In article >,
"jmcquown" > wrote:

> 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

Okay, I've never tried that. Thanks for the tip!
I do deep fry bacon with no coating and it comes out nice and crisp...
If I cook a bunch of it, I have to bail the deep fryer. <g>
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