dannydevon OP t1_iyaq5n0 wrote on November 30, 2022 at 12:21 AM

100% Devon Ruby Red beef (chuck mince) patty, shredded iceberg lettuce, red cabbage and carrot slaw, crispy streaky bacon, pickled gherkins, chedder cheese (melted with a closh and steam on the grill), homemade burger sauce (ketchup, mustard, 1000 island mix)... in a grilled, seeded brioche bun

Tigermate t1_iyb9jij wrote on November 30, 2022 at 2:48 AM

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YakWakzy t1_iybywq7 wrote on November 30, 2022 at 6:48 AM

How was the patty cooked and how much?

dannydevon OP t1_iycinhm wrote on November 30, 2022 at 11:28 AM

1/4lb fried to medium rare. Only flip the patty once. Season the pan not the meat

YakWakzy t1_iycpdd2 wrote on November 30, 2022 at 12:43 PM

Fried??

dannydevon OP t1_iyd5x9b wrote on November 30, 2022 at 3:02 PM

Yeah in a heavy skillet. No oil needed as it cooks in its own fat

YakWakzy t1_iye3lzk wrote on November 30, 2022 at 6:42 PM

80/20?

ObiFloppin t1_iycx8co wrote on November 30, 2022 at 1:55 PM

Why do you season the pan instead of the meat? I've tried both methods and notice more flavor when I do it directly on the meat

dannydevon OP t1_iyd5qxx wrote on November 30, 2022 at 3:01 PM

Salt removes water from and dissolves some of the meat proteins, causing them to bind the insoluble proteins together. This spoils the tender texture of the beef.