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RE: Chef Life Magazine Issue #60: Lasagna Burger?
I managed to taste it yesterday with the burger buns and it was brilliant. It just needs a little more texture so I'm thinking of adding something that'll give it a crunch.
Thanks so much for that thoughts about it being too hot to eat. I guess that'll be something to consider as well.
Here's the pic of the final thing.....
Raw Daikon radish strips for the crunch. Sliced way thin. This is my input :) I hope you will have this at your Friday event. I am looking forward to it.