WHAT BINDS LEAN MEAT BETTER, DRIED BREADCRUMBS OR FRESH?

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6 Comments

Leith D. October 6, 2014
If you are using turkey, you can add vegetables that have a lot of moisture in them and skip or reduce breadcrumbs. Put a cup of mushrooms in a food processor, then add the finely chopped mushrooms and the liquid to the turkey. Flavor and moisture! I think zucchini works the same way, although I've never tried it in turkey.
 
lem M. October 7, 2014
there’s a wonderful turkey&courgette burger recipe by tamimi/ottolenghi using 2 parts of grated zucchini for 5 parts of ground turkey (by weight) – they are very juicy and delicious.
 
Susan W. October 6, 2014
You tagged it as turkey patties. As in a burger? I don't think I would use any filler. I don't eat turkey burgers, but when I did, I didn't add a binder. It will be more like a turkey meatloaf if you do. Or meatballs. I could be misunderstanding what you are making.
 
bigpan October 6, 2014
I use the Italian method of milk soaked breadcrumbs (I use panko just because), but also a mixture of lean and not so lean meats.
Ideally, some beef with some pork.
But it also depends on what you are cooking - which you do not mention.
 
SKK October 6, 2014
According to Julia Child, cooked rice.
 
taxidog October 6, 2014
Traditional Italian meatball recipes call for fresh breadcrumbs soaked in milk then squeezed out a bit. They do use fattier meats though. I have found that some ground flaxseed adds some (healthy Omega-3) fat and is undetectable in the finished product. I put this in casseroles, ground meat recipes and baked goods. I keep it in the freezer. Dried breadcrumbs pull the moisture out of the other ingredients and make tougher meatballs that don't hold together as well. Hope this helps you.
 
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