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

[@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?

[@ynothump2566]

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

[@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.

[@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]

😂😂😂😅

[@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.🙂

[@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.

[@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🤤😋👍

[@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

[@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.

[@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

[@garethparry6673]

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

[@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

[@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.

[@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!

[@MD-gc4xq]

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

[@uglenddalejones2]

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

[@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.

[@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

[@andymccarthy9058]

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

[@BaldFoodieGuy]

Thanks 👍

[@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

[@derbyjohn972]

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

[@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

[@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 👍

[@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 🙂👍

[@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.

[@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...

[@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

[@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.

[@MichaelCampin]

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

[@pikricky]

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

[@BaldFoodieGuy]

Cheers Rick

[@robertwren8878]

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

[@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!!!!!!

[@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 👍

[@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.

[@kizzyfarrell6156]

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

[@BaldFoodieGuy]

Cheers Kizzy

[@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

[@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 😊

[@michaelwhite2393]

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

[@geosamm9981]

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

[@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. 🍔🍔

[@dougie60892]

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

[@BaldFoodieGuy]

Hope you enjoy

[@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.

[@TheWaveyOne]

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

[@BaldFoodieGuy]

Think so a few years ago

[@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 👍

[@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

[@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

[@TheCho-k4m]

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

[@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

[@HELL-BENT74]

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.

[@HELL-BENT74]

@@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.

[@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.

[@polymath9372]

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

[@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.

[@nicolavallely8076]

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

[@BaldFoodieGuy]

Cheers Nicola

[@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.

[@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!

[@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

[@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).

[@carlconner1166]

Coop fresh burgers 454 grams 3 15p

[@bhasty1]

I hope you do some more trips to Lidl.

[@BaldFoodieGuy]

Will do

[@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

[@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

[@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%

[@joesmith1926]

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

[@carlconner1166]

Make your own and add the bits you like

[@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!

[@garysmith208]

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

[@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

[@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. 😋☺️

[@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.

[@peeg09]

Do you target any other supermarkets than Iceland?

[@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.

[@colinmail9618]

You make me hungry 😂😅

[@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 ???

[@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 😂

[@Buster-jg9zg]

Where can I get those black handle knifes you use?

[@BaldFoodieGuy]

Try dunelm mill

[@stevie-pea]

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

[@davidn3394]

I used to work in a burger factory the reproductive parts was the main ingredient male and female, it used to go through an industrial microwave to kill off any diseased parts. Noses rear internial parts also it was disgusting then all minced, I left after a week as I was physically ill most days.

[@BaldFoodieGuy]

Oh dear mate

[@davidn3394]

@@BaldFoodieGuy I'm not saying they are unsafe or not enjoyable to eat I just wish that I didn't know sometimes ignorance is bliss as my mum used to say. Apparently the worst is Argentinian tinned corned beef I'm not sure how it could be worse but I used to work with someone that once managed a factory there, he used to say they would put in cows with CJD hopefully that's still not the case. Anyway thanks again for your great videos it helps me a lot as I'm not to well most days now.

[@sugarynugs]

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

[@x2b1800]

Had these the other day, I thought they were ok, kind of similar to McDonald’s premium pattys they use for their special burgers. I’d probably have them again on occasion.

[@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?

[@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.

[@dangerotterisrea]

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

[@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.

[@jeanhopman5659]

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

[@aggythornton]

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

[@markwalsh8700]

Them pancakes you did the cheap ones were the best

[@Miss-Stakes]

Gonna weigh my burgers when I make some and see what they weigh after cooking 🤔 I use higher fat with burgers to keep them juicy so I'm guessing they will end up lighter too, I'll do them at 150g so I can see the difference 🤔

[@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

[@ianrobert6239]

Have you noticed prices going down yet Gareth? They keep saying inflation is going down, but I don't see it?😮

[@lylobean]

Rate of inflation is going down, but it is still inflating, it would have to go below 0 to start potentially shrinking prices.

[@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

[@gavjlewis]

If there is no binder to hold the fat in the burger then slow cooking like grilling will leave it dry. Probably best to put it on a piece of greaseproof paper on a plate and let it defrost/dehidrate in the fridge overnight. Then brush on some oil and cook it as hot and fast as you can.

[@tonyjones4556]

Where did you get the sauce ?????

[@BaldFoodieGuy]

Booths

[@tonyjones4556]

@@BaldFoodieGuy Got a bottle from Amazon, love it going to order some more. 👍👍👍

[@TheCho-k4m]

You've nailed it, beef is everything, fat, tendons, soft tissues and muscles. The only part they can't legally add or claim is the bones. Those are cheap cheap fatty beef burgers, can't tell from the uncooked colour. They look like mechanically reclaimed meat as well, the texture is not like normal minced beef. I'm intrigued by the sweet mustard ketchup, absolutely love a steak with German sweet mustard.

[@GrantyGame]

They look absolutely vile, making ur own smash burgers for less money is 100x better

[@TheCho-k4m]

@@GrantyGame ​@GrantyGame totally agree, I actual had to lay off on the homemade smash burgers because I was getting kinda chubby 😂

[@zippypilot]

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

[@chipnroll]

used to make these for wessex foods which sold to loads of super markets made me laugh same product different price and packaging lol u get a 25kg block of frozen mince on pallets goes into a shredder then tossed and turned then seasoning if needed then through a press back around the belt flopped onto a belt and packaged up in boxes if any was missed by people flopped into a food bin and put back through

[@sarahillingworth2718]

Trouble is these burgers were mainly water that's why they shrank 😔 they look 😋 though 👍

[@jonathanmarkbotterell1926]

....as you said "it's a burger" and it looked ok, but on the box they implied you got more meat by weight.....which you didn't. No laws broken, but just playing with our minds. Great review.😎🍻