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Old 04-28-2005, 07:18 PM   #1
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Burgers

Hello everyone.

I made some hamburgers the other night that tasted the best Ive ever had... so good I didnt even need the fixings :)

The short version of what I did:
Brough home the meat and seperated it immediately, seasoned it with some steak marinade, liquid smoke and spicy steak seasoning... then wrapped in some plastic wrap and stuck in the freezer for a week. Took them out the night before and cooked them the following day.

The problem:
The meat fell apart... its like the 'burger' just wouldnt stick and each burger fell apart into three bigger pieces (approximately).

The question
What can I add at the time of prep (marinade) to keep the burger together without affecting the taste? I really want to make these again...

Thanks alot!

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Old 04-28-2005, 07:25 PM   #2
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You really shouldn't need to add anything else. You just want to make sure to form them into patty shape, but you don't want to compress them too much. It is sort of a fine line. What kind of meat did you use? How much fat was in it? I find that ground meat with a little more fat holds together better (and has better flavor).
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Old 04-28-2005, 07:40 PM   #3
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I used 93% Lean Ground Meat... maybe that was my problem.
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Old 04-28-2005, 07:45 PM   #4
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It is possible. Try mixing in some chuck. Something like 70 percent or so. I would probably use 50% chuck and 50% of the lean meat you had. It will give you more flavor and make the burger much more moist as well.
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Old 04-28-2005, 07:57 PM   #5
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I use 93%, and I usually put a pat of room temperature butter in the patty before frying because it is quite dry otherwise.
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Old 04-28-2005, 08:53 PM   #6
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could you possibly use a little less liquid? or add breadcrumbs?
I do agree that using a higher fat content does make a better burger.
( I like fat, anyhow, but it's a great excuse!)

Otter, I've never heard of putting butter in it - sounds marvelous
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Old 04-28-2005, 09:06 PM   #7
 
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My choice is ground sirloin. I add fresh herbs (usually basil) and garlic to the meat before forming patties. Don't care for liquid anything in burgers or on steaks. That's why you buy quality beef!
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Old 04-28-2005, 09:29 PM   #8
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If you want your burger to not fall apart, use meat like 80 /20 or 73 /27...also, alot of people say dont pat too firmly...Don't pat too softly either...I usually pat mine pretty tight. First i smash it up into a ball, then i flatten the ball with my hands. Also, A burger is alot less likely to fall apart if you broil it rathern than fry it in a skillet. At least in my experience. I used to have all of my burgers fall apart, until i did what i just said. I havent had a burger fall apart since. Broiler for me made all the difference. I dont like ot use breadcrumbs or eggs or any of that.
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Old 04-28-2005, 10:22 PM   #9
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Your patties fell apart because of the marinade. Also, freezing and thawing the hamburg will draw liquid out of the meat and make it wet. If you add a liquid to the meat, do as Jkath said and add some breadcrumbs.

As an alternative to a liquid marinade, add a seasoning mix such as Essence or Montreal steak seasoning, etc. Let it sit in the fridge overnight, not in the freezer.

Julia Child used to say that 80-85% lean chuck makes the best burgers.
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Old 04-29-2005, 07:38 AM   #10
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Quote:
Originally Posted by jkath

Otter, I've never heard of putting butter in it - sounds marvelous
James Beard was a proponent of putting butter in the middle even though he advocated the use of 80% meat. I want 93% for other applications and don't want to stock multiple hamburger meats, so I always put a small pat of butter in to keep it moister and less crumbly.
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