What makes my ground beef fall apart when cooking a burger?!
What makes my ground beef fall apart when cooking a burger?
I grind my own chuck on med-coarse grind twice and add fat trimmings to acheive 15-20% fat content. Any ideas on why they fall apart even when cooked to med-well?
Answers: Medium grind all fats and meat only once and feed the grinder in a balance of fats and meat together. only grind your meat once!!!!!!!!!!!!!!!!! try adding a beaten egg and chilling before cooking. you are turning it too soon leave it there for about 5min then turn
yes i know it looks mostly done then but it won't fall apart not enough FAT Over grinding is the quickest way to get granular hamburg. Grind it coarse and grind it just once. That should solve all your problems. If you cut back on the fat content you will need a binding agent of some sort...as stated above add an egg or just an egg white into the mix ...it will help hold em together. And what is wrong with loose meat burgers?
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