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Old 05-06-2013, 09:46 PM
 
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Quote:
Originally Posted by Bulldogdad View Post
A proper pande only adds moisture not volumne.
Not sure if that is in accordance with the laws of physics...
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Old 05-06-2013, 10:09 PM
 
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Quote:
Originally Posted by oaktonite View Post
Not sure if that is in accordance with the laws of physics...
of note
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Old 05-10-2013, 06:03 PM
 
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I just use ground turkey meat and Montreals steak seasoning mixed in when shaping the patties. Add cheese on top and good to go
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Old 05-14-2013, 08:21 AM
 
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I get a brisket or short rib ground up and just season it with a bit of soy, pepper and grated onion. Form into patties and cook. If it's the supermarket ground meat, I then add some herbs and put a pat of butter/cheese in the middle of the burger as the supermarket meat tend to dry out in the center.
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Old 05-15-2013, 12:53 PM
 
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AND....before grilling, stick your finger in the middle of the patty and make a hole, doesn't have to be all the way through, then the middle will be done as quickly as the edges.
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