The Cookbook (of jokes)
Walker’s Gein Burgers:
400g Grade A —
400g veal mince
200g bone marrow (minced)
Note: The less seasoning you use, the more the taste.
Step 1: Mix together the Grade A —– , veal and bone marrow in a large bowl
Step 2: Firmly grind together the meat until evenly mixed
Step 3: Add salt and pepper to taste, fry a small lump of Grade A —– in a pan to taste and adjust seasoning accordingly
Step 4: Shape the burgers using a 90mm cutter – if you don’t have one then feel free to shape by hand. You should use around 150g of the mixture per patty.
Step 5: Cook the burgers in a frying pan on a medium-hot temperature; frequently turning the meat until you reach the desired color
Step 6: Preheat oven to 380, and finish the patties for 6 minutes, or more if you like your Grade A —– well done.
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