Set aside the ground beef while making the egg mixture.
Potato chips (optional but highly recommended) Ketchup, mustard or your favorite hot sauce (optional) With delicious memories on my mind, I donned my apron, rolled up my sleeves and set to work recreating these juicy patties! Another reason to make my tender burgers was a promise to a dear friend, Rohan, that I would make him these burgers one day!ġ lb ground beef (85%), preferably grassfed Now, now, before you jump to any conclusions, there is nothing wrong with a ‘just meat’ burger, absolutely not! There are days when only that will do, but for the other days, all I want is to bite into the amazingly juicy burgers from my childhood. The best burger had to have just one main ingredient – a good cut of beef, coarsely ground and formed into a rustic burger. Well… until I at some point ‘grew up’ and I decided that that just wouldn’t do. I grew up eating a version of these egg and milk laden burgers and I had no problem with it. Where’d you think the juiciness comes from? Don’t fret! When I say filler I don’t mean any of that ghastly stuff we won’t mention but more the wholesome ingredients like eggs and milk and sometimes bread or breadcrumbs thrown in too.
“I bit into my burger and the juices ran down my arm.” Have you heard this before and stared at the perpetrator in disbelief before walking away with a feeling of sadness, usually accompanied by the shame of not experiencing that ever! Well I felt the same until I figured out the secret to making these juicy mounds of madness!Īre you ready for this? Are you sure you are? You may not like it but, here goes… filler… filler… filler… there you go, I said it! Even the high end restaurants do it. One bite into these delectable burgers and you’ll know you’ve made the winning touchdown!
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