The homemade burgers taste great when cooked in the pan or grill. Although lists and packed burgers are grilled or fried easily while still intact, the homemade burgers can disarm during the cooking process, making them difficult to eat at a hamburger bun. However, using the ingredients correct, your hamburger mixture will hold together and your burgers will come out of your pan or grill whole and ready to put on the bread.
Choose ground beef 80/20 to make hamburgers. This mixture of 80 percent lean and 20 percent fat contains enough fat to help hamburgers stick together. Ground beef leaner than this is more likely to fall apart as the kitchens.
The sticky egg white helps keep the burgers together.
s with a wooden spoon. Add 1 egg and 1/4 cup bread crumbs per pound (0.45 kg) ground beef, plus seasonings as you like. Stir the ingredients in ground beef extra until blended.
Form patties with your hands. Hamburgers beam 3/4 inch (1.90 cm) in thickness and larger than hamburger buns to accommodate shrinkage.
Turn the burgers with a spatula large enough to hold the entire burger. Avoid pressing the burger as it cooks, this will keep the juices and prevent disarm.