Tuesday, August 25, 2009

The Mayo Burger

Sometimes I have hamburger around that's less than fresh (queue comforting music and soft focus). Typically, it's been frozen and thawed (perhaps even in the microwave) and it just doesn't hold together well enough to make a good burger from. When this happens, I usually just use a generic meatloaf recipe, and then make my hamburger patties from that instead of just plain meat. Here's my go-to recipe:
1 lb meat (85% works well, but you can mix in veal or pork as well)
1 large egg
1/4 cup bread crumbs, unseasoned
1/2 tsp salt
1/4 tsp pepper
1 tsp onion powder
1/2 tsp garlic powder
hot sauce to taste
Mix this by hand, folding and squeezing until it becomes uniform, and form patties onto a plate to prepare for the grill or pan.

Last night I find that I'm caught with no egg. Remembering a wonderful recipe for Mayonnaise Chocolate Cake in The Cake Bible that substituted mayonnaise for its composite ingredients: egg and oil, I reached for my big tub of mayo. This made the whole mixture more oily, so I added a bit of extra bread crumb:
1 lb meat (85% works well, but you can mix in veal or pork as well)
1 tbsp mayonnaise
1/3 cup bread crumbs, unseasoned
1/2 tsp salt
1/4 tsp pepper
1 tsp onion powder
1/2 tsp garlic powder
hot sauce to taste
The resulting burgers held together perfectly, were delicious, moist and just perfect all the way around. I can't recommend these strongly enough!