This is more of a 'tip' than a recipe. I read about this method in an old Heloise 'Helpful Kitchen Hints' book from the 1960's. The original Heloise, who was the mother of today's Heloise.
I made burgers this way a few days ago, and my 'medium' burger was very juicy. Although I didn't taste it myself, my daughter said that her 'well-done' burger was noticeably juicy, also.
So try it and see what you think! Heloise said this method will work with meatloaf, too.
Photo via Bing.
white from 1 medium or large egg per pound of ground beef
How To Make
Beat raw egg white until peaks form. Mix well with ground beef, then proceed as you normally would for your recipe; adding your own ingredients, cooking, etc. You will not detect the taste of the egg. That's it!
*Let me know how it works for you!
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