Substitute for bread crumbs in burger recipes, etc? page 3

[tcseacliff]

they are a binder and a filler. helps control the wetness of the beef cooking. I have not found one yet , myself. sure something works. corn flacks used to be an alternative.

[tcseacliff]

LSA mix, I use it for crumbing and in fish cakes. I prefer my meat burgers as pure minced up (ground) meat - why contaminate it with other stuff?

what is LSA mix?

[lotusberries]

We make burgers all the time and the only other ingredients we add are diced onions and hot peppers. Wouldn't even think of adding eggs or breadcrumbs. Weird.

[kaspegren]

I've never added breadcrumbs to anything but meatballs and then dropped that as well in favor of shredded zuchinni. A little worcester sauce, s & p and garlic salt is all we ever use. Soooo good you'll never notice breakcrumbs missing.

[Finnegans Wake]

Absolutely do not need it for burgers, although James Beard does have a recipe where bread crumps are soaked in heavy cream and added to the ground beef for extra moistness. Have tried it, but prefer a purist approach to burgers: GB, S&P, *minced onion optional.

For meatballs, I used to add breadcrumbs as a way to bind them. Recently found a recipe that used 2# of GB, 4 eggs, and 1 cup of Parmesan cheese, IIRC (and that's iffy). Sounds like a lot of eggs, but the Parm acts as binder, the eggs make the meatballs light and fluffy, and it actually worked out well. If you don't want to try that, at least use Parm in place of breadcrumbs in meatballs.

[Analog6]

what is LSA mix?

Sorry, linseed, sunflower and almond mix, ground up. You can buy it mixed (equal portions), or buy the ingredients separately and mix up your own. I like a bit more sunflower, about 1/2, and 1/4 each linseed and almond. (Linseed=flax)

[Dirlot]

I tend to just use and egg and herbs but I have used ground flax seed in the past.

[jay_fm]

Absolutely do not need it for burgers, although James Beard does have a recipe where bread crumps are soaked in heavy cream and added to the ground beef for extra moistness. Have tried it, but prefer a purist approach to burgers: GB, S&P, *minced onion optional.

For meatballs, I used to add breadcrumbs as a way to bind them. Recently found a recipe that used 2# of GB, 4 eggs, and 1 cup of Parmesan cheese, IIRC (and that's iffy). Sounds like a lot of eggs, but the Parm acts as binder, the eggs make the meatballs light and fluffy, and it actually worked out well. If you don't want to try that, at least use Parm in place of breadcrumbs in meatballs.

I use 2 eggs and 1/2 cup of grated Parmesan for my meatballs (for 1.5-2lbs of ground meat). Yummy!

I also learned recently that breadcrumbs were originally used as a filler and not because they were needed as a binder so I just dropped them.

[Crabbcakes]

I have used eggs and coconut flour (Bob's Red Mill) for 6 years now - a daughter had to become grain-free back then for many issues, waaay before I even heard of Primal, and I had to sub for the bread crumbs.

Milk is not an option in the family dinner for us - two kids are dairy allergic.

I was taught to make hamburger patties the same way I was taught to make meatloaf - with milk-soaked dry bread (along with spices of choice and a thick wrapping of bacon strips but no veggie chunks) by my German mother. Turns out, after I started living in the Vaterland, that that is the standard recipe for Bulletten and discovered that Germans mostly really don't know "just beef" burgers.

I moved to Appalachia and found the folks here just slapping ground beef on the grill or into the pan, straight out of the styrofoam tray, so salt, no nuthin'. I had never heard of THAT.

I will say that the milk-soaked bread really makes a held-together and moist meatloaf that you can truly slice (after resting, of course). My mother-in-law makes a meatloaf that is all-beef except for a few spices, and I have never had it from her where it didn't just crumble and was also dry, dry, dry.