However, these burgers did have one drawback - their texture. Being made with only sour cream and onion soup (no egg) I found them to fall apart very easily. That may be because I used fat free sour cream, not sure if it would make a difference. Seems to me that sour cream just isn't as good of a binder as an egg is. Not sure how to fix the problem without changing the flavor. Maybe cut the sour cream in the burger in 1/2, add an egg, and then add additional sour cream as topping. Probably my best suggestion. Even with the texture issue, they are a tasty burger, they were just a bit difficult to flip, and some fell apart. If making them as written, I suggest giving yourself plenty of room between burgers to get in with a spatula and flip them very gently. Any angled fanagaling will result in messed up patties.)
Ingredients
- 2 lbs lean ground beef (we used sirloin this evening and had only 1.7 lbs.)
- 1 package onion soup mix
- 1 cup sour cream (I shorted this a bit because I was shy on the meat.
- 1/2 cup plain bread crumbs (also shorted this a bit to adjust for the meat.)
- 1/8 teaspoon pepper
- 1 focaccia bread (I cut mine in 9ths)
- leaf lettuce
- other toppings as desired we had out sour cream, mayo, ketchup, sweet or dill relish, and mustard.)
Directions
- Heat gas or charcoal grill. (I was lazy and didn't feel like heating the grill so I just made them in a skillet on the stove. They would be even better grilled.) In a large bowl, mix all ingredients except bread and lettuce. Shape into desired number of patties (I made 7 or 8 - but I vary the sizes of my patties by which kid is eating it. :)
- Place patties on the grill over medium heat. Cover grill; cook 10-15 minutes turning once, until meat thermometer inserted in center of the patties reads 160. Serve with lettuce on focaccia.
No comments:
Post a Comment