Crumbling Burgers!

Mumto2

I don't have a recipe as such but this is what I do.

One pack of mince
1 slice bread made into breadcrumbs
1/2 onion chopped very fine
1 egg whisked.

Add mince, breadcrumbs, onion, salt & pepper, whatever seasoning you wish. Mush together, then add enough egg to get it to hold together. It's normally about 3/4 of the egg mix for us.
The patties are normally very firm and withstand the barbequeing. Use a fish slice to turn them over.

Have a good one

maggie111

Thanks! Didn't think of breadcrumbs! Unfortunately I can't make them!!!

Have read all the advice but without a food processor I reckon I'm stuffed. Spent a good hour once trying to grate bread... Not recommended!!!!

Mumto2

I've just got one of those little things that goes on the end of a hand blender, only suitable for one slice of bread at a time!
I know what you mean about grating the bread, I did that one christmas for the stuffing. (wouldn't have been suitable for vegetarians by the time I'd finished!)

Soubrette

maggie111 wrote: »

Thanks! Didn't think of breadcrumbs! Unfortunately I can't make them!!!

Have read all the advice but without a food processor I reckon I'm stuffed. Spent a good hour once trying to grate bread... Not recommended!!!!

I've had to make breadcrumbs by hand before now - much easier if the bread slices are frozen

Sou

blue_ashleigh

maggie111 wrote: »

Thanks! Didn't think of breadcrumbs! Unfortunately I can't make them!!!

Have read all the advice but without a food processor I reckon I'm stuffed. Spent a good hour once trying to grate bread... Not recommended!!!!

:rotfl:
You could try freezing the bread then banging it about (in a bag obviously!) and leave it to defrost. May break up easier if it's frozen. (I haven't tried this by the way it was just a thought because my frozen bread disintergrates if I knock it about too much!)
Ahhh just seen Soubrette's post... beaten to it!

maggie111

Thanks people.. I have a small hand blender thing... I will try it!!!!

Thanks again you lovely helpful people!

Pretani

Watched a Heston Blumenthal program where he made burgers. He said its important to add salt to the minced meat when its in the food processor. The salt helps breaks down the proteins int he meat making it stick together better.

If you don't have a food processor you may be able to mash the mince using a potatoe masher and add the salt that way.

maman

I'd leave the bread out in a bowl in the kitchen and it will start to dry out. Tear it up into small pieces to start with and then go back to the bowl every couple of hours and rub the pieces between the palms of your hands or your fingers as if you're making pastry. As it dries, and you keep going back, the crumbs will get smaller and smaller.

Kadeeae

Recipe here is about the same as Mumto2's, the main reason they crack or fall apart is too much moisture I think. I use my Lakeland Quarter Pound press ALL the time and am so glad I got it. Just pack in your mix really well and then pat down a bit more after adding the second wax disc on top.

Also, if I'm using mine soon I stick them in the freezer (uncovered) for about 15 min before cooking/grilling. Every once in awhile I will make a whole bunch at once, place on trays in the freezer for about half an hour uncovered (wax discs still on either side) to 'set' them and then package into freezer bags with 2-4 burgers per bag.

Pink.

Hi maggie,

I never add breadcrumbs to homemade burgers. To stop them falling apart it's important that the meat has some fat content so it's best not to buy very lean mince to make them. Another trick is once you've shaped them into burgers pop them into the fridge for an hour and this will help to stop them breaking up when you cook them.

There's an earlier thread with more suggestions:

Crumbling Burgers!

I'll add your thread to that one later to keep the ideas together.

Pink