Burgers...


 
CaseT said:
Somewhere here there’s another thread like this that we started several years ago...
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I don't doubt your memory, but like I said, I looked (searched in threads for "burger"), and came up short. Sorry to duplicate.

Good lookin' burger!
 
M Craw said:
Did you prep them in any way, or baste them while cooking at all with anything?

(this has my hamster wheel a spinnin') :unsure: :D
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Sort of...I took two sliced russets and soaked them for an hour to remove some starch.

Definite possibilities. I didn't pre-salt them, given the saltiness of the breading. I should have. Texture was spot on but I slightly overcooked them

You'll make these taste great, Craw...your cooks are so good. Keep that hamster movin'!!
 
TCampbell said:
Really not as good as I had hoped. Decent but a bit dry
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T, russets are a dry potato to start with. Good for regular fries as the outside crisps easily but maybe not so for the large steak style as it gives you a lot of soft fluffy dry centre. They are good baked with sour cream or butter to moisten them. 😋
 
Yeah, my favorite is a good double baked russet. I've had success with grilled steak fries in the past, basting with butter and ranch...moist and tasty but a rare treat these days.

Now you've got me thinking about a good baker with butter and sc....
 
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