dr morbius
Senior Cook
I'm planning to pan-fry some burgers tonight. I have two pounds of 80/20 ground chuck, and my plan is to mix in some BBQ sauce and fancy shredded cheddar cheese. Six 1/3 lb burgers served on standard buns, with more cheese on top of the patties, naturally.
Has anyone done this? I haven't quite decided how much BBQ sauce to use; I don't want to overpower the flavor of the beef. I just want to add a bit of moisture and a hint, more or less, of tanginess. Off the top of my head I'm thinking about 1/4 cup BBQ sauce and one cup (half a bag) of cheese.
Thoughts?
Has anyone done this? I haven't quite decided how much BBQ sauce to use; I don't want to overpower the flavor of the beef. I just want to add a bit of moisture and a hint, more or less, of tanginess. Off the top of my head I'm thinking about 1/4 cup BBQ sauce and one cup (half a bag) of cheese.
Thoughts?