Any suggestions?

Discussion in 'Slimming World Recipes' started by Neveragain, 3 February 2011 Social URL.

  1. Neveragain

    Neveragain Full Member

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    Hi all.
    I made slimming world burger/spring onion from the recipe on the SW website the one with the bacon.
    It was nice to taste and what to have it again, but I need a suggestion or two on how to make it less dry.

    Thanks xXx
     
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  3. jaylou

    jaylou Gold Member

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    I don't know the recipe, but did it have an egg mixed into it?
    Sometimes lean mince can be a bit dry so adding an egg can make a difference.
     
  4. CAPRICORN

    CAPRICORN Gold Member

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    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
     
  5. Neveragain

    Neveragain Full Member

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    It didnt mention a egg, but my mum asked me the question when i was making it. but I looked and it didnt mention at all, werid. So an egg helps then?
     
  6. Neveragain

    Neveragain Full Member

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    ah thanks capricorn, might try that. Is it nice when doing that?
     
  7. CAPRICORN

    CAPRICORN Gold Member

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    I always make burgers with yoghurt and you can't tasete it -but they stay really juicy ....
     
  8. jaylou

    jaylou Gold Member

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    I've always added egg to burgers and meatballs, never yoghurt. Always happy to try new ideas though :)
     
  9. Jennyonaplate

    Jennyonaplate Gold Member

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    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!
     
  10. BritMumInCanada

    BritMumInCanada Gold Member

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