I think you'll be ok...maybe just a add a splash of milk or something so its not too dry.

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Avoid Fruits~N~Nuts....you are what you eat!!!

I HAVE to remember do make these next time I get hamburger. I always forget and dont remember until I have all the hamburger seperated into seperate bags and frozen. I see how you cook them. Besides adding some gravy to them, what else to do you with them?? I would assume that they could be used as hamburger patties. Any other quick recipes you do with these??

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Nothing is as important as passion. No matter what you want to do with your life, be passionate.
Jon Bon Jovi

I freeze meatballs,meatloaves,and the sal.steaks all w/different recipes.

The salisbury steaks though you can do one of 3 ways(these are my families versions anyway)

cream of mushroom soup(plain or w/onion soup mix)
the can cond french onion soup(this was ,as mentioned in the one recipe,reminds me of the Steel Trolley or 5 & Diner type foods)
or w/even the regular cheapo canned brown gravy

I suppose you could do them as hamburger patties but I do my burgers diff...I do ranch and cajun burgers n stuff.

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Avoid Fruits~N~Nuts....you are what you eat!!!

Wonderful ! Wonderful!

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I thank you could repace the egg with your poato starch mixture. The eggs the glue.

Tree

My youngest is allergic to eggs. My salisbury steak recipes is a little bit different; however, I have made them without eggs and they are great (as well as meatballs ... different recipe). I take ground beef (about 2 pounds) add fresh breadcrumbs (about 2 slices - take bread and put in a food processer and grind) add 1 can condensed golden mushroom soup , about 1/3 c minced onion ( I almost puree in a food processer so you get the juice and flavor), a little bit of pepper and a little bit of water. Mix gently. I take a small amount pan fry to test for seasoning. I know there are not exact amounts because it is a feel thing.

I pan fry and them cool and flash freeze. This way I can then take the patties out and place in a pan with gravy and heat through.

The problem with using dry breadcumbs without egg I found is that the patties tend to be dry (you need alot of extra liquid) and tough (you need to mix more since you need to adjust the amount of liquid). I also make the patties a bit smaller then when I made them with eggs. They will stay together without the eggs and taste great.

HTH