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Hot Tips From Food Network Kitchens’ Katherine Alford:
Don’t let extra burger buns go to waste: Use them as a binder for chicken or veggie burgers, meatloaf or meatballs. For Food Network Magazine‘s Pesto Chicken Burgers (pictured above), we tore up a bun and mixed it with water to make a panade, a mixture of liquid and starch that holds ingredients together. Use this trick for any recipe that calls for breadcrumbs as a binder.