Burgers - do you think I can use fine polenta instead of breadcrumbs?

[pecanpie]

Making gluten free burgers and no bread at the moment to make breadcrumbs. Will polenta do the same job or am I better off making cracker crumbs instead?

ime you only need breadcrumbs etc if you have added too much liquid (eg egg yolks, ketchup) to the meat in the first place. Try it without either and see how it feels.

You shouldn't need either tbh.

Good mince and seasoning is all I put in. Anything else makes the mixture all gloopy.

I whizz up an onion, fresh herbs if I have any (good use of parsley or coriander stalks) and a bit of salt and pepper, and mix this up with the mince. No need for an egg or breadcrumbs. I find it easier to form the burgers if I have (cold) wet hands, btw.

thanks all. always use an egg because my mum told me to, but did wonder as fishcakes don't use egg....

I misread this thread title as "...use fine placenta..."

yuck! don't think it would quite have the same effect as breadcrumbs...

i find burgers with breadcrumbs a bit creepy, tbh. my recipe is good meat, seasoning, a splodge of harissa for warmth and if i want cheeseburgers i add grated cheese in as well.

oh, and i also recommend grating a carrot in as well, it lightens them just a wee bit and also, y'know, adds a bit of veg.

I actually did grate a carrot into them. They taste SO much nicer with carrot. I used the polenta in the end to give them a crispy coating. Best homemade burgers ever (that I've made).

hmmm. noted. i've never thought of a burger with a crispy coating, did you just use the polenta raw?

I have a nigella recipe for meatballs( round burgers) that uses semolina instead of breadcumbs.
It works like a dream so would think polenta would be bout the same.

I did use the polenta raw -very fine polenta. It soaks up some of the liquid/fat which oozes out which probably helps to cook it.