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Hamburgers

post #1 of 23
Thread Starter 
Strange thing, I can make the most WONDERFUL dishes, even complicated ones, but i can't figure out how to keep my hamburgers from falling apart!! Wat the Heck!!
post #2 of 23
Add a beaten egg..
post #3 of 23
Doc-
How lean is the meat you are using...%? also WHAT meat are you using?
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Bon Vive' !
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post #4 of 23
An egg can help, as Joyful suggests.

However, I also suspect you are not working the meat enough. Ever seen or heard of the kabobs sold by street vendors all over the Mid-east and Far East? What they do is really knead the meat well with their hands, which causes it to hold together better when they shape it.

Give that a try and see if it helps.
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #5 of 23
Thread Starter 
I'm using 73/27. I guess that's my problem.. I don't make hamburgers very often at all. the wife got a craving for them. She's almost a vegetarian, so i immediately got suspicious... (she's NOT pregnant)!
post #6 of 23
What's 73/27? Never heard of such a thing.

Shel
post #7 of 23
I think Dr. Z. is referring to the percentage of fat in the ground beef (that's the 27). That doesn't sound too lean to me; I make burgers with 90% lean beef and they don't crumble. The family complains, though... they like the fattier meat. :eek:
post #8 of 23
The egg will help, but the key you're looking for is the "kneading" which should be done with the meat as cold as possible without being frozen. What you will be doing is actually joining the protein strands which is what allows sausage to hold it's shape.
post #9 of 23
Yes, the egg will do it :)

I also add minced onion in mine :)
post #10 of 23
Gee, I don't use so fatty a meat, something around 15% or so mostly, have never paid too much attention re cold/warm, but the meat is definitely not at room temp, don't add eggs - sometimes not even salt and peper except to sprinkle on the meat, and have never had a problem with the burgers falling apart. Please help me understand what I'm doing right. I'm serious ....

Shel
post #11 of 23
I have to disagree strongly on the egg. You're not making meatloaf on the grill. Just pat it together properly.
post #12 of 23
TRy 80/20 or 85/15 burger and do not play with iy it will get to be tough just enought to hold them together squezze the meat a couple times then make into patties
post #13 of 23
You are entitled to your opinion, but with 1 lb of ground beef, it hods it together & gives it taste :p
post #14 of 23
I have to agree with Kuan - perhaps if one were making 1-pound hamburgers an egg might be helpful. As for taste, well, good meat don't need nothing more but a little salt and pepper. However, we all have different preferences ans palettes.

Shel
post #15 of 23

Makes Ya Wanna Say Hmmmmmm.

It's kind of amusing. We talk about really upscale cookery techniques. We share recipes for 4-star foods. We discuss the latest foodie trends and fads.

And what subjects generate the most heat? Hamburgers and hot dogs.

Could it be we aren't quite as sophisticated as we all pretend? :suprise:
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #16 of 23
but we all grew up eating them and they are good at times
post #17 of 23
Now KY you know even with all the fine food we each prepare, serve, and/or eat- there is just nothing like a nice juicy grilled burger with your favorite toppings..... !!!! (unless you are vegetarian.. then make that a tofu burger):smiles: :smiles: :lips:
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Bon Vive' !
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post #18 of 23
You are so right, Jayme.

Last night I made my infamous lamb patties; so good they should be illegal: A burger made out of ground lamb mixed with baharat, stuffed with herbed feta, topped with tzatziki and served on a home-made squash roll.

As usual, they were devoured by all.

But you know what? Wasn't the same as a real burger off the grill, with the juices dripping down your chin.
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #19 of 23
I add minced onion also, however I pre-cook the onion in a little olive oil so you don't get the "raw onion" taste.:beer:
post #20 of 23
I add it raw, I love onions, but I have tried cooked as well, its a nice taste :D

Thanks for the share
post #21 of 23
Last night I had a burger rare,bacon, munster cheese, batter dip fried onion rings,L&T with homemade stone ground hot mustard on a fresh made burger bun served with homemade potato chips. HEAVEN
post #22 of 23
Hi guys and gals :)

I have to admit that most times when I have a hamburger...I just want a hamburger! Nothing fancy...nothing too large...just a nice hamburger.

I've had my best luck with 80% or 85%. I make the patties mixing and packing the meat as little as possible. I heat the grill (gas or lump) to high. Once I place the burgers on the grates I cook them the reminder of the way on medium low to low until they reach 5 degrees under the desired temperature. When someone want their burger well done...I cook it to 150. It's still plenty juicy. If they'd like it cooked further, I point to the grill ;)

yum yum,
dan
post #23 of 23
What were the old Carl's Jr commercial (you know BPH- before Paris Hilton..LOL) "If it doesn't get all over the place....it doesn't belong in your face"
(ok I just dated myself...but it was a great PR campaign)

Nothing like a hot off the grill burger- onions, ketchup, mustard, bacon, lettuce, cheese, and avocado-- mmmmm dang, now I'm hungry!!

Hey what ever happened to Doc- did his burgers come out????
Bon Vive' !
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Bon Vive' !
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