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Tippler not too sure that logic is correct because it would not explain steak tartar.
however i do like my burger cooked through simply on the grounds of texture.
i like to chop fresh herbs through the mince, and like many of the above salt, lots of pepper, egg...
i love lamb burgers, especially done with a moroccan theme...chopoed dried apricots, corriander and cumin. mmmmmm....served of course with some tzatziki on a herby bun.
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