When we eat burgers, they are overwhelmingly not something we cook. Most fast food and even many resturaunt burgers use wheat or soy as a binder. Heck, you cannot 100% trust grocer's ground meat, in many cases.
The safest way to fix this is to buy a solid chunk of meat, and make "grind meat" yourself. I eventually will, once I find my old meat grinder (packed away). The next best is to choose a grocer that grinds their own meat, that you trust (mostly local).
Yeah, it's disturbing, but let's be realistic: hot dogs, chicken nuggets, vienna sausage, potted meat, they are no different, and that's the staple of the emergency diet. So many things to avoid, that it makes your head spin.
But other than foreign objects, the next biggest thing is fat content. Even if you are not worried about counting claories, or overeating, high fat content in burger meat shrinks the the burgers down. It sucks.
So, what to do with 73% ground meat sale and nearly 2 pounds of dehydrated carrots?
Test the shrink rate with a panini-style grill. That, or a grill iron, something to keep the meat at least as flat as the shape you choose for it because homemade burgers like to become domed hockeypucks.
So:
2 lbs carrot shreads, dehydrated, ground
5 lbs ground meat
2 Tbsp. steak seasoning
4 Tbsp. curry powder
I made oval shaped patties, to better fit nice, fiberously dense loaf bread (in this case Ezekiel bread, to avoid wheat), and my tiny grill.
So, comparison time:
5 burgers
fits the space of 4 raw.
A little less than an inch thick
was once about 1&1/4 inch thick.
The curry and steak seasoning made for great flavor. The carrots are definitely good at avoding overshrink.
Personally, I prefer a 3 or 4 parts lean ground beef to 1 part ground pork for hamburgers, not fatty beef. But they worked well, overall...and the extra sugar from carrots helped with the headcold I caught from the daughter.
Let's eat!
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