If you are cautious, you can cook a little meat and then taste it. Though there are virtually no reported cases of trichinosis from commercial pork in the United States, few people will sample raw pork — or lamb, with which the danger is even less. So the thing to do is season the meat, then cook up a spoonful in a skillet, taste and season as necessary.Remember that the burger is the cousin not only of the steak — which often takes no seasoning beyond salt and pepper — but also of the meatloaf and the meatball, both of which are highly seasoned. Think about adding minced garlic in small quantities, chopped onion, herbs (especially parsley), grated Parmesan, minced ginger, the old reliable Worcestershire, hot sauce, good chili powder and so on. It’s hard to go wrong here. Featured in: For The Love Of A Good Burger. Learn: How to Make Burgers
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Serving Size: 1 recipe (11g) | ||
Recipe Makes: 1 | ||
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Calories: 30 | ||
Calories from Fat: 9 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.9g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 6.5mg | 0 % | |
Potassium 135.8mg | 4 % | |
Total Carbohydrate 5.3g | 2 % | |
Dietary Fiber 2.9g | 12 % | |
Sugars, other 2.4g | ||
Protein 1.3g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 30
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