Burgers

[Andaiz]

Funz:

Scroll up a little bit. The ingredients are there. Sorry lah. I am the kind that cook by agalation kind so dun have the exact measurements for each ingredient. I will make mini patties for the kids and bigger ones for DH. Usually about 300-400g of ground lean beef (machine ground, no energy to handchop), 1 egg, 1 tbsp worcestershire sauce, 2-3tbsp breadcrumbs, pepper and salt. That is enough to feed 3 adults and my 2 kids.

http://www.postimage.org/

For toppings, we like saute onions, saute mushrooms, butter lettuce, cucumber, tomatoes, cheese. Dh likes his burger with a sunny side up.

Thanks, Funz...saw the remaining posts, with contributions from the other forumers as well. Yummy! I'm going to do some this weekend. Somehow, the udon/macaroni/gan lao mian thingy is taking a toll on me! Too much carbs for the kids :roll:

[Funz]

peterch:

Try to replace the breadcrumbs with soya powder...Same function to hold the patty together BUT most important the patty will stay thin and flat and not 'puff' :lol:

Will the soya powder cause patty to become very smooth. I tried replacing the crumbs with corn flour and the patty turned out very smooth. All of us didn't like it, we like some texture in the patty.

[Andaiz]

lovekidsverymuch:

Yes I agree with you I also like patty with the breadcrumbs wat I do is my DS1 when eats the bread he doesnt like the sides so my maid will keeps those sides and put it in the sun for drying once dried I will grind and make home made bread crumbs...

OT a bit, LKVM and Funz....I do the same to \"make\" breadcrumbs!

[Funz]

Andaiz:

OT a bit, LKVM and Funz....I do the same to \"make\" breadcrumbs!

heheh. I actually dun have any opportunity to make breadcrumbs cos the kids eat everything including the top and bottom slice of the loaf. So I usually use cream crackers or the japanese crumbs that I use for making katsus.

[Andaiz]

Funz:

heheh. I actually dun have any opportunity to make breadcrumbs cos the kids eat everything including the top and bottom slice of the loaf. So I usually use cream crackers or the japanese crumbs that I use for making katsus.

For my Hainanese pork chop, we use cream crackers...

[autumnbronze]

Andaiz:

lovekidsverymuch:

Yes I agree with you I also like patty with the breadcrumbs wat I do is my DS1 when eats the bread he doesnt like the sides so my maid will keeps those sides and put it in the sun for drying once dried I will grind and make home made bread crumbs...

OT a bit, LKVM and Funz....I do the same to \"make\" breadcrumbs!

Me too, me too *raise hand*

But I put them in the small toaster to toast them, not much sunlight here lah ...

But sometimes, if I run out of them, what I do is get a few wholemeal crackers from Jacobs and pound them until they are nice and fine with a bit of rough pieces visible .... not bad also

[peterch]

Andaiz:

peterch:

Try to replace the breadcrumbs with soya powder...Same function to hold the patty together BUT most important the patty will stay thin and flat and not 'puff' :lol:

peterch, what's soya powder? like milk powder, except from soya beans? Where can I get them? TIA

Soya powder is made from pure soya bean not from soya milk as milk powder made from (cow) milk. I found it here at Simei, under MRT station, there is a shop selling all kind of ingredients for baking and cooking. I'll try to look for the shop name this Saturday and update here.

Actually, for industrial use, there is another kind : soya crumb. Not really remember the term, but it is widely used by big burger joint

I'll try to look for more about this

[peterch]

Funz:

peterch:

Try to replace the breadcrumbs with soya powder...Same function to hold the patty together BUT most important the patty will stay thin and flat and not 'puff' :lol:

Will the soya powder cause patty to become very smooth. I tried replacing the crumbs with corn flour and the patty turned out very smooth. All of us didn't like it, we like some texture in the patty.

It is not. This soya powder is binding the patty and prevent it from shrinking and puffing (I hope this term is correct) What I meant is when be fry or grill the patty, usually it will shrink and become thicker than before.

[Andaiz]

peterch:

Soya powder is made from pure soya bean not from soya milk as milk powder made from (cow) milk. I found it here at Simei, under MRT station, there is a shop selling all kind of ingredients for baking and cooking. I'll try to look for the shop name this Saturday and update here.


Actually, for industrial use, there is another kind : soya crumb. Not really remember the term, but it is widely used by big burger joint

I'll try to look for more about this

Thanks for this. Think it's called Phoon Huat. used to be my haunt when I worked in Tampines....lunchtime at the nearby coffee shop then, Phoon Huat till time to ride on the MRT back to the office.

[peterch]

Andaiz:

peterch:

Soya powder is made from pure soya bean not from soya milk as milk powder made from (cow) milk. I found it here at Simei, under MRT station, there is a shop selling all kind of ingredients for baking and cooking. I'll try to look for the shop name this Saturday and update here.


Actually, for industrial use, there is another kind : soya crumb. Not really remember the term, but it is widely used by big burger joint

I'll try to look for more about this

Thanks for this. Think it's called Phoon Huat. used to be my haunt when I worked in Tampines....lunchtime at the nearby coffee shop then, Phoon Huat till time to ride on the MRT back to the office.

I think, that's the shop I meant They have several branches other than the one at Simei