Crumbling Burgers!

Gingham_Ribbon

I used to make burgers when I worked in a cafe. They were just made of minced meat and spices. I just shaped them and put them in the fridge. They were large and flat and kept their shape well.

I make veggie burgers often and I find they need to go in the fridge to firm up before frying them. Sometimes I use tomato puree or veggie pate (eg a yeast based one) to bind them rather than egg.

poodlehorse

PErsonally I don't use egg and breadcrumbs but I do a lot of kneading I suppose so that might make sense why mine don't fall to bits. I tend to add loads of flavourings and veggies so DS gets more than he thinks and I thought by grating carrot and apple in for example it would have made it fall apart but I haven't had that but I do get my hands right in there and squidge it through my fingers to get all the flavours well mixed in, perhaps that is helping. I use the Lakeland press and have no problems although I do tend to flash freeze them on a baking sheet and then bag them up and use them that way, they cook fine from frozen as Ioften rely on them when I am caught out so don't have time to defrost. Maybe that is helping mine too as I am sure the freezing process must change the nature of it a bit. And I use Healthy Eating mince all the time so it can't be that. Although I have never bothered following a proper recipe

chivas

I use egg to help bind it -but only the yolk. I hardly use any breadcrumbs either - I use lentils or mushed beans if trying to pad them out!

Definitely agree with the kneading/blending - it should look like burger 'dough'!

angelavdavis

I would definitely recommend chilling them for about an hour before cooking, it helps them bind together better in my experience.

I make turkey burgers as we are on a diet at the moment.

Clutterfree

Thanks for all your replies Guys!
Made them yesterday using ordinary mince (not lean steak mince) and whizzed the mixture in the food processor. Worked a treat - no crumbling at all!
Found them a bit fatty so will try this method with steak mince next time.
Thanks again.
CF x

Lilith1980

Hi all,

Not sure if this is in the right place but a lot of people in OS seem like keen cooks so I need some pointers.

My friend is having a burger making contest round his tonight (don't ask!) and I'm going for a pork and apple burger.

Ingredients are:-

2 pork sausages, skins removed
1/4 apple, grated
1/2 onion, finely chopped
3 leaves of sage, finely chopped
1 tablespoon of wholegrain mustard
30g cheddar, crumbled

I mixed the mixture up as the instructions said, shaped it into a burger and fried in olive oil and the thing fell apart when I tried turning it over! Almost all my burgers fall apart when I have made them in the past, what am I doing wrong??

If all else fails, my friend as said we're actually cooking them round his so if it does fall apart. I'll blame whoever takes it out of the frying pan (wont be me!).

But any pointers would be appreciated, thanks

Silaqui

Hi lilith - when you mix it up crack an egg in, it will help bind it together
xx

Mel2

As mentioned above an egg will hold it all together, also a few breadcrumbs added might help.

Pink.

Hi Lilith1980,

When I make my own burgers I shape them by and chill them in the fridge for about half an hour before cooking as this seems to stop them breaking up. It's also best to make them with meat with some fat rather than very lean meat as that helps to keep them together too. Some people like to add breadcrumbs and/or an egg to help bind the burgers but by popping them into the fridge I find I don't need to.

There is an earlier thread with more ideas that may help so I'll add your thread to it to keep the suggestions together.

This thread may be useful too:

HM Burgers! (merged)

Pink

maggie111

Have made burgers before, but haven't found a decent recipe that holds them together. Want to make some burgers tomorrow for a BBQ - they don't have to be special flavours or anything I just want one that wont fall in between the grill!!

Have a lovely quarter pounder press from Lakeland that I'm looking forward to using, any advice would be wonderful! Thanks!