avextracker
Assistant Cook
- Joined
- Nov 16, 2007
- Messages
- 1
Hi there. My girlfriend and I make what we consider to be the best bolognese in the world. We have recently come up with the idea of making it into burgers.
How would we go about moulding the bolognese into a burger shape without it being too sloppy? I have been told to cook the meat mixture and sauce seperately, then either add a little of the sauce to the meat mixture before moulding, or serve sauce on top of burger.
I don't think these suggestions would give the bolognese the same flavour that it would normally have.. Is there anything else anyone can suggest ? Perhaps simmering off all the liquid for a long time? Would that work?
Any help would be appreciated. Thanks
How would we go about moulding the bolognese into a burger shape without it being too sloppy? I have been told to cook the meat mixture and sauce seperately, then either add a little of the sauce to the meat mixture before moulding, or serve sauce on top of burger.
I don't think these suggestions would give the bolognese the same flavour that it would normally have.. Is there anything else anyone can suggest ? Perhaps simmering off all the liquid for a long time? Would that work?
Any help would be appreciated. Thanks