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What makes a great burger for you? On the contrary, what can ruin it? (discuss.tchncs.de)

submitted 2 months ago by [email protected] to c/[email protected]

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[–] [email protected] 1 points 2 months ago

I MUCH prefer them to be caramelized. It just takes me like an hour or two

Have you ever tried the trick where you add baking soda to accelerate the Maillard reaction? Just a small pinch for a couple of onions, and you’re done in 15min or so. Too much and not as tasty.