EXPENSIVE loss! After cooked burger reveals what you really get!

[@ynothump2566]

'Massive shrinkage' my wife's nickname for me 😂

[@Benjimikey]

Buy the 750g of mince meat in the supermarket for around £5.00 add your own seasoning form the burgers and bob's your uncle

[@1aberbeeg]

Exactly, I do the same re; pies, pasties, so/fried chicken so we know what we are really eating, Bar of course hormones etc. in the meat !

[@geoffdundee]

@Benjimikey .....i do that and add finely grated onion

[@togawearer2799]

@@geoffdundee and then deep fry it in batter?

[@geoffdundee]

@@togawearer2799 .....nah i dont eat deep fried stuff.....i get big baps from my mate (hes a baker) and make my burgers to fit them.....delish.

[@togawearer2799]

@@geoffdundee What about a burger rowie then?

[@SkorpionFlux]

Hey Gareth, only the cheaper parts of a cow are sold for Hamburgers etc etc aka Beef burgers at supermarkets. Better off going to a Butcher, asking for minced beef with 15% fat but preferably 20% and making your own burgers, a smashed burger cooks more evenly, I like to add very fine chopped sweet onion to mine, for seasoning I use cracked black pepper and sea salt. Cheese I use Mature Cheddar with some Mozzarella, use a gas torch to brown it and for buns I like white rolls.

[@danm8004]

This is how to pay more for the same thing.

[@Immortal-Headcase]

Recently, I tried four Iceland burgers of the none frozen variety and popped them on a hot skillet after reshaping them so the inside was thin, think almost a doughnut, then put the lid on to steam them in their own juices to make sure they cook all the way through as they fried. I then popped off for a tinkle for a few minutes. When I got back and checked them, they'd inflated like balloons and were swimming in a milky liquid. That's the risk with cheap burgers, 50% water and fat, is still legally 100% beef.

[@bigal6789]

Hi Gareth, enjoying the vlogs, I've had these Beef burgers and really liked them. I thaw my burgers before cooking, I also reduce the heat and cooking time a little from that stated on the box, it helps stop the burger from drying out. Looking forward to the next review.

[@grahvis]

Quite often quoted cooking time is more a matter of playing safe than what is actually necessary.

[@peterclarke3300]

Great review Gaz and as I am a X-livestock farmer everything apart from the MOO gets used and that’s some serious shrinkage which then puts the price on the weight 👏👏👍👍

[@danmyers7827]

The finest Food Technologists in the land are working on the MOO issue!😄 For gauging shrinkage, a tape measure would be a handy addition to your kitchen, Gareth.🙂

[@seniorslaphead8336]

Exactly! When they state 99% beef the only remaining question is what constitutes "beef". All the ears and arseholes, with a bit of hoof thrown in. 😉

[@eadweard.]

Don't forget the bollocks!

[@Heavens24Angel]

Ears and Arse holes 😂😂😂

[@martinoconnor4314]

@@eadweard. 🤣🤣🤣🤮

[@leonskum.5682]

Lips and lashes. Yummy

[@frothe42]

😂😂😂😅

[@unysis212]

Thanks for the scales David

[@shaun30-3-mg9zs]

Hi Gareth, I'll have to give these a go, but saying that I love fresh burgers made by the local butchers, Meat from farm's with in 10 miles of Wrexham. As always these video's make me hungry🤣Take care🤤😋👍

[@stephenkincaid4915]

If you look at the frozen beef burger, there’s saw Marks where Talking of shrinkage. I had a go at Aldi many years ago as I couldn’t believe how much water came out the bacon

[@geosamm9981]

Depending where you live, if it comes off a cow it can be called beef, steaks are usually specific cuts. Rump, sirloin, T bone or my favourite fillet.

[@garethparry6673]

They look lovely. Getting some in my next visit to Iceland. Steak means how it’s cut/sliced, beef is the flesh.

[@BigAlCapwn]

One of the first things I learnt when I did catering jobs through Uni was that you can advertise weight in its uncooked state. So when you buy a "quater-pounder" all that means is that the patty was a quarter of a pound before it was cooked. After it could be any weight

[@andymccarthy9058]

Always great videos mate, keep up the good work ⭐⭐⭐⭐⭐

[@BaldFoodieGuy]

Thanks 👍

[@johndavis7944]

Gareth You were 'Ham Burgled' with this one. How much $ is .600g of prime minced beef. I don't think you'd lose anymore than 10% from a fresh 4* beef mince patty. It's the eye candy on the box that sucks the shoppers in. Nice review mate 👍🤤😀

[@Vargol]

500g of supermarket mice is £2.50 to £3.50 depending on the fat percentage (20% and 5% reps)

[@BaldFoodieGuy]

Cheers John

[@MichaelCampin]

I have the same problem with processed cheese but if the slices are still cold they peel easier.

[@MD-gc4xq]

I always keep my chicken stock after cooking a chicken and add to the water when making rice, really flavours it nicely

[@Jollops]

18.5% fat (per 100g) is very high, that explains the weight loss, fat melting whilst cooking, also, £5 for 4 x 18.5% fat (frozen) burgers is very expensive. Asda do 4 x 5% low fat lean quarter pounder burgers for £4.

[@robertsmelt6638]

My butcher friend usually gives me a pack or two of mince a week. He makes it from steak trim. No dodgy bits of cow. So little fat I cook with a bit of Ghee or butter.

[@h3lpers1]

with the last burgers make it right with tomatoes and lettuce and added sauces and onion i bet it is a lot better and perhaps some home made big mac sauce

[@mummyd1990]

£5 WTF is going on with the vertical prices 😂😂😂😂😂😂will give these a miss and be alot cheaper to actually make the burgers myself,keep up these funny and fandabbydozi reviews,stay safe and well as always.

[@uglenddalejones2]

Superb review 👌👌🙌👏🏻👏🏻 Expectations v reality is always disappointing. It did still look good

[@derbyjohn972]

Cracking job Gareth like you said it's a burger 👍🏻👍🏻. I've got them tomorrow for supper mate 😊

[@michaelwhite2393]

Don't think you can beat the fresh quarter pound burgers from the Coop myself Gaz, tasty and juicy and a lot cheaper!

[@Cattabushi]

what make and model is your kitchen top oven you use in your videos, is it alot more efficient and cheaper than a normal built-in kitchen oven ?

[@BaldFoodieGuy]

Sage Airfryer multi cooker, off Amazon, yes it's far better.

[@diabeticguy]

Love the Birds Eye bog standard burgers. Never bothered trying the others. From a kid I used to fry them , smother a slice of bread in ketchup slap in the burger and bobs you uncle. 🍔🍔

[@polymath9372]

A Gaz review wouldn't be complete without several "Mmmm"s!

[@Th4DeuSs]

Nice video Gareth, honestly I'm not too keen on Icelands stuff in general. For the value supermarkets i feel like Aldi is definetly the best most of the time

[@corringhamdepot4434]

I have started following the instructions on Iceland Beef Quarter Pounder to thaw before cooking. Which reduces the shrinkage by cooking evenly, because you are not blasting the fat out of the edges while the centre is still cold. I wouldn't pay the extra £1:50 for these slightly bigger burgers. (36.5g per burger).

[@robertwren8878]

But Gal what did it taste like on its own and would you buy it again ?

[@kizzyfarrell6156]

That looked very nice, and kids will love them Best wishes gareth 👍

[@BaldFoodieGuy]

Cheers Kizzy

[@davidross6574]

Here in Australia our minced beef is graded with stars, up to five stars for premium quality heart smart mince. I like to use three star beef as it has just the right ratio of meat to fat, up to 17% fat. My recipe is, beat 2 eggs and soak two slices of bread in it. When well soaked mash with a masher. Add half a teaspoon of sweet paprika and a half a teaspoon of salt. Finely dice a medium sized onion and mix it in with the bread and egg,. Now thoroughly mix in 500 grams of three star mince and form into burgers,. I've used this recipe for over 50 years and it suits me.

[@BaldFoodieGuy]

Cheers David

[@NigelOrmsvik]

Overpriced as usual, but despite the weight loss, probably water, looked tasty. That mustard looks good and though we've always been Colman fans, will definitely give it a go. Great review, cheers 🙂👍

[@geosamm9981]

Massive shrinkage? Oh I know the feeling mate yet other anatomical parts have expanded massively. The joys of ageing.

[@oldjoeclarke.]

Piquancy = PE KEN SEE 👌With a burger such as this one it is pretty easy to see what you are getting in terms of actual meat. Salt and pepper add zero fat to the product so it means you can confidently subtract the fat content 18.5% from the Beef 99% = 80.5. As to the quality of that 80.5% is a mystery and probably a mystery best left unsolved! Burgers typically need around 18-20% fat as it is a flavour carrier and prevents the meat getting to dry and can be used as a basting method during cooking. A friend of mine has a burger restaurant in my town and when he goes to the markets in London he buys both pure beef and pure beef fat so is able to produce the same quality product each time using his own meat to fat ratios. Great review Gareth, take care mate...

[@thewillofthepeople4615]

I don't think you can beat the big tasty from mc Donald's to be honest ( when they are available) . Good vid m8 , keep up the good work .

[@BaldFoodieGuy]

Thanks 👍

[@timcrook2231]

Spot on Gaz haven't tried them, but I tried some Burger's from Iceland in the £1 section the burger's shrank alot and wasn't that tasty either, but the fish cakes I got were OK for £1 in the same section bud, I would say try the burger's but ooh no no you would be disappointed with them bud👍🔝😉😎

[@BaldFoodieGuy]

No worries Tim

[@GeekfromYorkshire]

Depends how you cook. You chose to grill, so you'd necessarily drip fat, lost weight. There's also water loss in evaporation/steam. That fat you dripped in the grill is a waste. You should be cooking in a frying pan, if you're worried about wasted weight then cover it so less water loss in the steam. That fat released is really best kept in that pan and used to fry something - onions, mushrooms, eggs, etc. Added advantage of meat releasing fat into a pan you then cook drier foods - less washing up - less waste. Easier overall.

[@patrickward8144]

Hi Gareth! We recently had a similar problem with Iceland's thick-cut smoked back bacon. The water content is what causes all that ruddy shrinkage. GRRRRRRRR!!!!!!

[@carlconner1166]

Make your own and add the bits you like

[@conormacdougal2344]

Gareth, get yourself a cheese plane and use some good ol' cheddar cheese. Much tastier! Everything from a cow is beef, even the hooves, lips, etc. If you had let it thaw, just how much water would have come out. I reckon that the weight would have dropped by 10 -15%

[@HappyBagger]

Got some Aberdeen Angus burgers, quarter pounders, from Lidl, So 113g each, of which they say 25 percent (!) is fat. Grilled them, and I do cook them pretty hard lol, they were down to 62g !! So must have been a lot of water come out as well

[@alanmon2690]

According to the UK gov website (minced) BEEF can include up to 15% fat and up to about 20% of the "meat" can be other stuff, for example collagen. Other bits such as offal, rectum etc cannot be sold in uncooked products. Enjoy... Mechanically recovered flesh may well include bone splinters.

[@joesmith1926]

Burgers are like holidays, Gaz. Much better as a package deal. Sauce, cheese, onions, green stuff all makes the flavour👌

[@wdsmauglir4683]

All natural goodness 😂😂😂 a beef Pattie, it doesn’t cost as much as steak, ‘cos steak it ain’t. The old addage, you get’s what you pay for 😝 and I think describing the yellow fat slices as cheese, is an insult to cheddar 🤣 great vid as usual 👍

[@bobfrankish8883]

Gareth, you've just proved something I learned a long time ago, burgers like that are average and bad value with no control over what you are eating. For anyone interested, I have made my own burgers for ages now. I bought a burger press from Ebay made by Chef Remi, it was about £7. It seems to be the only one on the market that makes a big enough burger. The recipe is simple. The experts say that 20% fat mince is the best tasting, but I also find it has the biggest shrinkage when cooked, so I tend to go for 10%. I weigh out 1lb of mince, divide it roughly into 2, put half into a bowl with a good measure of paprika, salt, black pepper, a good sprinkle of dried breadcrumbs and half a beaten egg. Mix it all together thoroughly using a fork and repeat with the other half of the meat. Combine all the meat together by hand, then weigh out 4 1/4Lb balls. Put them in the press and make 4 quarter-pounders. I serve them in a seeded brioche bun from Aldi with real cheddar slices, a rasher of bacon and a bit of salad. Wife and son say they are the business.

[@BaldFoodieGuy]

Cheers Bob

[@grahamparsons3406]

I had some mince packs a while back. Beef (5% fat) and pork (5% fat). On frying, the beef gave out loads of fat that had to be spooned away. But the pork gave nothing at all. Magic?

[@girlsdrinkfeck]

dont throw the fat away, freeze it to use later on to cook roasties in

[@dougie60892]

Good video, the burgers looked ok, will need to try that sauce.

[@BaldFoodieGuy]

Hope you enjoy

[@SuperLittleTyke]

I reckon beefburgers need to contain onion. I still can't fault Aldi beefburgers at £1.99 for six. They contain onion. Not as big, but big enough for a bun or round roll.

[@BaldFoodieGuy]

Cheers pal

[@pikricky]

Great size which is rare nowadays,most of theses burgers shrink quite a lot,another good one Gareth

[@BaldFoodieGuy]

Cheers Rick

[@benaldridge2887]

“For me, it’s a burger” lolololololol. Gday BFG from Perth Aus. Funny as you know what! Talk soon cobber😊😂😂

[@LesleyH]

Perth here too!

[@lparky4409]

Keep an eye out for the MacMaster lurking around Perth at the moment!

[@TheWaveyOne]

I’ve been on the minted lamb quarter pounders from Iceland have you reviewed them?

[@BaldFoodieGuy]

Think so a few years ago

[@zippypilot]

I find a lot of these burgers have bone chips in from the mechanical process.

[@anthonyraistrick4728]

Thing is, every company is looking to cut corners regarding expenses. Maximise profits for less product sold. Greedy corporations and a greedy government taxation are single handedly killing the food industry. If your going to make your own burger, spend the 5 pounds on mince at your local butchers. Not only will you get more actual meat than waste product- it’s cleaner and fresher! Support local peeps. You cant beat a good home made burger.

[@carlconner1166]

Coop fresh burgers 454 grams 3 15p

[@dangerotterisrea]

I reckon I have never had a frozen burger that didn't shrink.

[@happygoluck0000]

Hi, I just want to add that all burgers naturally shrink when cooked and would understandably weigh more when frozen. Also, these are one of the best burgers I've tasted on their own. No need for buns, sauce etc as they are naturally moist and tasty 😊

[@rikmoran3963]

I knew it would shrink, but was surprised by how much. I doubt many of us ever weigh food after it has been cooked!

[@shaungillingham4689]

I always go for Aberdeen Angus burgers, the cheap ones are like Macdonalds, a bit limp, dryish, some are obviously better than others, same for sausages a great deal of variation in meat / offal content.

[@garysmith208]

I like the Sainsburys 4 Quarter Pounders fresh for £2.70 ish.

[@neiltaylor6466]

The best burger I have tried was Big Al's and it was the size of a tea plate and when cooked it hardly hadn't any shrinkage I don't know If you can get them up near you if you can they are definitely worth a try.

[@BaldFoodieGuy]

Cheers Neil for the heads up

[@bhasty1]

I hope you do some more trips to Lidl.

[@BaldFoodieGuy]

Will do

[@NeilVanceNeilVance]

I think they are 'Big Al's' by looking at them in there frozen state and made in Ireland. Looks tasty! got me starving again lol.

[@nicolavallely8076]

Wow talk about shrinkage, never mind glad you enjoyed it xx

[@BaldFoodieGuy]

Cheers Nicola

[@markwalsh8700]

Them pancakes you did the cheap ones were the best

[@sugarynugs]

i remember seeing that 'meat' when i was jet washing the slaughterhouse floor 🤣

[@jeanhopman5659]

At the end of the day, it's a burger.......a ringing endorsement.....

[@robp9129]

Gaz, when you were holding the burger in front of your T-shirt, the steam looked like smoke off a Woodbine 😂😂. Cheers Bud 👏

[@BaldFoodieGuy]

Haha 👍

[@TheCho-k4m]

Get on the BlueChew lad! Worked wonders for me, don't sleep so well though, keeps me up all night! 😁

[@aggythornton]

Love love love burger and onions. It’s my go to lunch Xx ❤️❤️❤️

[@stevie-pea]

A mooving review from BFG ! I laughed , i cried . I axed myself why ? 😏

[@Scot-land]

Pumping our food full of water hence the shrinkage

[@blackbob3358]

Nowt's new in this world, TDS. Look to the history of what "bakers" used to put in bread.

[@carlyonbay45]

I buy the Iceland Aberdeen Angus burgers a lot - and they have shrunk them as well . They taste good but there’s definitely something weird going on with size

[@t5jerry]

where do you get the mustard /ketchup from please ? 😁😁

[@BaldFoodieGuy]

Booths

[@darrenpeel2482]

Meat has a majority water content. Also there was over 20% fat that you lose some of. As long as it tasted good. I grind my own beef and the add fat given by the butcher to achieve 20-25% fat ratio. I’ve never weighed the burgers but I know they lose plenty of weight. Bought mince has way more water in it than mince I do my self.

[@Electrowave]

Steak can be any meat, not only beef, hence the term "beef steak". Beef is meat from cattle. Not sure if that includes the sinew, mechanically reclaimed meat, etc. but I guess it does.

[@Dan23_7]

They sound the dogs on the box but to shrink so much, summats not reet Gaz. Asda do mozzarella in slices, they’re a bit over priced but perfect for burgers. We get burgers from our butcher, no shrinkage at all and pure meat 💪🏼 Holgates at Walmer bridge 👌🏼👌🏼 The bun sounded a bit over toasted 😂 Cheers for the review 👍🏼🇬🇧🇬🇧

[@BaldFoodieGuy]

Cheers mate

[@craiguk82]

Frozen meat will lose its moisture content as the thawing process causes the moisture to be extracted. You'll notice the juices remaining if you ever defrost chicken for example. Please don't air fry your burger, it will dehydrate the hell out of it. Just use a hot griddle or pan, you can cover with a lid and when turning half way, drop a bit of water and close the lid to capture the steam. Fresh burgers (just like sausages) provide the best outcome for a nice juicy result. 😋☺️

[@joep5080]

Even a kebab shop burgers ingredients list specifies beef and beef hearts seperately. A fairly split ratio if I remember correctly, plus fillers etc 😂

[@colinmail9618]

You make me hungry 😂😅

[@Rexxyann258]

I'm drooling, I love cheeseburgers So that looks like my tea is sorted 😁

[@ianzthingz1]

4oz is 113g That mustard looked alright, I'll look out for it. I usually buy the Iceland 100% quarter pounders, still 99% beef with salt and black pepper, I think they around £2.50 a box for four, I'll give those 'big tasty' ones a miss at that price 😂🤣😂

[@FART-REPELLENT]

While I no longer eat Beef or Lamb, it is true that during the grilling of Beef or Lamb burger patties they shrink by 25%, which means that the patties were made up of 25% fat to begin with. The only burger patties I buy are the Iceland pork sausage patties, which I pierce several times during grilling to reduce the fat content. By the way yesterday I devoured 24 thick-cut smoked Bacon rashers on their own in one sitting.

[@p1anetmatt]

Good luck finding a 25% fat burger. Most are too lean these day. Gourmet burgers have a higher fat content, cheap burgers are low fat.

[@FART-REPELLENT]

@@p1anetmatt I don't necessarily seek low fat burger patties because I can always pierce them half way into grilling them to drain excess fat. What is most important is the quality of the meat.

[@peeg09]

Do you target any other supermarkets than Iceland?

[@Buster-jg9zg]

Where can I get those black handle knifes you use?

[@BaldFoodieGuy]

Try dunelm mill

[@glennanderson7795]

Evening Gareth and family! My guess is that a cows ears, nose, and other unmentionables, that constitute part of the 100% (legal) beef claim. Likely pumped up with fillers water? and 18g per burger of fat to increase weight at minimal cost. IMvHO yet another piece of 'sharp' marketing by this seemingly now overcharging retailer. I no longer shop there. VBW x

[@BaldFoodieGuy]

Yes everything bar the kitchen sink in these burgers mate lol

[@glennanderson7795]

Wudnae wanna ruin those nice, gleaming - white toofy-pegs you've told us about. I/WE thank you for your continued autopsies and honest, considered, reports/opinions! VBW x

[@ianzthingz1]

EDIT, I found the mustard at Waitrose which would be a 60 mile round trip to my nearest store, tho there is an express one in Nottingham city centre I could try first. Love my mustards!

[@BaldFoodieGuy]

Nice one we don't have a Waitrose

[@terrykeily9788]

I use that sauce with sausages l always make my burgers l only buy venison burgers

[@donaldchapman5466]

HI GARETH, A SHORT ONE FOR A CHANGE !! I THINK FOOD PACKAGING SHOULD SAY SOMETHING LIKE, " THE PRE-COOKED WEIGHT IS ! " . THIS WOULD SORT THE MEN OUT FROM THE BOYS !!ALL OUR BEST WISHES. DON, PHANNEE AND THE BOYS

[@keepgoing1973]

Is it me or are burgers drier than they used to be?

[@roythomson555]

I've noticed frozen burgers tend to shrink when cooked. Rarely eat them as they are bad for you and i usually do them in my George Foreman grill to minimise the fat content but it always sets off my smoke alarm!😂😂

[@TheKayliedGamerChannel-YouTube]

Knockout!

[@Vape636]

Don’t fancy them burgers GAZ 😮❤❤❤

[@BluffMunkey]

You would lose just as much weight if you cooked high fat percentage beef mince. That's just the nature of cooking fatty meat, you lose fat and water. We should be praising the fact that you can still buy frozen burgers with no crap in them. Aldi do smaller versions of this too, Aberdeen Angus.

[@karlbalshaw9127]

Hi have u tried Iceland 1/2lb x 2 in long rectangle box, they seem to grow after cooking lol

[@BaldFoodieGuy]

Not yet mate

[@1SteveSmith]

Am I having a false memory here, or did some products like this used to come with two weights on the packaging. One was the uncooked weight and the other was the approximate cooked weight. Is this just a false memory?

[@stanwest3529]

they look very similar to aldi megaburgers....why do burgers of any make even home made start off as round end up oval after cooking ???

[@iancredible-]

I don't know why people buy premade burgers, get yourself a cheap burger press, get some lean beef mince and mix it with some cracked black pepper, a bit of salt and maybe some onion and bam, a fresh burger that tastes amazing and won't shrink when you cook it.

[@nickreestearsofaclown4661]

Learnt a long time ago with cheap frozen burgers it’s price over taste and quality.p.s. I was in Iceland this afternoon to get frozen mash, but against better judgement bought a few £1.00 items to try.

[@andykopgod]

I got some from iceland once and the greace and fat that come off them put me right off, so i buy fresh now.

[@liquidjp]

Assuming the 50g loss was fat, and the cooked burger still has 20+g of fat according to the box, that's a lof of bulking in their '100% beef' burger