"Omelet" > wrote in message
news
> In article >,
> Sqwertz > wrote:
>
>> I was deep frying french fries and taquitos and remembered I had a
>> musgovian hamburger patty in the fridge.
>>
>> So I threw it in there after everything else was done.
>>
>> The inside stayed nice and juicy (too juicy - it exploded when I cut
>> into it), but the outside was rubbery instead of the crisp I was
>> expecting.
>>
>> So if you ever have the urge to deep fry a hamburger, I've already
>> done it for you. Don't bother.
>>
>> -sw
>
> You know better Steve! If you wanted the outside to be crispy, you
> would have to have coated it with some kind of starch. My personal
> preferences (at the moment) are spiced rice flour or corn starch.
>
> I now also have tapioca starch on hand so might try that too next time I
> deep fry.
>
> I bought the tapioca starch to mix with rice flour to try making a rice
> bread. I've just not gotten around to it yet.
> --
> Peace! Om
>

I'm not sure what he was expecting. But IME you can't make deep fried
hamburgers from thick patties and expect them to come out well. (See my
reply about Dyer's Hamburgers.) Very lean ground beef is required, and
pounded very thin. No starch coating. Extremely hot oil. They're only
cooked for perhaps a minute just until they float to the top. They're done.
Anything fattier will not work well and you definitely can't make "thick"
burgers with this deep-fry method. For that, stick to a grill or a broiler.

Jill