Quote:
Originally Posted by Fried Meat Ball!
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.
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JFC dude, I'm not trying to make a worlds best burger here. A binding agent is optional. I never said you "have to have a binding agent". The flavor is partially why I use it. Maybe you should give it a try sometime instead of making obvious jokes. I'll always try new shit, I don't just follow the norm.
Also, somebody here mentioned Havarti cheese, I picked some up just based on ONE guys recommendation here. Maybe you should try other peoples suggestions instead of living in your world of "this is the way it's always been done" type of attitude.
