Go to the Recipe: Perfect Grilled Burgers
Egg yolk substitute? My wife is allergic to them.
Hello Eric, you can use 1 tsp flax meal mixed with 2 tsp of hot water for each egg yolk. Allow this to sit for 5 minutes before adding into mixture.
Main recipe calls for 0.5% salt (which is the formula I use) and tip says 1% as binding. Which one do you recommend?
Stick with the 0.5% for burgers. The 1% is more for meatballs and meatloaf binding in that tip.
Oh, and you just put one side on the hot zona? The other one is just cooked on chill zone?
We've seen gelatine used to make ground beef more juicy - would the same technique be recommended here?
I do not understand this site anymore. Admittedly, I am not a chef. I have worked lines in BOH, but am a person whose career is something else and cooking is a hobby. I got disappointed with dumb marketing shit this site has become. Breville, cough, cough. From a site that made an entire series about freeze drying crap (Thanks, whatever that Utah company is for sending you a few free ones and then making recipes that require thousands of dollar equipment.) centrifuges, molecular gastronomy, your stupid 1000 dollar mushroom soup, etc. It was ridiculous. Like kids doting on supercars.
Do you think studiopass members need to know how to operate a two-zone charcoal grill? It is literally in every manual for a kettle grill. What is next, how to make coffee in your Breville whatever $1000 appliance? Also, it is a slap in the face to studiopass members when you say: "Members get xxx off with this code." AND THAT CODE WORKS FOR EVERYONE, MEMBER OR NOT. Even worse, I think it was the truffle site, had a "10% off first purchase" pop up--the same "perk" we pay for. Never have I had to put my account in to receive the discounts that apply to everyone else in the world.
I'm here for the sound effects.
Recipe calls for 910 grams beef formed into 4 x 235 gram patties…4x235=940….hmmm….what to do?
