. Where do you get "massive, grey lumps of mince" from ?
keith157 wrote:I heard you, honest I did. Where do you get "massive, grey lumps of mince" from ? My burgers are 6oz, thin enough to fit the bun, made of quality mince and cooked medium rare. Once that is established then I take care of the toppings. IMHO (which is what this is all about our opinions) the toppings add substance and textural variety to the meat rather than overpowering the burger. I've seen far too many 1/4 burgers lost in a "jungle" of lettuce, tomato & onion.....
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