to a big ass seasoned meat pattie, fatter the better. I prefer a wholemeal/grainy
roll too. After all, white bread causes diabetes and adds empty kilojoules that actually detract
from the burger experience. For instance, have you ever eaten a hungry jacks burger and felt a bit
ill afterwards?? I have - and whilst its easy to blame the fat in the meat, an equally likely candidate is the sugar in the white bread roll - adding many empty kilojoules where they are`nt required or even welcome.
Anyways - whats the benchmark? Here`s a photo of a burger I made at home on about the 29th December 2007. Possibly my finest effort ever, but believe me I will be trying again =)
2 comments:
Well its obvious that you are bias when it comes to the bun so here is a tip. Not everyone likes grains that are hard to chew and get stuck in your teeth. We all know that wholegrain bread is better for you but for christ's sake your eating a burger. Gourmet smormet. They are great tasting and like grill'd can be a healthier option burger, handmade with fresh mince and taking longer to serve but for the price they are not for everyday eating. I like a any bun that holds a burger together nicely and doesn't disintegrate half way through and doesn't require a trip to the dentist.
By the way that looks more like a rissole than a burger. You want a healthy bun but quite prepared to give yourself a coronary.
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