Hamburgers

After finally getting our hamburger recipe just the way we wanted, we decide to test them again to make sure we were correct in our measurements and were able to reproduce them. We also quite fancied having burgers for dinner.

I think I was a little too heavy-handed with the mustard this time, and not heavy-handed enough with the salt. I need to blot the grated onion before adding it to the meat to remove some of the moisture and must remember to mix it thoroughly so the seasoning penetrates all of the meat. 500g of meat between two may have been just a little too much meat as well.

We also started experimenting with lamb mince, using rosemary, parsley and dijon mustard. This was a partial success but needs less rosemary next time.

So, almost there but not quite. I don’t think it’s going to be too much of a hardship to keep on going until we get it just right though 🙂

PS – the best thing about the evening was the lovely bottle of white Burgundy that we drank – not really a barbecued burger sort of wine, but we didn’t have a lot else to choose from at the time.