"Kent H." > wrote in message
...
> Mince up some onion finely and mix it into the burger.
>
> Nancree wrote:
> >
> > The real secret to making very good hamburgers is this:
> > DON'T start with frozen beef patties !!!!
> > Two or three generations of people are accustomed to taking a frozen
beef patty
> > and cooking it, and wondering why it comes out dense and dry. .
> > You don't have to discontinue frozen patties entirely. BUT they must
be
> > defrosted first, fluffed up with a fork, seasoned (salt, pepper and a
dash of
> > Worcestershire is good) , --and gently patted back together. Don't
squash them
> > with a spatula while cooking. Turn only once.
> > And the best ground round to buy is with 15% fat ! Keeps it moist.
Pure
> > ground sirloin is disappointingly dry.
> > I had a neighbor who kept complaining about all other hamburgers, but
loved
> > mine. I said, I'll give you a test, here are two hamburgers, tell me
which you
> > like best. He said, Obviously, it's This one (not frozen)--where did
you buy
> > the meat?
> > When I told him it was the same package of meat, just one was cooked
from
> > frozen patties that had not been re-shaped--well, he couldn't believe
it.
> > Some restaurants advertise bigger 1/3 pound burgers, but they pad
them with
> > bread crumbs,--which doesn't help at all.
> > Don't cook frozen patties !!
> > Nancree
> >
> >

2 or 3 generations? I have never once in my life cooked a frozen hamburger
patty. Heck, I have never even bought a patty.


--
Peter Aitken

Remove the crap from my email address before using.