Just a quick post, the kids had some mates over on Friday and they wanted a couple of McDaddies burgers so I knocked up some quick home made burgers.
450 g Lean Minced Beef
1 cup of port
2 table spoons of oregano
1 table spoon Garlic Powder
1/2 Table spoon of celery salt
1 Egg
All ingredient were pressed using my £2 burger press from ebay and it worked a treat. Despite pressing the burgers they still domed. However, I froze a couple and cooked them from frozen and noted that doming was less of a problem.
Other than depressing the centres of the burgers prior to cooking does anyone have any tips on stopping burgers from doming?
It wasn't planned with ingredients to compliment each other just what I had to hand and fancied a go with. The kids and I loved it.