Originally Posted by
MAN Pax
I mince (grind in the US) my own mix of 75% Rump to 25% Brisket. Sometimes I throw a couple of slices of smoked bacon into the mix. Add salt. Form into loose patties, get rid of the air using the "throw onto the worktop" technique. Make a centre dimple. Cook on BBQ or hot cast iron pan.
No egg. No breadcrumbs. No sauce.
What do you use to grind the meat...sounds like a good blend especially with the bacon.
I prefer to keep my burger a bit "loose" as opposed to getting rid of air. I have always thought that it gives the juices a place to accumulate.
I think no bread or egg should be assumed for any serious burger maker.