Grilling hamburgers?

Question

How do you make them not fall apart on the grill? Someone once told me to add egg, is that right?

Answer 1

I like to put a little barbeque sauce in them & a little bread crumbs then form the burgers.
Trick is to set them in the frig or freezer for about an hour before you put them on the grill so they don't fall apart.
Don't turn too much or flip them around only once so they stay together.

Answer 2

an egg could help... we don't add anything to ours. If you form thicker patties (make a ball and flatten a bit), then when your grilling don't move them around a lot and such. Don't mush them down on the grill or anything either. Flip when cooked surface is basically done. Do the same to the other side. Don't make them to thick or they will take to long to cook thoroughly. And don't make them to big around. We usually go about the size of the palm of your hand and like 1/2 thick at the thickest. And always best to cook things slowly on low heat. Usually works the best and don't forget to let your grill preheat!

Answer 3

I have heard that. But there may be some truth to the quality of the burger too. The higher the quality, i.e. 90%+ lean, may not have enough fat. The burgers will get dry quickly and crumble.

Besides, egg in hamburger is for meatloaf not the grille!!!!!!!
:)

Good luck and happy grilling!!!

Answer 4

The leaner the meat, the easier they fall apart. An egg is a good solution, an egg white is even better. Egg white won't add any noticable flavor.

Answer 5

If you cook out frequently, you probably fix a lot of burgers. There are some easy tips to avoid common grilling problems and improve the taste of your burgers.


First, choose a good quality meat that is about 20 percent fat. Ground chuck is a perfect choice for burgers. When making out the patties, be sure that the patty is flat and of uniform thickness. If the edges are thinner than the center, use your fingers to reshape the patty until it's even.



One of the most difficult things about grilling burgers is making sure they're cooked though without burning the outsides to a crisp. One easy way to help even out the cooking process is to form the patties and then make a hole in the center. Work the patty until you have a donut shape with a small hole (about one inch or a little less) in the center. This will allow the burger to cook more evenly. Keep in mind that the thicker the burger, the more important it is to remember to make the center hole.


Your family and guests will probably want burgers at different levels of doneness. An easy way to handle this is to put the burgers on gradually so that they all can come off the grill at once. For a burger to be well-done, it needs about fifteen minutes of grill time. If any of your guests want medium burgers, wait three or four minutes before adding theirs to the grill. All the burgers should be ready to come off the grill at the same time. For ground meats, you should use a meat thermometer to make sure the interior of the meat reaches 160 degrees, which is the minimum temperature for safety.


A common burger grilling problem is having the meat crumble once it's on the grill. You can easily deal with this by freezing the patties briefly after you've formed them. Place them in the freezer long enough to make them nice and firm, but not completely frozen. Allow about one to two hours for freezing the burgers before grilling them, depending on their thickness. Spraying your grill with a non-stick cooking spray before lighting it will also help prevent the meat sticking and falling apart as you cook.


Resist the temptation to press on the burger with your spatula. It may be fun, but it increases the chance that the burger will stick or fall apart. After all, you're forcing it into the grill rack. It also forces the juices out of the meat, drying out the burger and causing grill flare-ups.


If you like adding flavorings to your meat, it's easy to add them before you make out the patties. By mixing in dry and liquid ingredients, you can add both flavor and moisture to your burgers. Some good ones to try are steak sauce, soy sauce, Worcestershire sauce, dry onion soup mix, fresh diced onions, black pepper, grill seasonings, onion powder, and garlic powder. Don't add salt before you cook the meat since it tends to dry out the meat and make it tough.


Experiment with different flavoring and enjoy. Burgers are one of the most common and easiest dishes for grilling. By using a few simple techniques, you can make cooking them virtually foolproof.

Answer 6

You can cut them thicker so it's hard for them to fall apart, or try sticking them in the refridgerator for half an hour or so to help them hold their shape. Also, make sure your grill is clean so there's no sticking.

Hope that helps! :)

Answer 7

Add egg and bread crumbs

Answer 8

You can bind the meat with an egg, breadcrumbs or ketchup.

Answer 9

add egg whites to the mix...and also flip them only once each side...

Answer 10

make them thicker.