Post by ukbill on Nov 23, 2016 8:13:14 GMT -5
50 / 50% mix of Ground beef and ground pork (low fat ground beef, or ground beef Steak is best)
Mix in a bowl with a little salt and pepper and dried (or fresh) herbs add spices to taste (or none) shape with a spoon and the palm of your hand into meatballs and cook.
If frying them roll them in seasoned flour 1st.
They can be cooked in soup base or a broth made from pork or beef and unless you boil it too hard they will not break up.
The German style Burgers are made of the above but with added onion.. lots of onion and then coated in flour and part fried before you buy them, So I make them with the onion missed out.
So just shape a burger out of the mix (make it very thin they tend to "bunch up" when cooking and pan fry.
If you use full fat ground beef it tends to be too fatty for me. the low fat is better. However if you used low fat Ground Beef and Low fat Ground pork.. the result is so tough and dry as to be inedible.
So I use low fat (around 5%) ground steak (minced meat in the UK Australia and South Africa) and normal Ground pork (minced Pork in UK, Australia and South Africa) which should be around 15% fat.
This seems to work best.
If you have a problem with Pork (for religious reasons or other) use ground (minced) Chicken or Turkey as a substitute but then use higher fat Beef or add olive oil / beef "dripping" to keep it moist. Ground Chicken and Turkey are VERY low in fat which is good to know if your on a diet.
Hope this helps someone?
Mix in a bowl with a little salt and pepper and dried (or fresh) herbs add spices to taste (or none) shape with a spoon and the palm of your hand into meatballs and cook.
If frying them roll them in seasoned flour 1st.
They can be cooked in soup base or a broth made from pork or beef and unless you boil it too hard they will not break up.
The German style Burgers are made of the above but with added onion.. lots of onion and then coated in flour and part fried before you buy them, So I make them with the onion missed out.
So just shape a burger out of the mix (make it very thin they tend to "bunch up" when cooking and pan fry.
If you use full fat ground beef it tends to be too fatty for me. the low fat is better. However if you used low fat Ground Beef and Low fat Ground pork.. the result is so tough and dry as to be inedible.
So I use low fat (around 5%) ground steak (minced meat in the UK Australia and South Africa) and normal Ground pork (minced Pork in UK, Australia and South Africa) which should be around 15% fat.
This seems to work best.
If you have a problem with Pork (for religious reasons or other) use ground (minced) Chicken or Turkey as a substitute but then use higher fat Beef or add olive oil / beef "dripping" to keep it moist. Ground Chicken and Turkey are VERY low in fat which is good to know if your on a diet.
Hope this helps someone?
