Stuffing-any substitutes?

[ladybird64]

I made some home made pork burgers the other day and was very pleased with the results, they really were scrummy. plus the fact that pork mince (if you can eat pork) is leaner and cooks quicker than beef or lamb and is also much cheaper.

Apart from a load of seasonings, I also added some sage and onion stuffing mix (I do this with beef too) as it helps to bind them together and add flavour. Now I wouldn't have thought about a large heaped tablespoonful spread in with 2lbs of mince would have that much carb but if I wanted to replace the stuffing with something else, what could I use?

ta muchly

 

[owain2]

I use Parmesan cheese. The pre-grated stuff in a pot works better than freshly grated in my experience.

Owain

 

[CollieBoy]

Well, the pre grated stuff DOES taste like sawdust (or doesn't!) :lol: :lol:

 

[SweetHeart]

Chopped nuts of some kind? I always use beaten egg in my burgers to bind them.


Julia

 

[catza]

I add an egg and some mashed cauliflower. Makes a nice light texture.

 

[carty]

Come on whitbyjet your expertise is needed here
CAROL

 

[SweetHeart]

Come on whitbyjet your expertise is needed here CAROL

:thumbup:

Hear, Hear!

 

[CollieBoy]

Well, I generally formulate my stuffings from meat(minced) chopped/ground nuts and herbs & spices, bound with eggs, sometimes flavoured with berries.
Sorry if it feels so vague, but once I got the core , I keep experimenting. :lol: :lol:

 

[Sid Bonkers]

Use egg as a binder and chill before cooking, the chilling will help to keep the burgers shape :thumbup:

 

[ladybird64]

Lots of ideas and advice as usual, cheers folks. I had one of these leftover so had it for brekkie the next day with a scrambled egg - it was really nice, savoury but not fatty.

I just can't handle fat in/on meat. :sick:

 

[owain2]

Well, the pre grated stuff DOES taste like sawdust (or doesn't!) :lol: :lol:

You don't actually taste the cheese but being so dry, it does a nice job in binding it all together. It's used in some Loukaniko recipes (Greek Village Sausages).

Owain

 

[noblehead]

I use one egg in my mince together with onion, seasoning and one slice of grated toasted Burgen bread, the mixture (I made this on Monday night ) makes around 8 decent size burgers so roughly 1.5g of carbs in each burger from the breadcrumbs.