Quote:
Originally Posted by TambaBerry
If you add more then salt and pepper to it then you're not making hamburgers. You've made meatloaf sandwiches.
|
Exactly. I saw a recipe that called for cracking an egg in the ground beef and putting in bread crumbs. What the ****?
Just be careful about pulling the meat out of the fridge too quick or handling it too much as the fat warms and it gets sticky
I like to put a dimple (make the middle thinner) in the middle to avoid the burger ending up super thick in the center.
I always use a thermometer because it is so easy to burn burgers. As above, shit goes fast when the fat drips on the coals.