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Homemade hamburgers - secret?
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?
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LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,
Garnerville, NY
Comments
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You can put them on a tray and place them in the freezer for 15 minutes to firm up.
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Even when eating them they crumble and not a nice soft juicy patty.
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LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,
Garnerville, NY -
How are you grinding?
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certainly could be the grind, also fat content
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You might check out Kenji's Burger Lab stuff at Serious Eats. Here are a couple of articles on grinding and different cuts. Sounds like it might have to do with the blend.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
robnybbq said:Even when eating them they crumble and not a nice soft juicy patty.
In the past few years, I've learned that good hamburger patties should almost fall apart. I've gone to a number of fancier restaurants where the burgers run $12 -$15, and they usually do fall apart once the bun collapses.
However, I used to think the ground meat needed to be heavily massaged. That causes the proteins to tangle up. The patties do not fall apart. But most people consider that texture to be too heavy and tough.
What I did for awhile as an in-between was to get an adjustable patty press. That made it easy to form the patty without lots of kneading. It also had the advantage of making the burgers quite uniform, and so cook more evenly.
A lot of times, if all I have is base level cheap ground beef, I make the patties as mini-meat loaves. Add egg, milk, bread crumbs. These form a binder, and hold some of the juices in.
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Don't over handle your meat. The heat from your hands will cause the fat to melt. Try dipping your hands in some cold water between forming each patty.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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Griffin said:Don't over handle your meat.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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I might revisit this when I've had a few..Griffin said:Don't over handle your meat. The heat from your hands will cause the fat to melt. Try dipping your hands in some cold water between forming each patty.
Green egg, dead animal and alcohol. The "Boro".. TN -
Had toGreen egg, dead animal and alcohol. The "Boro".. TN
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God, I hate memes.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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My solution won't appeal to the purists here, but maybe other interested readers might like my solution. I buy these big honkin tubes of 80/20 ground chuck from Sams. Then stick in the freezer for 90 minutes. Then using a wide blade chef's knife I cut it into patties, place on a cookie sheet and then freeze for 24 hours. After that I package them in Food Saver bags. Typical yield is 22 to 24 preformed delicious burgers.Re-gasketing America one yard at a time.
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SmokeyPitt said:
Steve
Caledon, ON
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I use 80/20 beef and put in one egg for every pound of meat. Never have a problem with them falling apart.Guns Up! Roll Tide!
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Did some home ground with short rib a couple of weeks back. Mainly followed the Recipe at the following link:
http://amazingribs.com/recipes/hamburgers/steakhouse_burgers.html
Only difference was that I diced meat in the morning, left it in the refrigerator all day, stuck it in the freezer for 20min and then ground in a food processor. I let it warm up for about 20 mins after then formed into patties. Hands down the best hamburgers I have ever produced on a grill and they had the perfect texture for me. Held together well but still tender. Wife loved em so much, she wanted burgers again the second night. Reverse sear is also a beautiful thing. Next time I want to sear on a cast Iron pan or griddle.
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If your burgers are falling apart and coming out dry, there's probably not enough at in them. 80/20's a good start 75/25ish will give you a juicer burger.
If you've got to cook them well done for The Other, throw in some bread crumbs. You'll get a dryer patty that sticks together and hangs on to moisture while you nuke it.Minimax and a wood-fired oven. -
I always use 80/20 and add bacon bits.
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RRP said:My solution won't appeal to the purists here, but maybe other interested readers might like my solution. I buy these big honkin tubes of 80/20 ground chuck from Sams. Then stick in the freezer for 90 minutes. Then using a wide blade chef's knife I cut it into patties, place on a cookie sheet and then freeze for 24 hours. After that I package them in Food Saver bags. Typical yield is 22 to 24 preformed delicious burgers.In Manchester, TNVol For Life!
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