Serious Eats: Talk
A deep-fried burger question
Since I bought a deep fryer about three weeks ago at a garage sale, I've had this rush of creativity, finally perfecting my homemade fries, and using them as toppings for my burger sub and regular-sized burgers alike. This weekend, I'm frying the burgers themselves, both with regular ground beef (as "country-fried" burgers) and ground chicken (as fried chicken burgers).
Both the country-fried and fried chicken burgers will be battered and breaded, which leads me to this question: What do you guys think of adding a little gravy to the batter, just to give it a little more oompth?