For the perfect burger

Secret ingredient = nothing Nada zilch No salt no binder just ground beef which should be 15% fat.

You season after cooking.

Most people say you've got to bind the meat or it will fall apart. Simple all you do to bind the meat is stir it around and knead it for a couple of mins

and you've got a perfect burger.

I use to cook 300 a night, all hand made to order.

great with some Wensleydale but not with a burger!

Not in the meat part of the burger it self but most definitely between the two buns with it!

Not in the meat part of the burger it self but most definitely between the two buns with it!

This is a Real Burger

I didn't mean to post it twice

binder schminder, it's a burger not meatloaf.

while i disagree that ground beef should be kneaded prior to cooking, that burger does look good. where are you making 300 burgers a night?

binder schminder, it's a burger not meatloaf.

while i disagree that ground beef should be kneaded prior to cooking, that burger does look good. where are you making 300 burgers a night?

ground beef US style does not require kneading to hold it together because they use a bowl chopper in the UK it is usually minced, so the particles of meat need blending together for the perfect burger

I can't claim the one in the pic.

It's 30 years since I did 300 a night. (i did have a bit of help but I worked the grill myself)

Now it's only for pleasure.

When I'm in need of a cholesterol fix, I fry up some mince with seasoning, then mix it with brown rice and chopped fried egg and wrap it in a tortilla. Quick and easy (basically fajitas). Also works with chicken and with fish.

Not in the meat part of the burger it self but most definitely between the two buns with it!

This is a Real Burger

I didn't mean to post it twice

From one of the Chiangmai Forum sponsors, now this is a real monster burger