Why oh why do some people insist that homemade burgers and meatballs
should have breadcrumbs in them?

Just to bulk them out? So that they're spongy? What?

Breadcrumbs have some place in a meatloaf, but none in a burger or
meatball, IMHO.

What say you?

Corey Richardson wrote:
> Why oh why do some people insist that homemade burgers and meatballs
> should have breadcrumbs in them?

I don't know, but I like them that way, though not as well as without.

Serene
--
"I am an agnostic only to the extent that I am agnostic about fairies at
the bottom of the garden." -- Richard Dawkins

On Thu, 14 Aug 2008 00:04:56 +0100, Corey Richardson
> wrote:

>What say you?

You are trying to head us down the path of personal choice. You
want it...ya do it. Ya don't want it...ya don't do it.

That was simple.

On Aug 13, 4:04*pm, Corey Richardson >
wrote:
> Why oh why do some people insist that homemade burgers and meatballs
> should have breadcrumbs in them?
>
> Just to bulk them out? So that they're spongy? What?
>
> Breadcrumbs have some place in a meatloaf, but none in a burger or
> meatball, IMHO.
>
> What say you?

I say you need something to hold them together besides just egg. I
guess the bulk factor is something too, but I usually don't add enough
to make that much difference.

On Wed, 13 Aug 2008 16:17:39 -0700 (PDT), merryb >
wrote:

>On Aug 13, 4:04*pm, Corey Richardson >
>wrote:
>> Why oh why do some people insist that homemade burgers and meatballs
>> should have breadcrumbs in them?
>>
>> Just to bulk them out? So that they're spongy? What?
>>
>> Breadcrumbs have some place in a meatloaf, but none in a burger or
>> meatball, IMHO.
>>
>> What say you?
>
>I say you need something to hold them together besides just egg. I
>guess the bulk factor is something too, but I usually don't add enough
>to make that much difference.

If you form and refrigerated them well before cooking, neither require
egg or breadcrumbs in my experience.

Corey Richardson wrote:

> Why oh why do some people insist that homemade burgers and meatballs
> should have breadcrumbs in them?
>
> Just to bulk them out? So that they're spongy? What?
>
> Breadcrumbs have some place in a meatloaf, but none in a burger or
> meatball, IMHO.
>
> What say you?
>

For me, plain bread crumbs no, but seasoned bread crumbs yes, the
exception being if the individual likes plain bread crumbs in their
ground meat, for what ever reason, economy or flavor.

I take garlic herb croutons i have made for salads, give them a whirl in
the FP to make them 'crumbs' and add to my ground meats.
But then one of my favorite ways to eat a steak is as a schnitzel,
pounded and then egged and bread crumbed, with highly seasoned bread
crumbs and quickly pan fried.
--
JL

Serene Vannoy wrote:

> Corey Richardson wrote:
>
>> Why oh why do some people insist that homemade burgers and meatballs
>> should have breadcrumbs in them?
>
>
> I don't know, but I like them that way, though not as well as without.
>
> Serene

A lot of the time, for me, it depends on the meat, i like spicy bread
crumbs with ground chicken, lamb or sea food, but its good on a chicken
fried beef steak also.
--
JL

On Wed, 13 Aug 2008 19:11:37 -0400, Billy <Hereiam@hotmaildotcom> wrote:

>On Thu, 14 Aug 2008 00:04:56 +0100, Corey Richardson
> wrote:
>
>>What say you?
>
>You are trying to head us down the path of personal choice. You
>want it...ya do it. Ya don't want it...ya don't do it.
>
>That was simple.

It's all down to personal choice, isn't it?

On Wed, 13 Aug 2008 16:27:25 -0700, Joseph Littleshoes
> wrote:

>Corey Richardson wrote:
>
>> Why oh why do some people insist that homemade burgers and meatballs
>> should have breadcrumbs in them?
>>
>> Just to bulk them out? So that they're spongy? What?
>>
>> Breadcrumbs have some place in a meatloaf, but none in a burger or
>> meatball, IMHO.
>>
>> What say you?
>>
>
>For me, plain bread crumbs no, but seasoned bread crumbs yes, the
>exception being if the individual likes plain bread crumbs in their
>ground meat, for what ever reason, economy or flavor.
>
>I take garlic herb croutons i have made for salads, give them a whirl in
>the FP to make them 'crumbs' and add to my ground meats.
>But then one of my favorite ways to eat a steak is as a schnitzel,
>pounded and then egged and bread crumbed, with highly seasoned bread
>crumbs and quickly pan fried.

I sometimes like to add garlic and onion powder to my meatballs/burgers
& plenty of seasoning & herbs but never breadcrumbs. I tried a small
amount of breadcrumbs once and they, my burgers/meatballs, turned out
spongy and seemed cheap.

I often add Parmesan cheese to them too. Other things too!

Corey Richardson wrote:
> On Wed, 13 Aug 2008 16:27:25 -0700, Joseph Littleshoes
> > wrote:
>
>> Corey Richardson wrote:
>>
>>> Why oh why do some people insist that homemade burgers and meatballs
>>> should have breadcrumbs in them?
>>>
>>> Just to bulk them out? So that they're spongy? What?
>>>
>>> Breadcrumbs have some place in a meatloaf, but none in a burger or
>>> meatball, IMHO.
>>>
>>> What say you?
>>>

I can't remember ever adding bread crumbs to burgers but do with meat balls
(Italian) and meat loaf but there I also use 2 to 1 ratio of beef to pork. I
generally use the Italian bread crumbs but have used others as well as fresh
bread that has been spiced up. Now with Swedish meat balls that are made a
lot smaller I add just a bit of plan bread crumbs and the main reason as
someone earlier stated is as a binder. Bread crumbs and eggs are a great
binder and really don't add a great deal to the taste. Oh and I also
sometimes use sautéed onions in my meat balls as well as meat loaf, but then
that is the way I like it.

--

Joe Cilinceon

Joseph Littleshoes > wrote in news:6a87c$48a36e43
:

> Serene Vannoy wrote:
>
>> Corey Richardson wrote:
>>
>>> Why oh why do some people insist that homemade burgers and meatballs
>>> should have breadcrumbs in them?
>>
>>
>> I don't know, but I like them that way, though not as well as without.
>>
>> Serene
>
> A lot of the time, for me, it depends on the meat, i like spicy bread
> crumbs with ground chicken, lamb or sea food, but its good on a chicken
> fried beef steak also.
> --
> JL
>

Go with soda cracker crumbs...they soak up the beer better. That is if
you're making beer burgers.

--

The house of the burning beet-Alan

On Thu, 14 Aug 2008 00:29:05 +0100, Corey Richardson
> wrote:

>It's all down to personal choice, isn't it?

Yes. Good beef doesn't require fillers.

On Wed, 13 Aug 2008 20:22:13 -0400, Billy <Hereiam@hotmaildotcom> wrote:

>On Thu, 14 Aug 2008 00:29:05 +0100, Corey Richardson
> wrote:
>
>>It's all down to personal choice, isn't it?
>
>Yes. Good beef doesn't require fillers.

And maybe that's where some people go wrong?

"Corey Richardson" > wrote in message
...
> Why oh why do some people insist that homemade burgers and meatballs
> should have breadcrumbs in them?


Here you go:

http://www.foodtimeline.org/foodmeats.html#meatloaf

Very very old.

Dimitri

On Thu, 14 Aug 2008 00:04:56 +0100, Corey Richardson
> wrote:

>Why oh why do some people insist that homemade burgers and meatballs
>should have breadcrumbs in them?
>
>Just to bulk them out? So that they're spongy? What?
>
>Breadcrumbs have some place in a meatloaf, but none in a burger or
>meatball, IMHO.
>
>What say you?

I say you're right.

I bought meatless meatballs for health reasons (not mine) I won't go
into and they tasted like poultry dressing shaped like a ball. Not my
idea of what a meatball should taste like... maybe it would have been
better in some kind of sauce.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

On Thu, 14 Aug 2008 00:02:07 GMT, hahabogus > wrote:

>Go with soda cracker crumbs...they soak up the beer better. That is if
>you're making beer burgers.

HUH?



--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

On Wed, 13 Aug 2008 16:17:39 -0700 (PDT), merryb >
wrote:

>On Aug 13, 4:04*pm, Corey Richardson >
>wrote:
>> Why oh why do some people insist that homemade burgers and meatballs
>> should have breadcrumbs in them?
>>
>> Just to bulk them out? So that they're spongy? What?
>>
>> Breadcrumbs have some place in a meatloaf, but none in a burger or
>> meatball, IMHO.
>>
>> What say you?
>
>I say you need something to hold them together besides just egg. I
>guess the bulk factor is something too, but I usually don't add enough
>to make that much difference.

I use an egg. One egg, no bread filler.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

sf wrote in news
> On Thu, 14 Aug 2008 00:02:07 GMT, hahabogus > wrote:
>
>>Go with soda cracker crumbs...they soak up the beer better. That is if
>>you're making beer burgers.
>
> HUH?
>
>
>

Instead of bread crumbs...use soda crackers crushed to pea size. And add
about 1 half a beer to your hamburger mix. The crackers will absorb the
beer adding a nice hops flavour to your hamburgers.

--

The house of the burning beet-Alan

On Thu, 14 Aug 2008 12:49:22 GMT, hahabogus > wrote:

>And add
>about 1 half a beer to your hamburger mix.

What a waste of beer! <vbg>

On Aug 13, 8:22*pm, Billy <Hereiam@hotmaildotcom> wrote:
> On Thu, 14 Aug 2008 00:29:05 +0100, Corey Richardson
>
> > wrote:
> >It's all down to personal choice, isn't it?
>
> Yes. * Good beef doesn't require fillers. *

Granted, but some people enjoy a well-done burger. Addition
of breadcrumbs helps the well-done burger retain moisture,
especially if they choose a fairly lean ground beef.

I'm not one of them, though. Ground chuck cooked a little
past medium rare for me.

It really is about personal taste.

Cindy Hamilton

On Aug 13, 6:04*pm, Corey Richardson >
wrote:
> Why oh why do some people insist that homemade burgers and meatballs
> should have breadcrumbs in them?
>
> Just to bulk them out? So that they're spongy? What?
>
> Breadcrumbs have some place in a meatloaf, but none in a burger or
> meatball, IMHO.
>
> What say you?

I never put breadcrumbs in burgers, but always use some bread soaked
in milk in meatballs - helps them hang together better than just egg,
although I put an egg in the mix, too.

My mom put breadcrumbs in burgers when I was little because we grew up
in the war years, and it was a way to make 1 pound of ground beef make
six burgers (one for each of us). Later, she didn't do that at all.

N.

On Aug 14, 10:13*am, Nancy2 > wrote:
> On Aug 13, 6:04*pm, Corey Richardson >
> wrote:
>
> > Why oh why do some people insist that homemade burgers and meatballs
> > should have breadcrumbs in them?
>
> > Just to bulk them out? So that they're spongy? What?
>
> > Breadcrumbs have some place in a meatloaf, but none in a burger or
> > meatball, IMHO.
>
> > What say you?
>
> I never put breadcrumbs in burgers, but always use some bread soaked
> in milk in meatballs - helps them hang together better than just egg,
> although I put an egg in the mix, too.
>
> My mom put breadcrumbs in burgers when I was little because we grew up
> in the war years, and it was a way to make 1 pound of ground beef make
> six burgers (one for each of us). *Later, she didn't do that at all.
>
> N.


================================
I agree with Nancy. You can (and maybe should) make burgers to cook
medium - medium rare with out adding anything, but meatballs are
invariably cooked until well done. Naked meatballs turn out to be be
just hard lumps.
Lynn in Fargo
Disclaimer: Known to have used those frozen Armour meatballs in the
bag.

On Thu, 14 Aug 2008 12:49:22 GMT, hahabogus > wrote:

>
>Instead of bread crumbs...use soda crackers crushed to pea size. And add
>about 1 half a beer to your hamburger mix. The crackers will absorb the
>beer adding a nice hops flavour to your hamburgers.

I see! Good time management: get your beef and beer in the same bite.



--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

> Lynn in Fargo
> Disclaimer: Known to have used those frozen Armour meatballs in the
> bag.- Hide quoted text -
>
> - Show quoted text -

Hey, I've used those too, and they are really good. My kids figured
out I "cheated" using them in spaghetti sauce one time, but only
because my meatballs aren't round, they're square, and usually bigger.

Still, as a quick-fix, those frozen ones are good.

N.

On Thu, 14 Aug 2008 13:46:12 -0700 (PDT), Nancy2
> wrote:

>Still, as a quick-fix, those frozen ones are good.

Nancy..I started using Ore-Ida Fast Food Fries.....baked in the oven
at 450F for 15 minutes. Very tasty and no unneeded grease.

Nancy2 wrote:
>> Lynn in Fargo
>> Disclaimer: Known to have used those frozen Armour meatballs in the
>> bag.- Hide quoted text -
>>
>> - Show quoted text -
>
> Hey, I've used those too, and they are really good. My kids figured
> out I "cheated" using them in spaghetti sauce one time, but only
> because my meatballs aren't round, they're square, and usually bigger.
>
> Still, as a quick-fix, those frozen ones are good.
>
> N.

When I make meat balls for pasta they are between a larger than a golf ball
and smaller than a base ball in size so they are rather large. I lightly
brown the outside and cook them in the sauce which keeps them moist.

--

Joe Cilinceon

On Aug 13, 6:27*pm, Joseph Littleshoes > wrote:
> Corey Richardson wrote:
> > Why oh why do some people insist that homemade burgers and meatballs
> > should have breadcrumbs in them?
>
> > Just to bulk them out? So that they're spongy? What?
>
> > Breadcrumbs have some place in a meatloaf, but none in a burger or
> > meatball, IMHO.
>
> > What say you?
>
> For me, plain bread crumbs no, but seasoned bread crumbs yes, the
> exception being if the individual likes plain bread crumbs in their
> ground meat, for what ever reason, economy or flavor.
>
> I take garlic herb croutons i have made for salads, give them a whirl in
> the FP to make them 'crumbs' and add to my ground meats.
> But then one of my favorite ways to eat a steak is as a schnitzel,
> pounded and then egged and bread crumbed, with highly seasoned bread
> crumbs and quickly pan fried.
> --
> JL

Congratulations! I believe you have invented "gravy free chicken-
fried-steak" ;-)
Lynn in Fargo
Who thinks Joseph's name is wonderful!

On Aug 14, 3:46*pm, Nancy2 > wrote:
> > Lynn in Fargo
> > Disclaimer: Known to have used those frozen Armour meatballs in the
> > bag.- Hide quoted text -
>
> > - Show quoted text -
>
> Hey, I've used those too, and they are really good. *My kids figured
> out I "cheated" using them in spaghetti sauce one time, but only
> because my meatballs aren't round, they're square, and usually bigger.
>
> Still, as a quick-fix, those frozen ones are good.
>
> N.

I like them because I'm cooking for one and I can do maybe three or
four because they're IQF and re-sealable.

Lynn in Fargo
If your balls are square does that make them "meat blocks?"
Enquiring minds want to know ;-)

Corey Richardson wrote:
> Why oh why do some people insist that homemade burgers and meatballs
> should have breadcrumbs in them?
>
> Just to bulk them out? So that they're spongy? What?
>
> Breadcrumbs have some place in a meatloaf, but none in a burger or
> meatball, IMHO.
>
> What say you?
>

Speaking of bread crumbs, I'm making meatloaf and thinking about using
Panko instead. Anyone try this yet?

Corey Richardson wrote:
> On Wed, 13 Aug 2008 16:27:25 -0700, Joseph Littleshoes
> > wrote:
>
>> Corey Richardson wrote:
>>
>>> Why oh why do some people insist that homemade burgers and meatballs
>>> should have breadcrumbs in them?
>>>
>>> Just to bulk them out? So that they're spongy? What?
>>>
>>> Breadcrumbs have some place in a meatloaf, but none in a burger or
>>> meatball, IMHO.
>>>
>>> What say you?
>>>
>> For me, plain bread crumbs no, but seasoned bread crumbs yes, the
>> exception being if the individual likes plain bread crumbs in their
>> ground meat, for what ever reason, economy or flavor.
>>
>> I take garlic herb croutons i have made for salads, give them a whirl in
>> the FP to make them 'crumbs' and add to my ground meats.
>> But then one of my favorite ways to eat a steak is as a schnitzel,
>> pounded and then egged and bread crumbed, with highly seasoned bread
>> crumbs and quickly pan fried.
>
> I sometimes like to add garlic and onion powder to my meatballs/burgers
> & plenty of seasoning & herbs but never breadcrumbs. I tried a small
> amount of breadcrumbs once and they, my burgers/meatballs, turned out
> spongy and seemed cheap.
>
> I often add Parmesan cheese to them too. Other things too!
>
>
Try this:
http://www.simplypotatoes.com/recipe...D=0030a&mcid=9

Billy wrote:

> Nancy..I started using Ore-Ida Fast Food Fries.

Uuummm, you said the ff word!

Corey Richardson wrote:
> Why oh why do some people insist that homemade burgers and meatballs
> should have breadcrumbs in them?
>
> Just to bulk them out? So that they're spongy? What?
>
> Breadcrumbs have some place in a meatloaf, but none in a burger or
> meatball, IMHO.
>
> What say you?
>
I was taught how to make meatballs by an Italian, and she used moistened
stale bread.

On Fri 15 Aug 2008 12:08:07p, Scott told us...

> Billy wrote:
>
>> Nancy..I started using Ore-Ida Fast Food Fries.
>
> Uuummm, you said the ff word!
>

In some circles that reference would be far worse than you even think it is.
:-)

--
Date: Friday, 08(VIII)/15(XV)/08(MMVIII)

*******************************************
Countdown till Labor Day
2wks 2dys 11hrs 37mins
*******************************************
Facts just get in the way and impede
progress.
*******************************************

Dave Smith wrote:
> Corey Richardson wrote:
>> Why oh why do some people insist that homemade burgers and meatballs
>> should have breadcrumbs in them?
>> Just to bulk them out? So that they're spongy? What?
>>
>> Breadcrumbs have some place in a meatloaf, but none in a burger or
>> meatball, IMHO.
>>
>> What say you?
>>
> I was taught how to make meatballs by an Italian, and she used moistened
> stale bread.

moistened with what...milk or water?

Scott wrote:
> Dave Smith wrote:
>> Corey Richardson wrote:
>>> Why oh why do some people insist that homemade burgers and meatballs
>>> should have breadcrumbs in them?
>>> Just to bulk them out? So that they're spongy? What?
>>>
>>> Breadcrumbs have some place in a meatloaf, but none in a burger or
>>> meatball, IMHO.
>>>
>>> What say you?
>>>
>> I was taught how to make meatballs by an Italian, and she used
>> moistened stale bread.
>
> moistened with what...milk or water?

Milk

Scott wrote:
> Corey Richardson wrote:
>> Why oh why do some people insist that homemade burgers and meatballs
>> should have breadcrumbs in them?
>>
>> Just to bulk them out? So that they're spongy? What?
>>
>> Breadcrumbs have some place in a meatloaf, but none in a burger or
>> meatball, IMHO.
>>
>> What say you?
>>
>
> Speaking of bread crumbs, I'm making meatloaf and thinking about using
> Panko instead. Anyone try this yet?

Panko is great for fried shrimp, onion rings or chicken but is a bit too
crispy for my tastes and meatloaf.

--

Joe Cilinceon

Lynn from Fargo wrote:
> On Aug 13, 6:27�pm, Joseph Littleshoes > wrote:
>
>>Corey Richardson wrote:
>>
>>>Why oh why do some people insist that homemade burgers and meatballs
>>>should have breadcrumbs in them?
>>
>>>Just to bulk them out? So that they're spongy? What?
>>
>>>Breadcrumbs have some place in a meatloaf, but none in a burger or
>>>meatball, IMHO.
>>
>>>What say you?
>>
>>For me, plain bread crumbs no, but seasoned bread crumbs yes, the
>>exception being if the individual likes plain bread crumbs in their
>>ground meat, for what ever reason, economy or flavor.
>>
>>I take garlic herb croutons i have made for salads, give them a whirl in
>>the FP to make them 'crumbs' and add to my ground meats.
>>But then one of my favorite ways to eat a steak is as a schnitzel,
>>pounded and then egged and bread crumbed, with highly seasoned bread
>>crumbs and quickly pan fried.
>>--
>>JL
>
>
> Congratulations! I believe you have invented "gravy free chicken-
> fried-steak" ;-)

Not really, use pounded veal, flour, egg and bread crumb and serve with
a slice
of lemon and its wiener schnitzel.

http://www.aboutvienna.org/recipes/wiener_Schnitzel.htm

I like to use a nice piece of beef shoulder, slice (schnitzel) it and
proceed as above.

Often as not i make a pan sauce after cooking the schnitzel, but a nice
red wine sauce is good or even a simple white sauce flavored with a bit
of lemon juice.

> Lynn in Fargo
> Who thinks Joseph's name is wonderful!

*blush*
--
Joseph Littleshoes