Mandrau Posted August 23, 2006 Share Posted August 23, 2006 I have a question for the silly season.............why oh why are beefburgers (steak haché) always oval in shape when the buns are always round? Link to comment Share on other sites More sharing options...
Polremy Posted August 23, 2006 Share Posted August 23, 2006 the ones we buy are square - but yes, the buns are still round!perhaps you have discovered a gap in the market. Link to comment Share on other sites More sharing options...
Missy Posted August 23, 2006 Share Posted August 23, 2006 [quote user="Mandrau"] I have a question for the silly season.............why oh why are beefburgers (steak haché) always oval in shape when the buns are always round?[/quote]Because the butcher and the baker couldn't see what they were making on account that the candlestick maker didn't supply them for a while as they hadn't paid their candlebills!! [:-))] Link to comment Share on other sites More sharing options...
diotima Posted August 23, 2006 Share Posted August 23, 2006 [quote user="missyesbut"][quote user="Mandrau"] I have a question for the silly season.............why oh why are beefburgers (steak haché) always oval in shape when the buns are always round?[/quote]Because the butcher and the baker couldn't see what they were making on account that the candlestick maker didn't supply them for a while as they hadn't paid their candlebills!! [:-))][/quote]LOL!! Have you tried making your own? 1kg beef skirt (do they have that cut in France) or good braising steak; 2 chopped raw onions or several shallots, or onion marmalade to taste (sweeter taste); the flesh of one large baked aubergine and egg yolk to bind. Herbs/seasoning as liked. Chop it all finely and mix. Mould in a circular hamburger mould (I still have mine from an ancient Magimix) and grill/fry/barbecue thoroughly. Some people add breadcrumbs, I don't, just use force on the mould. You can't taste the aubergine, it just adds moisture. Bake the aubergine for about 30 minutes at around 160-170C, don't microwave, it will burst and spatter the inside of the microwave like something dead from a 1950s horror movie.[:D] Link to comment Share on other sites More sharing options...
Kevinmc Posted August 23, 2006 Share Posted August 23, 2006 This assumes that you would want to put a steak haché in a bun.Buns normally contain a circular disc of mechanically recovered meat,heavily padded with cereal and who knows what. I remember checking thelabel once on Tesco economy burgers - 70% MR chicken !!!Steak haché with a touch of moutarde and a cornichon or two is my option Link to comment Share on other sites More sharing options...
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