Quote:
Originally Posted by Overload
err,you got that recipe wrong ... i wasnt talking about making a BURGER, but using hamburger (shredded pork/beef) for a pan dish  but i forgot to mention it has to be FAT goat cheese (min 55% fat in dry matter; prefer 60% tho - it melts easier) |
That sounds really nice considering burger meat is different to usual mince. So you kind of pull the burger apart.... mmm and then lots of goats cheese. Nice
Maybe whip some courgettes in there or it definatly would go lovely on top of a salad
