Hoping that one of the culinary wizards here can offer some advice.
I'm trying to re-create the thickness and texture of Mcdonalds / Burger King burger patties, I've previously made 1/4 pound burgers at home using a press, but i'd like to make thinner ones to 1) Cook them more evenly, 2) I prefer a thinner burger.
If i just use less mince in the burger press, it doesn't quite work....
Any tips ?
I'm trying to re-create the thickness and texture of Mcdonalds / Burger King burger patties, I've previously made 1/4 pound burgers at home using a press, but i'd like to make thinner ones to 1) Cook them more evenly, 2) I prefer a thinner burger.
If i just use less mince in the burger press, it doesn't quite work....
Any tips ?