@The Squawk 🦅 Do you have a freaking GoPro attached to your head?? I can never take good photos.

Much appreciated!

And instructions a long time ago were actually based on lab results. So it's important to follow a recipe from scratch exactly as described.

Yw Tarkin.

Homemade/from scratch is the way to go... box mixes just do not taste the same

No I just stop what I am doing and take a pic with my phone... usually....

I'm too much of a spaz for that.

Agreed

I have to get my pics in order

@GrandMoffTarkin I used to work in a food lab and we did experiments on baked goods. How you stir, how many strokes, the speed of the mixer is all important. Too much, too fast creates gas holes and causes peaking in muffins and makes them tough. Just stuff like that.

Practice makes perfect, and family recipes.. but mainly lots of practice. You learn all of that in the process haha

True. And then going gluten free was a real challenge. 😣

Oh I can only imagine, I’m sure really tough.

Yeah. You can't just substitute. You have to get a food scale and create mixes and go by density. Rather complicated. Regular flour is ideal in so many ways!

Oh well. 🤷

Probably offends some Japanese people but I made sweet sushi ☺️

This was my first roll though and the pancake was a bit too fat to roll properly. The others are thinner 😬

When using fresh game meat always add bacon grease, or ground pork fat as it’s really REALLY LEAN...this is Reindeer meat... Santa didn’t bring me a flying Tank for the last 18 years as I have requested.. so... hehehe....

I want to make them sweet and savory... I won’t go over all the spices I put in as to save space... but the only thing I don’t add is salt it leaves the meat dry, and you can salt after being cooked if needed..

Season the meat how you want it.

Let’s sauté some mushrooms..

Let’s start shaping the patties and I use an old plastic container press evenly and flat... on Saran Wrap... then I place it in the plastic container because we are going to stuff these burgers.. it will make them awesome!

Work the meat into the shape of the container the bottom and up the sides with the Saran Wrap in between the container & meat this will be helpful in removing them later.

First I put in some parmigiana cheese... since this is a dry cheese it will help soak up juices from the meat and oils from the other cheeses.. these burgers swell a bit.. and this will keep them from leaking..

Add Mushrooms & Swiss Cheese then cover with another thin patty and work around the edges with your fingers and the Saran Wrap to seal it.

Then I slam it on the counter 3-4 times to knock the air pockets out.. these burgers are pretty fragile anyway so you want to do this so they don’t come apart while grilling.

Now flip them face down and use the Saran Wrap to get the burger out of the container.. I refrigerate for about an hour before grilling so they maintain shape and seal.
You can also bake these if you want... 350 degrees for 20-30 minutes should do...
But I’m going to grill...

I put down apple slices because burgers will drip and I don’t want them to burn or stick to the grill... and then fall apart... I set the grill to medium and I close the lid to the grill....

Now that the burgers have cooked on the bottom and some on the sides...they have firmed up some I get a metal spatula and I get under the apple slices and flip the top side of the burger directly onto the grill... gently... then I discard the apple slices... flipping these burgers more than once is really risky...
I’m sorry I missed some pics of me doing this... but here is the results...