On Thu, 29 Apr 2010 10:44:16 -0400, 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.

It was an experiment. I had hot oil, a thawed musgovian hamburger,
so I did it. I had never heard of it being done before, so I didn't
know what to expect.

As for getting it crispy (Om's remark), I can get a crispy hamburger
on the grill or in the pan. So why assume I need to coat it with a
starch when I deep fry it?

But I suspect the leanness of the burger would make a difference. I
used 20% unlean (chuck).

-sw

-sw
-sw