I grew up with „Frikadellen„, meatballs resp. rissole. It contains breadcrumbs and eggs for binding and nobody put them on a grill. I have to admit that I had to be twenty-something to eat my first burger in the restaurant with the two arches. I’ve already made burgers, but on the hob in a pan. The chance to win a bottle of goatslick at the Big Burger Ballyhoo invented by Paul at Writing at the Kitchen Table let us think about grilling a burger. The chef at the barbecue is my husband and on Monday he declared the grilling season open. I took the T&T recipe, thawed some burger buns and got started.
Classic Beef Burger
Conclusion: Germans are able to grill burgers, who would have thought it!
Now that’s what I call a burger! Especially the lop-sided tomato. It makes it look like home cooking at its best! I’m excited to try every one of these burgers, heart attack or not.
Thanks for the entry and good luck in the competition.
That’s a gorgeous burger! And it looks so good on the grill! Plus, you grilled the buns – well done!