Soldato
Hey folks, more of a home made rather than restaurant question, the likes of GBK used to ask (they may still do I haven't been there for ages) how you wanted your burger, and I used to have it medium I believe / pink in the middle.
Now obviously the rules about steak vs mincemeat are different and when you read up, it is often advised to cook the burger to well done, is there a way to make home made burgers that CAN be a little less well done ? For example, a particular mince better than the other? (Steak mince for example?)
Or should I ditch the idea and just create a burger that is properly cooked through...?
Whilst we are at it, anyone have any good ideas for home made burgers? I have a burger press and fancy using it tomorrow for dinner! (and freezing the rest)
Now obviously the rules about steak vs mincemeat are different and when you read up, it is often advised to cook the burger to well done, is there a way to make home made burgers that CAN be a little less well done ? For example, a particular mince better than the other? (Steak mince for example?)
Or should I ditch the idea and just create a burger that is properly cooked through...?
Whilst we are at it, anyone have any good ideas for home made burgers? I have a burger press and fancy using it tomorrow for dinner! (and freezing the rest)