View single post by Vargr
 Posted: Sun May 13th, 2012 01:03 am
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Vargr



Joined: Tue Jun 7th, 2005
Location: Colorado Springs, Colorado USA
Posts: 5214
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Mana: 
 This wuffy agrees with your idea to reduce the onions, Booj. The onion flavor in the meat was a wee bit strong, compared to the rest of the flavors. Especially with a bit of the thin-sliced red onions atop the burgers.

Another idea to reduce the onion flavors a bit, and add some nice complexity as well - saute the onions a bit in a skillet before processing them into paste. That would diminish the raw onion sharpness, and transform the flavor into something a bit sweeter (should pair nicely with the Worcestershire sauce in the meat) with the caramelized notes that cooking them causes.

In that case, I'd leave the onion at the original amount, since the flavor cooked is more subtle.



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