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What binder if any in your burgers

bigalsworth
bigalsworth Posts: 686
in EggHead Forum
I have never really made homemade burgers, I have no idea why, I just haven't.  Do you guys use anything as a binder to hold the patty together or not?  Any recipes anyone wants to share that they really like?  I think I'm going to make some tonight.
Large BGE
BBQ Guru DigiQ II

Martensville, Saskatchewan Canada
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  • Rte1985
    Rte1985 Posts: 304
    Straight beef I just patty them lightly and dimple them in the middle. If I do use a binder it's ground pork/sausage just have to cook fully compared to medium ( my preference ) on all beef burger
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  • da87
    da87 Posts: 640
    I don't use a binder on my beef burgers - occasionally will on turkey.  You'll see lots of answers, but I keep it simple - good ground beef - the higher the quality the better, 80/20 or 70/30 as I find the lower fat content burgers aren't nearly as juicy.  A little S&P or occasionally some rub dusted on top and that's it. 
    Doug
    Wayne, PA
    LBGE, Weber Kettle (gifted to my sister), Weber Gasser

    "Two things are infinite:  the universe and human stupidity; and I'm not sure about the universe"   Albert Einstein
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  • Eggcelsior
    Eggcelsior Posts: 14,414
    Some people add an egg, but I think most here add nothing.
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  • Photo Egg
    Photo Egg Posts: 12,137
    The Fat.lol
    Thank you,
    Darian

    Galveston Texas
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  • hondabbq
    hondabbq Posts: 1,986
    S&P
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  • bigalsworth
    bigalsworth Posts: 686
    okay that is what I thought, I did some searching on here it is just seemed to be something that everyone already knew lol.  I think I remember my mom used to put bread crumbs in her burgers but I really didn't want to do that.

    thanks everyone
    Large BGE
    BBQ Guru DigiQ II

    Martensville, Saskatchewan Canada
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  • bigalsworth
    bigalsworth Posts: 686
    okay 70/30 or 80/20, in the stores I go to they just say regular, lean and extra lean, which would correlate?
    Large BGE
    BBQ Guru DigiQ II

    Martensville, Saskatchewan Canada
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  • da87
    da87 Posts: 640
    regular I'd guess to be 80/20.  Lean may be 90/10 and extra lean 95/5 but you can always ask the butcher - for my taste the less lean the better (up to 70/30)!
    Doug
    Wayne, PA
    LBGE, Weber Kettle (gifted to my sister), Weber Gasser

    "Two things are infinite:  the universe and human stupidity; and I'm not sure about the universe"   Albert Einstein
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  • thetrim
    thetrim Posts: 11,387
    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.
    =======================================
    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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  • Photo Egg
    Photo Egg Posts: 12,137
    bigalsworth said:
    okay that is what I thought, I did some searching on here it is just seemed to be something that everyone already knew lol.  I think I remember my mom used to put bread crumbs in her burgers but I really didn't want to do that.

    thanks everyone
    I do like to grind in some cooked bacon. Smoked jalapeño sausage also adds a nice flavor.
    Thank you,
    Darian

    Galveston Texas
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  • DoubleEgger
    DoubleEgger Posts: 19,158
    I use ground round 85/15 with great success 
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  • FATC1TY
    FATC1TY Posts: 888
    edited April 2017
    My favorite binder is fat. Seems to work well. 80/20 or 75/25 grind. 

    Never needed much to hold it together. Also don't over work your meat. You aren't 15 anymore. 
    -FATC1TY
    Grillin' and Brewing in Atlanta
    LBGE
    MiniMax
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  • FATC1TY
    FATC1TY Posts: 888
    edited April 2017

    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.


    This! The butcher told me to try it. I told him "market" sounded kinda low cost and awful. 

    Turns out it's fresh ground from steaks and roasts they have. End cuts and whatnot. He will tell me what it was for the day. Brisket, chuck, ny strip and top round or something. 

    Beats the heck out of any of the other ground beef they re ground from the roll. 

    Been using it for years. I use it and ground pork for meat loaf. Out of this world. 
    -FATC1TY
    Grillin' and Brewing in Atlanta
    LBGE
    MiniMax
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,629
    We use 80/20 ground chuck.... works great!!
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • 1voyager
    1voyager Posts: 1,158
    No binder. Just salt and pepper.

    Do yourself a favor and start making your own ground beef. You will be amazed at the the difference.
    Large Egg, PGS A40 gasser.
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  • Aviator
    Aviator Posts: 1,757
    70/30 from Aldis. Believe it or not. :)
    Very tasty

    ______________________________________________ 

    Large and Small BGE, Blackstone 36 and a baby black Kub.

    Chattanooga, TN.

     

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  • Carolina Q
    Carolina Q Posts: 14,831
    I just use grocery store ground beef, almost always 80/20. Recently bought a pound of grass fed ground beef from ALDI. Once, I even ground my own. Have yet to notice a difference. Lately, smash burgers with a steak seasoning blend I found online. No binders.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • MattBTI
    MattBTI Posts: 417

    I typically just go with nothing. 80/20. I have done a bread crumb and red wine mix that I really liked.

    Pratt, KS
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  • jtcBoynton
    jtcBoynton Posts: 2,814
    Once you add a binder, you have meatloaf.
    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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  • Hans61
    Hans61 Posts: 3,901
    Add a binder and you got meatloaf 
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
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  • bigalsworth
    bigalsworth Posts: 686
    So if I add a binder what do I get?  Meatloaf?   ;)
    Large BGE
    BBQ Guru DigiQ II

    Martensville, Saskatchewan Canada
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  • HeavyG
    HeavyG Posts: 10,380
    I hear that adding a binder makes it a meatloaf.

    Or maybe a meatball. I guess it depends on size and shape.
    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk




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  • Phatchris
    Phatchris Posts: 1,726
    I like a splash of Worcestershire 
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  • Thomasc18
    Thomasc18 Posts: 197
    No sir. Just us some McCormick seasoning and that's it
    Madison, AL
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  • Hans61
    Hans61 Posts: 3,901
    @jtcBoynton I really need to start reading the thread before I post to avoid duplicative posts sorry
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
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  • Legume
    Legume Posts: 15,936

    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • Gulfcoastguy
    Gulfcoastguy Posts: 7,328
    73/27 from Rouses with some worcheshire and a bit of garlic powder. Hand patted with a thumb print in the center.
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  • Hans61
    Hans61 Posts: 3,901
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
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  • clintmiller
    clintmiller Posts: 147
    As everyone else has said, 80/20, try to work the meat as little as possible while forming patties, sprinkle some salt and pepper on the outside, press in the middle with your thumb. Cook. That's it. If you have problems with the patties breaking up on the grill, you can put them in the freezer for 20-30 minutes before putting them on the grill.
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  • bigalsworth
    bigalsworth Posts: 686
    Large BGE
    BBQ Guru DigiQ II

    Martensville, Saskatchewan Canada
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