Sometimes when cooking a burger I have had it completely fall apart for no apparent reason. Is this due to using a ground meat that is too lean? I don't add anything to the meat and don't spend too much time working the meat in forming the patty.
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In addition to the fat content, making sure the meat is cold while forming can help. |
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I generally find that you need a binding agent in the pattie to ensure it stays together - either egg or breadcrumbs work well. |
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I always use a patty press when I make my burgers since it compacts them really well and helps them stick together. |
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Your guess is correct. Sometimes it also sticks to the grill and gets damaged while turning it . You can use a bit of vegetable oil to make the grill surface less sticky. |
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Freezing patties before cooking them keeps them much more solid on the grill until they're cooked enough to hold together and reduces the amount of sticking to the grill. |
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