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Originally Posted by pseudoreality
I've never made meat loaf, but I would imagine it uses more oatmeal than I put in my burgers. I also add finely diced onions and garlic. Again, if I want nothing but meat I eat a steak. If I want a burger, I want flavor and texture. Also, I don't think store bought burgers have oatmeal in them. I agree that you need some fat and that's why I said lean ground beef versus extra lean. Oh, and meat is never the same after you freeze it.
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I haven't made burgers in years with filler and I have never used oatmeal so I'm not sure how burger texture is different between 100% meat vs filler patties but wouldn't it potentially be better to use 100% meat and a quality bun to find the texture you desire?
Meat quality, seasoning and cooking technique are all important factors for a good burger but something that is often times overlooked is the bun. The type of bun can easily make or break a burger. Toasted vs not-toasted, buttered or not, soft, white or whole wheat, etc is all very important. I use a variety of different buns depending on the type of burger I want. When I just want a quick delicious burger I like to go with a dinner roll that is buttered and toasted. With the dinner roll it reminds me of an In-N-Out burger.