home made burgers?

Question

Help!
My home made burgers keep falling apart after grilling,
what are some of the best ways to bind the meat together so that it maintains its form while grilling?

Thanks

Answer 1

Flour will work but it spoils the texture and it won't be pleasant unless you really want them overcooked.

Instead, bind with beaten egg and breadcrumb (the natural sort, not coloured). If you can't find natural breadcrumb then crush some Dutch crispbakes.

Mix into lean minced steak with seasoning and a little finely chopped onion, and what you'll be making is bifteck Hambourgois (the original Hamburg steaks).

Leave to rest for an hour or so, so the flavours mingle. Roll into balls about 3 inches diameter and press the balls onto a very hot frying pan, so they get the distinctive shape. The fierce heat seals the outside, helping to keep them in one piece and sealing in the juices.

Turn and squash again.

If you squash them too thin then they'll be overcooked. But if they're slightly pink in the centre then they'll be the finest "burgers" you've ever eaten.

Some people include a little thick cream in the mixture.

Answer 2

Binding Patties

Making Hamburgers tip #2: Theoretically the inclusion of a binding agent increases the stability of a patty at the cost of a little loss in flavour.

Temperature, coarseness and moisture levels of ground meat and other ingredients greatly influence the binding properties of a patty. If you get it right there is usually no need for a binding agent.

Personally I find that the advantages of using some bread crumbs and a little egg to improve the stability of a patty outweighs the drawbacks. Grilling and serving a crumbling patty can become quite difficult and definitely is no fun.

In my recipes I use a little beef or chicken stock to soak the bread crumbs in. This more than compensates for any loss of taste.

A good rule of thumb per pound/500g of meat is about:

a handful or 1/2 a cup of fresh bread crumbs
about 3/4 of a beaten egg
1/4 beef or chicken stock block dissolved in 2 or 3 tablespoons of
water.

Ultimately it boils down to personal choice but whatever you do never be embarrassed by adding a binding agent to your burger mix. If Jamie Oliver (The Naked Chef) can use a binding agent when making hamburgers you can too.

Answer 3

Form them well. This can be done by hand. Press them, and mend the edges together to make a good circle. You can buy a little hamburger press. It looks kind of like a Play-Do accessory. That's if you're really awful at it. But, you can do the same thing with a small sauce pot. To do so, lay down a sheet of plastic wrap, lay the meat mixture on top of it, then lay another sheet of wrap over top of the meat. Press down, to smash the hamburger into it's proper form. Remember to fix the cracks around the edges. The plastic keeps your workspace, and your pot from getting dirty.

Maybe your hamburger isn't cool enough. If it's too warm they'll fall apart easier, and if they're really cold, they're probably hard to make. Good luck.

Answer 4

Always use fresh meat that has not been frozen. Freezing and thawing changes the texture, and introduces extra moisture, which makes the meat fall apart. And don't be afraid to use a little pressure when making the patties. Make a solid ball first, and then flatten is. I NEVER add anything to the meat except some salt, pepper and garlic powder. I think adding egg makes the meat a bit tough and not as juicy.

Answer 5

Homemade Burgers

Serves 4

Preparation time: 10 minutes
Cooking time: 10 minutes

Ingredients
500g mince
1 tsp dried herbs
Salt and freshly ground pepper
1 tbsp vegetable oil
4 burger buns

Instructions
Mix the mince with the herbs and season. Divide into four, and shape into burgers. Heat the oil in a large frying pan and fry the burgers for about 5 minutes each side, until cooked through.

Serve in buns, with salad.

Answer 6

mix the hamburger like you would a meat loaf; add garlic & onion powder, some salt and pepper, and about a half of teaspoon of dill. mix well. when making the burger grab about a handful of raw meat smoosh it together then thow it with milk force form one hand to another about 4-6 inches apart, flatten to about 1/2 inch think and DO NOt flatten with spatula when cooking. if you follow this exactley you will have the best burgers in the world!
good luck also buy 80/20% burger meat at the market

Answer 7

The Incredible Edible Egg

Answer 8

buy the leaner ground beef, add in a low fat pork sausage ( I use a ratio of about 20% sausage), before making the patties, hand combine the meats and then press out the desired patty sizes grill over a high heat to brown and seal the outside for the first couple of minutes, watch them and turn or move them often to avoid burning and then set them where the heat is not so intense or move your cooking surface higher. Oh, and dont mash the patties with your spatula, never mash the patties never!

Answer 9

You really don't need to add anything. You needed to work the meat better. Adding a small amount of BBQ sauce makes them taste great. You don't want to work the meat to much or you'll change the texture. Same with adding egg and breadcrumbs, it changes the texture and I don't like it. Really, just smash the meat together a little bit and make your patty, don't turn them til they are almost done on one side and you should be fine! Best of luck and peace!

Answer 10

Roll them in Big balls of burger. They are going to shrink when cooked. You just have to roll them really good, so that when you smash them with the spatula they don't fall apart. Also, I tried this new idea last week. Get a loaf of french bread. Slice it into 1" slices. Spray some Pam cooking spray on each side lightly. Then throw them on the bbq until they are toasted. 2-3 minutes flipping frequently. Use those in place of buns. It was sooo good!