I have a question about the recipe "Pork & Shrimp "Shumai" Burgers" from The Gaussian Kitchen. These never stay together for me. The burgers always fall apart. Has anyone had any luck getting the burgers to stay whole?
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Lindsay-Jean is a Community Editor at Food52.
Maybe try using an egg as a binder?
Maybe this??? How much fresh ginger are you using. Michele at Nom Nom Paleo has a post about how "fresh ginger contains a powerful enzyme called zingibain that breaks down protein" and how it was making her meatballs mushy... See: http://nomnompaleo.com...
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Well played. You deserve a cookie.
Don't say we didn't warn you.
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