How to make homemade hamburger patties stay together?

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.

What is the secret to juicy hamburgers?

A little extra moisture helps even well-done burgers stay juicy and tender, even if they're made from 90% lean ground beef. Mix in 1/4-1/2 cup water per pound of ground beef before forming your patties to reap the tenderizing benefit of H20. Some chefs tuck an ice cube into the middle of the patty for the same effect.

How do I keep my hamburger patties from falling apart?

Try to get meat that is about 80/20 fat . Extra lean burgers fall apart faster. And a burger isn't the food to try to go "healthy". If you mix in other things like breadcrumbs or veggies or whatever, consider adding some egg or mayo to help hold it together.

What helps homemade burgers stick together?

Bind the patty together If you're going for a leaner meat or adding bulky ingredients (eg spring onions, onions, chillies), add an egg and a handful of breadcrumbs to bind the burgers.

What is the best binder for burgers?

In my experience, the best way to prevent your burger patties from falling apart during cooking is to use both egg and breadcrumbs to make them. You can add eggs to the mixture and then, coat them with breadcrumbs before shaping them into burger patties.

How to keep homemade burgers moist?

Adding a divot into the centre of the patty will help stop shrinkage , so you don't need to squash the patties while they're in the pan. Cook till three-quarters done, then move to a plate to rest and finish cooking with residual heat. This will stop the meat from drying out.

Do homemade burgers need eggs?

The most common burger binding agent is egg . This makes your ground beef stick together and is the most readily available ingredient.

Why do my homemade burgers fall apart when cooking?

The first reason is that by the time you flip your burger to cook the second side, you'll have one side of your burger cooked and solid enough to hold the other side in place . Secondly, constantly scraping the patty up off the grill and plopping it back down is bound to break it apart!

How to season burger patties?

In a small bowl, combine 1 tsp sweet paprika, ½ tsp smoked paprika, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp freshly cracked pepper, ⅛ tsp cayenne pepper, and ½ tsp salt . Stir the spices together and then they're ready to use! Get ready for the juiciest, most flavorful burger ever!

How do you hold homemade burgers together?

Mix together with your ground beef. Some ingredients like grated onion, a little flour, eggs or breadcrumbs can be added to the burgers for them to hold together. They act as binding agents ensuring that the burgers maintain their shape when cooking is done.

How do you keep homemade hamburgers from shrinking?

Pressing a shallow “dimple” in the patty is the best way to avoid shrinking and domed burgers. Use your fingers to press down the center of the patty so it's about a quarter-inch thinner that the outer edge. Read more: Do You Need to Dimple Burger Patties So They Stay Flat?

How do you keep hamburgers from flaring up?

how to prevent flare-ups Trim the fat. Flare-ups usually happen because of excess fat, sauces or oily marinades. ... Keep the lid open. When searing fatty foods, leave the grill lid opened. Avoid wind. Try to keep your grill away from windy areas. ... Move your food. ... Burn the grease away. ... Clean your grill.

How to Make Homemade Hamburgers

81K Shares

Jump to Recipe - Print Recipe

Regular ground beef can sometimes make a lacklustre homemade hamburger. You can take your burgers to the next juicy, char broiled level by just tweaking a few things.

How to Make Homemade Hamburgers - My Way (1)

(That's a DIY Charcuterie board ↑ you can learn how to make. )

To make some super-delicious homemade burgers you need a little more than just a mess of ground beef. For starters you can grind your own beef with a blade or cross rib roast. I show you how to do it, if you're interested, right here.

If you have pasture raised, dry aged beef with beautiful yellow fat in it you don't need to add anything other than a bit of seasoning to it.

But most of us are just buying regular ground beef at the grocery store which needs a bit of help.

With a few ingredients you probably already have around the kitchen you can make a great, big, juicy hamburger tonight! You have imported Asian truffle foam rooted by a one-eyed panda bear, right? (canned is fine)

Just kidding.

Read on for the recipe!

Table of Contents

Homemade Hamburger Recipe

1. Add one egg (yolk only) to 1 lb of the highest fat content ground beef you can find. (fat = flavour)

2. Add finely diced onion.

How to Make Homemade Hamburgers - My Way (2)

TIP: Do all your mixing gently. You want to work the meat as little as possible.

How to Make the Patties?

The number 1 rule for making hamburger patties is to be GENTLE with them. You don't want to mush, smash or press them hard. They need to be pressed enough to stay together but you want to keep the integrity of the meat.

Form the meat into a bit of a ball and then press it between the palms of your hands until it's a disk shape. Put that disk on the countertop and continue to gently press and prod it until it's the right shape and size.

Just before dropping them into the pan or grill press your thumb into the centre of the burger and press it about halfway down. This helps it cook evenly.

How Big Should the Burger be?

A good rule of thumb is to make your patty ¾" - 1" thick, and wider than the bun. Anything thinner will run the risk of being dried out and anything bigger and they're easy to undercook.

You Put Egg in Them?

You bet I do. Egg acts as a binder helping to stick the hamburger together so it doesn't fall apart on the grill.

If you can't use egg to keep your burgers together another trick you can use is to refrigerate the patties, allowing them to set up, before cooking.

Making Sure it's Juicy

I've already given you one tip for ensuring you have a burger that drips down your chin and makes your eyes roll into the back of your head. By making it 1" thick. More tips for a juicy burger include:

How to Cook

Cast Iron

I almost exclusively cook meat in a cast iron pan. That includes hamburgers. Yes, even before using a grill, I will use my cast iron pan.

Cast iron heats up evenly and beautifully, is non stick, but can still get a good crusty sear on meat. The heat you set your pan to will depend on your stove, but I tend to heat it up quickly on high and then turn it down to medium/low once the burger hits the pan.

Oven

If you only have an oven (a toaster oven in a dorm for instance) you can cook these in there as well. Slip a cookie sheet into the oven and set it to 450 F (230 C). Once it's heated up slide your patties onto the hot cookie sheet and bake for approximately 5 minutes per side. When you flip the burger, flip it onto a part of the baking sheet that hasn't had burger on it yet - this will get you a better sear on the second side.