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Burgers...have you tried it with panade (bread paste)...?

the results were night and day difference! basically to make panade i used sliced white bread and milk to form a paste and added that into the burger patty, very simple to do and WOW, the meat is really tender and juicy.
See picture, i used Diestel Farms grind turkey.
I just wanted to share this and wanted to know if anyone else made burgers with panade and what different recipe you might have?

happy cooking.

 
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  1. I like it like that, too, but I think there are those who would say it's a meatloaf patty and not a burger. But, if it tastes good, I don't care what it's called! I use bread, crackers, whatever I have available, the same as I do when I make meatloaf.

    Is that ciabatta? It looks like a great burger!

    3 Replies
    1. re: chowser

      Yeah, once a bread product is introduced, to me it's either a meatball or a meatloaf, not a burger. However, if I were going to make something out of ground turkey, I'd probably use a panade simply because I find turkey so dry.

      1. re: biondanonima

        Both ground turkey and ground beef - if you plan to cook your patties medium-well or well-done then the panade is very helpful in keeping them moist. If you like your burger medium-rare, it really begins to taste like meatloaf, not that there's anything wrong with that.

        1. re: biondanonima

          I agree. I don't care for a panade in burgers of any kind. I put finely diced mushrooms, onions and grated cheese in turkey burgers, and they are never dry.

      2. yes i have. that is how my sister did it growing up, too.

        1. I have - but I prefer reserving panades for meatloaf and meatballs.

          1. No panade for me. I like my burgers rareish if it's that thickness. Otherwise I like them thin and crispy, which a panade detracts from IMO.

            8 Replies
            1. re: joonjoon

              Thin and crispy? Can you describe how you make them that way? It sounds like something I'd like, if it weren't cooked past medium. Thanks.

              1. re: chowser

                I love a thin and crispy burger as well - what I usually do is form thinnish patties (maybe a little thicker than I want them to end up) and get a flat-top griddle SMOKING hot. Throw on the patties and use the thin side of a metal spatula to kind of "chop" the patty out to the desired thickness. Flip after a minute or two, and then top with cheese immediately (if using). Let them cook maybe another minute on the flip side (I also use a cover with an ice cube underneath to help the cheese melt, but this somewhat negatively affects the crispiness).

                The "chopping" is a trick I picked up from a grill guy at one of those hibachi places - it seems to really help to get the burger to the correct thinness without having to smash it during cooking or form it too much before cooking.

                1. re: biondanonima

                  Interesting technique. I have a cast iron skillet. Would that work? I'll have to figure out how to do that "chopping" technique without making scrambled beef.

                  1. re: chowser

                    A Cast iron skillet is great for something like this. A small fry pan works great too. You have to forget about getting a medium/pink patty with this method - it's all about the crispy crust and your patty WILL be cooked through.

                    Make a patty really really thin, I'd say about 1/4 inch or less. Generous salt and pepper goes on the patties.

                    Get a pan screaming hot and drop the patty on the pan. Give it a pat down and leave a spatula or something to weigh the patty down so that there is complete surface area contact with the pan. You want extreme browning on the patty - it should have a crispy "crunch" to it when you bite into it.

                    I like to go 2 pattys per burger, plus a slice of american. Keep things as simple as possible in terms of toppings. I feel like lettuce and tomato detracts from the crispy oozy goodness here. I like onion (raw or sauteed) and pickle, and choice of condiment is all you need.

                    It's conceptually the opposite of the type of burger that's generally in favor (big fat medium rare 10oz burgers) - basically what you're trying to do with this burger is maximize crust. By going thin and doubling the patties you're going for maximum caramelization and beefy browned flavor. 

                    There's also a "smash" method people use for burgers like this where a ball of ground beef is smashed into the griddle to achieve maximum contact.

                    1. re: joonjoon

                      Hmmm, it sounds a lot like how we used to make burgers at McDonald's! Thin patty, hot grill, drop it on, wait, press, flip, press. I like my pinker center but the idea of maximum caramelization sounds good enough that I'll have to try this.

                    2. re: chowser

                      A cast iron skillet would work but the high sides might make the "chopping" a little awkward - you might have to use more of a poking motion with the flat end of a spatula rather than chopping with the side. I use a cast iron griddle, which works well. You won't end up with scrambled beef, I promise - it's very easy to see just how much force you need to spread the beef a bit without breaking up the burger entirely.

                    3. re: biondanonima

                      i've seen that chopping technique in a couple of places on the "diners, drive-ins & dives" show.
                      ~~~~~~
                      talking about all this smashing business, what if one made a beef burger patty in a waffle iron? lots of extra crispy edge opportunities there!

                      <does anyone else remember the thread a while back about eggplant on a waffle iron? here it is: http://chowhound.chow.com/topics/446954 >

                      1. re: alkapal

                        That would be awesome if you could get the waffle iron hot enough, but I doubt most of them get very hot. You'd probably end up steaming the burgers rather than getting them really crispy.

                2. cibatta bread- after toasting it i thought the bread to be a it too crispy for my taste. I wanted to try a Hawaiian sweet bread, and also portugese roll, or simply a egg bread of some sort.
                  what are some popular homemade breads that pair well with a juicy burger? any suggestions..?

                  4 Replies
                    1. re: Rice is Nice

                      OP is talking about putting the panade/bread IN the ground meat. Is that what you did?

                        1. re: linguafood

                          OOPS!!!!! L. O. L. Gettin' old, ya know!