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When we shop at local supermarkets, we may not have access to the same high-quality ingredients that our restaurants do. So as the next best thing, achieving the perfect balance of seasoning and fat is crucial in crafting a deliciously juicy burger. Some “hamburger helper” is also a great way to lift your hamburger making game.
I often get asked these questions about hamburger patties;
- How can I stop my burgers from shrinking?
- Why do my burger patties puff up when I cook them?
- Why do my burgers taste so bland?
- How can I keep my burgers juicy without adding too much fat?
Burger fat content is important
When it comes to burgers, the amount of fat content is crucial. Many people mistakenly believe that the juiciness of a burger is directly related to the amount of fat used. However, the perfect balance of taste and texture requires a burger to have approximately 20% fat content. Going higher can result in a greasy burger patty; less can make for a dry, rubbery patty.
Overloading your burger with fat can result in several drawbacks. During the cooking process, an excessive amount of fat will render out of the meat, leaving your patty swimming in a greasy puddle. Nobody likes a greasy burger. 😝 Furthermore, an overly fatty burger is more likely to shrink considerably during the cooking process, as the fat is cooked off.🧐
Supermarket Mince Meat for Burgers
Sometimes, not knowing the type of cut used in your ground meat can be an inconvenience. To avoid any uncertainties, a simple solution is to fry a small piece and evaluate its taste and texture before cooking the entire batch. This method can help you determine the fat content and flavour profile of the meat. Another option is to try the tried-and-tested kitchen hack of using a little hamburger helper and an egg.
Do you remember Hamburger Helper? It used to be a go-to kitchen staple back in the day. My mom would use it frequently to whip up a quick and delicious burger that the whole family loved.
Nowadays, I prefer making my burgers from scratch to cater to the specific tastes of my guests and avoid unnecessary additives. I often purchase meat from the supermarket as it’s convenient and easy, and I prefer having my groceries delivered. I have created my own version of Hamburger Helper so that I can confidently serve my family and friends great-tasting burgers.
However, I must confess that I usually buy my mince from the butcher located inside our nearby Woolworths supermarket. The mince he prepares is of superior quality compared to the pre-packaged ones available in our local store. I’m not implying that all mince sold at Woolworths is subpar. You should check for yourself at your local store, but the mince available in mine is not great for burgers. Nevertheless, the image below showcases how supermarket brands display the fat content on their packaging, making it easy to make an informed choice.
Remember, the key to a great burger is quality ingredients, proper cooking techniques, and a good balance of flavours. Don’t forget to adjust your methods to your preference, as there’s no one-size-fits-all for the perfect burger.
Hamburger Helper
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becs-table.com.au
If you don't know how tasty mince is, but want to make sure your burgers taste great, here's the little helper I keep in my spice drawer.
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Prep Time 5 minutes mins
Total Time 5 minutes mins
Difficulty Easy
Course Lunch or dinner
Cuisine American
Servings 6 x 500 g of burger patties
Method Thermomix and Conventional
Equipment
1 Thermomix or Spice Grinder
Ingredients
Ingredients for the blend:
- 1 Tbsp 5g onion flakes
- 2 tsp 10g garlic flakes
- 2 Tbsp 15g panko bread crumbs or other
- 2 tsp thyme
- 1 Tbsp Parsley flakes
- 1 tsp black pepper
- 1 tbsp salt flaked or ½ tbsp of fine salt
- 1 Tbsp 10g paprika
- 1 Tbsp 10g cornflour
- 1 tsp mustard powder
To Use:
- 500 g of mince add the following –
- 2 Tbsp hamburger helper or more depending on taste, I like heaped tablespoons
- 1 egg
Instructions
Thermomix Method:
Add all ingredients into Thermomix and blitz 30 sec/speed 9.
Once ground, add all ingredients into a jar and shake.
Conventional Method:
Add all ingredients up to and including the salt into a mortar and pestle or spice blender and blend until fine.
Once ground, add these ingredients and the powders to a jar and shake.
Method when making up the patties:
Mix well to combine, shape into patties, press a dint in the centre of the pattie to prevent it puffing in the pan.
Refrigerate for 15 minutes before cooking.
Pan fry in a little oil, use an air fryer or pop on a BBQ.
Notes
When using this hamburger helper, start by using two tablespoons of helper for each 500g of mince. I love big flavours, so I tend to go with heaped tablespoons, but you can adjust to your taste.
Want to know more?
Need some Burger bun recipes?
- Bec’s Burger Buns
- Brioche Burger Buns
- Or for something more unusual, why not try our Black Burger Buns
