Crumbling Burgers!

Clutterfree

Hi All,
I have bought a Lakeland Burger Press and, using the recipe that comes with it, I made them today.
They looked fine and dandy on the plate until I lifted them off to grill and removed the wax discs. They just fell apart so much so I decided it was safer to fry them. Still crumbled a bit but not as much.
What am I doing wrong please?
I used:
steak mince (although the recipe said fattier mince is bettter)
egg
onion
herbs
dash mustard
breadcrumbs

Please help as I have some more steak mince that needs making into burgers before freezing so I need to get this right.
Thank you.

Pink.

Hi Clutterfree,

I don't have a burger press but I make my own burgers and just shape them by hand. I remember reading a while ago that the burgers should be chilled in the fridge before cooking to stop them breaking up so I always do this. As you've said the burgers are better made with meat with some fat content rather than very lean beef and I know that some people add breadcrumbs to help bind the meat together (I never do though).

These older threads might help:

HM Burgers!

Burger Press

Pink

HariboJunkie

I used to have this problem too but now I whizz the mixture a bit with the handblender and it makes a firmer mixture. If I add breadcrumbs they tend to be a bit dry.

Churchmouse

Great Haribo, I'll try this with the meatloaf recipe which is slightly crumbly. Your fault if it goes wrong:rotfl:

morganb

Pork mince makes superb burgers, even if you grill or oven bake them ... delicious. I posted a recipe on here once ...

HariboJunkie

Churchmouse wrote: »

Great Haribo, I'll try this with the meatloaf recipe which is slightly crumbly. Your fault if it goes wrong:rotfl:

Yep. I do it with my meatloaf too. My family are too [STRIKE]afraid[/STRIKE] polite to complain about my cooking so I've never had any complaints.

blackvelvetshoes

I never add egg to mine I just use minced beef,a little salt a few breadcrumbs,finely chopped onions and or some herbs depending on what I like on the the day. I just shape and press by hand and put them on a floured plate to chill in the fridge for at least 30 minutes,an hour if I can,then I fry them. if you really want to grill them instead put a flat baking tray on your grill pan, put the burgers on that & then they won't break up

Pollycat

In my burgers (which NEVER fall apart) I use either Steak Mince or Pork Mince.
I add herbs - either parsley, Italian Herbs or mixed herbs and sometimes mustard (Dijon or I have some wholegrain mustard with chillies) or maybe horseradish and a twist of black pepper.

I put the whole lot in a bowl and squidge (is this a real word?) the mixture up with my fingers.
This breaks down the fibres and it sticks together better. No need to add egg or anything else to bind it.

I press them in a Tupperware (do they still sell this?) burger press that I've had for about 30 years (how about that for OLD style moneysaving!), then refridgerate until ready for cooking.
I grill them in a George Foreman-style grill.

Polly

Hardup_Hester

There was a programme on at the weekend & they said to stop HM Burgers falling apart they need kneading, don't know if it works as I don't make burgers, lol.
Hester

thriftlady_2

When I make them, which admittedly isn't very often, i add neither egg nor breadcrumbs. The egg is there to bind the mixture and the breadcrumbs are there to stop it being too wet because of the egg -so I decided that neither was necessary. I just add seasonings to good mince. I agree with Hester, if you knead the meat, or at least squeeze it well and leave to chill in the fridge for an hour at least before cooking they should stay together better.

odds-n-sods

the breadcrumbs/oatmeal etc stretch out hte meat, so its cheaper and you dont' notice it when you're eating.

egg to help hold them together, onion, spices etc, then really mix well by hand, shape and cook. Never put ours in the fridge and I've been making burgers since I was 5-6.