I couldn't help but feel, all the way through, that something was wrong. First of all, I was a little short on leeks. The recipe calls for 6. I had about 4. When the steamed, pulsed leeks were mixed together with ground beef, a cup of breadcrumbs, and eggs, this was still a big bowl of meat, given that it was only meant to make eight 2 3/4 by 3/4 inch flat patties. I don't understand. Mine were giant hamburger size, and would have been even bigger if I'd used the correct number of leeks.
As I added 1 1/4 teaspoons of salt, I thought, "Hmm. That looks like a lot," but I forged ahead and followed instructions.
Once the patties are browned on both sides, you add chicken broth and lemon juice and simmer it for half an hour. Fortunately, I tasted a patty at this point, because the instructions say to add another half teaspoon of salt to the broth. I couldn't see why I would possibly want these patties any saltier than they already were, so I omitted that round of salt.
Again, the instructions seemed off. I needed to use more stock than specified to "almost, but not quite cover the patties."
|I meant to put this on top of a salad, but my lettuce was all moldy in its bag. Yuck.|
Um. Okay. I didn't get any of that. I definitely found the beef to dominate the leeks. All the leeks seemed to contribute was a mushy, though not unpleasant, texture. There was no lemon flavor, much less a sharp one. Perhaps if I'd boiled away all that broth, some lemon flavor would have materialized. I don't know. What I expected from this dish did not in any way match the turnout. Definitely wish there was a photo of what these patties were supposed to look like.
My tongue is salt-swollen after eating 1 of 8 patties. What's left after Matt eats will likely dawdle in my fridge, then get tossed.
Conclusion: Like the idea, and maybe it would be good with major tweaking, but dislike how this turned out. Bummer. I will not be making these again.