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?

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

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

"Corey Richardson"  wrote in message 
news:6mp6a4dv6mlr8nspa8rdl54ko3fmv25nqe@4ax.com...
> 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

>What say you?<

Burgers, nothing but meat and a little salt.

Meatballs, for sure some fresh breadcrumbs for flavour and texture. My fave
are:

500g Steak Mince
Tub of Ricotta
1 Egg
100g  Pine nuts, rough chopped, fried in plenty olive oil with an onion
Zest of 1 lemon
1 tsp ground fennel seeds
Good handful of Parmesan
Fresh breadcrumbs
Handful rough chopped flat leaf parsley
Salt/Pepper

Mix together, ball, fry, and cook in 2 tins of quality toms with a glass of
red, salt and pepper. Yum.

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.

> 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.

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/recipes/recipeView.cfm?RecipeID=0030a&mcid=9

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.

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