or Connect
New Posts  All Forums:Forum Nav:

Hamburger Success

post #1 of 23
Thread Starter 

Well I finally had success with making a burger from mince. I know this is a relatively easy process but mine have normally fallen apart in the past. I have also found them messy to make but this time I got it right (really should have taken a photo). Just mince 1 pound /500 grams, 2 eggs and a cup or 2 of flour and I made two huge burgers out of it. Should have made smaller ones though, in the future I will.

The burgers were unusual shape to fit the rolls I had. On them I put cheese, fried onion, egg, tomato ketchup, bacon, Tomato slices.

Turned out great so I am really pleased with myself for this achievement.

post #2 of 23
Flour in burgers?
Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
Reply
Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
Reply
post #3 of 23
Making the patties with just the meat does it for me.

I can see adding an egg with double the meat but even then .....

All that flour ? You should let the meat speak for itself. The burger will not fall apart if you don't add the flour or egg , is that the fear ?

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply
post #4 of 23

I can see using a scant dusting of flour on the outside of a patty for a crust,

but 1-2 cups of flour + 2 eggs,

wouldn't it get gummy and nasty?

Sorry, I don't see it, not for me anyway, if you like it, great, good on ya

post #5 of 23

Maybe the problem with falling apart in the past is that you're trying to make them too huge. 1 pound of meat + 2 cups of flour and egg and you only got 2 burgers out of it? Even if it was just the meat, a half pound burger seems pretty big to me. And what cut of meat are you mincing? The fat in most cuts you're going to want to make a burger out of should help hold the thing together.

post #6 of 23
No eggs or flour or breadcrumbs for me. A burger is not a meatloaf or meatball. It's more like a loose sausage. It should be held together by an emulsion of fat and protein. I like 25+ % fat by weight. Probably closer to 30 most of the time. Don't overwork the meat or you'll get a hockey puck.
post #7 of 23

I get three burgers per pound of meat - no filler - just fresh (ground by me) chuck with extra trimmings I might have from rib eye, fillet, etc.  I go for 80/20 meat to fat sometimes I'll splurge and go 75/25, but 80/20 is my favorite blend.  Sounds more like you made two huge, flat meatballs - not that that's a bad thing, but that was a lot of flour.  Next time try panko.

post #8 of 23

If they are falling apart with no filler you are either using to lean of meat, or not properly forming them.

post #9 of 23
Thread Starter 

Just to clarify, the egg is a binder and the flour is on the outside to stop the mince sticking to the board and plate. It seems to work for me, but I am open to other techniques and learning new ways to make things.

post #10 of 23


This is not a burger. this is a form of Salisbury Steak

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #11 of 23
When putting egg in a hamburger does that mean it has to be cooked through thoroughly?  I can't see making a medium cooked burger if it has egg in it.  

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply
post #12 of 23
Quote:
Originally Posted by philkel View Post
 

Just to clarify, the egg is a binder and the flour is on the outside to stop the mince sticking to the board and plate.

I don't use egg or flour in my burgers, just mince, usually 75/25. I never had any issues with the meat not binding, or sticking to the board or the plate??

post #13 of 23

80/20 chuck, hand form into 1/4 pound patties, if you have problems getting them off a plate chill it first in the freezer.

post #14 of 23
Quote:
Originally Posted by Koukouvagia View Post
 

Isn't that a case of the pot calling cooties on the kettle! 

post #15 of 23
Quote:
Originally Posted by raisin View Post

Isn't that a case of the pot calling cooties on the kettle! 
??

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply
post #16 of 23

I saw an episode of modern marvels not too long ago where they would puree meat to create a protein slurry that would effectively bind together mince meat for creating cold cuts. I wonder if you reserved 1/4 of the meat and processed it in a food processor if you could forgo any other binders. Not sure it would have the desired texture in the end though.

 

Regardless, your post was about your success and happiness with it, so if it ain't broke don't fix it!

post #17 of 23

Yes, as others have mentioned above, choosing a high fat chuck nicely chilled through offers plenty of adhesion once on the BBQ, it's the lean grind that tends to fall apart for me.  I usually do add one or two eggs though and the seasoning that suits my taste of the day, but the eggs are mostly habit I have to admit.  I am curious to try the sprinkle of flour on the outside though, if it would give a nice finish on the outside.

post #18 of 23

Here's one way to a really meaty and juicy burger: mix the meat with one spoon of Bordelaise sauce. In this case i added powdered dry pine mushrooms:

 

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
Reply
Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
Reply
post #19 of 23
Quote:
Originally Posted by ordo View Post
 

Here's one way to a really meaty and juicy burger: mix the meat with one spoon of Bordelaise sauce. In this case i added powdered dry pine mushrooms:

Oooooooh. I have to say, that sounds quite good indeed. What about throwing in some extra marrow bone in there? Hmmmmm. 

post #20 of 23
Thread Starter 
Quote:
Originally Posted by Koukouvagia View Post
 

I think all hamburger patties need to be cooked all the way through for hygiene purposes.

post #21 of 23
Quote:
Originally Posted by philkel View Post
 

Well I finally had success with making a burger from mince. I know this is a relatively easy process but mine have normally fallen apart in the past. I have also found them messy to make but this time I got it right (really should have taken a photo). Just mince 1 pound /500 grams, 2 eggs and a cup or 2 of flour and I made two huge burgers out of it. Should have made smaller ones though, in the future I will.

The burgers were unusual shape to fit the rolls I had. On them I put cheese, fried onion, egg, tomato ketchup, bacon, Tomato slices.

Turned out great so I am really pleased with myself for this achievement.

I just can't wrap my head around why anyone would put flour in a burger patty. All you need is a GOOD QUALITY ground chuck and seasoning.

Throw it in the pan or on the grill. cook one side, flip and serve when done.

post #22 of 23

I still like my burgers done on a flat top.  I put one on my grill when cooking burgers out doors.

post #23 of 23

How about Hidden Valley dry ranch dressing mix added to the hamburger, or else some freshly chopped herbs and sour cream?  Either method adds a bit of flavor, and the hamburgers do not fall apart quite as much.  I do not add eggs or breadcrumbs.  Sour cream added to beef is a wonderful pairing for some reason.

http://ThymeToBake.com - Baking With Thyme Forever......
Reply
http://ThymeToBake.com - Baking With Thyme Forever......
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking