 | Lynn Rosetto Kasper is host of The Splendid Table. . . a nationally syndicated public radio call-in program devoted to the bountiful world of food, broadcast on KMUW FM89, listener supported public radio serving Wichita and South Central Kansas. Tune in every Saturday from 3 – 4 pm and join Lynne and her guests! For more information about FM89 membership, programming and special events, visit us online at www.kmuw.org |
Food & Drink
2002-06-01 17:41:00
Cooking hamburgers
Answer: First of all, I'd make them thicker, maybe 3/4-inch to one-inch thick, and cook them over a slightly lower fire so they don't burn on the outside before they're cooked on the inside. The very low fat content of the hamburger probably has something to do with it but there's a couple of tricks you can use. Add one egg yolk per pound of hamburger. It won't add appreciably to the fat content and will bind the meat beautifully. The other thing you can do is add canned, drained, crushed black beans or chickpeas to the hamburger. The starch from the beans will bind the meat together and add an interesting taste. The kids might not like it, though.
