XLB technique in burgers?

Had a decent, but tad dry burger today. Came across XLB article on SE (chinese soup dumplings).

Has anybody tried applying the gelatinous soup stock mince from XLB onto burger patties to create moisture on top of fat?

Meat juices brown so well when seared, so I'm wondering if this could be an amazing idea...


The tastiest bites delivered to your inbox!


Comments are closed

Talk is closed - check out our Facebook and Twitter accounts instead.