[In58men]

Originally Posted by Fried Meat Ball!

OK, so here's the rundown.

I had 1.3 pounds of ground chuck. I added 1.5 Tbsp. of ground up cheddar flavored Goldfish (they didn't have the original flavor).

Honestly, it wasn't bad. It wasn't a meatball or meatloaf. In fact, it was a good burger.

The problem, IMO, is the Goldfish did nothing to improve or detract. It nearly identical to every other burger I make.

This burger wasn't any more or less juicy than normal. I'd add that I ate this burger undressed. Even though I was a little smartassed about it in the pic post, I actually did want to see what the goldfish did for the burger, and it's tough to determine effect and flavor if you're modifying the burger with cheese, condiments, tomatoes, etc. And even with nothing between my hamburger and me except a bun, I could only get the faintest hint of flavor from the goldfish.

So my opinion: While good enough, I think it's a waste of both time and goldfish.

I truly don't mean that as an insult or to demean your method, I just don't understand the draw for you.

Did your patties seem to be more moist? That's what I usually get out of it. I'm surprised you couldn't tell the difference in flavor, it's not significant but it's there.