Please tell me how you make your homemade burgers?

[caperplips]

I want to make homemade burgers tonight on the BBQ. I have the mince. Online recipes all seem to add millions of ingredients to the mince but I want old fashioned plain style burgers with cheese on top.

I don't want onion in them as I will add on top after

Can I literally just shape the meat and grill it or will it all fall apart? Does it have to have some sort of binding?

Please tell me your best tips!

You don't need too much binding, but it depends on fat content of meat.

Higher fat content = less binding needed = cook low and slow for fat to render

Lean meat = needs binding = cook high and fast so it doesn't dry out.

I add flavour to mine, but you can sub in alternatives for the below. I add: oregano, cinnamon, hot sauce of some description, salt and pepper.

Ketchup or bbq work in place of hot sauce, and with a moderate amount of working (not too much or goes too dense) they'll hold together. Diced onion in the mix make it more prone to falling apart.

I just use beef mince (10% usually), and I season it well with lots of salt and plenty of freshly ground black pepper, and that's it!

I add a dollop of red onion chutney to mince. Mix, season and cook. Delicious!

Sorry OP, you said no onion, i should read properly before i post!

I usually use egg to bind the mince together. whisked up and not necessarily all of it. I also make the burgers up and then either fridge then or freezer them so that they keep their shape when cooked.

Thank you all! Much appreciated. I will be sure not to overwork the mince as I hate that dense texture that you get from the pre-formed ones.

Think I'll season well and see how it goes!

12% mince, squish together and shape then put in the fridge to chill before cooking

I add grated onion for flavour, Worcester sauce, garlic salt and some black pepper.

Stick your big thumb in the middle to make a dent before cooking.

like with meatballs but simpler 500gr mince,stale crunchy roll fine grated,lea perins and a egg mix well and make

I do add onion to mine - cooked first - and then just a add a large squirt of both tomato ketchup and brown sauce to bind and season. Form them then stick in the fridge for at least 1/2 hour to firm up. I add cheese slices after I flip them which melt and help to hold the burgers together.

My mum used to get a handful of cornflakes, crush them with a rolling pin and mix them with the mice for burgers or meatballs. My nan couldn't eat egg so couldn't use an egg to bind.
It's dirt-cheap, stops fresh mince from falling apart without adding loads of stuff, and you can't taste the cornflakes

You don't need to put an egg in your burger meat. At that point you're making meatloaf if you add an in there.

I use ground beef from the butcher, bind with beaten egg (and I add chopped onion), season with salt and pepper and cook on a griddle pan. Deeeeeelicious!

I found using a cast iron griddle pan gives proper burger taste.

I make mine with pork, seasoning and and a bit of tarragon after the “ wild boar burgers” served in my Italian. No binding or filler need.

I use sliced Gouda/ Jarlsberg cheese ( because it’s a quid and stops me finding I’ve eaten an entire block of cheddar in a week) and some crispy bacon.

It's nice with mashed feta to bind it.

I use salt, black pepper, oregano, garlic puree and chilli flakes, whizz in the mixer with the beater attachment for a minute then shape and chill in the fridge for about half an hour minimum

I shape the meat with tomato ketchup OP, it binds really well and if I feel like it I might add Cayenne Pepper too (never onions though bloody ruins it)

Traditional burger does not have any binding added. Use a higher fat mince and be generous with the seasoning.

Mince + breadcrumbs/eggs = meat loaf

Never use binding here - just salt n pepper, knead the mince a little before shaping, bang em in the pan/whatever.

I don't use anything to bind them, just season well with salt & pepper.

garlic puree and chilli flakes,
In a Burger ? fuck off and when you get there fuck off again.

50/50 Beef and venison, garlic and onion.

The other good recipe is 80/20 venison and bacon

You don't need anything to bind it at all.

Meat, salt, pepper, done.

Mince, salt, pepper and a squished Clive or two of garlic. Yum!