JAK Posted March 6, 2009 Share Posted March 6, 2009 If you seal them in the pan I would probably go for about 20/25 mins at gas 6/180c pre-heated. I would expect the cheese will be oozing out at that point Brilliant cheers mate Link to comment Share on other sites More sharing options...
rjw63 Posted March 6, 2009 Share Posted March 6, 2009 Yep, oven cook is what I'd do if they were too big for frying Link to comment Share on other sites More sharing options...
Nigel Posted March 6, 2009 VT Supporter Share Posted March 6, 2009 If you seal them in the pan I would probably go for about 20/25 mins at gas 6/180c pre-heated. I would expect the cheese will be oozing out at that point Brilliant cheers mate Id put them in the middle of the oven, not the top! Link to comment Share on other sites More sharing options...
JAK Posted March 6, 2009 Share Posted March 6, 2009 Yep, oven cook is what I'd do if they were too big for frying do you fry first to seal? Cheers guys, just the advice i wanted! Link to comment Share on other sites More sharing options...
privateer Posted March 6, 2009 Share Posted March 6, 2009 Yes, fry them to colour and seal them on both sides. It will give a nice texture, flavour and colour before you bake them. Decent hot pan and it will only take about a minute per side, just make sure the are firmly packed when you put them in the pan and turn them carefully to prevent them falling apart! Link to comment Share on other sites More sharing options...
trimandson Posted March 6, 2009 Author Share Posted March 6, 2009 If you seal them in the pan I would probably go for about 20/25 mins at gas 6/180c pre-heated. I would expect the cheese will be oozing out at that point I'd put them in a lot longer then this, when I made burgers (BTW, how class is it to make your own burgers!!?) I made the same mistake, and they took about an hour to cook. Although one was the size of my face What seasoning did you use? I put paprika and cumin in mine, beautiful they were, with garlic & chilli chips and mayo to serve. HMMMMMMMMMMMMMMM.....! I love burgers! Link to comment Share on other sites More sharing options...
trimandson Posted March 6, 2009 Author Share Posted March 6, 2009 Only five hours late! Doh! Link to comment Share on other sites More sharing options...
Juju Posted March 6, 2009 Share Posted March 6, 2009 Of course, a burger is in reality only an oversized meatball. So why not try casseroling in a tasty sauce. - If it's blue cheese you stuffed the burgers with, then perhaps whipping up a basic white sauce and addingonions and msuhrooms might do the trick? Or cheating amd making a roasted veg/tomato sauce - always good with mince. Link to comment Share on other sites More sharing options...
one_ian_taylor Posted March 6, 2009 VT Supporter Share Posted March 6, 2009 Grill them - more flavour than if you bung them in the oven, less greasy than frying. Link to comment Share on other sites More sharing options...
JulieB Posted March 6, 2009 Share Posted March 6, 2009 Of course, a burger is in reality only an oversized meatball. So why not try casseroling in a tasty sauce. - If it's blue cheese you stuffed the burgers with, then perhaps whipping up a basic white sauce and addingonions and msuhrooms might do the trick? Or cheating amd making a roasted veg/tomato sauce - always good with mince. mmmm Are we invited for tea JuJu??? lol I would have just made em smaller & stuck the rest in the fridge or freezer...but still they'll be long since demolished by now... So come on then...how were they???!!! Link to comment Share on other sites More sharing options...
privateer Posted March 6, 2009 Share Posted March 6, 2009 Yeah, come on, man! How did they work out? Did they work out perfectly succulent and just off medium rare or did you cook them a la Trim du incinerate? Link to comment Share on other sites More sharing options...
JulieB Posted March 6, 2009 Share Posted March 6, 2009 l la Trim du incinerate? Ha I did that with one side of a pork chop tonight...for my son's tea. It's ok I said... It's caramelised the sauce!!.. I love cooking but was busy on the phone! :oops: Link to comment Share on other sites More sharing options...
privateer Posted March 6, 2009 Share Posted March 6, 2009 l la Trim du incinerate? Ha I did that with one side of a pork chop tonight...for my son's tea. It's ok I said... It's caramelised the sauce!!.. I love cooking but was busy on the phone! :oops: Quality! There are only a few terms a real chef needs to know. Al dente - explains why vegetables, pasta and other non-proteins are believed to be undercooked! A point - explains why meat is believed to be too rare Caremelised - explains why anything is believed to be overcooked by direct heat. Puree - explains why anything is believed to be overcooked by indirect heat. Link to comment Share on other sites More sharing options...
Gingerlad Posted March 7, 2009 Share Posted March 7, 2009 Just go McDonalds. Freak. Link to comment Share on other sites More sharing options...
JAK Posted March 7, 2009 Share Posted March 7, 2009 Lol. Turned out perfectly, the cheese stayed in the middle of the burgers which was brilliant as i was half expecting them to pop open in the oven. They took around 35 minutes to cook at 180. Completed the meal with garlic bread i'd prepared earlier which is so incredibly easy and much nicer then frozen warmed up crap. Thanks guys Link to comment Share on other sites More sharing options...
trimandson Posted March 7, 2009 Author Share Posted March 7, 2009 Yeah, come on, man! How did they work out? Did they work out perfectly succulent and just off medium rare or did you cook them a la Trim du incinerate? Haha joker! I know how to cook my mate Link to comment Share on other sites More sharing options...
bickster Posted March 7, 2009 Moderator Share Posted March 7, 2009 Bicks Burgers hmmmmmmmm Link to comment Share on other sites More sharing options...
dicky_plums Posted March 7, 2009 Share Posted March 7, 2009 I know how to cook my mate is he tasty? with a nice chianti? Link to comment Share on other sites More sharing options...
JulieB Posted March 7, 2009 Share Posted March 7, 2009 ^^^^^ lol^^^^^ Never tried burgers with cream cracker crumbs...normally use oats or breadcrumbs.... I'll give it a whizz though Bicks.....& I might put blue cheese in them as well! Link to comment Share on other sites More sharing options...
bickster Posted March 8, 2009 Moderator Share Posted March 8, 2009 Make sure you bash the crackers really fine, I use a freezer bag with onr of those sealing strips on, then roll the buggers with a rolling pin until they are really fine, if using the crackers, using the egg is also really important Its a Jamie Oliver thing the crackers and the egg Link to comment Share on other sites More sharing options...
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