HM Burgers!

kal25

Hi guys, I am looking at attempting to make hm burgers. I have looked through some reciepes. Now some call for egg and some don't what, if any is the difference? Is the egg used to just bind it better?Thanks kal25

hotcookie101

I think some people use egg to bind it better if you use breadcrumbs etc. I just use minced beef (not lean) and really squelch it all together so it sticks. SO yummy

loocyloo

hi, i just use normal minced beef (sometimes mixed with pork), and squidge it alltogether with my hands. sometimes i grate an onion into it (small hole grater, it just seems to turn the onion into puree, so you get the flavour, but none of the bits! (my little ones 'don't' eat onion. well, thats what they think!)

i did add an egg once, but that was when recipe included breadcrumbs, and i wasn't that struck! its alot easier just to use the mince!

i do the same thing and make tiny (cherry tomato sized) meatballs!

loocyloo x

kal25

Thanks guys. Have just made them. Just used the mince and see how they turn out. Might try egg & breadcrumbs next time.If this turns out succesful, this will be something else off the shopping list:D .

craftingqueen_2

Hubby loves making HM burgers, he adds green peppers and onions they taste fantasic.

CQ

ravylesley

the breadcrumbs are to soak up the fat and produce a succulent burger rather than a dried out leathery disc and the egg is to hold it all together

Lesleyxx

MammaCas

I add minced garlic and dried chilli flakes and pepper as well as 1 egg..

yummy

foreversomeday

Relating to this, how do you make/cook meatballs to stop them sticking together?

I tried to make some the other day and used normal beef mince, a bit of pepper and some onion (cut small, but not grated). I squished them really hard but they just fell apart when I cooked them (shallow fried them with oil) - what did I do wrong? We ended up having mince in tomato sauce rather than meatballs!

affordmylife

i use mince, garlic, onion, olive oil, barbeque sauce and a bit of salt and pepper. just squash the lot together and fry - fabulous.

Rikki

foreversomeday wrote: »

Relating to this, how do you make/cook meatballs to stop them sticking together?

I tried to make some the other day and used normal beef mince, a bit of pepper and some onion (cut small, but not grated). I squished them really hard but they just fell apart when I cooked them (shallow fried them with oil) - what did I do wrong? We ended up having mince in tomato sauce rather than meatballs!

Thats the job of the egg. To bind the mixture together to stop them seperating when you fry them.

Also putting them in the fridge to set for 1/2 an hour or so before cooking helps too.