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More burger tips!
>Panko...it holds juices, really
>If you so much as nick a burger to "see if it's done", I'll kill you
>Yes resting meat works well. Wrap em in aluminum foil straight off of the grill. Set for a few minutes while you do other shit
>Pink is fine in a GOOD quality meat. Protip: have it ground yourself from a nice chuck roast
>Lettuce is of the devil. put it on a burger, and I'll kill you