[jamesogt]

Originally Posted by jamesogt

By their own admission based on Ed Debevic's in the USA. They have used a little more artistic licence with their pricing

USA = £6.39 or $10.05
http://www.eddebevics.com/

UK = £9.95 or $15.62

If it is good they may get away with it, would most Sheffielder's pay a tenner for a burger? I am not so sure.

Review to follow......

Plagiarism !

http://www.thestar.co.uk/lifestyle/f...1617-1-4596746

Incidentally, I checked on Ed Debevic’s website and a cheeseburger sells for $10.05 so even allowing for the exchange rate Mud Crab’s copy, what they modestly call the “second best cheeseburger,” is more expensive than the real thing.

[DerbyTup]

Burgers are not exactly difficult to make though are they? And they are cheap to make as well - and easy to cook.

I bought 3 x 450g of minced meat in a supermarket the other day - it cost £10. That's 3 lbs of minced meat for those of you still in the old money.

The mathematicians amongst you will have already worked out that this is enough minced meat to make 12 quarterpound burgers, or 6 halfpound burgers.

All you need to do is mix the minced meat in a bowl with some salt and pepper for seasoning - you can add finely chopped onion if you want - or maybe sprinkle some dried herbs in there as well - and to get it to bind together most recipe books suggest adding the white of an egg - but personally I just put a few dashes of Worcestershire sauce in there (Henderson's or Lea & Perrins) and that does the trick.

All you have to do is make them into patties by rolling first into a ball and then smashing their heads in with a wooden spoon. Or if you want to waste a bit more money, buy one of those metal burger presses.

And then grill them for about 5 minutes each side.

No e-numbers - no additives - no fuss really. Takes about 5 minutes maximum to make them and maybe 10 mins to cook them.

Ed who? Bring him on!

[verona]

Nice recepie Derby, one I have used many a time. But I have found a better one.

Chuck steak, quantity depends on how many burgers you want to make. Blitz it in a foood procesor, not too much, still leave some small chunks, add salt and pepper, tabasco or whatever else take you fancy.

Now this is the important bit. Bind it together with you hands, but not so much that it bruises the meat and turns it brown, flatten out to the size you want, then poke your finger in the middle to make a slight indent, this stops it from shrinking, then grill, fry or BBQ to your liking, med rare is best.

If adding onion, fry it off first, let it cool, then add to the meat. It stops the onion burning when you cook the burger.

[DerbyTup]

Originally Posted by verona

Nice recepie Derby, one I have used many a time. But I have found a better one.

Chuck steak, quantity depends on how many burgers you want to make. Blitz it in a foood procesor, not too much, still leave some small chunks, add salt and pepper, tabasco or whatever else take you fancy.

Now this is the important bit. Bind it together with you hands, but not so much that it bruises the meat and turns it brown, flatten out to the size you want, then poke your finger in the middle to make a slight indent, this stops it from shrinking, then grill, fry or BBQ to your liking, med rare is best.

If adding onion, fry it off first, let it cool, then add to the meat. It stops the onion burning when you cook the burger.

I'll try that Verona - thanks. I will have to be careful when making the indent in the middle though because I'm rather heavy-handed - it may turn into a doughnut. Still, would fit nicely onto a bagel I suppose.

[snoopjiggy]

LOVE homemade burgers! We are having them tonight with some nice actifry chips! Healthylicious

[DerbyTup]

"actifry" - is that one of those new-fangled electronic chip pans that only use a spoonful of oil? I've been hearing about them. Dead good they're supposed to be.

I was looking at one in Costco the other day. Seems like they sort of spin the oil around, a bit like a tumble or spin dryer does with water. How do you go on with fish though? Does't it get stuck to the pan when cooking? because fish in batter normally needs to float about in lots of oil.

[GodStar]

Originally Posted by DerbyTup

"actifry" - is that one of those new-fangled electronic chip pans that only use a spoonful of oil? I've been hearing about them. Dead good they're supposed to be.

I was looking at one in Costco the other day. Seems like they sort of spin the oil around, a bit like a tumble or spin dryer does with water. How do you go on with fish though? Does't it get stuck to the pan when cooking? because fish in batter normally needs to float about in lots of oil.

You cant do battered fish in it!

[snoopjiggy]

Originally Posted by DerbyTup

"actifry" - is that one of those new-fangled electronic chip pans that only use a spoonful of oil? I've been hearing about them. Dead good they're supposed to be.

I was looking at one in Costco the other day. Seems like they sort of spin the oil around, a bit like a tumble or spin dryer does with water. How do you go on with fish though? Does't it get stuck to the pan when cooking? because fish in batter normally needs to float about in lots of oil.

haha, not sure about the fish. I know you can do stir fry and allsorts in them. We only use it for healthy chips though.

Take about 40 mins for best results, but often taste like chippy shop chips with the right potatoes! yum yum.

Can also use fry light on them to make them even healthier!

[Lolly84]

still pretentious as anything, same staff, same owners..

[jamesogt]

So I managed to give this place a go tonight.

Got there around 8 and it was pretty busy, help yourself to a table and a waiter follows. Drinks ordered and arrived promptly. There was a decent atmosphere and the decor and music were all good. As other people mention the staff negatively, I must say I didn't see this at all, they were attentive and friendly.

Had already seen the menu online so pretty much knew what I was having. The food arrived quickly too.

Bacon Cheeseburger was OK, my friends Pulled Pork salad got a better review, with them thinking it got a good 8/10. Back to the burger as that is their 'Specialty', it was OK. Not outstandingly great but better than average. I had asked for mayo but it seems they have their own or some brand I have maybe not had before, it was quite watery and not very 'Mayo' like. The burger definitely out does Yankees and Uncle Sams, though it does cost more. I also have a slight issue with £2 for 2 pieces of bacon and £3.00 for 250g of chips, fair enough it is their to make money. But a combined £5 for something that costs less than £1 is a little excessive I feel.

One upside was that I ordered fries as a side though I didn't really need them as I had not read it came with them. When clearing the manager asked why they hadn't been eaten and I explained it was my error. He immediately said that he would remove them from the bill, very attentive.

All in all good but not great. I would prefer the burger slightly thicker and cooked a little less but that is personal preference, I may also have been spoilt living in the US for 6 years.

Total bill was £24, I would go back, but I really don't think the burger is that much better than Le Bistrot's or Handmade Burger Co.

[DaisyBoo]

Originally Posted by mossdog

Totally agree!...................actually Yankees ought to consider changing their image after a 1000 years selling burgers.We went to Gauchos in London recently,a fantastic steak house offering prime Argentinian beef.Makes you realize that most people especially round these parts have never eaten good steak.Yankees would be ideal for a Gauchos type operation and whereas the cost would be more than the rubbishburgers sold everywhere,I reckon the place would be rammed most nights if the management were capable.
We went to a place on Surrey street last year and have to say the prime steaks we sampled were only fit for burger in a bun fare.
The trouble is most suppliers to these restaurants round here,is that they only sell their lesser grade stuff, like old bangers from the end of the auction at Bakewell market.The good meat goes further south where people will pay for quality,most Sheffielders shop on price alone.However a good steakhouse is ready for a comeback................Berni Inns made fortunes till they lost the plot!

ive been to gauchos in london, manchester and amsterdam. expensive but worth it. would love to have a gauchos in sheffield

[den2305]

Ate here for the first time today & was very happy I did. Food different & well cooked. Received top class service from a lovely lady named Kat. She made the experience one worth repeating. Well done.

[Candy A55]

Originally Posted by DaisyBoo

ive been to gauchos in london, manchester and amsterdam. expensive but worth it. would love to have a gauchos in sheffield

oh yey me lurves meat!