Test Kitchen tips

Australian Women’s Weekly NZ - - Family favourite -

We rec­om­mend us­ing a ra­tio of 400g meat to 100g fat for the per­fect ham­burger patty. Keep the meat as cold as pos­si­ble while work­ing to keep a nice, coarse tex­ture and to pre­vent it go­ing mushy. If you’re short on time, you could use 500g coarsely ground beef mince in place of the chuck steak.

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