Last summer we started exploring adding heavy cream to our burger mixture in place of butter and water (any flavored liquid). The cream adds both moisture and additional fat to the meat mix. As with most everything we do we let the idea drift away. The warm weather, the smell of cut grass and a few more minutes in our afternoon allowed us to remember the idea and revisit it. It is our current high water mark in our quest for a moist and rich burger. We did not grind out meat for this version as I had hoped we would. Instead I hastily mixed cream and salt into 85-15 ground beef. The meat became sticky. I packed the meat into larger patties ready for a sear in our cast iron skillet. The reminder is twofold: come back to ideas and share them.
Years Past
April 24, 2005
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
