There’s a lot of misinformation floating around about the origins of beef burgers.
The burger is often referred to as a “meat mallets” or “gravy mallets”, but it’s more accurate to describe it as a beef steak.
To prepare a beef beef burger, the meat needs to be cooked, and it needs to have a good, deep, golden brown colour.
This is achieved by cooking the meat in a hot oven for about 15 minutes, which results in a meaty, brownish, well-browned steak.
This gives the burger a texture that’s reminiscent of a steak cooked in a slow cooker.
If you’re not sure if your beef is ready, you can use a meat thermometer, which measures the temperature of the meat as it cooks.
To make a meat mallet beef, first, cut the beef into long, thin strips, about 1cm wide.
You can then cut the steak into 2cm slices.
These meat pieces are usually called “moles”, but they’re also called “chops” in the UK.
Place the meat slices on a flat surface and then cook the meat at 400F for 5-10 minutes.
After the meat is cooked, drain it and put it in a bowl with a lid and a piece of paper towel to cool.
Next, prepare a steamer, using a cast iron pan.
Heat up a pan of water and pour in a good amount of water.
Let the water cook for about 5 minutes.
Now add in some flour, salt and pepper.
Cook the flour, the salt and the pepper for 1-2 minutes.
Add in the beef.
Cook for another 10 minutes and then add in the milk.
After about 10 minutes, the milk should have a nice, bubbly consistency.
When the meat has been cooked for 20 minutes, pour the meat into a steaming pan.
Bring the meat to the boil, and reduce the heat to low.
Cook it for another 3-5 minutes until it starts to get brown.
Serve with a burger bun or a bun made from a mixture of cheese and mayonnaise.
This burger is perfect for a cold, wet winter’s day.