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May 18, 2011

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Gaby

Wow! That's what I call a truly home-made burger! Hats off!

muppy

AWESOME!! i love hestons shows too :)
That brioche looks perfect, i am so impressed. with everything!

chopinandmysaucepan

ok, I might make an exception for an oily mess for these fries ala Charlie & Co. Looks good Jasmyne!

InTolerantChef

I went to see Heston's show in Sydney in April, it was FANTASTIC. I love how he has such insatiable curiousity. Not all his recipes are practical in the home setting, but if you want to go all out, one like this is sooo worth while. I got this book for my Birthday, and I have 3 others as well. I think you did a great job.

briarrose

So much prep work and it looks totally worth it. Amazing looking burger and homemade from the bun on up. Love it!

Heavenly Housewife

Wow, what an undertaking, I don't think I'd have it in me to do all that work, but you most definitely can invite me over to dinner. Those burgers look completely divine.
*kisses* HH

Jasmyne Tea

Thanks so much everyone! :)

Austin Gena

Presentation-wise, the gourmet take on that burger truly made me want to grab a bite on those and appreciate how it was prepared. Since making your own buns and grinding your own patties to make one made it more intriguing and pleasurable to eat.

b

Hi just wondering how the patty turned out. Was it delicious? I am curious about the chuck being salted.

Jasmyne Tea

Hi b :) The meat is salted to act as a binding agent, it just doesn't work as well without it, and when you use all of the meat cuts that are listed, the result is a wonderfully tender patty that practically falls apart.

adrocksmydad

What cheese did you use on the burger? Now I know someone else other than HB has actually mastered his burger, I'm very tempted to try myself now...

Stephen

Hi adrocksmydad. We took a short cut and just used a really good cheddar. HB does make his own cheese mixture but the recipe does call for a really expensive cheese which was out of our budget at the time. If you do decide to give this a go it will take about 2 days to prep because of the pre-ferment. Also there is a heap of work to do the day you want to eat it, so probably do it on a day off work. All the best, if you want more details on the cheese mixture feel free to ask us.

Lennardy

Hi stephen, Im about to try this over the weekend but Im a little confused over the meat ratio. In the programme he says he uses 2 part chuck to 1 part Shortribs and 1 part brisket.

Ive seen websites that state it is 1 part chuck, 2 part shortribs, and 1 part brisket.

Did you get your meat ratio from his book?

Lennardy

Sorry I just realised I called the wrong person!

That should read "hi jasmyne" :p

Jasmyne Tea

Hi Lennardy! Sorry for the late reply. Yes, we got it from the book. I can't speak for the other versions, but this one worked for us (and we've made it twice since). Good luck!

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