Quote:
Originally Posted by calgarygeologist
I haven't made burgers in years with filler and I have never used oatmeal so I'm not sure how burger texture is different between 100% meat vs filler patties but wouldn't it potentially be better to use 100% meat and a quality bun to find the texture you desire?
Meat quality, seasoning and cooking technique are all important factors for a good burger but something that is often times overlooked is the bun. The type of bun can easily make or break a burger. Toasted vs not-toasted, buttered or not, soft, white or whole wheat, etc is all very important. I use a variety of different buns depending on the type of burger I want. When I just want a quick delicious burger I like to go with a dinner roll that is buttered and toasted. With the dinner roll it reminds me of an In-N-Out burger.
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Ugh. As a Celiac sufferer, that is my least favorite part. Mmmmmm, yummy burger wrapped in rapidly dissolving cardboard.