Wednesday, July 1, 2009
The Perfect Burger
Rather than summarize I'll just include the link to the article here. It has some great ideas on small changes to your burger technique that can make a big impact on the final product, solving the "puffy burger", holding the juice in, meat choice etc. It made me, after eating a hearty spinach, basil, garlic, cheddar scramble with fresh tomatoes and avocado, want to immediately start making a burger.
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yum. puts the falafel i just made for dinner to shame. i'm obsessed with recreating this lamb slider i had the other night. any idea on the fat ratio to use with lamb vs beef?
ReplyDeleteI find lamb to have a bit more flavor than beef, so I'd lower the fat content (where the flavor is) a little for lamb, but I don't know how many options there really are out there
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