![]() ![]() If you mix pork fat into lean beef then cook it up, you’d swear you’re eating pork. When it comes to cooking with meat, here’s a big takeaway from this hamburger recipe: fat = flavour. Ideally, a good quality ground beef / mince from a butcher, but nowadays, supermarkets sell very good quality beef too. The secret to a truly great homemade hamburger recipe is to use beef that’s nice and fatty. Just a nice fatty beef mince – even from the supermarket. No flavourings other than salt and pepper. And that’s how I made it for years, thinking that was the right way.Īfter multiple trips to the States (sorry Australia, but no one does burgers like America!), too many burgers, and watching countless cooking shows, meeting chefs, caterers and restauranteurs, I’ve been converted to the right way.Ī great beef hamburger patty requires nothing more than beef. In my youth, I learned how to make hamburgers from a celebrity chef who insisted that you needed breadcrumbs, egg and seasonings for a truly great burger. So don’t let anyone tell you what should and shouldn’t go on your burger! Homemade hamburgers are made for piling on toppings of choice. A great crust on the outside, juicy, beef and tender on the inside. I’m talking the ones you get from good steakhouses and diners. ![]() The best hamburger recipes are made with nothing more than beef, salt and pepper. ![]()
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