The OP deserves a good Luigi-ing for using lean meat, not binding it with egg and then forgetting the cheese
The OP deserves a good Luigi-ing for using lean meat, not binding it with egg and then forgetting the cheese
^ No egg in the burgers! 100% beef only. That 20% fat will hold the patty together just fine.
Lean meat, breadcrumbs, egg, very small diced onion, cracked black pepper, couple drops of worchestershire.....
And:
to be honest, that looks a bit shit
maybe a lazy Thai cook would have done it, but even a farang can do better than that
You have crusty sweat I have...
Originally Posted by SlickWe call that meatloaf...not a fucking burger.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.
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.
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.....
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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
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
Get those thinking caps on, i need name suggestions..
Crusty Sweet Bugga
100% man reared donkey
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