There's more than a hint of This Old Tony's style in that
Definitely going to try some of the tips in there - I've never done a really thin burger before. I usually do them full blast to get them crusty on the outside, then turn off the hob and put a lid on for a few minutes so they heat through - if you get it right they stay really moist and tender.
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tarka_dall Like normal dall, only a bit more spicy, Mon 19 Sep 2022, 9:29,
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Iceburg lettuce
= crispy water
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notoolsovernight you're all luvvly an' 'orrible, Mon 19 Sep 2022, 9:33,
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I'm more of a fan
of deeply browning a nice thick patty. Something to chew on. I make my own mince and I've been putting tiny cubes of polish smoked pork fat in it, really keeps it moist and adds a lovely flavour.
Smash burgers to me are what you want after the pub. Full of cheese and a bit burnt.
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My Name was saying these words inside your head on, Mon 19 Sep 2022, 12:11,
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I do something similar
But I then put two burgers together with a lump of Cornish blue cheese in the middle and cook it on the BBQ . So it becomes a big lump of mince mixed with polish pork far and blue cheese in the middle. Highly brilliant but positively heart killing
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The invisible ham Fig rolls are the best, Mon 19 Sep 2022, 18:04,
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