SpaceGazelle wrote:Mold meat around cheese like a scotch egg before molding more cheese around the meat. Keep russian-dolling it until it's the size of a football and then deep fry it.
SpaceGazelle wrote:A wok will fry a football. Just sayin.
poprock wrote:Personally, I wouldn’t want to steam the bun. I like to toast the insides of the bun slightly (by letting it sit in the hot pan, frying ever so slightly in the burger juices) and leave the outsides of the bun untouched.
n0face wrote:Covering burgers in American mustard before frying is great.
Armitage_Shankburn wrote:+1. I smear Coleman's all over my Iceland burgers before sticking them in the deep fryern0face wrote:Covering burgers in American mustard before frying is great.
GooberTheHat wrote:Wild style?
Kara_Jane_Adams wrote:They did taste quite a lot of cheese.
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