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Deleted member 16014
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I like them pretty loosely packed by hand, I feel it improves the texture the less they are handled and smushed.
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This. If I'm having a bunch of guests and want to go for appearance on my burgers, I'll weigh all the round balls for uniformity and use two saucers as my "patty press." It actually works really well.It’s relatively simple to make a round ball of burger, place it on a cookie sheet, and press it down with the bottom of a saucer. It’s kinda like magic.
I do like a smash burger smothered in onion and fried in butter. I have a cast iron bacon press that works nicely for those.you guys are so yesterday; smash burgers are where it's at now
On white bread for nostalgia...there's something real authentic about an imperfect, jagged edged, semi round disc of meat.
especially cause those jagged edges manage to get some extra crisp.
On white bread for nostalgia...
I wish they'd sell there pickles and there sweet and sour sauce.mcdonalds needs to market and sell their buns in grocery stores.
i'd buy those occasionally for a true old nostalgic burger made at home
with kraft singles?On white bread for nostalgia...