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<blockquote data-quote="KNERSIE" data-source="post: 413368" data-attributes="member: 4353"><p>I need a bit of help.</p><p></p><p>A very good American style restaurant has asked me for samples of different hamburger. They want to create a unique product, but without use of commercial binding agents and preferably little or no egg.</p><p></p><p>Has anyone got a proven recipe I can try to give the lady more options, she is really after a neutral beef taste with a nice texture (slightly coarse) with just a little something to make it unique. It needs to be able to freeze well and also last a week in the cold room when thawed.</p><p></p><p>Any advice will greatly be appreciated.</p></blockquote><p></p>
[QUOTE="KNERSIE, post: 413368, member: 4353"] I need a bit of help. A very good American style restaurant has asked me for samples of different hamburger. They want to create a unique product, but without use of commercial binding agents and preferably little or no egg. Has anyone got a proven recipe I can try to give the lady more options, she is really after a neutral beef taste with a nice texture (slightly coarse) with just a little something to make it unique. It needs to be able to freeze well and also last a week in the cold room when thawed. Any advice will greatly be appreciated. [/QUOTE]
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