You need the sugar to promote the maillard reaction and the acid in the apple juice helps to break down the meat. This is not fucking gazelle burgers we're cooking here. You only grill don't you? Anyone can burn stuff over a fire....bloody saffas....
You need the sugar to promote the maillard reaction and the acid in the apple juice helps to break down the meat. This is not fucking gazelle burgers we're cooking here. You only grill don't you? Anyone can burn stuff over a fire....bloody saffas....