You can do them any size or shape you wish. I do about a regular donut
size and thicker than a hamburger patty, more like a semi-flattened
tennis ball. Need to cook it slower and longer than a hamburger patty
due to the thickness. I always use minced beef (hamburger) half and half
with sausage mince. That acts as the binder with no need for flour or
egg in the actual mix. I do flour on the outside though.
"Julie Bove" > wrote in message
...
> I am going to try making these with no bread, egg or dairy. Will be
> using ground beef, onion, summer squash and zucchini, carrot, bell
> pepper, salt, pepper, oregano, parsley and a little ketchup. I will
> put a tiny bit of flour on the outside. I only have sweet rice flour
> and whole wheat. Am thinking that the sweet rice would work better.
> Am going to fry them in olive oil. Am also going to shred or finely
> chop the veggies and cook them down before adding and chill the
> mixture well as I have read to do online.
>
> But my question is... What size should they be? And the shape? I am
> assuming in patties but I have seen some that look more like sausages.
> I am thinking that because I am not using a binder, it might be better
> to do tiny ones. Like for a slider.
>