Burger 4pk, Sausage 8pk or Chipolata 16pk Varieties (Beef, Lamb, Chicken, Pork) 400g-550g 2 for $10 @ Coles

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Coles

• 

  belongsinforums on 14/09/2024 - 06:47

  +1

  They got rid of the saucy beef burgers. Huge L

• 

  TEER3X on 14/09/2024 - 07:44

  +7

  I'm not sure if I've ever bought a pre-made beef pattie that I've been happy with, I get way better results making them myself. Usually do smash burgers and season one side while it's cooking. Easy.

  The sausages are good though.

  • 

    AndrewMTG on 14/09/2024 - 09:25

    +1

    what's the recipe?

    • 

      TEER3X on 14/09/2024 - 09:40

      +6

      Roll balls of mince meat, put on hot flat surface like a pan or a hotplate (I use the Weber one for my bbq).

      Press down with a stainless burger press or metal spatula + baking paper, you want them pretty thin so you get lots of crust.

      Season with salt and flip (have to scrape and flip in one motion) when you've got that nice dark brown colour.

      Add sliced cheese, done.

      I like Oklahoma smash burgers, similar process but with lots of raw sliced onions smashed into the uncooked patty.

      https://www.seriouseats.com/oklahoma-onion-burger-recipe

      If you want to get fancy, buy chuck or equivalent and short ribs for the mince and mince at home or get your butcher to do it. Add brisket in the mix if you feel you need to but I personally don't think it's required.

      • 

        spaceinvader2054 on 14/09/2024 - 11:17

        +1

        Nice one. I like to add shredded carrots and zucchini with diced onion to make them a bit healthier and stretch out the mince a bit. They can crumble when cooking if your not careful so you need to be a bit delicate in the cooking process.

        If I'm buying pre-made patties I'm all for the chicken varieties.

        • 

          AssociatedSpainKing @ Coles on 14/09/2024 - 12:05

          @spaceinvader2054: I like to keep it standard (i.e just meat) because, like you, I've found that adding extra ingredients hurts the structural integrity of the burger, cause you to overwork the meat and can change its flavour unpredictably.

          Certain burger gatekeepers (like George Motz) will tell you it's not a real burger if you add anything but meat and seasoning (salt and pepper, preferably while cooking). Surprising, given his laid back attitude but I s'pose he likes to take his burgers seriously, perhaps a bit too much. To each his own

          Might I suggest trying the Oklahoma onion burger mentioned above? It stretches the mince as a smaller amount is needed for smash patties.

          Rissoles could also be a fantastic choice. It's easy to make them healthier by adding salad to the side, when those same ingredients could negatively affect a burger's flavour if put between the two buns. I shouldn't neglect to mention you could add a salad on the side of burgers, although a.basic garden salad can be disappointing compared to chips or a more exciting, time-consuming salad like potato. To each his own again

      • 

        OzDealsWanted on 14/09/2024 - 20:26

        Yum

• 

  Protractor on 14/09/2024 - 09:08

  +3

  Mmmm bamboo fibre

• 

  BeauKilla on 14/09/2024 - 09:36

  +2

  Gross

• 

  onegpt on 14/09/2024 - 09:37

  -1

  Nothing veg 😕

• 

  nokidsandthreemoney on 14/09/2024 - 09:44

  Tbh I've always rated the 10 pack of thinner beef burgers as they are well compressed and don't shrink when cooked. Nowdays $11 for a 1kg pack but they were $7 for years, then $9, then $10. Still decent value; pure beef and no gristle. Would also recommend for the cookout.

  • 

    Timeismonet on 14/09/2024 - 10:53

    Pure beef? 100% beef?
    Or with a sprinkling of bamboo like the ones above?

    • 

      nokidsandthreemoney on 14/09/2024 - 11:05

      I slaughter the cows myself. Guaranteed.

• 

  QuickToThePointless on 14/09/2024 - 11:19

  +4

  IMO burger patties should only have 3 ingredients - mince, salt and pepper - these have 16…WTF!?!

  INGREDIENTS: No Added Hormones Australian Beef (85%), Water, Tapioca Starch, Himalayan Pink Salt, Bamboo Fibre, Yeast Extract Powder, Spices, Preservative (223 (Sulphites)), Raising Agent (500, 575), Maize Starch, Rice Flour, Potato Starch, Soy Flour, Yeast, Vinegar, Salt.

  • • 

      QuickToThePointless on 14/09/2024 - 11:32

      +1

      don't forget the bamboo and sulphites…..yummy

      • 

        capslock janitor on 11/10/2024 - 22:23

        why bamboo fibre ??

    • 

      AssociatedSpainKing @ Coles on 14/09/2024 - 12:09

      Wish I could plus you. Why would a burger need a raising agent?

      • 

        QuickToThePointless on 14/09/2024 - 12:53

        for next level taste maybe?

  • 

    marbss on 14/09/2024 - 11:39

    +2

    was just going to say - I just buy a bulk pack of mince and make my own. measure them out to around 120g per patty, separate with wax paper, put in a ziploc bag and freeze them. any burger place is usually just using the recipe you mentioned above mince + salt + pepper

    • 

      QuickToThePointless on 14/09/2024 - 11:53

      +1

      i make 6 patties from 1kg of mince.

      i also use a SS burger press for uniformity and then wax paper and freeze just like you.

      https://www.temu.com/au/1set-stainless-steel-hamburger-meat-…

  • 

    Spending2Much on 14/09/2024 - 13:08

    15% is not meat….

• 

  souths123 on 14/09/2024 - 11:50

  they must have reduced the price of the packs of sausages as they were $6.50 or $7 a pack before (roughly). Maybe the single packs are on special as well? Either way, $10 for those sausages is a good price for 2 packs

  • 

    morse on 14/09/2024 - 14:32

    Yep they recently have. There’s been quite a few specials on them too with both supermarkets marketing them as a cheap meal option with the cost of living issues.

• 

  Geekomatic on 14/09/2024 - 19:52

  +1

  The chipolatas are okay, but the burgers are gross. So much gristle & bits of bone. Likely, they use bandsaws to cut the meat, hence the bone bits. Yuck.

  I decided to buy the meat grinder attachment for my Kitchenaid mixer & grind my own. I basically buy markdown meat/sausage and pass it through.

  It is SO much nicer! The beef actually tastes excellent, like steak. I also like to do a mix of beef & sausage (remove the skins and pass through the fine meat plate with the beef).

  It sounds like a lot of work, but only takes a few minutes & cleanup.

  FYI

• 

  OzDealsWanted on 14/09/2024 - 20:26

  How are the chipolata? Tasty?