Quote:
Originally Posted by Frownland
It's either your palate or your cooking if In-n-Out or any other chain beats your homemade burgers. Or maybe I'm just a much godlier chef than I realize.
|
I have been doing the burger that got posted on here, with the cheese inside the patty.
Made some changes and adjustments, it was great anyway but after a few goes I've got it spot on now.
Brioche buns, caramelised onions, gherkins, ketchup & mustard on them.
Garlic powder, onion powder, salt, pepper & Lea & Perrins in the mince. I get the mince from the butcher.
I make the patties quite flat but really wide, and put the cheese in. It just works better that way imo.
What do you do mate any tips?