Your Beefburger Recipe

Out of context: Reply #17

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• detritus0

  Mine, for the archive.

  Minced (aka Ground) Beef (more fatty than lean)
  1/4 non-MSG vegetable bouillon cube*
  Enough egg to make the beef 'damp'
  Black Pepper
  A smidgen of mustard
  Very finely chopped onion (practically minced)
  A glob of Worcestershire sauce

  The MOST important thing when cooking burgers - in fact, beef generally - is to start cooking from room temperature.

  * nothing against msg, just that these ones tend to be more purely stocky, rather than merely flavour enhancing

  detritus 0Permalink

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  • actually i heard msg cause gingerism734
  • I like the idea of mustard here. Interesting, but I generally just like mustard. Mustard burgers with mustard mash. yummy!ian

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