Just made the nicest burger I have ever had. Used some 20% fat mince, breadcrumbs, red onion, garlic, mustard, Worcester sauce, salt/pepper and a dash of cayenne. I have never used mustard before but decided to give it a try and it made a big difference.
Used brioche burger buns lightly toasted with salad, cheese, tomato sauce and mayonnaise.
I wonder if you could make a big batch and then put them between greaseproof paper and freeze?
Used brioche burger buns lightly toasted with salad, cheese, tomato sauce and mayonnaise.
I wonder if you could make a big batch and then put them between greaseproof paper and freeze?