cough Israel cough

It's never enough, and whatever I have is always better than high protein lamb...even plain rice, apparently.

By smashing a ball flat, you create a rough edge, which you then cook in more grease or oil than you would use normally. This rough edge cooks faster than the rest of the burger, creating a crispy and delicious outer ring of caramelized goodness. You can't really do this on a grill, it needs to be a griddle/pan/flat-top so the edges can fry up.

It does! I like to call it "Overgine"

Yes it goes on and on, my friend

That gives me a much better sense of texture. Thanks!

Nicely done, and that looks like a cool plate, too. Did you sweat the eggplant like normal, or marinate in the soy?

Don't have to...anyone who could read my mind would have a mental breakdown, which is much more annoying than being yelled at telepathically.

The one that goes on and on, my friends?

Idgaf about the meats... Just gimme that socarrat!