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Thank you Emmy! You returned a memory to me of my grandmother working in the cafeteria at Crowley's Ridge College. I would go with her and sit in the kitchen while she worked and my parents were in class. She would make these burgers for the students only instead of water they used powdered milk they had mixed with water. and they would toast the buns next to the burgers. The only seasoning they used was salt and pepper but they were awesome. I haven't had them like that since around the third grade when she retired. Looks like I know what I am doing the next time I make burgers.
@@emberrain7050 I was just thinking about beef stock. Onion powder for a McDonald's taste. Maybe an egg and some baking powder to make it fluffy... Oh damn, now I am changing it to a different monster. Sorry. 🤪
Just wanted to add an annotation to the soy based ingredients used. I work for the company that invented TVP, and actually at the specific plant that was their former world headquarters. Soy flour is soy beans that are flaked, has the fat extracted , and lightly cooked in basically a giant vacuum kettle before being ground. Soy grits, are the same flakes cooked longer and lower temp until they brown, and are milled to a course powder. Grits are used as a really common ingredient in modern fast process soy sauces. We sell grits by the truck load to that one brand that starts with a K Soy grits are just a low fat alternative to japanese kinako. Kinako would be a decent sub for plain soy flour, and actually might add a bit of a better flavor / texture due to a more nutty/roasted flavor and the extra fat. TVP is normally the soy flour that has had a lot of the carbs removed via a wash with ethanol, before the flour is then run through an extruder with a bit of water. The water poofs to steam as it exits the pressure of the extruder causing the protein matrix of the soy to expand. Exact same machines are used to make cheetos from corn meal.
Boy does this bring back early memories. Mom used to make the hamburger and bread burgers. She added an egg if she had one and would make meatloaf. Anything to stretch a meal when she had no money and 3 hungry mouths to feed. I never realized how poor we were before mom remarried. I never knew our meals she made were because she couldn't afford anything else. It was always a treat to have her meatloaf, macaroni and cheese, or "slum-golian." Most meals were cereal and powdered milk. Mostly, I never understood that the reason she usually didn't eat with us is because she went without meals because there wasn't enough for her. We started putting the pieces together as we aged and asked enough questions for her to fess up. We still crave mom's mac and cheese. But I will NEVER miss powdered milk or government cheese. Emmy, I love watching you "discover" these recipes. Thank you for your series and all the work and time you put into all of your productions. Theresa
I remember my mom skipping meals and not finding out why until I was older. Now, there are still rough days but I’m happy I can provide many meals for her these days so she doesn’t have to pretend she’s not hungry anymore.
I love that Emmy provides her research sources. Not only is she providing entertaining content but it truly shows the educational side of food that many often overlook. Such a great balance.
My grandmother used to do something similar to this, she would use saltine crackers but she wouldnt hydrate them, they would be mixed in dry and the idea was that the dry crackers mixed in would absorb some of the fat instead of it all just leaking out into the pan, they were wonderful.
This must’ve been how this one burger joint I went to in high school made their burgers. They were like 50 cents and 60 cents with cheese. Definitely gonna try this because I loved that place. Thank you!
Plenty of burger shops make them this way. It's a cheap way to make burgers while still tasting good. There's also mixing ground pork with the beef to save costs, though I don't see that very often. It gives the patty a sort of sausage taste
This sounded so good. I never would have thought to add chili powder and sage to my burgers. I think I will try this, like you with the 1 lb etc. Divvy up the patties with parchment and freeze them in packages of 5 burgers. For a quick, inexpensive dinner this winter. Thank you, Emmy.
You don't have to think of it in such a negative light. Think of it this way these would be great to take to a large party or tailgating. You could also use it to feed the homeless. If you want to make it a little more fancy you can add cheese and bacon too. Basically just dress it up like a normal burger.
@@Miss_Kisa94 I'm thinking of it in such a negative light because things ARE in that light for me. I need ways to be able to afford to eat, food costs have rocketed up in the last 6 monthsb
@@melskunk It's not a negative light to think that way. You're doing your best under difficult circumstances and that's never a negative. Some people are just out of touch.
@@uncaringbear I'm not out of touch I just grew up poor my entire life so I have a different way of viewing things. Maybe your right though maybe living off welfare and food stamps as a child made me out of touch.
Emmy, I love it when you post thrifty and resourceful recipes! Your Hard Times playlist, and even your really old prison commissary recipe videos are my favourites to watch if I ever feel anxious. These old recipes that stretch ingredients and feed a crowd are comforting and inspiring as we all deal with rising food costs. They remind me that not only can we get by, we can feed our friends! (Even 100 friends!) 💙
It would be very easy to upscale these burgers with some simple and cheap additions such as chopped onion, minced carrots, peppers and egg. You could also use nutmeg instead of sage and it'd be reminiscent of Japanese hamburg steak
North Carolinian here. I honestly don't know of a single NC (or generally southern, I'm originally from Atlanta, GA) person who'd make that coleslaw without adding mayonnaise to it. Otherwise, it's just seasoned raw cabbage. 😂 As a side note, adding mustard, coleslaw and chili to burgers is referred to as "Carolina Style".
This is basically to Italian coleslaw or vinegar slaw. Whoever ran the kitchen likely used a family recipe or moved into the area with a different regional recipe.
I'm here in Chicago, and they put slaw, made the way you mentioned, on pulled pork hoagies. I had never had it that way until we moved here. It makes sense that it came from the Carolinas, because you guys have the best barbecue! Back in 2018, I spent the summer there for my husband's work. I brought home several bottles of your barbecue sauce. 😂
@@racheljones6687, I know, right? I have to admit I was completely dumbfounded by it. But hey, I've only lived in the western half of the state, so what those Easterner's do with their coleslaw isn't something I can say I know anything about. Still gonna' bet they add some Duke's mayo......😂
Ground beef, bread filler, and spices... so basically meatloaf patties. Sounds good to me. I'd toss in some chopped onion and worcestershire sauce. Maybe and egg or two.
My ONLY comment is in regards to a technique for the slaw, that you either didn't mention or didn't think about. Since these were designed to be served in a Goodwill food line, the slaw most likely would actually most likely have been made first! It would have been marinating and fermenting for most of the day before it got added to the burger! It would actually be yummier that way! As well as a little bit softer, but still some crunch and a tiny hint of a sauerkraut flavor and texture
That's true...the slaw would of been made way before like you stated which makes a huge difference in the taste ..not a minute or two right as it's assembled....
I understand you were going by a traditional recipe for this type of burger. Using beef bouillon or some other type of beef base in the bun water would probably sell the burger flavor a little more.
AND grandmas used "patty paper" for burgers - little squares of wax or parchment paper. They used a plate or pan to flatten them so the burgers had an even thickness.
I asked my 83 year old mum if I remembered it right that she used to send me shopping for 3/4lb of minced beef to make a family sized pie in the 70s when I was kid. She said yes that was how much she used. The filling was bulked out with chopped onion and grated carrot + beef stock cubes for flavour. Her pies were delicious and fed 6 people. Incredible really. She said it was the way she was shown and probably from a WW2 era recipe when meat was rationed. She usually used lard for cooking as our neighbour worked for a kosher butcher and he often gave her huge lumps of fat that had to be rendered down in the oven on a very low heat for 12 hours or so to make the lard.
It was probably beef or lamb fat, and so technically tallow. I save the trim when I cut meat and render the tallow. It's really great for frying, especially potatoes. You can save the brown crispy fat bits after you render it too. The fat doesn't drain as well as it does when I make lard, so it doesn't make good chicharron. I grind up the crunchy bits to get a substance similar in texture to peanut butter. I use it by slicing out a small cube and dropping it into soup or stew to give extra browned beef flavor.
I also figure it was tallow not lard, since pork fat is certainly not kosher. Tallow is lovely to cook with, though it has a bit more flavor than lard.
I love rendering my own tallow and lard from pastured animals. It makes the house smell so luxurious! I chop up the chilled fat really small in the processor before rendering and that gets the maximum amount of grease out faster. My son loves what he calls fat cracklins; I double fry the solids and then press them after I’ve rendered as much fat as I can. I always save that pan in the oven overnight and fry the eggs in the remnants of grease the next morning. So good. I tried store lard once and it was NOT good. I’m spoiled! 😂
I can remember many times, when I was a little kid in the early 60s, and again during the recession of the 70s as a teen, stretching a pound of hamburger as far as it could be stretched. I was always helping mama in the kitchen, so I've seen her use crackers, oatmeal ground fine in a blender, dried potato flakes, shredded veggies, bread soaked in coffee or milk; just whatever she had on hand would work. She was amazing.😊
We grew up in the same time period. I lived in a small town (less than 5000 people) during that time. Someone else commented and called them welfare burgers. (My mom would have been too proud to call anything welfare.) I think Emmy doing her lean times recipes is a good thing during these times. I would like to see some of the recipes you and your mom used. They sound creative. 💕
@@trexvalleygirl2770 she never wrote them down (like a lot of southern moms 😀), but I can try and remember some of them and write them out in the comments😊
emmy is one of the backbones of OG youtube content, and deserves so much more credit! hope to see her continue to thrive on the platform for years to come. ❤
I'm gonna definitely try these burgers. I'll probably substitute other seasoning instead of sage to give it more of a burger flavor. Can't wait to try it!
It's not totally fair to think of TVP as a processed food, the specific language on a package is weird, but it is no more processed than soybean oil. That is what the "defatted" part means It is just what is left after making the oil. It is no different from cocoa being what is left over after the cocoa butter is extracted. Or coconut flour after the coconut oil is removed.
All of those are processed foods. They had to go through a multi-step process to exist. Tofu and cheese are both processed foods. Cocoa is a processed food. Minimally processed foods are things like raw vegetables, whole wheat, raw meat. The potential health impacts associated with "processed" food is generally due to the processing concentrating fat (such as in cheese making), removing vitamins and minerals (bleached flour), or adding salts for preservation (pickling and canning).
@@jgt2598 I get that, but just making a point because TVP is unfamiliar to a lot of people and I see it maligned a lot. That's why I listed its co-product soybean oil. If all foods labelled their product as plain and transparently as that bag of TVP it would be equally unappealing to people. Canola oil doesn't say that it's "chemically extracted alkalinized and bleached rapeseed oil" under the Wesson logo. I guess I could have said it's unfair to single out tvp as being a processed food, because it is fair to call it one.
I don’t eat much meat anymore with how much cost has gone up, but I’m wondering if these would freeze well made up as patties - buy a pound of burger on sale and two 99¢ packs of buns and have a bunch of meals 👀
There is no reason you have to use buns.. a loaf of any cheap white bread or day-old from the bakery will serve. I would imagine the soy that her recipe used was almost as expensive as the beef.
This is pretty much how I was taught to make burgers when growing up. We'd use bread ends instead of buns in the mixture. Salt and pepper were a must, plus usually whatever spices you felt to add. If we had canned milk to spare, we'd moisturize with that, else water. They were served on bread usually, but sometimes buns, with mustard and ketchup.
When I was growing up, my mom would sometimes make burgers which we just called, "hamburgers with peppers and onions". I later found out that some of the other kids at school had the same thing at home, but they called them "welfare burgers". IIRC, it was essentially a very, very basic meatloaf recipe shaped into patties instead of a loaf, then fried in a skillet like a regular hamburger. Ground beef, bread crumbs, diced green pepper and onion, and garlic powder. If there was anything more to it than that, I don't remember. They were DELICIOUS!
Reminds me of Eddie Murphy’s old bit about hamburgers at home vs. the kids who lorded over him who got McDonald’s instead of a “big old green pepper burger”. 🤣
My dad would make hamburgers mixing in all the leftover veggies in the fridge and some oats and he called them Garbage Bucket Specials. They were awesome.
As someone who grew up in Wilkes County, NC. These burgers are amazing. I have not had one in 5 years, but a cafe near my work was the only place that sold them anymore. Delicious and cheap!
Thanks for trying something new for us. I was thinking it might be a good idea to go ahead and freeze the patties and then you could just pull them out when you need something quick, because they would defrost very quickly. I'm going to try this on a small scale just to see how I like it before I commit to that many of them. Haha love your videos, keep them coming.
I was born and raised only about 20 miles from Wilkesboro. This burger is as also known locally as a Smithy burger after a local department store as she points out. The store had several locations locally. Anytime my grandparents and I would go shopping in town, I always had to get one.
Did they have mayonnaise on the bun or anything else she might not have known about? I can’t imagine anyone in my family eating a burger without mayo on it, but who knows!
@@rosieweaselby If I remember correctly mustard and slaw, but not the slaw Emmy made. If you look up a recipe for NC white slaw this what they were served with.
I love that you try these kind of recipes Emmy. I always find it funny that people are squeamish about lard, but for instance love things baked in bacon fat 😉. My mother used to ad rusk bread and a little bit of milk to ground meats, before she formed them into meatballs. It acted as a binder, but also to bulk things a bit. And I loved those meatballs! My mother had more of those little hacks to stretch certain product, so it was more for less money. And my mother is a great cook!
Turns out that lard is not so bad after all. I wonder if a part of its bad reputation might have originated with the marketing people trying to sell vegetable oils, Crisco, and so forth, like the big scandal of fat vs sugar. On the other hand, I've eaten lard for many decades with no harmful effects other than my hair fell out, my beard turned gray, my skin got all wrinkly, and my memory went bad. Now I just don't know.
Burgers in the depression era tended to be what you would think of as kids burger today. They were generally fairly small compared to today. Since burgers were so small i imagine the less beef patties didnt taste super different since they would have been small and lots of bread/veg/toppings by comparison
@@ericalbany The big mac and whopper were not that different when they were introduced. (the whopper was considered HUGE back then) Also, Whataburger hasn't really changed much either. You can find plenty of historical advertisements from the period. The Big Mac was the more "typical size" - just double stacked. For that matter In'n'Out still are the same size as they started with. I think what may have changed is that some people want more veg than in the past - but really the sizes haven't changed much. A "quarter pound" is still 4 ounces.
Just saying, using wet bread is the secret for really soft meatballs:) people think that its a cost thing, but adding wet bread is actually intentional in sone recipies
Grew up with burgers like this only we used saltiness instead of bread and added egg to hold it together. I sometimes still make them. We also would take 1 can of Campbell's chunky soup and pour it over rice to feed a family of 5. 1 can fed us all. Truly never knew we were poor.
I bet your kids love coming home to try all the yummy food experiments you’ve made 😁 , or at least I know when I was younger I would of have 😂 .. I’d totally be a taste tester !
Grandma used to make them JUST like this also, I still make them in her honor, albeit with panko instead of old bread, the panko really makes epic burgers!
We make "meatballs" out of bread for my vegetarian daughter all the time so I can totally get the texture. Will have to try them with some cabbage slaw next time.
I love these kinds of recipes, even if as a diabetic this particular one would be deadly. LOL But to most people, it'd definitely feed hungry hungry people. I still prefer stretching my ground beef with brown rice and lentils over-cooked to softness in cheap beef bouillon (double strength for extra flavor), then pureed with onion and egg. Better (for me) than breadcrumbs (or soggy buns) and the texture holds up fairly well as a beef stand-in. I've gone as much as half stretch to half real meat. But that's meatloaf. I don't know that it'd fry like a burger? One day I hope to remember to try. But the soggy (probably stale) bun idea, not bad! Especially fried in lard, tallow, or what have you.
it looks like you may have stumbled on some fast food burger secrets. i am definitely going to do this and freeze them. and use good old white bread as the bun
This reminds me of the 'stuffing balls' I make as part of a Sunday Roast here in the UK. I use half fresh breadcrumbs, and half sausagemeat, along with butter-fried onions, fresh sage and salt and pepper. Rolled into balls, dipped in egg and then covered in golden breadcrumbs and baked. They're an absolute crowd pleaser! The recipe has been passed down through the generations, so I bet they're from the same world as this burger recipe.
Well this sounds really good and makes a lot of sense. I mean how do people make meatloaf? They usually bulk it up with breadcrumbs. I might need to remember this recipe for the future...when/if things get tight.
Only by reading the headline Notification, I know you can make 100 Mini burgers from 5lbs of meat but making 1/4 oz mini burgers with NO FILLING. But can always add a little filling(in this case the buns) for bulk. No one ever made a law regarding How big a Burger is spose to be. Not how much a Burger is spose to Weigh.
Back in the 1970's, there was a packaged TVP product sold to stretch hamburger. I really enjoyed it when my mother used it, because the burgers stayed juicy when they were cooked.
Yep. You could buy TVP in the meat dept. at the grocery store. I remember people turning up their noses at it, but, if you knew what to do with it, it was a good extender. Luckily, my mother (and yours) knew what to do with it, but some people do not have a clue about such things, and don't *want* a clue, either. 🙄 😉
TVP is not bad tasting, it absorbs whatever you flavor it with. I buy soy curls and turn them into all sorts of faux beef and chicken dishes. My mother gave up all beef products over a decade ago. I use soy curls and crumbles to make spaghetti, chili con carne (sans carne, lol), old school American style Hungarian Goulash, creamed hamburger over toast, green peppers stuffed with tomatoes and seasoned rice, Mexican lasagna, etc.. We were using ground turkey but had 2 instances where we bought name brand purportedly fresh ground turkey and it was revolting. Actually it was so bad that my mom and I have not been able to eat ground turkey since, we are not over the gag faxtor. I decided to switch to soy curls and crumbles and see if mom was OK with eating the dishes made with them. She's fine with it, prefers it to ground chicken. At 90 years of age she's not concerned about eating soy products. If you've ever eaten canned chili you've most likely eaten TVP without even realizing it because several big name chili brands use it along with beef in their chili products. I bet those burgers would be yummy cooked in bacon grease. My mom always saved her bacon grease, my grandmother too. Such useful grease. They didn't use tons of it, just a bit for flavor.
I'm Lebanese, and this is how we eat our burgers! When burgers first started becoming popular here (1990's-2000's) it consisted of a heavily-extended meat mixture (sort of like yours, but with soaked bulgur-wheat instead of TVP) formed into a thin patty, topped with lots of coleslaw, french fries (yes, stuffed inside the burger!), ketchup and mustard, all filled in a large burger bun which was then toasted. Of course, with time, more typical burgers made with 100% ground beef and 'regular' add-ons became more popular, however, lots of old-timey restaurants still make the 'O.G.' burger which I actually prefer to the more contemporary ones. Taste of my childhood!
its strange, im from coastal NC, but i spent about 5 years in the mountains of NC. My hometown has a burger called a dough burger from a cafe named lovicks. its typical depression food, i wont how similar they are bc a lot of things vary across the state, food wise. BBQ sauces/process and "old fashion" meals like this seem to vary slightly by county and/or region! We have 3 regions, Coastal plains(ENC), Piedmont and Mountains (WNC). Piedmont has food most influenced by non-native cultures, ENC and WNC are where you find your reallll interesting old timer recipes. The Mormon cookbook is another great resource for thrifty family meals and desserts. I would LOVE to see you cook a good ole fashion pot of collard greens and sidemeat + pot liqour. its amazing for winter colds and a new year tradition here!
I miss good greens being readily available! I’m a Georgia girl transplanted to Missouri and have had homemade collards in MO precisely once, which was very exciting. Didn’t even matter they were pickled African-style (delicious in its own right).
I wonder how these compare to the burgers I make? I always put a lot of bread crumb in my burgers (idr where I learned to do that) but I basically already put bread in my ground beef I bet it's pretty similar! I'll definitely have to try this as I'm low on grocery money recently lol
My Grand Maw use to make burgers like that however she did not use the extra spices and flour it was just the bread along with salt and pepper but my gosh we would eat them until we would almost get sick from them. I have not had any in a while but now I plan on giving it a go and make me some. Thanks so much for sharing this version of making them I will try them with the few extra spices in it.
These are also very good with minced pork or half pork half beef, add soaked stale bread, salt, pepper, onions and egg and leave out the soy. Form more ball sized patties and fry them up, stick them hot and sizzling directly on the bun to let all the good juices get into the bread. No reason to soak paper towels in flavour. Now you have a Frikadellenbrötchen. Instead of cleaning the pan afterwards, fill it up with some water and cook out the flavour for a nice broth for next days lunch. I like use it for ramen. To make it even cheaper, you may be able to buy stale bread and buns from a bakery. A friend of mine uses cooked rice instead of bread and cooks them in an inch of soup before a final sear.
Wow, ‘never heard of this before! But it did remind me of how we called the hamburgers from the school cafeteria “soy burgers” 😁 New sub here, so glad I came across your channel! We really enjoy your stuff ❤️
My mum makes amazing meatballs with stale bread dipped in milk. Also stretches meatball recipes with brown rice. Growing up poor makes you very creative and resourceful in the kitchen.
in the province of Quebec where i grew up, we could ask for "choux" with our hot dogs. it was similar to your slaw here. but it was much much thinner and lighter. and it was delicious! now, i would have to have the choux and the hot dog without the bun due to diabetes. this looks like a fun burger though, if you dont have to watch your carb count!
Note to self, fast forward 3 mins and not only 90seconds (like before) for her adds. If I'm a hurry and don't have time and only want to learn the Actual advertised/noted recipe
I don't know where the myth that lard is a saturated fat (not that there's anything wrong with that) comes from. It's about 50% monounsaturated, 10% polyunsaturated, and 40% saturated.
Still used until at least 2010, as I worked in an institutional kitchen until around then. 😁 And by the taste, the filler for Walmart "beef burger patties." (Not the 100% beef ones.)
The first time I had stretch burgers, I thought they were even tastier than normal burgers. My friend's mom made them with pre-cooked rice and diced bell peppers as filler. I'd say it's definitely a great burger to have in the rotation along with other meat-saving burgers like smash burgers.
NOTE: I am not a "math guy" by any means, and also prices vary wildly from region to region (and store to store!) but here's the math for what it would cost *me* to make these, assuming i purchase generics etc. Ground Beef (great value) 1lb = $4.08 (it's obviously even less if you buy in bulk!) Hamburger buns (great value) = $1 for 8, or about $0.13 each -- so assuming you need 5 for the recipe and 20 for the finished burgers, you're looking at $3.25 Soy Flour (Baker's Jam on Amazon) $14.99 for 2lb, I would estimate that a cup would be about $1.88 for a half cup, assuming a half cup is 4oz (i know volumetric isnt the same, but its the best i got!) Lard is $3.40 per 16oz (Armour brand) and I would assume you'd need at least a quarter cup (2oz) to fry 20 burgers = $0.43 So for the burgers and hamburger buns with NO fixins, you're looking at around $9.64 for 20 burgers, or just under $0.50 each. That means this is right around the price of a cream burger, which I'd argue that any burger that comes in at less than $0.50 is pretty economical! (I'm not going to calculate the salt, pepper, and spices because for a batch that large it would probably only increase the cost of the burgers a fraction of a full cent.)
Absolutely nothing wrong with lard - it's great for frying and for making pie crusts (especially crusts meant for savory fillings) and fries. Extending ground meats of all sorts is the perfect way to extend the food enough to feed all the hungry bellies. Oatmeal, crumbled crackers, bread crumbs, moistened bread, cooked and "smooshed" rice, leftover mashed potatoes or other leftover mashed vegetation with a very light flavor...all of it can oh so very easily be mixed in with the ground proteins to extend them - just be sure that the additions are seasoned as well and that you use an egg or two to ensure everything STAYS combined. Often these "extended meat" meals taste even better than a regular only-meat product because of all the seasonings - some are downright delicious (imagine "fried meatloaf slices").
I live in Decatur Alabama and we have a restaurant that serves burgers like this. Penn Hamburgers is the name of the restaurant. They deep fry the burgers there. The burgers are dressed with mustard and onions or "all the way." We grew up eating them and calling them "grease bombs!" 😆
I’m a Wilkes native and love these. My mom still makes them and I have to have one whenever she does. You did an awesome job making them! The cabbage for the slaw was more finely chopped at Smitheys but you otherwise nailed this recipe.
This just made me think of something from my childhood. When my dad made burgers on the grill he was very particular about getting high quality ground beef from the butcher. He would lightly season it but didn't believe you should gunk up good beef with a lot of added stuff. My one friend who came from a very large family would always say the burgers at my house tasted funny. She couldn't say what it was exactly, just funny. I never thought of it before but now I wonder if she didn't often have plain beef and was unfamiliar with that taste. Maybe their family had something more like this. There are a few things I realize now that I didn't pick up on when I was little. Interesting.
This makes me think of one of my favorite books: 'A tree grows in Brooklyn' by Betty Smith. It's about a poor family at the start of last century. Francie has to go to the bakery at Saterday morning to get stale bread and then to the butcher for 'ten cents of meat'. Her mother makes meat patties I think, called 'frikandellen', but I can be wrong here. It's a great book.
@@emmymade of course dear!❤️ when I start making videos I would love to hear what you think of my cooking techniques❤️ I have been a fan for so long I just love your videos! Always so much useful information and tips and I survive on a low budget and LOVE FOOD😩😊💕 thank you for the response dear Your long time forever fan❤️ Ellis
OK Emmy but try a falafel, It is made out of Instant pancake mix you just add water and put powdered sugar Brown sugar and regular sugar, sugar just a handful to 2 cups Of instant pancake mix, use vegetable oil in a pan and fry you up some Falafel's. For the amount of water you use just use the instant pancake mix Instructions. ( on the back of the box.)
That's what I was thinking. Filler-heavy meatloaf. And the spices hide the bread filling taste. Eating five burgers..... sounds like Crystal and White Castle burgers, got to eat several to make a meal. Then comes the heartburn..... Maybe adding a bit of Beef Boullion might increase the beef taste?
McDonalds does this all the time. The patties in the small hamburgers and in the big macs are 10/1, which is 10 patties to 1 lb. They call quarter pounder patties 4/1.
My fiance loves when I make burgers because they taste like meatloaf lol. I've always added egg and breadcrumbs and lots of seasoning to my ground beef cause that's what my mom did so that's just how I thought you were supposed to make burgers
Thank you Emmy! My favorite part of the day is when I get the RU-vid notification that you've posted a new video! I tried a recipe for a VERTICAL Carrot Cake. Mine was a mess. I would love to see you make one. Thank you!
Imma need cheese with mine! But they look pretty good. I noticed the "cheap" hamburger patties at the grocery store are crunchy too and if you check the ingredient list it's meat with bread-like filler. The more "expensive" patties are 100% meat, so we alternate between them based on our budget.
It literally just clicked for me that I grew up poor and my ex didn't and that's why he always got angry and weirded out when I put bread in the burgers, that's just always how we made them 🤷 WELFARE BURGERS LOL
PreCISEly the way my Mom made burgers. In the old days, school teachers like my dad were the poorest of the town, and this recipe is just exactly how I learned to make burgers. Or spaghetti sauce. Or other things. Never called them Goodwill burgers, but this is how I do it today. Love the video, and love you greatly!
There was a little burger place in the middle of town when I was a teenager. Their burgers were 25¢ each. We would get 20-25 of them. We were a family of 6. For dessert, we went to TCBY. They had awesome frozen yogurt. I don't see them around anymore. 😥
in a lot of places this is how you typically make burgers or meatballs, onion tomato bread/breadcrumbs spices and some olive oil and its super juicy and tasty. when i try making a burger without bread it just tastes too gamey/meaty, but the way we cook them is in the oven not in a pan.
