tonight I'm having turkey kofta korma
last night though I made burgers using pork mince, garlic, parsley, parmesan and lemon zest. with lemon and thyme potato wedges and a salad picked from my own garden.

glorious!
( Vipros. clever got me this far, then tricky got me in, Tue 11 May 2010, 16:35, 2 replies, latest was 16 years ago)

Damn that sounds good.

( Noeli overtheshoulderboulderholderthingstraplatchboobs, Tue 11 May 2010, 16:42, Reply)

it was
very easy too. I've recently discovered that if you are making stuff using mince, like meatballs or burgers or koftas that it is well worth mixing it in a food processor. the texture is far superior to working it by hand, unless you spend ages really kneading it.
( Vipros. clever got me this far, then tricky got me in, Tue 11 May 2010, 16:45, Reply)

Doesn't it go too far the other way though?
I'd rather have a chewier texture than eat mush.
( Noeli overtheshoulderboulderholderthingstraplatchboobs, Tue 11 May 2010, 16:47, Reply)

there is a balance to be struck
but generally it's more tender and less chewy while still being meaty. Sometimes homemade burgers and stuff can dry out and get kind of coarse-grained and chewy. that gets prevented if you judiciously blend it for a while.
( Vipros. clever got me this far, then tricky got me in, Tue 11 May 2010, 16:48, Reply)

I saw some guy make a pork burger on a cooking show
it looked fucking lush

I may have to do this
( Lisette von Falcon, Tue 11 May 2010, 16:57, Reply)