Hi,

I made some home made burgers last night following a recipie but it
came out rather bland. This is what I used:

Lean Mince beef
Egg
Chilli
Onion
Garlic
Spring onions
Basil
salt
brushed with olive oil

(I cooked them under the grill)

The flavours from the onions, chillis and garlic was quite refresing
and pleasant, but it seemed to be missing something, and as I said, was
just a bit bland. It didnt really taste much like a burger!

does anyone have a magic burger ingredient?

> wrote in message
oups.com...
> Hi,
>
> I made some home made burgers last night following a recipie but it
> came out rather bland. This is what I used:
>
> Lean Mince beef
> Egg
> Chilli
> Onion
> Garlic
> Spring onions
> Basil
> salt
> brushed with olive oil
>
> (I cooked them under the grill)
>
> The flavours from the onions, chillis and garlic was quite refresing
> and pleasant, but it seemed to be missing something, and as I said, was
> just a bit bland. It didnt really taste much like a burger!
>

That's because it wasn't a burger. It was meatloaf.

Dave

Hairy wrote:

> > wrote in message
> oups.com...
> > Hi,
> >
> > I made some home made burgers last night following a recipie but it
> > came out rather bland. This is what I used:
> >
> > Lean Mince beef
> > Egg
> > Chilli
> > Onion
> > Garlic
> > Spring onions
> > Basil
> > salt
> > brushed with olive oil
> >
> > (I cooked them under the grill)
> >
> > The flavours from the onions, chillis and garlic was quite refresing
>
> > and pleasant, but it seemed to be missing something, and as I said,
> was
> > just a bit bland. It didnt really taste much like a burger!
> >
>
> That's because it wasn't a burger. It was meatloaf.
>
> Dave

Probly the 'lean beef' was the problem, fat has flavour and for burgers
one uses a less than lean ground beef. Also i love to put about 2 tsp.
of fennel seeds in a pound of ground beef for burgers. And of course a
walnut sized ball of blue cheese with the meat moulded around it then
flattened for a burger is very good also, i did once see Julia Child
make a burger with freshly ground sirloin but she put a walnut sized
piece of butter inside it and proceeded to cook the beef patty. I am
always amused by Julia's use of butter. Not as bad as Paul Prudhome's
(sp?) but still....
---
JL

wrote:
> Hi,
>
> I made some home made burgers last night following a recipie but it
> came out rather bland. This is what I used:
>
> Lean Mince beef
> Egg
> Chilli
> Onion
> Garlic
> Spring onions
> Basil
> salt
> brushed with olive oil
>
> (I cooked them under the grill)
>
> The flavours from the onions, chillis and garlic was quite refresing
> and pleasant, but it seemed to be missing something, and as I said, was
> just a bit bland. It didnt really taste much like a burger!


That's because it wasn't a burger.


>
> does anyone have a magic burger ingredient?

Ground chuck, salt, pepper. You don't need all that other crap.

> wrote in message
oups.com...
> Hi,
>
> I made some home made burgers last night following a recipie but it
> came out rather bland. This is what I used:
>
> Lean Mince beef
> Egg
> Chilli
> Onion
> Garlic
> Spring onions
> Basil
> salt
> brushed with olive oil
>
> (I cooked them under the grill)
>
> The flavours from the onions, chillis and garlic was quite refresing
> and pleasant, but it seemed to be missing something, and as I said, was
> just a bit bland. It didnt really taste much like a burger!
>
> does anyone have a magic burger ingredient?
>

The problem is that you did not make a burger but rather a meatloaf. A
burger is ground meat and perhaps a little salt, nothing more, cooked to
medium AT THE VERY MOST. Any other additions are added afterwards, on the
outside. The soul of a great burger is the taste of the meat, and when you
add all that stuff you cover it up. Ground chuck is best. Meatloaf can be
great too, don't get me wrong, but it is something entirely different.

Take 1/4 lb of ground chuck and form it into a patty with as little pressure
as possible. Sprinkle with S&P and grill (preferably) or pan fry to medium
rare. Put on a toasted whole grain bun with Vidalia onion, tomato, lettuce,
ketchup. That's all there is to it.


--
Peter Aitken

"Peter Aitken" > wrote in message
m...
> > wrote in message
> oups.com...
> > Hi,
> >
> > I made some home made burgers last night following a recipie but it
> > came out rather bland. This is what I used:
> >
> > Lean Mince beef
> > Egg
> > Chilli
> > Onion
> > Garlic
> > Spring onions
> > Basil
> > salt
> > brushed with olive oil
> >
> > (I cooked them under the grill)
> >
> > The flavours from the onions, chillis and garlic was quite refresing
> > and pleasant, but it seemed to be missing something, and as I said, was
> > just a bit bland. It didnt really taste much like a burger!
> >
> > does anyone have a magic burger ingredient?
> >
>
> The problem is that you did not make a burger but rather a meatloaf. A
> burger is ground meat and perhaps a little salt, nothing more, cooked to
> medium AT THE VERY MOST. Any other additions are added afterwards, on the
> outside. The soul of a great burger is the taste of the meat, and when you
> add all that stuff you cover it up. Ground chuck is best. Meatloaf can be
> great too, don't get me wrong, but it is something entirely different.
>
> Take 1/4 lb of ground chuck and form it into a patty with as little
pressure
> as possible. Sprinkle with S&P and grill (preferably) or pan fry to medium
> rare. Put on a toasted whole grain bun with Vidalia onion, tomato,
lettuce,
> ketchup. That's all there is to it.
>
>
> --
> Peter Aitken
>
>

I still like a little garlic powder and worcestershire on my burgers, but
yeah, ground chuck, salt and my other things and that's it.

kili

kilikini wrote:

> I still like a little garlic powder and worcestershire on my burgers,
> but
> yeah, ground chuck, salt and my other things and that's it.
>
> kili

Me mum used to make us burgers following the directions on the bottle of
Lee & Perins worsteshire (sp?) sauce, just the meat in a pan with butter
and worsteshire sauce and very good they were.
----
JL

wrote:
> Hi,
>
> I made some home made burgers last night following a recipie but it
> came out rather bland. This is what I used:
>
> Lean Mince beef
> Egg
> Chilli
> Onion
> Garlic
> Spring onions
> Basil
> salt
> brushed with olive oil
>
> (I cooked them under the grill)
>
> The flavours from the onions, chillis and garlic was quite refresing
> and pleasant, but it seemed to be missing something, and as I said, was
> just a bit bland. It didnt really taste much like a burger!
>
> does anyone have a magic burger ingredient?
>
I see nothing wrong with the ingredients.

Were your burgers salty enough?

> wrote in message
oups.com...
> Hi,
>
> I made some home made burgers last night following a recipie but it
> came out rather bland. This is what I used:
>
> Lean Mince beef
> Egg
> Chilli
> Onion
> Garlic
> Spring onions
> Basil
> salt
> brushed with olive oil
>
> (I cooked them under the grill)
>
> The flavours from the onions, chillis and garlic was quite refresing
> and pleasant, but it seemed to be missing something, and as I said, was
> just a bit bland. It didnt really taste much like a burger!
>
> does anyone have a magic burger ingredient?
>

Try a fattier beef, with only salt and pepper. If you must add flavorings,
a bit of Worchestershire sauce. The egg was to hold the patties together
because you added the other solid ingredients?? As many have replied....
that's a grilled meatloaf patty sans bell pepper, you made.

wrote:

> Hi,
>
> I made some home made burgers last night following a recipie but it
> came out rather bland. This is what I used:
>
> Lean Mince beef
> Egg
> Chilli
> Onion
> Garlic
> Spring onions
> Basil
> salt
> brushed with olive oil
>
> (I cooked them under the grill)
>
> The flavours from the onions, chillis and garlic was quite refresing
> and pleasant, but it seemed to be missing something, and as I said,
was
> just a bit bland. It didnt really taste much like a burger!
>
> does anyone have a magic burger ingredient?


I'm no expert but take your ground meat and just start with that and
maybe some salt and pepper. Save the toppings for after they're cheese'd
and on buns. Nix the egg for certain.

Andy

wrote:
> Hi,
>
> I made some home made burgers last night following a recipie but it
> came out rather bland. This is what I used:
>
> Lean Mince beef
> Egg
> Chilli
> Onion
> Garlic
> Spring onions
> Basil
> salt
> brushed with olive oil
>
> (I cooked them under the grill)
>
> The flavours from the onions, chillis and garlic was quite refresing
> and pleasant, but it seemed to be missing something, and as I said, was
> just a bit bland. It didnt really taste much like a burger!
>
> does anyone have a magic burger ingredient?
>

Yes, use a fattier meat such as ground chuck. Leave out the meatloaf
ingredients, add S&P to taste, cook and enjoy.

In article .com>,
wrote:

> Hi,
>
> I made some home made burgers last night following a recipie but it
> came out rather bland. This is what I used:
>
> Lean Mince beef
> Egg
> Chilli
> Onion
> Garlic
> Spring onions
> Basil
> salt
> brushed with olive oil
>
> (I cooked them under the grill)
>
> The flavours from the onions, chillis and garlic was quite refresing
> and pleasant, but it seemed to be missing something, and as I said, was
> just a bit bland. It didnt really taste much like a burger!
>
> does anyone have a magic burger ingredient?
>

With the rest of those ingredients, I'd have added a little grated
ginger.

I also would have carmelized the onions and the other ingredients prior
to adding them to the burger. Try using a skillet with a bit of butter,
start with the onions and when those begin to "clear", add the other
ingredients, fry for a bit, THEN add them to the beef.

Or just cheat like my mom did and add a little bit of sugar. ;-)

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

On Sun 18 Sep 2005 09:48:58a, wrote in rec.food.cooking:

> Hi,
>
> I made some home made burgers last night following a recipie but it
> came out rather bland. This is what I used:
>
> Lean Mince beef
> Egg
> Chilli
> Onion
> Garlic
> Spring onions
> Basil
> salt
> brushed with olive oil
>
> (I cooked them under the grill)
>
> The flavours from the onions, chillis and garlic was quite refresing
> and pleasant, but it seemed to be missing something, and as I said, was
> just a bit bland. It didnt really taste much like a burger!
>
> does anyone have a magic burger ingredient?
>

Nice meatloaf you've got there! The best burgers I consistently make are
100% meat with no additions. I use 80% lean and hand form the patties.

--
Wayne Boatwright *¿*
____________________________________________

Okay, okay, I take it back! UnScrew you!

Wayne Boatwright > said:

> Nice meatloaf you've got there! The best burgers I consistently make are
> 100% meat with no additions. I use 80% lean and hand form the patties.

(I'm just attaching my comments to your post because it's the last one on
my list - nothing negative about what you said at all)

Doesn't anyone put chopped onions in their burgers? My dad used to make
them that way, then grilled them over charcoal. I never cooked them that
way myself until this (fading) summer. Damn! Those things are good! So
much better than plain ol' meat.

Okay, back to the meatloaf discussion ...

Carol

In article >,
Damsel in dis Dress > wrote:

> Wayne Boatwright > said:
>
> > Nice meatloaf you've got there! The best burgers I consistently make are
> > 100% meat with no additions. I use 80% lean and hand form the patties.
>
> (I'm just attaching my comments to your post because it's the last one on
> my list - nothing negative about what you said at all)
>
> Doesn't anyone put chopped onions in their burgers? My dad used to make
> them that way, then grilled them over charcoal. I never cooked them that
> way myself until this (fading) summer. Damn! Those things are good! So
> much better than plain ol' meat.
>
> Okay, back to the meatloaf discussion ...
>
> Carol

When one is consuming a lot of meat in the diet (like I am at the
moment), plain meat burgers are going to get really boring really fast,
as is plain grilled chicken.

I'm fixin' to start experimenting with mixing stuff with my beef
(keeping it low carb) to make my "burgers" more interesting. Same with
the chicken. After seeing the earlier thread on chicken palliard (or
however the hell it's spelled!) I do want to try pounding spices/herbs
into the raw chickens breasts and/or thighs prior to grilling them.

So I did not think that meatloaf burgers was such a bad idea. :-)

I just hate clearing out my oven to make a baked meatloaf in a pan!
There are only two of us and this burns a lot of electricity, makes a
mess, heats up the house and is a PITA in general.

I think meatloaf patties, grilled or fried, are an excellent idea.
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

OmManiPadmeOmelet > said:

> I think meatloaf patties, grilled or fried, are an excellent idea.

That's what Crash makes. We serve it with beef gravy, mashed potatoes, and
corn. That mixture keeps coming up, doesn't it?

Carol

Damsel in dis Dress wrote:
> OmManiPadmeOmelet > said:
>
> > I think meatloaf patties, grilled or fried, are an excellent idea.
>
> That's what Crash makes. We serve it with beef gravy, mashed potatoes, and
> corn. That mixture keeps coming up, doesn't it?
>
> Carol

Damsel in dis Dress wrote:
> OmManiPadmeOmelet > said:
>
> > I think meatloaf patties, grilled or fried, are an excellent idea.
>
> That's what Crash makes. We serve it with beef gravy, mashed potatoes, and
> corn. That mixture keeps coming up, doesn't it?
>
> Carol
>

On Sun 18 Sep 2005 11:21:39p, Damsel in dis Dress wrote in rec.food.cooking:

> OmManiPadmeOmelet > said:
>
>> I think meatloaf patties, grilled or fried, are an excellent idea.
>
> That's what Crash makes. We serve it with beef gravy, mashed potatoes, and
> corn. That mixture keeps coming up, doesn't it?
>
> Carol
>

I really like ALL those variations. I just wouldn't call it hamburgers. :-)

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

OmManiPadmeOmelet wrote:
> >
> When one is consuming a lot of meat in the diet (like I am at the
> moment), plain meat burgers are going to get really boring really fast,
> as is plain grilled chicken.
>
> I'm fixin' to start experimenting with mixing stuff with my beef
> (keeping it low carb) to make my "burgers" more interesting. Same with
> the chicken. After seeing the earlier thread on chicken palliard (or
> however the hell it's spelled!) I do want to try pounding spices/herbs
> into the raw chickens breasts and/or thighs prior to grilling them.

If only you had a meat grinder... you could make your own chicken meat
loaf or chicken patty meat loaf... that's about the only way I do
skinless/boneless chicken breasts... I don't really care for plain
chicken breasts, no matter even if you cook them book-perfect they're
still kinds dry and tasteless.... instead grind them with veggies,
herbs, seasoning... then blend in some crumbs and a few eggs, form into
whatever shape, brush with egg and coat with crumbs and fry, or bake.
Breasts are kind of tender so you don't want to grill yours or the
grill grate will slice into them like they're hard cooked eggs, if
yoose think mamograms are bad... hehe

If you had a meat grinder you could do the same with any meat, any cut
of beef, pork, turkey, even fish... and you'll know exactly what/who is
in it. Salmon loaf is great... I used to have a really good recipe
where cottage cheese was added to the ground salmon mixture but it's
nowhere to be found, I suppose one could experiment with a small
recipe.

Sheldon

In article .com>,
"Sheldon" > wrote:

> OmManiPadmeOmelet wrote:
> > >
> > When one is consuming a lot of meat in the diet (like I am at the
> > moment), plain meat burgers are going to get really boring really fast,
> > as is plain grilled chicken.
> >
> > I'm fixin' to start experimenting with mixing stuff with my beef
> > (keeping it low carb) to make my "burgers" more interesting. Same with
> > the chicken. After seeing the earlier thread on chicken palliard (or
> > however the hell it's spelled!) I do want to try pounding spices/herbs
> > into the raw chickens breasts and/or thighs prior to grilling them.
>
> If only you had a meat grinder... you could make your own chicken meat
> loaf or chicken patty meat loaf... that's about the only way I do
> skinless/boneless chicken breasts... I don't really care for plain
> chicken breasts, no matter even if you cook them book-perfect they're
> still kinds dry and tasteless.... instead grind them with veggies,
> herbs, seasoning... then blend in some crumbs and a few eggs, form into
> whatever shape, brush with egg and coat with crumbs and fry, or bake.
> Breasts are kind of tender so you don't want to grill yours or the
> grill grate will slice into them like they're hard cooked eggs, if
> yoose think mamograms are bad... hehe
>
> If you had a meat grinder you could do the same with any meat, any cut
> of beef, pork, turkey, even fish... and you'll know exactly what/who is
> in it. Salmon loaf is great... I used to have a really good recipe
> where cottage cheese was added to the ground salmon mixture but it's
> nowhere to be found, I suppose one could experiment with a small
> recipe.
>
> Sheldon
>

I may very well have to look into that.
The kitchen aid can be a pita to set up for small amounts.

Do you have a good sausage spice recipe? Not a pre-mix?
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

Sheldon replied:

>> I'm fixin' to start experimenting with mixing stuff with my beef
>> (keeping it low carb) to make my "burgers" more interesting. Same with
>> the chicken. After seeing the earlier thread on chicken palliard (or
>> however the hell it's spelled!) I do want to try pounding spices/herbs
>> into the raw chickens breasts and/or thighs prior to grilling them.
>
> If only you had a meat grinder... you could make your own chicken meat
> loaf or chicken patty meat loaf... that's about the only way I do
> skinless/boneless chicken breasts... I don't really care for plain
> chicken breasts, no matter even if you cook them book-perfect they're
> still kinds dry and tasteless.... instead grind them with veggies,
> herbs, seasoning... then blend in some crumbs and a few eggs, form into
> whatever shape, brush with egg and coat with crumbs and fry, or bake.
> Breasts are kind of tender so you don't want to grill yours or the
> grill grate will slice into them like they're hard cooked eggs, if
> yoose think mamograms are bad... hehe
>
> If you had a meat grinder you could do the same with any meat, any cut
> of beef, pork, turkey, even fish... and you'll know exactly what/who is
> in it. Salmon loaf is great... I used to have a really good recipe
> where cottage cheese was added to the ground salmon mixture but it's
> nowhere to be found, I suppose one could experiment with a small
> recipe.

The direction this conversation is taking reminds me of the "prison loaf"
discussion we had here a few years ago. From
http://www.npr.org/programs/wesat/fe...oaf/index.html

Special Management Meal (Served to misbehaving inmates for all their meals.)
Yield - Three Loaves

6 slices whole wheat bread, finely chopped
4 ounces imitation cheddar cheese, finely grated
4 ounces raw carrots, finely grated
12 ounces spinach, canned, drained
2 cups dried Great Northern Beans, soaked, cooked and drained
4 tablespoons vegetable oil
6 ounces potato flakes, dehydrated
6 ounces tomato paste
8 ounces powdered skim milk
4 ounces raisins

Mix all ingredients in a 12-quart mixing bowl. Make sure all wet items are
drained. Mix until stiff, just moist enough to spread. Form three loaves in
glazed bread pans. Place loaf pans in the oven on a sheet pan filled with
water, to keep the bottom of the loaves from burning. Bake at 325 degrees in
a convection oven for approximately 45 minutes. The loaf will start to pull
away from the sides of the bread pan when done.

Bob

G'day Sheldon,

I was interested to see your comment below about using a meat grinder
for "mixing" ingredients as distinct from simply making mince.

What do you call a "meat grinder" over there these days? My ancient
mincer is a thing with a hopper and a small auger that forces stuff
though a perforated plate with a rotating cutter at the end. It
simply clamps onto the edge of the kitchen table so the winding handle
can be turned fully, and the minced stuff falls out the other end into
whatever you've put under it (or onto the table top .

That sound anything like yours?

In article .com>,
"Sheldon" > wrote:
>OmManiPadmeOmelet wrote:
>> >
>> When one is consuming a lot of meat in the diet (like I am at the
>> moment), plain meat burgers are going to get really boring really fast,
>> as is plain grilled chicken.
>>
>> I'm fixin' to start experimenting with mixing stuff with my beef
>> (keeping it low carb) to make my "burgers" more interesting. Same with
>> the chicken. After seeing the earlier thread on chicken palliard (or
>> however the hell it's spelled!) I do want to try pounding spices/herbs
>> into the raw chickens breasts and/or thighs prior to grilling them.
>
>If only you had a meat grinder... you could make your own chicken meat
>loaf or chicken patty meat loaf... that's about the only way I do
>skinless/boneless chicken breasts... I don't really care for plain
>chicken breasts, no matter even if you cook them book-perfect they're
>still kinds dry and tasteless.... instead grind them with veggies,
>herbs, seasoning... then blend in some crumbs and a few eggs, form into
>whatever shape, brush with egg and coat with crumbs and fry, or bake.
>Breasts are kind of tender so you don't want to grill yours or the
>grill grate will slice into them like they're hard cooked eggs, if
>yoose think mamograms are bad... hehe
>
>If you had a meat grinder you could do the same with any meat, any cut
>of beef, pork, turkey, even fish... and you'll know exactly what/who is
>in it. Salmon loaf is great... I used to have a really good recipe
>where cottage cheese was added to the ground salmon mixture but it's
>nowhere to be found, I suppose one could experiment with a small
>recipe.

Cheers, Phred.

--
LID

Damsel in dis Dress wrote:
> Wayne Boatwright > said:
>
> > Nice meatloaf you've got there! The best burgers I consistently make are
> > 100% meat with no additions. I use 80% lean and hand form the patties.
>
> (I'm just attaching my comments to your post because it's the last one on
> my list - nothing negative about what you said at all)
>
> Doesn't anyone put chopped onions in their burgers?

Yes, of course. And occasionally just a bit of finely chopped garlic.

John Kane
KIngston ON

> My dad used to make
> them that way, then grilled them over charcoal. I never cooked them that
> way myself until this (fading) summer. Damn! Those things are good! So
> much better than plain ol' meat.
>
> Okay, back to the meatloaf discussion ...
>
> Carol

On Sun, 18 Sep 2005 22:23:14 -0500, in rec.food.cooking, Damsel in dis
Dress wrote:

>Wayne Boatwright > said:
>
>> Nice meatloaf you've got there! The best burgers I consistently make are
>> 100% meat with no additions. I use 80% lean and hand form the patties.
>
>(I'm just attaching my comments to your post because it's the last one on
>my list - nothing negative about what you said at all)
>
>Doesn't anyone put chopped onions in their burgers? My dad used to make
>them that way, then grilled them over charcoal. I never cooked them that
>way myself until this (fading) summer. Damn! Those things are good! So
>much better than plain ol' meat.

I haven't made burgers much recently, but when I did I usually added
chopped onions.

Doug
--
Doug Weller -- exorcise the demon to reply
Doug & Helen's Dogs http://www.dougandhelen.com
A Director and Moderator of The Hall of Ma'at http://www.hallofmaat.com
Doug's Archaeology Site: http://www.ramtops.co.uk

Doug Weller wrote:
> On Sun, 18 Sep 2005 22:23:14 -0500, in rec.food.cooking, Damsel in dis
> Dress wrote:
>
> >Wayne Boatwright > said:
> >
> >> Nice meatloaf you've got there! The best burgers I consistently make are
> >> 100% meat with no additions. I use 80% lean and hand form the patties.
> >
> >(I'm just attaching my comments to your post because it's the last one on
> >my list - nothing negative about what you said at all)
> >
> >Doesn't anyone put chopped onions in their burgers? My dad used to make
> >them that way, then grilled them over charcoal. I never cooked them that
> >way myself until this (fading) summer. Damn! Those things are good! So
> >much better than plain ol' meat.
>
> I haven't made burgers much recently, but when I did I usually added
> chopped onions.

Better with a fresh cut paper thin slice of raw onion on top of a
cooked burger... chopped onions inside remain pretty much raw anyways
but those bits fercockt up the taste of the meat... I suppose yoose use
mystery meat and I can appreciate not wanting to taste that.

Sheldon

On 22 Sep 2005 14:21:21 -0700, Sheldon wrote:
>
> Doug Weller wrote:
> >
> > I haven't made burgers much recently, but when I did I usually added
> > chopped onions.
>
> Better with a fresh cut paper thin slice of raw onion on top of a
> cooked burger...

I agree, except I want my onion in thick slices. Onion breath can be
your friend... just like coffee breath.

> chopped onions inside remain pretty much raw anyways

Not in my experience. If they did, I wouldn't object so much.

> but those bits fercockt up the taste of the meat...

I agree.

> I suppose yoose use
> mystery meat and I can appreciate not wanting to taste that.
>
It f's up the taste of fresh ground too.

wrote:
> Hi,
>
> I made some home made burgers last night following a recipie but it
> came out rather bland. This is what I used:
>
> Lean Mince beef
> Egg
> Chilli
> Onion
> Garlic
> Spring onions
> Basil
> salt
> brushed with olive oil
>
> (I cooked them under the grill)
>
> The flavours from the onions, chillis and garlic was quite refresing
> and pleasant, but it seemed to be missing something, and as I said, was
> just a bit bland. It didnt really taste much like a burger!
>
> does anyone have a magic burger ingredient?

I do. The magic burger ingredient is beef.

-bwg
"[T]he administration has to spend money like a drunken bureaucrat at
home, to
prove that it can afford to spend money like a drunken colonial
bureaucrat in Iraq."
-- <http://billmon.org/archives/002161.html>

You should try the Italian salad dressing package and mix it in with 1
lb. of groud beef.
The package wieghs .07 ounces.

Grind my own beef because I don't know what is going on in the meat
industry. I ground lean beef and it was tastless when cooked. I then
added a thumb size amount of gound lamb. Just enough flavour to make a
perfect burger. Nothing else is needed as others have said but some fat
in some form is a must.