"Steve Freides" > wrote in message
...
> Julie Bove wrote:
>> "sf" > wrote in message
>> ...
>>> On Tue, 19 Aug 2014 19:52:34 -0400, "Steve Freides" >
>>> wrote:
>>>
>>>> Well, they were _delicious_. My wife cooked them (while I was at
>>>> the doctor w/ one of our boys) and said they were so messy that the
>>>> grill was impossible, and that even cooking them in the cast iron
>>>> skillet wasn't easy.
>>>>
>>>> After the patties had been in the refrigerator for a few hours, we
>>>> took a look at them - they hadn't leached out enough water to make
>>>> a puddle on the plate, so we figured they were dry enough.
>>>>
>>>> We will definitely do this again. I think keeping the veggies in
>>>> bigger pieces makes sense, or at least some part of them in bigger
>>>> pieces. Thanks for the input, folks - well, thanks for most of it,
>>>> anyway
>>>> ... Further suggestions will be entertained, especially if
>>>> they're entertaining.
>>>>
>>> Wondering if the addition of ground flax seeds would help with the
>>> sloppiness? I had no idea why people buy flax seeds until today. I
>>> learned that they add fiber and a certain amount of "glue" to what
>>> you're cooking.
>>
>> I think it would work. It is what I used to use in my meatloaf. It's
>> great as a binder and it will soak up the excess moisture.
>
> Thanks to everyone for the suggestion. We are getting ready to cook batch
> #2 today, for which we pressed out some of the liquid but didn't change
> the ingredients list or the method, so it's mushy veggies again. We'll
> keep experimenting.

Try cooking the veggies first. I once tried hamburger patties with chopped
raw onions in them. Did not work. Fell all apart.

"Julie Bove" > wrote in message
...
>
> "Steve Freides" > wrote in message
> ...
>> Julie Bove wrote:
>>> "sf" > wrote in message
>>> ...
>>>> On Tue, 19 Aug 2014 19:52:34 -0400, "Steve Freides" >
>>>> wrote:
>>>>
>>>>> Well, they were _delicious_. My wife cooked them (while I was at
>>>>> the doctor w/ one of our boys) and said they were so messy that the
>>>>> grill was impossible, and that even cooking them in the cast iron
>>>>> skillet wasn't easy.
>>>>>
>>>>> After the patties had been in the refrigerator for a few hours, we
>>>>> took a look at them - they hadn't leached out enough water to make
>>>>> a puddle on the plate, so we figured they were dry enough.
>>>>>
>>>>> We will definitely do this again. I think keeping the veggies in
>>>>> bigger pieces makes sense, or at least some part of them in bigger
>>>>> pieces. Thanks for the input, folks - well, thanks for most of it,
>>>>> anyway
>>>>> ... Further suggestions will be entertained, especially if
>>>>> they're entertaining.
>>>>>
>>>> Wondering if the addition of ground flax seeds would help with the
>>>> sloppiness? I had no idea why people buy flax seeds until today. I
>>>> learned that they add fiber and a certain amount of "glue" to what
>>>> you're cooking.
>>>
>>> I think it would work. It is what I used to use in my meatloaf. It's
>>> great as a binder and it will soak up the excess moisture.
>>
>> Thanks to everyone for the suggestion. We are getting ready to cook
>> batch #2 today, for which we pressed out some of the liquid but didn't
>> change the ingredients list or the method, so it's mushy veggies again.
>> We'll keep experimenting.
>
> Try cooking the veggies first. I once tried hamburger patties with
> chopped raw onions in them. Did not work. Fell all apart.

Yes. I don't make burgers but I do make meat loaf and I cook the veggies
first. Using raw one never came out well.


--
http://www.helpforheroes.org.uk/shop/

On Fri, 22 Aug 2014 11:40:03 +0100, "Ophelia"
> wrote:

>
>
>"Julie Bove" > wrote in message
...
>>
>> "Steve Freides" > wrote in message
>> ...
>>> Julie Bove wrote:
>>>> "sf" > wrote in message
>>>> ...
>>>>> On Tue, 19 Aug 2014 19:52:34 -0400, "Steve Freides" >
>>>>> wrote:
>>>>>
>>>>>> Well, they were _delicious_. My wife cooked them (while I was at
>>>>>> the doctor w/ one of our boys) and said they were so messy that the
>>>>>> grill was impossible, and that even cooking them in the cast iron
>>>>>> skillet wasn't easy.
>>>>>>
>>>>>> After the patties had been in the refrigerator for a few hours, we
>>>>>> took a look at them - they hadn't leached out enough water to make
>>>>>> a puddle on the plate, so we figured they were dry enough.
>>>>>>
>>>>>> We will definitely do this again. I think keeping the veggies in
>>>>>> bigger pieces makes sense, or at least some part of them in bigger
>>>>>> pieces. Thanks for the input, folks - well, thanks for most of it,
>>>>>> anyway
>>>>>> ... Further suggestions will be entertained, especially if
>>>>>> they're entertaining.
>>>>>>
>>>>> Wondering if the addition of ground flax seeds would help with the
>>>>> sloppiness? I had no idea why people buy flax seeds until today. I
>>>>> learned that they add fiber and a certain amount of "glue" to what
>>>>> you're cooking.
>>>>
>>>> I think it would work. It is what I used to use in my meatloaf. It's
>>>> great as a binder and it will soak up the excess moisture.
>>>
>>> Thanks to everyone for the suggestion. We are getting ready to cook
>>> batch #2 today, for which we pressed out some of the liquid but didn't
>>> change the ingredients list or the method, so it's mushy veggies again.
>>> We'll keep experimenting.
>>
>> Try cooking the veggies first. I once tried hamburger patties with
>> chopped raw onions in them. Did not work. Fell all apart.
>
>Yes. I don't make burgers but I do make meat loaf and I cook the veggies
>first. Using raw one never came out well.

Raw veggies work well in meat loaf, if you grind the veggies too...
saves a lot of knife work. I grind raw onions into meat loaf, just
peel, slice into wedges and grind... celery and carrots make good
pushers. I like to grind in raw potatoes as well, don't even need to
peel, just scrub, slice into wedges and grind. I grind in parsley
stems and all, why waste the stems. The only thing doesn't grind well
is garlic, it tends to stick to itself in a clump, no matter how much
you mix garlic won't disperse. I don't like raw garlic in meat loaf
anyway, it won't cook, it stays raw to the end... use granulated same
as in sausage... meat loaf is technically sausage, same as all the
other loaves sold at the deli; olive loaf, pickle & pimento loaf,
leberkase, pepper loaf, and my favorite, headcheese.
http://www.foodsubs.com/MeatcureCC.html

"Brooklyn1" > wrote in message
...
> On Fri, 22 Aug 2014 11:40:03 +0100, "Ophelia"
> > wrote:
>
>>
>>
>>"Julie Bove" > wrote in message
...
>>>
>>> "Steve Freides" > wrote in message
>>> ...
>>>> Julie Bove wrote:
>>>>> "sf" > wrote in message
>>>>> ...
>>>>>> On Tue, 19 Aug 2014 19:52:34 -0400, "Steve Freides" >
>>>>>> wrote:
>>>>>>
>>>>>>> Well, they were _delicious_. My wife cooked them (while I was at
>>>>>>> the doctor w/ one of our boys) and said they were so messy that the
>>>>>>> grill was impossible, and that even cooking them in the cast iron
>>>>>>> skillet wasn't easy.
>>>>>>>
>>>>>>> After the patties had been in the refrigerator for a few hours, we
>>>>>>> took a look at them - they hadn't leached out enough water to make
>>>>>>> a puddle on the plate, so we figured they were dry enough.
>>>>>>>
>>>>>>> We will definitely do this again. I think keeping the veggies in
>>>>>>> bigger pieces makes sense, or at least some part of them in bigger
>>>>>>> pieces. Thanks for the input, folks - well, thanks for most of it,
>>>>>>> anyway
>>>>>>> ... Further suggestions will be entertained, especially if
>>>>>>> they're entertaining.
>>>>>>>
>>>>>> Wondering if the addition of ground flax seeds would help with the
>>>>>> sloppiness? I had no idea why people buy flax seeds until today. I
>>>>>> learned that they add fiber and a certain amount of "glue" to what
>>>>>> you're cooking.
>>>>>
>>>>> I think it would work. It is what I used to use in my meatloaf. It's
>>>>> great as a binder and it will soak up the excess moisture.
>>>>
>>>> Thanks to everyone for the suggestion. We are getting ready to cook
>>>> batch #2 today, for which we pressed out some of the liquid but didn't
>>>> change the ingredients list or the method, so it's mushy veggies again.
>>>> We'll keep experimenting.
>>>
>>> Try cooking the veggies first. I once tried hamburger patties with
>>> chopped raw onions in them. Did not work. Fell all apart.
>>
>>Yes. I don't make burgers but I do make meat loaf and I cook the veggies
>>first. Using raw one never came out well.
>
> Raw veggies work well in meat loaf, if you grind the veggies too...
> saves a lot of knife work. I grind raw onions into meat loaf, just
> peel, slice into wedges and grind... celery and carrots make good
> pushers. I like to grind in raw potatoes as well, don't even need to
> peel, just scrub, slice into wedges and grind. I grind in parsley
> stems and all, why waste the stems. The only thing doesn't grind well
> is garlic, it tends to stick to itself in a clump, no matter how much
> you mix garlic won't disperse. I don't like raw garlic in meat loaf
> anyway, it won't cook, it stays raw to the end... use granulated same
> as in sausage... meat loaf is technically sausage, same as all the
> other loaves sold at the deli; olive loaf, pickle & pimento loaf,
> leberkase, pepper loaf, and my favorite, headcheese.
> http://www.foodsubs.com/MeatcureCC.html

Yes, I mince/grind all the veg I put in.

--
http://www.helpforheroes.org.uk/shop/

"Brooklyn1" > wrote in message
...
> On Fri, 22 Aug 2014 11:40:03 +0100, "Ophelia"
> > wrote:
>
>>
>>
>>"Julie Bove" > wrote in message
...
>>>
>>> "Steve Freides" > wrote in message
>>> ...
>>>> Julie Bove wrote:
>>>>> "sf" > wrote in message
>>>>> ...
>>>>>> On Tue, 19 Aug 2014 19:52:34 -0400, "Steve Freides" >
>>>>>> wrote:
>>>>>>
>>>>>>> Well, they were _delicious_. My wife cooked them (while I was at
>>>>>>> the doctor w/ one of our boys) and said they were so messy that the
>>>>>>> grill was impossible, and that even cooking them in the cast iron
>>>>>>> skillet wasn't easy.
>>>>>>>
>>>>>>> After the patties had been in the refrigerator for a few hours, we
>>>>>>> took a look at them - they hadn't leached out enough water to make
>>>>>>> a puddle on the plate, so we figured they were dry enough.
>>>>>>>
>>>>>>> We will definitely do this again. I think keeping the veggies in
>>>>>>> bigger pieces makes sense, or at least some part of them in bigger
>>>>>>> pieces. Thanks for the input, folks - well, thanks for most of it,
>>>>>>> anyway
>>>>>>> ... Further suggestions will be entertained, especially if
>>>>>>> they're entertaining.
>>>>>>>
>>>>>> Wondering if the addition of ground flax seeds would help with the
>>>>>> sloppiness? I had no idea why people buy flax seeds until today. I
>>>>>> learned that they add fiber and a certain amount of "glue" to what
>>>>>> you're cooking.
>>>>>
>>>>> I think it would work. It is what I used to use in my meatloaf. It's
>>>>> great as a binder and it will soak up the excess moisture.
>>>>
>>>> Thanks to everyone for the suggestion. We are getting ready to cook
>>>> batch #2 today, for which we pressed out some of the liquid but didn't
>>>> change the ingredients list or the method, so it's mushy veggies again.
>>>> We'll keep experimenting.
>>>
>>> Try cooking the veggies first. I once tried hamburger patties with
>>> chopped raw onions in them. Did not work. Fell all apart.
>>
>>Yes. I don't make burgers but I do make meat loaf and I cook the veggies
>>first. Using raw one never came out well.
>
> Raw veggies work well in meat loaf, if you grind the veggies too...
> saves a lot of knife work. I grind raw onions into meat loaf, just
> peel, slice into wedges and grind... celery and carrots make good
> pushers. I like to grind in raw potatoes as well, don't even need to
> peel, just scrub, slice into wedges and grind. I grind in parsley
> stems and all, why waste the stems. The only thing doesn't grind well
> is garlic, it tends to stick to itself in a clump, no matter how much
> you mix garlic won't disperse. I don't like raw garlic in meat loaf
> anyway, it won't cook, it stays raw to the end... use granulated same
> as in sausage... meat loaf is technically sausage, same as all the
> other loaves sold at the deli; olive loaf, pickle & pimento loaf,
> leberkase, pepper loaf, and my favorite, headcheese.
> http://www.foodsubs.com/MeatcureCC.html

I used to use raw in meatloaf but they gave off a lot of liquid. I do my
meatloaf free form. The raw did work and I never actually had a mess in my
oven but it always looked like I would. I just prefer the finished product
when the veggies are cooked first. My veggies are very finely minced. Used
to put in the food processor but no longer have one. I live with people who
freak if they see a veggie chunk.