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What binder if any in your burgers

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Comments

  • Dobie
    Dobie Posts: 3,458
    Binder naw just the occasional bender  =)
    Jacksonville FL
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  • northGAcock
    northGAcock Posts: 15,173
    No binder needed. Keep your formed burger cold till you throw it on. The coldness of the fat will hold it together nicely. You can also place in freezer for about 10-15 min. 
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • SOUTHERNLINKSBBQ
    SOUTHERNLINKSBBQ Posts: 123
    For turkey burgers or smash burgers a little milk powder will keep them from crumbling or falling apart without changing the flavor. Shouldnt need anything for any other type of burger though. 

    http://www.southernlinksbbq.com/

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  • nolaegghead
    nolaegghead Posts: 42,109
    I use a meat binder. 
    ______________________________________________
    I love lamp..
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  • Toxarch
    Toxarch Posts: 1,900
    The cheese slice on top at the end holds it together.
    Aledo, Texas
    Large BGE
    KJ Jr.

    Exodus 12:9 KJV
    Eat not of it raw, nor sodden at all with water, but roast with fire; his head with his legs, and with the purtenance thereof.

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  • thetrim
    thetrim Posts: 11,387
    Binder = Meatloaf
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
    Tampa Bay, FL
    EIB 6 Oct 95
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  • PirateBill
    PirateBill Posts: 259
    I have heard that powdered anus works well as a binder.

    Fight like a man so you don't die like a dog

    - Calico Jack Rackham

    1,000 watt Sharp - 1.1 Cu. Ft. Mid-Size Microwave and one sweet steakager (retail 229$) 

    Scruffy City a.k.a. Knoxville, TN.

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  • jtcBoynton
    jtcBoynton Posts: 2,814
    Hans61 said:
    @jtcBoynton I really need to start reading the thread before I post to avoid duplicative posts sorry
    Alls good.  Just helps to make the point not get lost.
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • bigbadben
    bigbadben Posts: 397
    All are optional. Here are a few of my favorites

    bacon 
    sausage
    bacin
    cheese
    bacon
    egg/breadcrumbs
    bacon
    bbq rub
    bacon
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  • pgprescott
    pgprescott Posts: 14,544
    Gulfcoastguy said:
    73/27 from Rouses with some worcheshire and a bit of garlic powder. Hand patted with a thumb print in the center.
    I'm gonna assume that's a precise mix like that is a cut above the regular supermarket drivel. Nice!
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  • fishlessman
    fishlessman Posts: 34,574
    thetrim said:
    I use 70/30 a blend called "market ground" beef from Publix that is a collection of different cuts they have from steaks roasts etc in the back and comes in publix packing.  I never bought that until hearing about it on this forum.  I form the burgers in a burger press then give each side a good helping of whatever is my favorite rub that day.  Then it goes on the grill at 350 until its done.
    we would call a mix ground hamburger verse say ground chuck, sirloin, etc
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Gulfcoastguy
    Gulfcoastguy Posts: 7,328
    pgprescott said:
    Gulfcoastguy said:
    73/27 from Rouses with some worcheshire and a bit of garlic powder. Hand patted with a thumb print in the center.
    I'm gonna assume that's a precise mix like that is a cut above the regular supermarket drivel. Nice!
    Just what they had on special in five pound packs. They do their own butchering.
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  • Botch
    Botch Posts: 17,353
    PirateBill said:
    I have heard that powdered anus works well as a binder.
    Coincidence, I saw this elsewhere today?  I think not!
     

     
     :o 

    “I'll have what she's having."  

        -Rob Reiner's mother!   

    Ogden, UT, USA

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