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Old 10-27-2009, 03:20 PM   #1
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How do you make hamburger patties that don't fall apart??

I used to buy the pre-made ones but they give me heartburn. I simply can't figure out how to make patties that don't fall apart on the grill. HELP!!
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Old 10-27-2009, 03:28 PM   #2
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I roll the beef in a ball first then I press them firmly.
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Old 10-27-2009, 03:51 PM   #3
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You have to pat them really well and start with fresh ground beef..not beef that has been frozen..Some peeps like a hamburger press that gets them all squished together.
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Old 10-27-2009, 04:24 PM   #4
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It will have to be fresh meat (with highest fat content is best). Form patties and stick them in the freezer to firm up. Have grill hot and ready to go, put burgers on grill flipping once and only once and no pressing down. This should work for you.

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Old 10-27-2009, 04:42 PM   #5
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Well, there's the problem! I always buy ground beef on sale and freeze it. I don't think I've ever made burgers from fresh meat.

I did try two different hamburger presses but there's no easy way to get them out. I make nice round patties, then ruin them trying to get them out of the press!

Thanks for the advice, all.
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Old 10-27-2009, 04:57 PM   #6
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When you buy lots of ground beef on sale, make your burgers and THEN freeze them. If they're not too thick you can put them straight on the grill out of the freezer.
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Old 10-27-2009, 09:43 PM   #7
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Put wax paper on both sides of the hamburger press and the patty will fall right out.
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Old 10-28-2009, 08:58 AM   #8
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Quote:
Originally Posted by HerBoudoir View Post
When you buy lots of ground beef on sale, make your burgers and THEN freeze them. If they're not too thick you can put them straight on the grill out of the freezer.
I either do this or make them fresh. I actually prefer them frozen because the fresh stick and fall apart to whatever surface I'm pressing them on. Frozen, grab an icy chunk, throw it in a pan, I'm done.
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Old 10-28-2009, 09:07 AM   #9
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I break an egg into the raw burger and mix well, then patty up and you're good to go.
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Old 11-13-2009, 06:10 AM   #10
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last night i pan sauted them from frozen....

perhaps i was just lucky, but tonight i am doing the other two, so we shall see. perhaps the fat content has something to do with it.In any case, they held their shape, and were GOOD. my burgers were 20% fat (label said 80% lean). Love & Profits: FLATFERENGHI
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Old 11-13-2009, 04:19 PM   #11
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I break an egg into the raw burger and mix well, then patty up and you're good to go.
This! I was having trouble with my hamburger patties until I remembered how my grandmother did it - she added an egg.
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Old 11-13-2009, 10:06 PM   #12
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VERY lean hamburgers fall apart nor ina matter what you do. All that ground-up lean protein doesn't stick together. It cant! FAT is what makes all the beef grindings stick together into a lucious patty. Any decent, juicy burger is gonna be MY preferred 75/25....though 80/20 is easier to find in the average grocery store.

Buy the fattiest mix you can find. LIGHTLY press the patties out VERY thinly. Best to press them out onto a big sheet of wax paper, sprinkle with your fave seasoning, then let the patties chill a little longer.

Smush the center of the patty thinner than the outsides. When you put the patty on a BBQ grill, or in a skillet, the center will "POOF" up...But it will actually cook at the same temp as the outer parts, so the entire patty ends up the same doneness throughout....

I get this from my culinary "soul-mate", Bobby Flay.....*LOL*
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Old 11-14-2009, 07:53 AM   #13
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I love burgers and eat them daily

I used to buy 90-95% lean but now I make sure to use 85% because of the fat content. It sure helps to hold the meat together. I roll mine into a ball like Cindy above mentioned and then start to flatten it in my hands. Make sure you don't work the meat too long or it gets tough.

Also put a slight dent in the center of each patty as this helps it from bulging in the center.
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Old 11-14-2009, 10:03 AM   #14
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I use venison for burgers, which has very little fat. To keep them together, I mix an egg in well.
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Old 11-14-2009, 05:05 PM   #15
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Thanks, all for the advice! I really appreciate it.

miboje - I have close to 50 lbs of ground venison in my freezer but I don't dare use it for burgers, I always mix it with ground beef. Have you found a way to cook them to get rid of the gamey taste or am I being a sissy? I love it for chili and casseroles but have never tried a burger.
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Old 11-14-2009, 09:53 PM   #16
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add an egg to the mixture, that's what I do and my burgers never fall apart
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Old 11-15-2009, 05:24 AM   #17
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Another vote here for using ground beef with more fat. (I use the 80/20 kind.) I eat hamburgers almost daily too, and never have a problem with them falling apart. I have learned that "fat is your friend".
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Old 11-15-2009, 06:59 AM   #18
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Yep, if you buy it on sale, make the patties then freeze. I freeze on cookie sheets then put in freezer till solid then remove and put in plastic baggies. Keeps them separated. Do the same with berries in summer.
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Old 11-15-2009, 03:18 PM   #19
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I use a higher fat ground meat, add an egg and parmesan cheese ( the Kraft shaker type). Holds together well and adds a nice flavor.
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Old 11-16-2009, 08:18 AM   #20
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I use chia seeds. It works with even the leanest meats.
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