here<\/a>!<\/p>\n","protected":false},"excerpt":{"rendered":"At some point during the last year, when I was cranking out recipes like a hooker in heat, I came to the realization that I was cooking far too many things that ended in ‘burger.’\u00a0 I do not wish to … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,4],"tags":[],"class_list":["post-681","post","type-post","status-publish","format-standard","hentry","category-cookery","category-reviews"],"_links":{"self":[{"href":"https:\/\/www.pechism.org\/index.php?rest_route=\/wp\/v2\/posts\/681","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.pechism.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.pechism.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.pechism.org\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.pechism.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=681"}],"version-history":[{"count":6,"href":"https:\/\/www.pechism.org\/index.php?rest_route=\/wp\/v2\/posts\/681\/revisions"}],"predecessor-version":[{"id":692,"href":"https:\/\/www.pechism.org\/index.php?rest_route=\/wp\/v2\/posts\/681\/revisions\/692"}],"wp:attachment":[{"href":"https:\/\/www.pechism.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=681"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.pechism.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=681"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.pechism.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=681"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
![\"Anne](\"http:\/\/www.pechism.org\/wp-content\/uploads\/2012\/01\/tburger.jpg\" "\\"Anne")
<\/a>This burger was like a good woman, deliciously moist and full of flavor.\u00a0 Assuming you have a lot of the ingredients to hand, they’re very cheap to make and huge — I’m considering turning the four patties into 32 sliders and serving them at a cocktail party — and are sure to please everyone; I don’t even like water chestnuts all that much but found they added the most delicious crunch.\u00a0 One thing to be careful of is flipping them; make sure the burgers have browned very well on one side before attempting to move.\u00a0 They’re very loose (no egg or breadcrumbs in the batter).\u00a0 Get the recipe here<\/a>!<\/p>\n","protected":false},"excerpt":{"rendered":"