Question--home made burgers

walker001
walker001 Posts: 116 Member
in Food and Nutrition
Hi everyone, Ok, everytime I make homemade burgers for the BBQ, They always fall apart, :mad: :grumble:

What do others do to keep your H-M burgers together on the BBQ. Some of the store bought ones are low in calories, but they ding you for the salt.

I would love to be able to make low cal ones and low sodium.

Please give me your delicious burgers, now that BBQ season is coming.

thanks

Replies

  • Dnsnyder
    Dnsnyder Posts: 263 Member
    I don't have many problems with this and I use extra lean ground beef (96/4). However, I would suggest typical meatloaf tricks. You could use a small amount of bread crumbs and eggbeaters. Also, mixing a little bit of ground pork into your ground beef could help keep them together. =)
  • weathergirl320
    weathergirl320 Posts: 331
    i heard the fattier the meat the better the buger. not sure though.
  • ddog6
    ddog6 Posts: 13
    I use the 96/4% as well and have no issues, I also put just a drop of low sodium soy sauce on top of the pattie before I cook it, it helps keep the burger moist since I am using lower fat meat..
  • gemiwing
    gemiwing Posts: 1,525 Member
    my BBQ Burger recipe-

    Big log o'beef (the big one) (doesn't matter what fat%)
    2 tbsp of light soy sauce (skip it for low sodium)
    2tbsp worchestire sauce
    1tsp onion powder
    1tbsp KC Masterpiece bbq sauce
    1tbsp liquid smoke (mesquite is ok but I prefer hickory)
    2tbsp black pepper
    1tbsp salt replacement (I use NoSalt)

    Mix by hand in a large bowl. Mix well by hand and patty firmly.

    If you're still having trouble you can add some egg whites but I've found if I mix by hand and patty well then they stay together on the grill. Plus you only turn a burger once so they don't dry out- so it shouldn't have to go through a marathon.
  • naprestsleep
    naprestsleep Posts: 55 Member
    If they are formed well and your grill is clean to allow you to flip them easily you should not have an issue. Make sure the grill is hot and they have cooked to the point they will release from the grill easily when flipping. Some add breadcrumbs/eggs more like meatloaf/meat balls. I use beef and chopped onions without issues.

    80/20 does make for juicer burgers, and I read(don't blast me if wrong) that when grilling (or pan cooking if you drain) that much of the fat will cook out and therefore you are left with much leaner meat than you think.
  • j77r68
    j77r68 Posts: 271 Member
    we actually go to a local butcher who makes extra lean pure beef ( nothing added) patties. they taste amazing and don't fall apart because they are so compacted. they cost about .85-.90 cents per patty and are extremely filling. MMMMmmmmm now i want to bbq one
  • walker001
    walker001 Posts: 116 Member
    Thanks everyone, I will try again this summer and see how they come out.

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