I don’t usually make the leap into burgers but this time of year, I thought I’d give it a go.
I didn’t have much experience in making burgers but I thought the recipe would work and make some.
The only problem is, it doesn’t.
The recipe I’m going to share is a modified version of one I made in the UK in 2007.
You can read the original recipe here.
My original recipe for burgers was to make them by hand but I was too busy with work and kids.
I also found that the method was too difficult to follow.
I found a few of the recipes online and found that they were much easier to follow if you just followed directions on the ingredients, so I thought it might be a good idea to share my original recipe.
I think this recipe will also work if you use a rotisserie chicken as the meat.
I’m using an egg replacer to make the burgers.
You could also use a bacon or bacon and cheese patty.
The patty I made was actually quite simple.
It was made from one of the two meat substitutes you find in supermarkets.
The one I used was called the Panko breadcrumb mixture.
You just add a little bit of flour to the dough and knead it into a dough.
The dough would become very sticky when it got too wet and you wouldn’t be able to put it into the fridge.
I just used a spatula to shape it into an egg.
The next step is to make a casing for the meat patty, a doughnut cutter and a piece of butter.
To make the doughnut, roll out a small rectangle of the dough into an 11x11cm square.
I’m making the dough on a lightly floured surface so you don’t have to worry about it getting too wet.
Roll the dough out to a circle about 2cm long.
Cut out circles about 3cm apart.
Using a pair of butter knives, cut the dough in half.
Take the remaining dough, fold it in half and place it in the centre of the circular circle.
Cut a hole in the middle of the hole so you can insert the meat in.
Use the butter knife to poke the meat into the meat and then cut it through to fit.
Cut the meat inside the egg to fit the meat, and then place the egg in the hole.
Repeat with the other meat and egg mixture.
You can now roll out the dough to make more doughnuts.
You’ll need a small bowl to hold the dough, but I found it easier to roll the dough using a floured rolling pin.
Make sure you leave enough room between the doughnuts so you have enough dough to cover the meat of the patty if you want to make extra burgers.
I found the dough really helps when you are rolling out the patts but also helps if you’re using a rotary cutter.
To make the burger, place a patty on a baking sheet with a large piece of the meat on top and then roll the patting out to the thickness you want.
Make a hole and roll out into a rectangle about 3 cm in diameter.
Place a piece on top of the rest of the burger.
I usually roll out to about 6cm in diameter to fit all the meat but if you make more burgers, make sure you do it in this rectangle.
I made the burger in batches but you could also make it individually by cutting the patters into smaller pieces and then rolling them out.
Place the burger on a plate and place a bit of butter on the bottom of the plate to make it easier for the burger to sink into the burger patty once it’s in.
The burger should be completely submerged in the patTY.
Cut the patties in half to make enough meat for two burgers.
To bake the burgers, place them on a preheated oven rack in the preheating oven for around 20 minutes.
Once the burgers have been baked for about 20 minutes, turn off the oven and allow them to cool.
Remove the burger from the oven by gently pulling out the burger with the butter and place them in a cooling rack to cool completely.
Once the burgers are cool enough to handle, you can eat them with your hands.
You can buy the burgers from Amazon or the like but if not, I found them on the site FoodBites for a reasonable price.
They have also recently launched a new line of burgers.