DDPslice
Senior Member
- Joined
- Jun 21, 2014
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Hey I don't know about you guys but I use a lot of dry herbs and spices in my burger mix. Usually I mix a pound or so of meat and then make a patty or two at a time and store the rest in the fridge. Now with most meats, sitting in the fridge (seasoned) is a great way to get extra flavor. A couple days ago I had people over last minute and I decided to precook the meat SV, freshly seasoned. I think it was @60*C for about an hour and then I finished them off on the grill, and one on the pan to test.
Anybody try this with burger patties? Any tips? My ratio is usually 2/3 beef, 1/3 pork and a little bit of pancko.
Anybody try this with burger patties? Any tips? My ratio is usually 2/3 beef, 1/3 pork and a little bit of pancko.