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.
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.
You are my guru of all things meat!