Quote:
Originally Posted by Inmem58
Don't be scared of this little bitch, he's no god damn chef. Go look at his pork chop T-bones. Looks like cardboard  .
Also the gold fish gives it great flavor. Maybe FMB should just stick with plain salt and pepper. Some people like to be creative, I learned this from a guy who ran burger joint here. |
Hey, there were excellent sear marks on that cardboard.
And yeah, I ****ed it up. I wasn't afraid to post a picture of my failure either. I owned up to my mistake. We all make mistakes. Even trained chefs make mistakes. I followed that crappy porterhouse with one of the best steaks I've ever made.
And I'm sorry, but a hamburger isn't supposed to have binders. Meatloaves have binders; meatballs have binders. Hamburgers don't.
Like I said, if you don't want to take it from me, fine. Would you agree that Bobby Flay knows something about hamburgers? He's a world renowned chef and owns several restaurants focused on the craft of making a great hamburger. His "best burger" recipe calls for ground chuck, salt, pepper, and cheese. There's no egg. There's no croutons. There's no ****ing goldfish.
When you get done with your meatloaf/meatbeall burger, maybe you can have Clay grill it for you.