John52 Posted September 28, 2016 Share Posted September 28, 2016 I'm a bit wary of burgers, Germs are on the outside of the meat, and are killed when you fry a steak. But when you mince the meat the germs are transferred throughout, so you need to be sure the inside of the burger has reached a high enough temperature. Not easy with burgers so home barbecues are notorious for spreading the likes of E-coli. You can be sure they are thouroughly cooked without spoiling them when you do them as meatballs (in passata) in a pressure cooker. As long as meat is kept moist, as it is in a pressure cooker, even I can't overcook and spoil it :-D Link to comment Share on other sites More sharing options...
StuartO Posted September 28, 2016 Share Posted September 28, 2016 pelmetman - 2016-09-28 9:38 AM ... I often make my own gourmet burger served with hand cut Maris piper giant chips :D .......... Don't tell me you have a chip pan in the MH, with proper beef dripping to fry stuff in? Link to comment Share on other sites More sharing options...
Guest pelmetman Posted September 28, 2016 Share Posted September 28, 2016 StuartO - 2016-09-28 12:10 PMpelmetman - 2016-09-28 9:38 AM ... I often make my own gourmet burger served with hand cut Maris piper giant chips :D ..........Don't tell me you have a chip pan in the MH, with proper beef dripping to fry stuff in?Shallow fried in lard ;-) ....... Link to comment Share on other sites More sharing options...
starvin marvin Posted September 28, 2016 Share Posted September 28, 2016 pelmetman - 2016-09-28 12:30 PMStuartO - 2016-09-28 12:10 PMpelmetman - 2016-09-28 9:38 AM ... I often make my own gourmet burger served with hand cut Maris piper giant chips :D ..........Don't tell me you have a chip pan in the MH, with proper beef dripping to fry stuff in?Shallow fried in lard ;-) .......I rest my case.ps I know which day is sunday 'cos it's the one that comes between saturday and monday. Simples Link to comment Share on other sites More sharing options...
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