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I microwaved a 1/4 lb hamburger for 4 minutes in 14 oz of chicken broth and let stand for 1 min. Not bad.


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After living in the UK for more than a decade I share your pain in finding good burger buns. You can often find burger buns in the store but they are usually pretty bland and artificial. Better quality buns in the right shape or size are usually heavy and chewy. You could take a cue from the artisan "posh" burger places that are popping up all over London ...


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There's no right or wrong answer as there are advantages to both and it's about what you want out of a burger. The advantage of the minimal disturbance method is that the strands of the meat give the burger structural strength. It also gives a pure beef flavor as you aren't adding anything to it. The mix up method breaks up the strands of meat which come ...


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From a traditionalist perspective, Kenji is right. I didn't click through to the Ramsay video, but from your description of him adding lots of stuff, and mushing it up, his burger could more accurately be called "Salisbury Steak on a Bun." Not that that is a bad idea.


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Neither is right nor wrong, it simply depends on what you are trying to accomplish. The way I make a basic burger is to try and pull off the right amount of ground meat from the package and shape it right there as is without kneading it at all. Literally just enough handling to shape it. However sometimes I want a seasoned burger, and that's more like ...


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Using pork mince will make a good burger as the proteins in pork meat bind naturally and so you do not need the egg to bind the mix. Just work the meat a little to encourage a good mix.


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I've seen previous series of Masterchef The Professionals, and generally the skills test is in order to test that the cooks can show good industry standards and cooking practices. In one that I saw, they were asked to roll out dough into several shapes ready for cooking. They were then graded on this, without any cooking involved at all. One of the ...


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I don't buy his reasoning, though I don't know for sure. So, if someone knows better, I am happy to be corrected. However, I do have two theories: 1. I suppose it is possible that the heat from the onion will start melting the fat in the ground meat...but would that keep it from holding together? I doubt it. Plus, that looked like a fairly lean mixture. ...


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So, just a clarification on this thread. None of the responses includes the power rating of the microwaves used. So, my experience with my 700 watt microwave is that two patties, on and under paper towel, cooks to medium done in 8 minutes. Hope that helps. With that information, I'm estimating the power ratings of the machines in previous answers to be ...


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it will be cooked when it reaches the internal temperature corresponding to the "done" temperature of whatever meat you are using. From the US food Safety Chart: Category................................................Food.........................Temperature (°F) Ground Meat & Meat Mixtures......Beef, Pork, Veal, Lamb.............160 Ground Meat & ...


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Depending on depth and placement within the oven, 45-60 minutes most likely. You'll have to test it, but once you know then you'll know.



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