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The applesauce did help with moistness and carmelized as the patties browned so you can get more browning. A note i found suggested: let juices that are released cook down and brown in pan. As browned liquid cooks down, flip patties so they are coated in the brown liquid as they continue to cook.
TO FREEZE the cooked patties: let cool, place it in a single layer on a baking sheet and freeze. Transfer frozen patties to plastic bag. To thaw 1-2 patties, place on small plate & microwave at 50% power for 1 minute, flip patties and repeat for 30 seconds more, or until heated through.
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|Serving Size: 1 Serving (36g)|
|Recipe Makes: 15 Servings|
|Calories from Fat: 32 (52%)|
|Amt Per Serving||% DV|
|Total Fat 3.5g||5 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 21.5mg||7 %|
|Sodium 21.7mg||1 %|
|Potassium 12.2mg||0 %|
|Total Carbohydrate 0.7g||0 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 0.6g|
|Protein 5.7g||8 %|
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Calories per serving: 61
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