When I make homemade burgers, they fall apart when I put them on the barby, how can I prevent this?

Answer 1

make sure the meat you buy isnt coarsely minced or it wont hold together,even with an egg in it,get finely minced beef and your crumbly nightmare will become a distant memory!!!

Answer 2

use good quality mince, fresh herbs and a little salt and pepper and bind it will egg. Work it well until well and truly mixed. Flatten them into your desired burger shape and then either refrigerate them for an hour or two, or freeze them overnight. Don't cook them over direct heat, move them to the side of the barbie where the heat is less intense, this way they will retain more mositure and be less likely to fall apart.

Answer 3

I like to use 1 slice of white bread and turn it to crumbs. I mix this in with the minced beef, finely chopped onion, seasonings, splash of worcestershire sauce, crumbled beef cube and about 3 tbsp of water.

Stir everything really well to combine and then shape into burgers. The best thing is to put burgers in the fridge for 1-2 hrs to firm up before cooking.

The water and crumbs help stick the meat together and gives the burger a juicier texture. You can add more breadcrumbs and water to your meat mix to make a wetter/moist burger.

Happy barbequing!

I do the same for my meatballs as pure minced beef makes a course and dry meatball.

Answer 4

Mr Bones is right. A finer mince will help it keep together better. I found that out just last week when I was cooking with ground turkey. It was very finely ground and I was trying to cook it loose in a pan, to freeze it for later use. Well, it wouldn't loosen up so easily; I had to constantly be chopping down on it as it cooked and breaking it down further. It was the fine grind that keeps it together. Another thing, when shaping your burgers, don't just flatten a ball of meat but really keep those edges pressed inward as you shape them to make it a tighter patty.

Answer 5

Homemade burgers need egg to bind them, the more you work them the better they stay together. Once on barbie try only turning when really necessary. Enjoy, to wet today to barbie!

Answer 6

Crush up some Ritz, saltine crackers or potato chips or a tsp of bread crumbs and an egg. Mix well and shape into patties. That's how my mom made them growing up, and how I make them at home and the restaurant that I work in. No complaints, yet. Don't overflip, or flatten the burgers!!! You'll lose the juices and dry them out. I tend to flip mine no more that 4times!

Answer 7

You need to bind the meat togethre with egg white - not the yolk. Really mix it well, then shape the burgers and leave them to rest for an hour or so in the fridge before cooking. Delicious!

Answer 8

try bread crumbs, a little garlic, and a little seasoning salt mixed together. Throw in an egg and mix with the meat. Then form into burgers.

Answer 9

Use an egg to bind the meat

Answer 10

Add some beaten egg to the mixture- thats should bind it together.