4 ms·
(4) Char. I believe the heme (maybe myoglobin, I’m not a doctor) also helps when grilling to get the char and carmelization you get with normal meat burgers.
by wes-k 8y ago
(4) Char. I believe the heme (maybe myoglobin, I’m not a doctor) also helps when grilling to get the char and carmelization you get with normal meat burgers.