Making Hamburgers
Prep Time:
1 Hour 30 Minutes
Cook Time:
1 Hour 30 Minutes
Ready In:
3 Hours
Making Hamburgers tip #2: Theoretically the inclusion of a binding agent increases the stability of a patty at the cost of a little loss in flavour.

Temperature, coarseness and moisture levels of ground meat and other ingredients greatly influence the binding properties of a patty. If you get it right there is usually no need for a binding agent.

Personally I find that the advantages of using some bread crumbs and a little egg to improve the stability of a patty outweighs the drawbacks. Grilling and serving a crumbling patty can become quite difficult and definitely is no fun.

In my recipes I use a little beef or chicken stock to soak the bread crumbs in. This more than compensates for any loss of taste.

A good rule of thumb per pound/500g of meat is about:

a handful or 1/2 a cup of fresh bread crumbs
about 3/4 of a beaten egg
1/4 beef or chicken stock block dissolved in 2 or 3 tablespoons of

Ultimately it boils down to personal choice but whatever you do never be embarrassed by adding a binding agent to your burger mix. If Jamie Oliver (The Naked Chef) can use a binding agent when making hamburgers you can too.

Making hamburgers that taste great is easy and well worth the effort. Give it a try. It is not as difficult as you think. Once you have made a patty with good ingredients you will rarely find yourself buying a store-bought patty again.

Making hamburgers should be fun. Seriously consider investing in a patty press and a meat grinder. They are not very expensive and make the task of making hamburgers easy and enjoyable. They allow you to be far more adventurous. You might just find yourself getting hooked on making hamburgers.

Good luck, I really wish that you may derive endless pleasure from making hamburgers.


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