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You have crusty sweat I have...
:tieme:
Quote:
Originally Posted by Slick
We call that meatloaf...not a fucking burger.Quote:
Originally Posted by Dillinger
70/30 is an even better fat ratio for a burger. Not as "healthy" but better tasting and will stay together while grilling. Without binders. :rolleyes:
Yeah point being that you don't have to eat fatburgers contrary to popular belief.
You can use lean steak meat ground up with an egg and a little breadcrumb and have steakburgers. Or turkey. Or venison.
Meatloaf is a different thing. Its a lot of breadcrumbs & egg to make it a larger meal. Poverty fatsteaks is all it is.
dude does know his burgers. I now see how Wimpy's stayed in business. Too many know too little about how simple a good burger is. Adding a wheat filler is simply a sin. If you want the egg have it nice and runny right on top of the bacon slices you added to the burger.
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I agree, breadcrumbs should be reserved for meatloaf, or fried stuff.
An egg used as a binder due to fact the meat is too lean though is acceptable IMO. Minced onion works as a nice binder too, but tend to overpower the taste of the beef if one isn't careful.
Salt and pepper on top to make a crust, then slow cooked under a grill hat or moved off to the cooler side of the grill works best to give the insides a chance to catch up to the outside.
Served medium rare - medium.
The other part of creating a great burger is the bun, condiments and toppings. One doesn't exist without the other. A great burger is a symphony of tastes and textures with the burger being the brass section and the condiments and toppings forming the rest. A crunchy, spicy pickle with the delicate woodwinds of a homemade mayonnaise to balance to earthiness of sauted onions, with a great bit of cheese balanced with a tangy mustard as the driving force on the string section. A great bun obviously creates the perfect foundation much like the percussion section.
A great one is magical.....
Poverty steak is a piece of Kentucky round steak, on one slice of end crust white bread folded over, with a packet of mustard or mayo nicked from the truckstop condiment rack.
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poverty steak.
Yummy...:bananaman:
If you have been affected by any of the issues, buggas and dressings please contact the helpline
PattyPieandDogBuggas R US
www.renderedflab.com
Agreed, what sort of heathen puts egg in a burger. I used 12% fat and the meat bonded nicely.
This is a healthy nutritious burger, i know traditionally burgers are not viewed as a healthy food. This was a high protein tasty hit!
Still searching for a viable catchy name:)
Polish Pete told me to pass on the message that the UKBA are deporting him for benefit fraud and that you should get back to the Wirral to fight your corner at Birkenhead Job Centre coz they've rumbled your scam even though Polish Pete shaved his head of hair, he couldn't quite fool them with the accent.
Your council flat is gonna be taken back and your sick benefit stopped.
Sorry to be the bearer of bad news.
Tonight i intend to add a new burger to the menu, this will start a revolution in the burger industry.
Stay tuned, this will also require naming! With an additional 100 burgers going to the winner:):sexy:
CrispyCrustyChitty Burgers
The 100% British Brexit Pork Loins and Rhubarb burger!
Cooked in coconut oil and served with chilli, red pepper and of course mayo:)
https://teakdoor.com/attachment.php?a...tid=2825&stc=1
Get those thinking caps on, i need name suggestions..
Crusty Sweet Bugga
100% man reared donkey
Are we still naming the OP burger or the post #46 concoction? I'll not call the latter a burger.
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