This was the Memorial Day hamburger experiment. They were good, even though I'm not a fan of burgers. I took hints from America's Test Kitchen to make burgers that stayed juicy even when well-done. Add a bread and milk mash to the burger meat. It's just a little bit of addition and you can't tell in the finished product. Mix seasonings into the bread and milk. I used a little minced garlic, salt, pepper, and steak sauce. The patties are formed about 3/4 inch thick and make a depression in the middle to combat the bulging middle burgers get on the grill.
Tuesday, May 26, 2009
Hamburger Experiment
This was the Memorial Day hamburger experiment. They were good, even though I'm not a fan of burgers. I took hints from America's Test Kitchen to make burgers that stayed juicy even when well-done. Add a bread and milk mash to the burger meat. It's just a little bit of addition and you can't tell in the finished product. Mix seasonings into the bread and milk. I used a little minced garlic, salt, pepper, and steak sauce. The patties are formed about 3/4 inch thick and make a depression in the middle to combat the bulging middle burgers get on the grill.
Subscribe to:
Post Comments (Atom)
3 comments:
tasty burger! Let's have them again next weekend.
--the husband
I see your husband is your best fan in here!!
You have a way of making the food look so delicious!!
I'm not much of an inspired cook but your blog really helps! I'll try the cheesesteak soon. Great Idea!
huh, never thought to make a depression in the middle to combat the bulging middle burgers. Good tip, I'll give it a try next time.
Post a Comment