will compensate for the burger wanting to ‘ball-up’ as it cooks and you’ll end up with a nice flat burger.

Put them on a really hot grill and just leave them for 4-5 mins. Flip them over and just leave them again for another 4-5 mins. Don’t fiddle. If the grill is hot enough, the burger will not stick – you shouldn’t need to oil the grill or the burger.

Don’t press down on them when they are cooking – this is a real gringo trick and all it does is squeeze out all the lovely juices and moisture – plus it makes the flame flare up and just turn the outside into charcoal before the inside has properly cooked.

Serve with sliced gherkins, thinly sliced cheese, tomato relish, lettuce and mayo on BBQ toasted sesame seed buns.