Hamburger dressings

[BamaTodd]

The latest Sports Illustrated with UNC Basketball on the cover has a one page article about Bo Jackson and some of his business ventures into the food industry. It gives his recipe for pot roast and burgers. Neither recipe includes steroids.

Anyhow, in his burger recipe, he adds the usual salt and pepper, garlic powder, and some steak sauce. But he also adds one egg per pound of beef, and crumbled saltine crackers. He mixes this all together before forming the patties. Sounds more like a meatloaf recipe than grilled burgers. I might have to try it. Has anyone ever added eggs and/or crackers to your meat?

 

[bayoutider]

The latest Sports Illustrated with UNC Basketball on the cover has a one page article about Bo Jackson and some of his business ventures into the food industry. It gives his recipe for pot roast and burgers. Neither recipe includes steroids.

Anyhow, in his burger recipe, he adds the usual salt and pepper, garlic powder, and some steak sauce. But he also adds one egg per pound of beef, and crumbled saltine crackers. He mixes this all together before forming the patties. Sounds more like a meatloaf recipe than grilled burgers. I might have to try it. Has anyone ever added eggs and/or crackers to your meat?

Not eggs and crackers, but do usually add egg and dry bread crumbs. It makes the meat hold together better. I can see where cracker meal would work just as well, if you have no bread crumbs use a few crackers.

Another trick is to keep your patties from swelling in the middle and turning out like a meatball is to make in indention in the middle with the outside thicker then the middle. The patties will turn out about the same thickness across the whole patty. I never have been a big fan of using weights. They press all the juices out.