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Old 08-31-2014, 08:06 PM   #1
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Hamburger Success

Well I finally had success with making a burger from mince. I know this is a relatively easy process but mine have normally fallen apart in the past. I have also found them messy to make but this time I got it right (really should have taken a photo). Just mince 1 pound /500 grams, 2 eggs and a cup or 2 of flour and I made two huge burgers out of it. Should have made smaller ones though, in the future I will.
The burgers were unusual shape to fit the rolls I had. On them I put cheese, fried onion, egg, tomato ketchup, bacon, Tomato slices.
Turned out great so I am really pleased with myself for this achievement.

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Old 08-31-2014, 08:27 PM   #2
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...2 eggs and a cup or two of flour????
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Old 08-31-2014, 08:56 PM   #3
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Quote:
Originally Posted by Andy M. View Post
...2 eggs and a cup or two of flour????
I was wondering about that too.
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Old 08-31-2014, 09:49 PM   #4
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Smash 'em down between wax paper, they'll stick together when you go to cook them!
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Old 08-31-2014, 09:49 PM   #5
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Old 08-31-2014, 09:49 PM   #6
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Never heard of flour in hamburgers. Breadcrumbs. I use some most of the time, but in the ratio of no more than 1/4 cup per pound of meat - if even that much crumb.
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Old 08-31-2014, 11:47 PM   #7
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Yet another burger thread. I'm just completely baffled why people seem to have such a difficult time with the common hamburger. It's got to be one of the easiest things there is to make.

Flour, eggs, sumac, liquid smoke, orange whatever.... these things simply do not belong in a hamburger.

Ground beef, salt, and pepper. That's all you really need.
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Old 09-01-2014, 09:09 AM   #8
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Quote:
Originally Posted by philkel View Post
Well I finally had success with making a burger from mince. I know this is a relatively easy process but mine have normally fallen apart in the past. I have also found them messy to make but this time I got it right (really should have taken a photo). Just mince 1 pound /500 grams, 2 eggs and a cup or 2 of flour and I made two huge burgers out of it. Should have made smaller ones though, in the future I will.
The burgers were unusual shape to fit the rolls I had. On them I put cheese, fried onion, egg, tomato ketchup, bacon, Tomato slices.
Turned out great so I am really pleased with myself for this achievement.
Well now. Can't say I ever heard of adding flour to a burger, but if it works for you and you like it, I say Good job!
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Old 09-01-2014, 09:44 AM   #9
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Quote:
Originally Posted by Steve Kroll View Post
Yet another burger thread. I'm just completely baffled why people seem to have such a difficult time with the common hamburger. It's got to be one of the easiest things there is to make.

Flour, eggs, sumac, liquid smoke, orange whatever.... these things simply do not belong in a hamburger.

Ground beef, salt, and pepper. That's all you really need.

Steve, That's my kind of burger.
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Old 09-01-2014, 10:08 AM   #10
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I'm assuming that Phikell started with chopped, or minced beef, which probably had little fat in it, especially if minced at home. I've been known to add egg to ground beef that's too lean, both to help it hold together better, and to reduce shrinkage. The flour would also help to glue the meat together so that it would hold its shape. I've done that to. The result is more like a Salisbury steak than a true burger. If you add onion, then you have true Salisbury steak.

Bread crumbs turn it more into a meatloaf flavor and texture, which doesn't hold its shape well as a patty.

With the added flour and egg, you can play with other ingredients more without fear of the patty falling apart. You can add larger mince of onion, peppers, through whole kernal corn in if you want, and use different herbs, spices, and sauces in the mixture. It's not all about the beef flavor that way.

Now normally, I to prefer good ground beef, with sufficient fat to make it juicy, and hold together well. But there are time when I like to take minced beef and play with it. It's all good.

Seeeeeeeya; Chief Longwind of the North
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