"Chill your burgers for at least an hour before you cook them," says senior food editor Barney. Instead sprinkle the outside with salt as it cooks," adds Cassie. "Don't add salt to the ground meat before it's shaped, it'll draw the liquid out of the meat leaving you with a dry burger. Flatten them down with a spatula during cooking," suggests Cassie, our food editor. As they cook the meat will constrict, which will make the burgers smaller and fatter. "Squash the burgers really flat before you cook them. Give everything a thorough mix, it's good to get your hands in for this, then shape into burgers. If you're going for a leaner meat or adding bulky ingredients (eg spring onions, onions, chillies), add an egg and a handful of breadcrumbs to bind the burgers.
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