Make your own burgers

Make Your Own Burgers

Food blogger and celebrity chef Chris Blackburn is a huge fan of the KuKoo meat grinder. Chris is the reigning UK Yorkshire Pudding champion and star of ITV's Food Glorious Food. You can watch him making mincemeat using a blend of brisket and blade in the Kukoo Meat Grinder. With the simple addition of a few ingredients he turns mince in to delicious burgers.

5 Star Yorkshire Rating

 

 

There's nothing quite like the taste of a juicy, homemade burger that's cooked on a barbecue. You can adjust the flavour to your liking by adding herbs, spices or your own secret ingredients. On Chris' food blog - Yorkshire Pudd - he opts for a classic beef pattie. Served in a toasted brioche bun with a good strong cheddar, iceburg lettuce, 2 rashes of streaky bacon, a slice of beef tomato, quality mayonnaise and burger sauce.


Classic beef pattie

Classic Burger Recipe

Ingredients:
600g Beef brisket
400g Beef blade
Salt and pepper to taste

Method:
1) Grind brisket and beef blade using the KuKoo meat grinder using the medium blade. In a bowl combine mince, with a good pinch of salt and pepper and mix well.

2) Shape into burgers, ensuring they are compacted so they hold their shape. Pop in the fridge and allow to rest for 10 minutes.

3) Get your barbecue to optimum temperature or pre-heat your frying pan and add the meat. Allow to brown on ether side and ensure it is cooked in the middle.

 

Homemade burgers and sausages

 

Follow our top 6 tips for perfect burgers every time

1. Choose your meat

Your burger should remain juicy so avoid going too lean otherwise you will lose some of the taste!

2. Flavours & Seasoning

Add fresh or dried herbs and spices to bring your burger to life. A classic hamburger is great with the addition of dijon mustard to boost the taste. For Spanish flavours add chorizo and smoked paprika to pork mince... Divine! If you feel like been super-fancy then fill your burger with a melt-in-the-middle pocket of cheese - we love the flavours of lamb and feta or beef with blue cheese. Don't forget to season your burger - always season with salt afterwards otherwise you'll draw out the moisture during mixing.

3. Bind It

If you're using a leaner meat or adding onions or chillies to your mix then add a handful of breadcrumbs and a beaten egg to combine the burger together.

4. Chill Out Time

Once you've shaped the burgers, give them time to chill out in the fridge - doing this will help them keep their shape during cooking.

5. Let's get cooking!

Now the tough decision - to BBQ, grill or fry? Ensure your burger is cooked thoroughly (you can always use a meat thermometer if you're unsure). Cook for 5-6 minutes each side for medium and for well done 8-9 minutes either side.

6. Eat it!

Now enjoy... Don't forget to add your gherkins (love them, or hate them), juicy tomato and a squeeze of sauce.... We're drooling over here!


Sizzling Burgers on BBQ

The KuKoo Meat Grinder is only £64.99 and comes with Free next day delivery when you order before 2pm Monday to Thursday. Just imagine... you could be firing up the barbecue this weekend and enjoying mouth-watering burgers! Mmmmm!

Multipan Frying Pan Recipes

Tom Daley gave us all life goals when he snapped himself cooking a greasy fry-up in an all in one pan. These clever kitchen gadgets are perfect for rustling up a cooked breakfast, but what other meals can this 5-in-1 frying pan create?



Tom Daley Cooking Frying Pan Multipan Olympics

I'd love to eat a full English everyday but it seems some strange humans would get bored of that...

So we’ve got you covered with our top 5 meals, all of which can be cooked up in the KuKoo Multipan - whether it's just for one or a cosy couples dinner.



Mexican Fajita Feast


Multipan Frying Pan Fajitas Sections Master Cooking

• Sliced Chicken Breast – rub with oil and dry fajita season
• Slices Sirloin Steak – remove excess fat, rub with oil and dry fajita seasoning
• Chorizo Sausage – Sliced into thick discs
• Sliced Peppers & Mushrooms
• Red Onion & Coriander – finely chopped

Warm your tortilla wraps in the microwave then serve with guacamole and salsa, deeelish!



Classic Spag Bol


Frying Pan Sections Recipes Spaghetti Master Cooking

• Spaghetti & Boiling Water
• Beef Mince
• Finely Chopped Carrot, Celery & Onion
• Bolognese Sauce - homemade or from a jar
• Sliced Mushrooms

When the meat and veg is cooked mix into the sauce, then use a spaghetti spoon to remove the pasta and place into a colander to drain. Serve the pasta in a bowl and top with the Bolognese. For extra tastiness grate some cheese on top, yummy!



Naughty Bacon Double Cheeseburgers


Frying Pan Bacon Cheese Burgers Master Cooking Multipan

• Beef Burgers - when they're cooked to your liking, place sliced cheese on top
• Bacon - lots of bacon
• Sliced Red Onion
• Burger Bun - slice in half & add to the pan right before serving for a crispy toasted bun

Spread ketchup inside the burger bun before layering everything up. You can add a bit of a kick with chilli sauce too or try squeeze in one of your five-a-day with slices of fresh tomato and lettuce.



Stay Healthy Salmon & Veg


Pan Frying Salmon Veg Multipan Master Cooking

• Salmon - fillets work best & cook in about 7 minutes
• Sliced Peppers – red, yellow, orange or green
• Cherry Tomatoes
• Sliced Aubergine
• Spinach

To bump up the flavour factor, stir a teaspoon of pesto into the peppers and cherry tomatoes. Then add a squeeze of lemon juice onto the salmon and a knob of butter to the spinach before serving.



A Hearty Cooked Breakfast


Fried Breakfast Master Cooked Multipan Tom Daley

• Eggs - scrambled, fried or mini omelettes
• Sausages, Bacon & Black Pudding
• Mushrooms & Tomatoes
• Baked Beans - a 200g tin fits in that top right corner, whilst a full 400g tin fits in the bottom right

If you're not a fan of the healthy stuff substitute the veg for a few hash browns. Or if you've got a sweet tooth, trade the eggs for pancakes, the meat for fruit kebabs, veg for berries and melted chocolate instead of beans.

 

Get your hands on one of these versatile Multipans as early as tomorrow with our free next working day delivery to mainland UK. Great for small families, singletons and anyone who loves camping.

Going The Whole Hog: How To Spit Roast A Pig

For centuries, roasting whole joints of meat round an open fire has had a certain celebratory appeal and in this modern day of electric spit rotisserie machines it’s no different…

But roasting a whole hog takes some planning, especially when you’re catering for someone else and their guests, so we’ve pulled together the best advice and ideas to make sure your hog roasting event is a success!

How To Roast A Hog

 

Step 1: Ordering A Piggy – A Week Or So Prior

When buying a whole pig, plan for about 400-500g of pork per person - which equates to approximately 200g after cooking and removing bones. The best pigs for roasting are 40kg or less, but if you’re feeding up to 200 people you’ll obviously need a bigger hog. Younger pigs have a softer and leaner flesh that melts into perfection as it cooks, whereas older pigs have a lot more fat on their flesh but the meat can be tougher and drier.

It’s also wise to consider the measurements of your spit and grill when buying a pig, you don’t want to get that hog home and find it’s too big for the rotisserie.


Hog Roasting Pigs

The quality of the pig will ultimately affect its final flavour no matter how much BBQ sauce you smother it in. Get down to your local butcher or look for a naturally reared, free range farm animal – buying directly from a farmer can save money.

Frozen pigs will need to be defrosted for 24 hours or so before roasting, the best way to do this is wrap it in plastic, so animals and insects can’t get to it, and simply let it thaw. Bath tubs and large cardboard boxes are great places to thaw too. If it’s just chilling in a cooler or fridge, let it come to room temperature for an hour or so before roasting.

 

Step 2: Attaching & Securing – Roasting Day

Washing your hands and work surfaces, before and after touching raw meat is just a given.

The most important part of this whole process is securing that little piggy to the spit. If it’s not attached properly these heavy pigs can flop about on the spit and nobody wants that pig falling onto the coals! Insert the spit through the anus, along the spine, and out of the mouth. The forks should be attached to either side of the pig whilst you can make incisions to secure the spine ring in place and push each foot into the feet rings.


Spit Rotisserie Hog Roast

Create some more holes and attach thick wire (14 to 16 gauge is best) if you think it needs a bit of extra security, use pliers to twist the ends as tight as possible.

Start the rotisserie for a minute or so to check that the pig is held firmly in place against the spit. If the butcher hasn’t already, you should thoroughly shave the pig to get rid of any hairs, yep just with a good old Bic razor, it sounds weird but hairy crackling is never nice!

 

Step 3: Light Her Up – Time To Start The Fire

Charcoal briquettes are the most reliable option, but what about adding a different flavour with wood? Just remember the denser the wood the longer it will burn and using non-resinous wood will prevent soot forming on the food.

Hardwood coal isn’t recommended as it can burn too fast and hot, plus it’s hard to maintain the slow, even heat needed for prolonged cooking. Plan for approximately the same amount of coal to pig, with extra on hand just in case.

Light the first batch of coals (charcoal chimneys are best for this) then spread them underneath the pig in a circular shape. You want the heat concentrated under the thicker parts of the pig, usually the shoulders and rear which take the longest to cook – avoid putting coals under the belly area as juices will drip down and could catch fire as they hit the coals.


Hog Roasting Grill Charcoal FIre

Top tip: place a disposable aluminium tray underneath the stomach to catch any juices and save them for later to make a tasty marinate for roast chicken and potatoes!

Start the rotisserie.

To maintain the heat, replenish the coals by adding fresh ones on top of the hot coals approximately every 30 minutes.

Every so often it’s also worth checking that the pig isn’t over cooking. It should take about an hour and 15 minutes per 5kg of pig (stuffing can add extra time too), so if it appears to be cooking too quickly (especially within the first hour) increase the height of the spit or slow down the rate at which you’re adding fresh coals to the grill.

The last 30 to 45 minutes is when the real magic happens - that skin’s gotta get nice and crispy! So pile on the coals at the very end (remove the disposable aluminium pan if you added one to catch the juices) and cover the space underneath the belly with coals too. You can even stop the rotisserie at different points and try lowering the spit closer to the coals to make sure all that skin gets a good blast of heat.

 

Step 4: Is It Ready Yet??? – Almost Time To Tuck In

To tell when the hog is cooked, the skin should be a dark golden brown and very crispy, joints will wiggle easily and the juices should run clear. Push a meat thermometer (how about this Hanson digital meat thermometer from Argos) into the thickest part of the pig and you should get an internal reading of at least 60°C.


Roast Pork Rotisserie Crackling

Don a pair of heat proof gloves and remove the spit from the grill to place the hog on a clean work surface that can take the weight of the whole pig. Use wire cutters to take out any excess wire you added earlier and unbolt the forks, spine hook and feet hooks.

 

Step 5: Sharpen Those Knives It’s Time To Carve

You’ll need a sharp knife or two to carve the pig quickly and effectively. A lending hand from a friend wouldn’t go a miss either – just make sure they don’t eat it all instead of carving!

First off, work the knife between the shoulder and hip joints to remove all 4 legs. Each of these can be carved up separately and will probably hold the most meat.

The loins should be easy to carve off of the back, and then continue with the rest of the torso. Cut the ribs off with a hack saw or pull the meat off by hand to serve it off the bone. Place a knife between two of the neck vertebrae just behind the ears and cut off the head.


Pulled Pork Hog Roast

Got any bits of skin which haven’t quite crisped up? Set them back onto the grill and they should get crispy in no time.

Top tip: Bare bones make great stock for soups and gravy whilst dogs find cartilage and strange boneless off–cuts tasty too.

Now it’s just a case of loading up the serving platters, don’t keep those guests waiting any longer!

 

Recipe Ideas:

Rubs & Seasonings:
Dry rubs are perfect for adding that extra bit of flavour before starting up the spit roast. Create your own from mixed herbs and spices or buy a tasty packet of seasoning from the supermarket. Make sure to rub the meat inside the carcass, whilst the skin will cook best rubbed with olive oil and salt.

Stuffing:
If you’re going to say stuff it just remember this, as steam is created from veg and other meat it can decrease the tastiness of the meat itself – don’t worry there’s no chance of the pig drying out without a stuffing if you’ve picked a young hog.

If you do want to try stuffing, do so lightly with fresh herbs and a few vegetables like onion and carrot. Remember you’ll need to sew up the hog or secure everything inside the carcass to stop the stuffing escaping, it’s best to do this with non-galvanised metal wire.

Marinating & Basting:
For extra flavour use a meat injector to inject marinate directly into the flesh before cooking. Then baste the pig with excess marinate using a basting brush every hour. Ideally you don’t want to baste with anything that will burn over the cooking time, so stay clear of sweet and sticky glazes until serving.

A basic marinate and basting sauce has the following ingredients: Oil – to stop the meat from drying out, Acid – to help break down the meat muscle, and Spices – for flavour… e.g. Olive oil, lemon juice, salt, pepper and thyme.

Serving & Accompaniments:
A roast pork sandwich tastes good. But it’ll taste even better on a plate of delicious sides and sauces, here are a few ideas...

Place foiled wrapped potatoes directly onto the coals and remember to turn them from time to time, these can take approximately 45 minutes to cook depending on the size of the potato.

Knock up tasty coleslaw using grated raw carrot, apple, red onion and cabbage – mix in mayonnaise and lemon juice, then put a simple spoonful into a bread bun with the roast pork.

 

Other tasty side dishes include homemade bread, potato salad, roasted vegetables, baked beans, macaroni cheese, salad and of course a selection of your favourite sauces.

 

Need More Inspiration?

Check out our Pinterest board of tasty pins for recipes and ideas, there’s even a few for leftover roast pork too…


Roast Pork Recipes and Pulled Pork Leftovers

With free next working day delivery to the UK mainland when you order by 2pm, you could be serving from your KuKoo Hog Roasting Machine in no time!

Using a Fruit Crusher & Press

For anyone with a windfall of fruit or looking to make use of that unloved fruit tree, why not create delicious juice, cider or wine from the juice of both hard and soft fruits.

These 3 simple steps guide you through extracting the juice from a glut of fruit using a manual fruit crusher and fruit pressing machine. That fresh juice can be enjoyed straight away or fermented to make a nice alcoholic drink.


Step 1: Picking & Prepping

Ripe fruit will have the most juice and give the tastiest of flavours so wait until those apples fall from the tree or those berries are looking plump.

Remove any rotten or bad parts with a knife; they could affect the taste of your beloved juice!

Then rinse and cut larger fruits like apples, pears and peaches into quarters, smaller fruits may only need to be halved – just make sure to remove any stones as they can get stuck in the fruit crusher.


Apple picking cider press

Step 2: Crush Crush Crushing!

Using a manual fruit crushing machine is a lot easier and quicker than mushing up that fruit by hand.

Position the KuKoo fruit crusher above a container or even over your fruit press (lined with a straining bag) to catch all that pulped fruit.

Pour the fruit into the hopper and set the wooden rest on top to steady the crusher, then turn the handle to start crushing – it’s as simple as that.

Pulping fruit in this way (also known as pomace) breaks the skin and makes it easier to extract as much tasty juice as possible.


Fruit crusher apple pomace

Step 3: Time to Press…

If you haven’t already, line the pressing basket with a straining bag – these handy fellas sieve out bits of fruit and seeds. Transfer the pomace into the pressing basket and cover the top of the fruit with the edges of the straining bag.

Place a container underneath the spout of the base to catch all that juicy goodness!

Set the circular pressing plates on top of the fruit and remember, how much fruit you’ve now got in the fruit press depends how many pressing blocks will need to be added before attaching the handle.

Two wooden blocks are included with all KuKoo fruit presses and these are perfect if the press is filled to full capacity. However if the press is not completely filled, extra blocks of wood will need to be added in order to raise the ratchet and handle above the edge of the basket.


manual fruit pressing machine

Finally attach the top pressure plate to secure the blocks in place and then screw the ratchet onto the spindle before pushing the handle into position.

Turn the handle to push the pressing blocks down and apply pressure onto the fruit – watch as the juice spills out of the pressing basket.


fruit pressing

The ratchet should be turned a little bit at a time; you don’t want to press the fruit all the way down straight away. Allow the press to squash the fruit bit by bit until you reach friction and the ratchet can’t be turned any further. When you reach friction, allow the press time to squash all the fruit and get the maximum amount of juice from it.

Top tip: the fruit pomace that remains after pressing can be used for baking, how about a warm apple pie…


Whether you’re homebrewing cider and wine or drinking your fresh juice over ice, it’ll taste that little bit better knowing you’ve made it yourself. Plus with FREE next working day delivery to mainland UK when you order by 2pm, you could be crushing and pressing fruit by tomorrow!

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