homemade hamburgers?

Question

I've only made already made beef patties.So any ideas on how to make it from scratch and not fall apart?I got three out of four to stay together.

Answer 1

You need to you beef with a higher fat content... at least 20%. They don't stay together if you use meat that's too lean. Also, make sure that you are letting them cook fully before flipping them and only flip them once.
If you get the meat fresh ground the day before you plan to use it, salt and pepper it (I also add a little garlic powder) and let it sit overnight. When you mound the patties, make a little indention in the center...not a hole, but pinch your fingers together just a bit so that there is a small "bowl" on either side. This way they cook evenly, not well done on the edges & raw in the middle. Then let them rest on a sheet of wax paper until they come close to room temp. before cooking them. You'll get less shrinkage and a more tender burger. This is true for most meats, they shouldn't be cooked directly from the refrigerator.
Good luck!

Answer 2

I read some of the answers already posted and the ones that suggest that you put eggs in your burgers are totally wrong. That technique is used to make meatballs. The egg and flour will change the taste of the burger.

To make a great burger, you need to have the correct mix of beef and fat. Most ground meat will tell you the mix...like 73/27 or 80/20. That means that it has 80 percent beef and 20 percent fat for a 80/20 mix. The right amount of mix will give you the juiciest burger and will be easier for you to form them.

I suggest an 80/20 Chuck mix. The easiest way to form them is to roll the meat into balls first, then flatten them with the palm of your hand. To round the edges, just curl your hand and press against the edge until the pattie is round.

In addition, I usually put seasonings and onions in the meat before I form them. I use garlic powder, a little soysauce, and some worchestchire sauce....and chopped onions.

Enjoy!

Answer 3

Depending on the amount of hamburgers you are making, start with a mixing bowl. Put in 2 eggs, 1/4 cup milk, 1 tablespoon worcestershire sauce, approximately a teaspoon of Tony Chacherie's seasoning, (or season of your choice). Mix this well, using a fork is the easiest way. Then add about 4 to 5 slices of bread, (or bread crumbs will do). If you use bread, you have to smash it up and make sure it's pretty smooth. Then mix in the meat, (for this amount of stuff I'd use about 2 pounds). Mix THOROUGHLY. Your patties should stay together, no problem. I've used this recipe for making hamburgers to cook on a grill.

Answer 4

The only time I make homemade hamburgers is when I've made meatloaf for dinner. I never use all the hamburger meat for the meatloaf because I like to use some leftover to make the hamburger. I use salt, pepper, lawrey salt, an egg, and bread crumbs from a piece of bread. The trick to making your burgers stay together is the egg, and the bread crumbs. Try it.

Answer 5

Basic Burgers:

1 pound ground chuck
1 large egg, beaten
1/4 cup soft breadcrumbs (homemade)
1 tablespoon grated onion
1/2 teaspoon all-purpose Greek seasoning (we tested with Cavender's)
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons Worcestershire sauce
4 hamburger buns

Combine first 8 ingredients, blending well. Shape into 4 patties. Grill, uncovered, over medium coals (300° to 350°) 15 minutes or until done, turning once. Serve on buns.

For broiling: Place patties on broiler pan; broil 3 inches from heat about 10 minutes or until done, turing once.

For panfrying: Heat a heavy skillet until hot. Add patties, and cook over medium heat about 8 minutes or until done, turning once.

Yield: 4 servings

Answer 6

make them with ground meat and add a packet of dry soup mix and a very small lot of water you can even add a little bread crumbs if you like, mix all together and keep squeezing the mix with your hands into a pulp or better still grind again, then form the burger you can form them with the lid of a jar and over fill the lid and press hard on it upside down until the excess squeezes out of the sides, and they should then be pressed right, good luck anymore problems with them get in touch

Answer 7

Take your hamburger, put into bowl , then I had some garlic powder, you can add a raw egg, it helps, but I don't anymore., squeeze your patties together and l then flatten them down to the size you want. Then cook or grill them. Good Luck Pem

Answer 8

Add egg to the beef as others have stated, it just keeps it together, and never forget the Garlic Powder, not garlic salt. Garlic makes burgers sing!

Answer 9

Sure buy good meat , not to fatty , add a splash of worcestershire sauce and maybe a squirt of ketchup, some finely chopped onions for some flavor and you're good to go..
try not to over cook them,or they'l dry out. Topped with cheese on a heated roll ..

Answer 10

Check out allrecipes.com-- they have great burger recipes! As for keeping them from falling apart- mix in an egg next time :)