Raggy's Gaming Adventures

Carrying on with our experimentation... Today we looked into a couple of ingredient factors of the patty. Day 2 - Burger meat Recipe (per burger): 60g 12% fat Beef 30g 20% fat Pork 1/2 Egg 1g Pepper 1g Salt 40g finely chopped Onion 20g finely chopped Onion + 20g finely chopped Chestnut Mushrooms 20g finely chopped Onion + 20g finely chopped Chestnut Mushrooms + 0.5g each of cumin powder, chilli powder, coriander powder + 1/2 clove garlic Preparation: Egg whisked Beef & other ingredients mixed into Egg Thoroughly mixed all ingredients together to form an even mixture Mixture split into patties of 120g each (roughly 1/4lb), 1cm thick Results: The mince mix came out better this time with the thinner patties helping a lot. It was good to see that they help together - something I was very worried about initially. The breadcrumbs were excluded but I don't think we need the egg either. The onions really added a lot of moisture to the burgers and the...

I'm afraid it may be a while before I can get some painting updates on the site... in the meantime I present my quest to define the perfect Burger. Living now in the UK, I am already feeling the loss of my traditional American staples and figured that a good bonding experience with my father would be a series of controlled experiments in making the perfect hamburger.  I need to write up my notes on this process somewhere, and this seemed to be as good a place as any for that. Day 1 - Burger thickness and thumb printing Recipe: 500g 20% fat Beef 187g Fine Breadcrumbs 1 Egg 1g Pepper 1g Salt Preparation: Egg whisked Beef, Breadcrumbs and Pepper mixed into Egg Thoroughly mixed all ingredients together to form an even mixture Mixture split into 4 patties of 157g each (roughly 1/3lb): 3cm thick patty 3cm thick patty with thumbprint 2cm thick patty 2cm thick patty with thumbprint Salt outside of patties Results: This is a pretty terrible burger mix...