OK - what's the secret to using homemade ground beef stay together when making burgers?
We have used a few varieties - usually chuck, brisket and either short ribs or pork. The burgers are very tasty but they fall apart. Am I missing a "Bonding agent" of some sort?
LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,