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.
Thanks for sharing, I have always wondered how that would work, gonna try it now 👍
If you put the burgers in the refrigerator for a couple hours where they get real firm it will be easy to make.
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.
Thank you!
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!!
Good tips. Thanks!
I wonder if you could fry each side about 1/3 done on each side to firm the patties then flour and egg and panko?
Dip in egg and milk back and forth in the flour a few times then fry.
yeah, you need an egg wash he's doing it half-as'ed
I know that's right !
The egg was smart thank you
Yummmmmmmmm
Could you fry each side about 1/3 the way done to firm up the patties and then flour and egg and panko?
Sounds like it would work!
Great idea!
Cool
Please post recipes, it makes it easier to make, thanks!
I guess this is more of a “demonstration” than a recipe. Form ground beef into Patties. Coat with seasoned flour and fry in oil until browned.
Thank you for sharing another interesting video!
you blew it without a egg wash bro but thanks for trying
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.
a thought for next time, make a burger out of this?
That could be good!
I think you would have had better luck using your air fryer. It looks like the oil remove all your breading.