Thursday, March 18, 2010
I figured it needed some binder, so I added egg and I thought mustard would be a nice flavor, so I put in a dollop of grainy mustard. I probably should have added some bread or cracker crumbs, but I didn't,
I had enough to make 4 burger-sized patties. I put them in a nonstick pan with a little oil and let them brown well on one side. They were still a little soft and a bit tricky to flip, but they didn't fall apart. After the second side was browned, they held together a lot better.
The texture wasn't like a burger, it was more like salmon patties. And the color was a similar pink. They got a nice brown crust, which was nice.
If I make them again, I'll probably add some bread or cracker crumbs so they bind better, and maybe some chopped onion or scallions. The mustard way a nice touch, so I'll keep that.
Freshly posted at 10:28 AM by Donna Currie
Writer for Serious Eats, editor at Left Hand Valley Courier, columnist for American Recycler, and contributing writer for Whisk magazine. Among other things...
Corned Beef Patties