Good ol' burgers!!!

Ok for me...the best crappy chetin' food is by far good old burger...there's no better feeling than that first bite of that beefy heaven...god...fuck vegetarians:)))

No seriously..fuck em'....hehe..when does a vegetarian sense the meat in their mouth...:))).  I'm just kidding,let them eat what they want...more of them...more food for us!!!

Well this time i'm gonna explain to you how to make a perfect burger step by step...you can make them literaly out of any protein...beef,chicken,fish you name it...of course choosing leaner cuts will give you cleaner food but shittier taste to...so...it's your choice...

Usualy...a restaurant rule is not to go lower than 15% fat...but usualy it's around 20 so have that in your mind next time you order a burger and salad thinking that you eat clean:))

Ok...today,i'm gonna make a lamb burger..or burgers if you will...for that i need this...a nice piece of lamb...i figure mine here is about well let's say 7-8%

Seasoning...remember this cuz it's a winning combination with lamb...you put a litle rosemary...but the main two things are thyme and garlic...i tried with fresh stuff for me it's just doesn't work as good as dried...you try it for yourself...

Of course salt and pepper the inevitable...maybe a bit of onions and paprika powder but...it's optional...and the crutial ingredient for all burgers i don't care fish or beef is....baking powder!!!

It might sound weird but it's the only thing keeping that patty together...also gives a burger that fluffy inside that makes it jucier...

And in the end...water or even bubble water! This also might sound weird but minst has been broken down and the moist is getting out of it way quicker than from whole piece of meat..and having said that...you need some extra water in the batter so when the water vaporizes it doesn't dry out the meat completely..

So spread your minst in a bowl...add all the seasoning and water...now rule is...on  500g of meat you need 1dl of water...i have here around 300g so it'll be a bitt less...

So you mix this up so that seasoning spreads evenly in the batter,then add your baking powder around half a teaspoon is more than enough for me and mix it again...

Now remember the golden rule...less is better..the more you work that batter the more chewy and rubbery the burgers will be when done..so keep it quck and gentle...

Form the patties..i personaly like 'em thicker but not too thick since i like mine to be well done...if you like yours pink...make them thicker and cook them less...easy!

Ok so now you do one thing left...cooking...i use medium heat since i don't want that hard crust...i like it to be soft and creamy...ok...so one side like...three minutes, flip 'em and leave them like ona and a half minute on that other side and it should be good to go..

At this point there's nothin' to it but to do it...put them in a bun,wrap 'em in sald eat them as they are,boost them with cheese and bacon...put some sauce on 'em choices are limitless...so use your imagination and .....enjoy:)))

If you've tried it and like it let me know...let me know if you didn't like it as well..see ya!!!