Quote:
Originally Posted by Man like Monkey
I have been doing the burger that got posted on here, with the cheese inside the patty.
Made some changes and adjustments, it was great anyway but after a few goes I've got it spot on now.
Brioche buns, caramelised onions, gherkins, ketchup & mustard on them.
Garlic powder, onion powder, salt, pepper & Lea & Perrins in the mince. I get the mince from the butcher.
I make the patties quite flat but really wide, and put the cheese in. It just works better that way imo.
What do you do mate any tips?
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Close to what you do with a lot of variety based on my whims at the time. I always make sure to use pepper, mustard, garlic powder/salt and breadcrumbs in the meat. About standard thickness (in America that's 2 ft) and flip twice only when cooking. I usually add sauteed onions and a nice cheese