![]() In with the beef stock I recommend stirring in some cornstarch/cornflour. This really deepens the flavour and ensures the beef doesn’t dry out. Alongside this I always add in beef stock and Worcestershire. In with the beef I like to add garlic powder, salt and black pepper. Two things you want to avoid is the beef being dry and the beef being bland. The beef is the star of the show, so it’s important to bring out the best in it. Process shots: add ingredients to small pot (photo 1), mix and taste for seasoning (photo 2). It’ll comfortably last 3-4days tightly covered in the fridge (longer at your discretion). Not only will this help to marry the flavours together, but it also means it’s one less thing you’ve got to prep when you make the sandwiches. Can I make this ahead of time?ĭefinitely! In fact I recommend you do make it in advance. I actually serve it as a dip for the sandwiches, but you could absolutely drizzle it inside the sandwiches if you fancied. ![]() Alongside this I also like to add onion powder, but you could add minced shallot/ onion. Here I use dill pickle juice, just to chuck in some extra flavour too. At its heart, burger sauce is essentially mayonnaise, ketchup, mustard and some form of acidity. With every great cheeseburger comes a delicious burger sauce. In answer to your question yes this is slightly more effort than making a regular cheeseburger, BUT, dare I say it’s much more delicious. This epic grilled cheese is served with homemade burger sauce too! This is a bacon double cheeseburger like you’ve never seen before.
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