Men's Health (South Africa) - - FOOD -

The key is min­i­mal han­dling; too much pack­ing yields a tough burger. Gen­tly form the meat into a 140g ball (think ten­nis ball), and then flat­ten it to slightly wider than your bun. (It’ll shrink.) Do this shortly be­fore grilling. Roomtemp pat­ties are juicier and con­tract less than cold ones.

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