I halved this recipe. My beef-loving famly rates this five stars, stating they like both the taste and the texture of this burger. I used ground flax seed in place of the egg, left out the garlic, cumin, garlic salt, chili powder, and hot sauce. I added a dash of Worcestshire sauce and a generous tablespoon of steak sauce. This mixture was left for two days in the fridge, then shoped and frozen into patties. I pan-fried these in a little olive oil. They were still a little soft, but held together with gentle treatment and were well-liked by all. Next time I'll add some grated carrot and minced celery for a little more flavor and a few more oats to see if I can make a sturdier burger from this recipe. This made four good-sized (probably 6 oz) patties.
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I halved this recipe. My beef-loving famly rates this five stars, stating they like both the...