Burgers are the ultimate comfort food, whether you want it as a snack or a hearty meal. While you can buy already-made burgers from the stores, there’s something cool about homemade hamburgers. However, if you choose to make your burger, you may encounter the frustration of your burgers not sticking together. Well, no one wants to eat a burger that’s falling apart, so here’s a good tip.
One of the most common reasons why your hamburger falls apart is poor-quality ground beef. Instead of choosing any old ground beef for hamburgers, look for fresh ground beef chuck or short ribs. Also, use binding agents, such as eggs or breadcrumbs, if necessary.
Aside from this, there are many things that you may be doing wrong that cause your burger to fall apart. But before you move on with the tips, you need to know first why does your burger does not stick together.
Homemade burger patties require the right recipe, binding agents, ingredients, and temperature to make them intact. So, if your burger patties are constantly falling apart, you may consider these reasons.
The ingredients that you are using may have an impact on the overall result. Therefore, it’s essential to use high-quality ground beef even when making homemade burgers.
A lot of people use different cuts of beef in their hamburgers, and this is where they go wrong. The beef contains fat that comes from different parts of the cow, so it has different cooking times and temperatures. It could lead to dry patties that may burn and fall apart.
If you’re someone who’s very careful when cooking, this might cause a problem. The low cooking temperature may be suitable for other food items, but with burger patties? That’s a big NO.
When you cook patties at low temperatures, you’re sucking out the moisture from them; so, it means that there’s no proper moisture here, which tends the burger patties to fall apart.
Moreover, a proper cooking temperature is also needed to create crust in the patties and for the Maillard reaction too.
Unlike ground chicken and pork, ground beef patties have lots of moisture, causing them to fall apart. To keep them from falling apart, chill them properly before using them. This will keep the ground beef stick together while retaining the juices as well.
Burger patties also break apart when they are pushed, so make sure that you don’t overwork your burger patties. If this happens, it can cause the juices to start evaporating in the center. These juices produce steam, and as the steam comes out, it can cause the patties to fall apart.
How To Make Homemade Hamburgers Stick Together
It’s incredibly simple to make homemade burgers stick together if you know the right strategies for it. Thus, here’s a rundown of the best solutions for the above-mentioned issue. Make sure to follow them to get impeccable burgers!
If you’ve understood that the issue with your hamburgers is the ground beef, this is what you can do:
Rather than picking any old ground meat for burgers, settle on new ground beef chuck or short ribs. The two of them can sear well without drying out and falling apart.
Moreover, search for 80% lean and 20% fat content in ground meat. In case it’s excessively lean, it might disintegrate and fall apart In case it’s excessively greasy, it might become oily and break.
When you begin cooking your patties, you need to go for high temperatures. Then, at that point, cook one side on high heat for around 3–4 minutes. Flip and reheat the same for the opposite side of the patty.
This arrangement will assist you with getting the crusty external outside layer and achieve delightful meat without making the patty crumbly.
As mentioned before, don’t exhaust your burger patties. Instead, follow these steps:
- Take around 4-6 ounces of meat utilizing your palm. Then, at that point, make a ball tenderly.
- Press the ball softly on the two inverse sides to get a circle-like shape.
- Allow your patties to rest for around 5-10 minutes. This will help in making the patties firmer and lessening the danger of them falling apart.
- Freeze the burger patties for around 20 minutes for the best outcomes.
Indeed, it’s beyond difficult to not swallow down hamburgers just after preparing patties. However, assuming you want the crispy and full patties, you need to have a bit of patience.
Before you cook your patties, you need to freeze them for around 20 minutes. Nonetheless, ensure you don’t freeze them to the point that they develop crystals.
This can again make the patties disintegrate and fall to pieces. If they’re frozen, allow them to defrost in the fridge for quite a while. This will keep them firm rather than soggy
If your patties continue to fall apart, your most secure bet is to use binding agents.
Binding agents are perhaps the best solution in case you’re preparing bulky patties with loads of veggies and ground meat.
As the name proposes, binding agents tie the ingredients together and keep them from falling apart. They likewise help in moisture maintenance.
The egg is one of the most used binding agents for patties and other meat dishes. You can add one egg to your ground beet and blend it in with other ingredients.
Nonetheless, ensure that you don’t add too many eggs. This might make the ground meat mixture slightly runny and difficult to shape and cook.
How To Make Vegab Burger Stick Together Without Eggs
Numerous recipes use eggs as binding agents; however, in case you’re a veggie lover or vegan, eggs are not feasible. Be that as it may, there are other vegetarian and vegan choices for binding your veg patties.
● Use Breadcrumbs
Breadcrumbs are a good binding agent. All you need to do is tear small pieces of bread and grind them in a food processor. Then, add this into your patty mix. If you want it to be extra crunchy, you can add a handful of breadcrumbs with one egg.
● Use Flaxseeds
If you wish to replace one egg, use 1 tablespoon of flax seeds with 3 tablespoons of warm water. Add this in your patty mixture to bind the ingredients together.
In case you’re planning to make the best homemade hamburgers in the town, remember these three extra tips:
Remember that hotness isn’t useful for burgers until they’re prepared to cook. It is because when your ground meat is exposed to hot temperatures, the fat inside may dissolve and mellow. Then, at that point, it gets moved to your hands and counters which implies that the actual patties have less fat than required.
Thus, to keep the fat from dissolving, you need to use cold equipment like cold grinding blades and even the plate. Additionally, ensure the meat that you’re utilizing is also slightly chilled.
You may want to season your burger patties as soon as possible however avoid doing that.
At the point when you add salt into the ground meat from the very beginning, it will dissolve the meat proteins and draw out dampness. This would make your patty’s surface more springy as opposed to tender and moist.
What you need to do is add salt to your patties just a few minutes before you’re cooking them!
A thermometer might sound unnecessary, but it is a must-have tool in your kitchen tools. If you consider yourself a novice cook, a thermometer can save you from many cooking disasters.
For example, you can essentially put a thermometer inside the patty and check the temperature. This way you’ll have the option to take out your patty just the way you like it, be it medium-rare (around 130°F) or medium-well (150°F).
Nobody can resist the goodness of perfectly fried or grilled burgers. The mix of flavors, delicious aroma and lovely surface is simply overwhelming.
So, why let the patties crumble and fall apart, ruining the whole experience? To avoid such a scenario, go to these tips and let them work like a spell.