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Molecular Gastronomy
Molecular Gastronomy Burgers
4
30 minutes
20 minutes
Enjoy these simple but delicious 4-ingredients beef with cheese burgers made with Special Ingredients Easy Binder.
Special Ingredients
700g minced or small to medium pieces of beef
85g grated or small pieces of cheese
200g cold water
15g Special Ingredients Easy Binder
Add 15g of Easy Binder to 200g of cold water Blend together using a stick blender or a hand blender for a few seconds to make the Easy Binder solution.
Mix all your ingredients and the Easy Binder solution together, use either an electric mixer or mix by hand in a large bowl with a spatula for 2-5 minutes until well mixed.
Put your mixture into moulds making sure each mould is full and compact with no air bubbles.
Vacuum pack each burger to remove air and compact.
Shape and compact your burgers by hand squeezing out any air. Then wrap tightly in cling film.
Store in the refrigerator (temperature 2-5ºC), for between 8 to 24 hours until set.
Your burgers are now ready to cook, freeze or slice.
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