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Old 09-02-2010, 11:17 AM   #1
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Substituting panko breadcrumbs for dry breadcrumbs in a burger

I'm planning on trying these sour cream burgers for a bbq this weekend:

Sour Cream Burgers Recipe - Allrecipes.com

Can I use panko breadcrumbs instead of the dry breadcrumbs listed in the recipe? If so, what would be my ratio of dry breadcrumbs to panko for the substitution?

Also, has anyone tried a recipe like the one above? I'm trying it mainly out of curiosity and my fondness for sour cream and onion soup mix. I'll put a few twists of my own of course, like garlic and worcestershire sauce probably.

Thanks for the help =]

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Old 09-02-2010, 11:32 AM   #2
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I believe panko will measure differently from regular dry breadcrumbs. As a result, you will get less bread in the recipe if you just use the same measure. I also don't think there is any particular benefit to using panko in this application as it's internal and the bread crumbs' job is to soak up moisture rather than to provide a crispy crust.

I think you have to play it by ear. Mix in a half cup of panko and see if the mixture is firm/dry enough to form into patties and hold together during cooking and flipping. If not, add more and try again.
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Old 09-02-2010, 11:34 AM   #3
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Panko should work just fine but I'm not sure if they would match equally in that recipe. You will need to experiment, which you are planning to do anyway.

Panko is lighter than traditional bread crumbs, they maintain essential crispiness longer, and contain considerably less salt and calories. Absorbing far less grease than Western bread crumbs, they are indeed a somewhat healthier alternative.
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Old 09-02-2010, 02:13 PM   #4
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Ahh thanks for the info. I got lucky by looking deeper into my pantry and finding regular breadcrumbs. I'll forego the panko this time around =].

As for the burger recipe...I think I'm going to add an egg in there to make sure they don't fall apart. Sure, it pretty much becomes a meatloaf at that point...but sometimes taste trumps categorization, right? =D
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Old 09-03-2010, 12:17 PM   #5
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Wait, Gobble! Don't lay that egg just yet! Remember what they say about 'easy to add, hard to remove' - that's especially true with an egg.

I think the sour cream will be a sufficient binding agent.

I like to experiment making patties, too. All kinds, not just ground meat. On more than an occasion, I've made the mistake of adding an egg. The result - indeed, a loaf. A mixture which can only be saved by an oven.

If you add the egg, be sure to beat it in a separate bowl, and add to your mixture in measure at a time, conservatively until you have the right patty consistency.
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Old 09-03-2010, 02:43 PM   #6
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Ooh, thanks for the tip spork. I'm no chef or anything -- will I know when the consistency is right? A lot of the reviews for that recipe say the burgers fell apart on the grill so I was just going to add a whole egg in there. I'll start with maybe a quarter or an eigth of an egg instead and then and move on up.
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