"dsi1" > wrote in message
...
On Wednesday, February 4, 2015 at 11:42:58 PM UTC-10, Julie Bove wrote:
> Just curious how you make yours. I made some yesterday that were a bit of
> a
> fail for two reasons. One, the patties didn't stay together and two, the
> taste was off. I used sort of a compilation of recipes and added a little
> bit of ketchup and Worcestershire sauce. I think those two things were a
> mistake! I also added bread crumbs to the meat and that may have
> contributed to them not staying together. I made with with brown gravy
> (from scratch) and a lot of onions. Only other things that I added were
> salt, pepper, parsley and some dried onions to the meat. No cream soup or
> egg. Would have been a really good meal had it not been for the slightly
> off flavor.

Sounds like an excellent dish! Next time work the hamburger to intergrate
the ingredents well and to develop meat gluten(!) I like to make sure
there's no air in the mix. I don't have any problem with adding ketchup or
W/sauce or dehydrated onion. OTOH, if you have a particular taste in mind,
you have to let that dictate what to add. Hamburger steak is one of the most
popular dishes in a Japanese household. It's a pretty popular dish on this
rock too.

---

I'm sure that most people would like it. I just think the Worcestershire
sauce is my objection to it as I don't really like the flavor of that too
much. I put in about a Tablespoon. Recipes called for a teaspoon up to a
Tablespoon per pound of meat. I had intended to put in less but
accidentally put in that much.