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?


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