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Thread: Sw burgers

  1. #1
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    Sw burgers

    As it's BBQ season I'm looking for advice. My burgers are always dry! Hard to swallow dry! I use an egg tom purée I don't know what else to try any ideas? X
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  2. #2
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    Leave out the egg. I find that egg in burgers makes them dry. My turkey burgers have grated courgette in them which makes them really moist.

  3. #3
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    Again, I don't add egg to mine. Mine are made from just extra lean mince and a grated red onion. I add some garlic and chilli and a splash of soy sauce too, and then I make them in a little burger press. You can get them for a couple of £ on eBay, but they ensure the burgers are a consistant thickness throughout which helps them to cook evenly and stop them from going dry.

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  4. #4
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    Mizkirsty's Avatar
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    Diet: Slimming World/Xenical/Cambridge diet
    Height: 5ft5in
    Start Date: May 2010
    Start Weight: 17st9.0lb
    Current Weight: 14st11.0lb
    Goal Weight: 12st7lb
    Goal Date: 31/12/13


    BMI Information:
    Start BMI: 41.1
    Current BMI: 34.5
    Goal BMI: 29.2


    Statistics:
    Total Weight Loss: 2st12lb
    Weight to Lose: 2st4lb
    % Lost 16.19%
    I only added the egg thinking if would stop them drying out! So I'll make sure I don't do that again! And thanks I'll try your suggestions! X
    **Wishing you lots of Success and Losses**
    MizKirsty

    "Aiming smaller to succeed bigger"

  5. #5
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    The egg binds them...other then that I just add grated onion and salt and pepper. I use one egg to about 450gr/one pack of lean mince. If I fancy a change I add some sweet chilli sauce I also do this if I don't have eggs.

    Sent from my GT-I9300 using MiniMins.com mobile app

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    Quote Originally Posted by beingmum View Post
    The egg binds them...other then that I just add grated onion and salt and pepper. I use one egg to about 450gr/one pack of lean mince. If I fancy a change I add some sweet chilli sauce I also do this if I don't have eggs.

    Sent from my GT-I9300 using MiniMins.com mobile app
    To be honest, you don't really need the egg. They bind just find without it. I never use egg - but maybe it's the splash of soy sauce in mine that helps them hold together? It also gives them a more meaty taste. I also think it helps that I use a burger press, as it does exactly that! Presses the meat together so that it binds and holds its shape.

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