Great idea! Maybe try an egg and panko as a binder incorporated into the pattys. Then use maybe buttermilk or an egg wash to hold the flour mix on the exterior. Thanks for the idea!
I tried it today actually without the egg binder. Just put the pattys in the freezer for about 20-30 minutes after doing an initial flouring right after forming. Followed by a buttermilk bath and then flour. Turned out amazing! Thanks for the idea, I actually like these more than the cubed steak.
Good vid,! I do chicken fried hamburger patties and I'd like to offer my method after trial and error. Hope you don't mind. I semi-freeze the patties to a firmer state but not frozen, then I do a 3 station dry/wet/dry breading, 1. dredge in seasoned flour, dip in buttermilk or egg (or both combined), then dredge again in flour. When I fry them, I don't crowd them; if you use that same pan, just do 2 at a time. Or you can deep fry, which in my opinion cooks them better with no need to turn over; when I do them in a pan, I use 2 spatula/turners. Either method you'll come out with crunchy fried chicken crust that tastes so great with a hamburger patty. Your final dish looked delicious just the same and the gravy on those patties watered my mouth!!! Thanx for the vid!!
Sorry John but a poor mans country fried steak is made with the cheap chuckwagon patties that are frozen in some grocery stores and some Dollar generals carry them as the clover valley brand. Using hamburger is too expensive for my wallet.
