Jump to content
BANGKOK
marcusarelus

Best Burger? Mine.

Recommended Posts

I make do with the frozen ground beef from makro (aus or NZ) with some bread crumbs, an egg or two, a few spices and liberal dosings of Lea and perrins and tabasco...good fer meatloaf and anything else ye got in burgerlandia...some finely chopped onion and garlic added to the mixture ain't half bad neither...

 

the true test is the cold leftover meatloaf sarnies...with mustard and mayo...

 

 

 

  • Like 1

Share this post


Link to post
Share on other sites

In Hua Hin, we buy beef at Makro. I grind it by machine (Lazada) & freeze it by the pound. Being American, I don't ever use Worcestershire or egg or add pork to my burgers (but they all are good for meatballs or meatloaf).

My burger is:

50% chuck

25% sirloin

25% brisket

Re; (white) fat, many chef's say the best burgers have around 20% fat; some use up to 30%.

  • Like 1
  • Haha 1

Share this post


Link to post
Share on other sites

The number one tastiest burger of all Thailand. The caramelized onion spread makes this so delicious and tasty. The beef is prime cut. I can't brag about this place enough I'm serious.

 

Chokchai Steak House
Khlong Toei Nuea, Watthana, Bangkok 10110
02 259 9596
https://goo.gl/maps/zwjVKQBGCanZF4Ca6

  • Like 2

Share this post


Link to post
Share on other sites
5 hours ago, worgeordie said:

Not until you show the finished burger,can your claim

be judged. 

regards Worgeordie

I want to taste test it too.  Or maybe TWO!!!  555

Share this post


Link to post
Share on other sites
2 hours ago, marcusarelus said:

Actually what I like is the Pansonic MK-K51P. 

 

Is that Panasonic model a 110v version from the U.S. that you use with a voltage converter.... or

 

Is it is a Thai 220v model?... I don't recall seeing much from Panasonic here in terms of decent electric food processors.

Share this post


Link to post
Share on other sites
32 minutes ago, TallGuyJohninBKK said:

 

Is that Panasonic model a 110v version from the U.S. that you use with a voltage converter.... or

 

Is it is a Thai 220v model?... I don't recall seeing much from Panasonic here in terms of decent electric food processors.

I bought it at Robinson's here. It's my 4th food processor and the first one I really like. 

  • Thanks 1

Share this post


Link to post
Share on other sites
2 hours ago, JWRC said:

Far too fatty.

It is a ribeye steak.  Fat provides taste and holds the burger together.  Have you ever mad a good burger in Thailand?  What percent of fat did you use and what cut of beef?

Edited by marcusarelus
  • Thanks 1

Share this post


Link to post
Share on other sites
1 hour ago, lubfishin said:

The number one tastiest burger of all Thailand. The caramelized onion spread makes this so delicious and tasty. The beef is prime cut. I can't brag about this place enough I'm serious.

 

Chokchai Steak House
Khlong Toei Nuea, Watthana, Bangkok 10110
02 259 9596
https://goo.gl/maps/zwjVKQBGCanZF4Ca6

What is prime cut beef?

Share this post


Link to post
Share on other sites
1 hour ago, Michaelaway said:

In Hua Hin, we buy beef at Makro. I grind it by machine (Lazada) & freeze it by the pound. Being American, I don't ever use Worcestershire or egg or add pork to my burgers (but they all are good for meatballs or meatloaf).

My burger is:

50% chuck

25% sirloin

25% brisket

Re; (white) fat, many chef's say the best burgers have around 20% fat; some use up to 30%.

Where do you buy the brisket?

Share this post


Link to post
Share on other sites
1 hour ago, tutsiwarrior said:

I make do with the frozen ground beef from makro (aus or NZ) with some bread crumbs, an egg or two, a few spices and liberal dosings of Lea and perrins and tabasco...good fer meatloaf and anything else ye got in burgerlandia...some finely chopped onion and garlic added to the mixture ain't half bad neither...

 

the true test is the cold leftover meatloaf sarnies...with mustard and mayo...

I make meatloaf too but this thread is about burgers which have no breadcrumbs or egg. 

Share this post


Link to post
Share on other sites
2 hours ago, JWRC said:

Far too fatty.

Do you make burgers in Thailand?  How much fat do you use and what cut of beef?

Share this post


Link to post
Share on other sites
37 minutes ago, marcusarelus said:

I make meatloaf too but this thread is about burgers which have no breadcrumbs or egg. 

 

 

Hamburg steaks in New York were often served with breadcrumbs, raw onions and a raw egg. 

Of course, by the very name, one knows that the dish came from northern Europe.... and possibly before that from Central Asia and spread by sailors at the time.

So anyone here claiming that their burger is the real deal, is simply fooling themselves.

 

 

So make it however you like it. 

 

 

Edited by JamJar
  • Like 1

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...