Quote:
Originally Posted by scottmandue
That actually sounds like a terrible idea, Filet Mignon is very low fat and I would think would make for a very dry unpleasant burger.
I also think "gourmet hamburger" is an oxymoron.
Silly human beings can't leave a good thing alone, burgers are supposed to be a cheap meal, made from low cuts of meats, eaten outdoors, cooked on a grill, with a minimum of condiments.
Why in my day you could get three burgers for a nickel!
Now get off my lawn you darn whipper snappers!
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I think the key to a filet burger would be rare, rare and more rare. I can imagine a ceremonial sear to each side and then straight onto the bun.
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My uncle has a country place, that no one knows about. He said it used to be a farm, before the motor law.
'72 911T 2,2S motor
'76 BMW 2002
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