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Any suggestions?

Hi there

When I make burgers I don't use eggs to bind I use about 1-2tbs fat free yoghurt/quark per 1lb of mince -it makes them really juicy :D
ah thanks capricorn, might try that. Is it nice when doing that?
I always make burgers with yoghurt and you can't tasete it -but they stay really juicy ....
Strangely I find if I add egg to burgers then they don't bind as well!

If they're dry then try not to cook them as long next time as that might help. Also, my friend's partner is a chef & he suggests mixing some grated potato into the mix to help keep them moist.

For meatballs I just make some breadcrumbs from about 50g of bread and then syn it - only works out 1 syn per serving and I feel it's a syn well spent!

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