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Serious Eats on MSNYou're Probably Not Grilling Burgers This Way—But You Should Be1. Start with patties that are 1/2- to 3/4-inch thick. Flash-freeze them flat on a tray, then stack with parchment in a zip-top bag. 2. Don't season before freezing. Salt pulls moisture out over time.
Chef Dan Kluger starts with turkey and chicken pieces, soaking them in a salt-sugar brine, before grinding the meat and ...
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The Takeout on MSNHow To Keep Your Chicken Burgers From Drying OutUnfortunately, ground chicken patties are often crumby, dry, and disappointing, but it doesn't have to be that way when you ...
Z-Burger has been around the DC region since 2004, but its concerned with McDonald's departure from Russia, similarly named restaurants could pop-up overseas.
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