Burgers

I made hamburgers. I browsed a few recipes on-line and read about adding ingredients like eggs, Worcestershire sauce, breadcrumbs, and onion powder.

I went with quail eggs, sunflour, coconut aminos, and a dash of white pepper. I fried the hamburgers in macadamia oil and served them with mashed cauliflower for dinner.

This weekend Martin ate the leftover hamburgers as breakfast, accompanied by sweet-potato French fries. Adrian asked, “Will he be having a Coke with his burger and fries?”

How did they taste—any good? I wish I knew, but I’m not about to try one. Martin ate them without complaint.

Such an obliging boy, my Martin.

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2 thoughts on “Burgers

  1. A good burger with good pastures beef doesn’t require much. A little salt and pepper (or other seasoning). Don’t pack the burgers tight. You want to handle the meat as little as possible. Make a loose patty and cook on high heat for short time on each side to sear the outside but keep the inside medium and moist.

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