thought i'd stock the freezer up
600g of shoulder w/ basting fat
800g silverside
salt, pepper, garlic salt, onion salt
grind once, season, re-grind, from into patties about 110-125g using a burger press
joker smoker wrote:I have to agree with Ben. We cook hundreds of burgers each week and season them immediately before they hit the grill. Tender and juicy every time!
bencops wrote:I agree, a burger is more about the bun and toppings than the patty
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