Make hamburgers that won't fall apart on the grill (or disappoint the grandchildren) (2024)
Photo: Kanawa_Studio | iStock / Getty Images Plus
We use our outdoor grill several nights a week and do well with things like marinated lamb, yakitori chicken, Puget Sound seafood and vegetables. But when our grandchildren ask for hamburgers, we fail miserably. We make the patties about 1/2-inch thick from the leanest hamburger or ground round. But when we put them on the grill, they crumble and fall apart. How do we get the patties to stay together?
First of all, I'd make them thicker, maybe 3/4-to 1-inch thick. Cook them over a slightly lower fire so they don't burn on the outside before they're cooked on the inside.
The very low fat content of the hamburger probably has something to do with it, but there are a couple of tricks you can use:
Add 1 egg yolk per pound of hamburger. It won't add appreciably to the fat content and will bind the meat beautifully.
The other thing you can do is add canned, drained, crushed black beans or chickpeas to the hamburger. The starch from the beans will bind the meat together and add an interesting taste. (The kids might not like it, though.)
Add 1 egg yolk per pound of hamburger. It won't add appreciably to the fat content and will bind the meat beautifully. The other thing you can do is add canned, drained, crushed black beans or chickpeas to the hamburger. The starch from the beans will bind the meat together and add an interesting taste.
We recommend simply shaping the beef into a vague burger shape with the least amount handling as possible. Or if you'd rather work smarter than harder, use a stuffed burger press like the Big Boy Burger Binder, which shapes the perfect burger every time. Go easy on the flipping too.
The fat is what holds the meat together, so leaner meat will usually give you a hard time. If you want your burgers to be shapely, ground chuck works very well, but you could also use ground sirloin for more flavor.
Add 1 egg yolk per pound of hamburger. It won't add appreciably to the fat content and will bind the meat beautifully. The other thing you can do is add canned, drained, crushed black beans or chickpeas to the hamburger. The starch from the beans will bind the meat together and add an interesting taste.
Shape the ground burger into a patty slightly larger than the bun and no more than 3/4 inch thick. Use your fingers to press in on the sides so that the patty is an even height from the center to the edges. Then, use your thumb or knuckles to make a deep indentation in the center of the patty.
No, eggs are not necessary for binding burger patties, though they are commonly used for binding them. However, you can use other binding agents such as breadcrumbs, cracker crumbs, potato starch, flour, and porridge oats to bind burger patties according to your preferences.
Try to work as efficiently as possible and avoid squeezing too hard, since overworking the beef is a big reason why burgers fall apart. If you don't want to grill them right away, however, throw them in the fridge while you wait – colder burgers are less likely to break down when you cook them.
One of the most common substitutes is breadcrumbs, but sometimes the breadcrumbs can fall off when the burgers are cooking if there are too many or they are too dry. Other popular substitutions for eggs include cornstarch, flour, ketchup, porridge oats, cracker crumbs, and ground flaxseed.
Tip. Enclosing a pat of butter in the middle of your raw patties helps keep the meat moist, which can help it stick together during cooking. If you're watching your fat intake, choose a healthier butter-like spread, such as one made from olive oil.
"Chill your burgers for at least an hour before you cook them," says senior food editor, Barney. "This will help them keep their shape when they're cooking and stop them falling apart." You can also freeze them before cooking.
Resist the urge to constantly flip the burgers while they cook. Flipping them too often can cause them to fall apart. Let the burgers cook for a few minutes on one side before flipping them once. This will help them develop a nice sear and hold together better.
Egg: An egg lends moisture and helps bind the patties together. Seasonings, herbs, and sauces: These hamburgers are flavored with an envelope of dry onion soup mix, fresh garlic, garlic powder, soy sauce, Worcestershire sauce, dried parsley, dried basil, dried oregano, crushed dried rosemary, salt, and pepper.
Try to work as efficiently as possible and avoid squeezing too hard, since overworking the beef is a big reason why burgers fall apart. If you don't want to grill them right away, however, throw them in the fridge while you wait – colder burgers are less likely to break down when you cook them.
No, eggs are not necessary for binding burger patties, though they are commonly used for binding them. However, you can use other binding agents such as breadcrumbs, cracker crumbs, potato starch, flour, and porridge oats to bind burger patties according to your preferences.
Introduction: My name is Tish Haag, I am a excited, delightful, curious, beautiful, agreeable, enchanting, fancy person who loves writing and wants to share my knowledge and understanding with you.
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