Please tell me your foolproof burger recipes

[Rollingdownland]

I cook a lot but have never managed to master beef burgers. Mine always fall apart, no matter what I do.

Please can you tell me how you do your burgers? I have a nice pack of 12pc mince that I need to turn into burgers tomorrow.

Thank you

I add cold, fried, chopped onion, + s&p to the mince.
Mix well, add a beaten egg bit-by-bit until it sticks together but is not sloppy.

I use a cheapie plastic burger press, lined with a waxed disc, add mixture, then another disk before pressing.

Then stick them in the 'fridge for an hour or more before frying in hot oil/fat.

Make sure you're using a fattier cut of mince. 20% is ideal. Add an egg (or two depending on pack size) to the mince to bind, then add salt, pepper and fresh chopped parsley.

How are you cooking them? They shouldn't fall apart in a pan, maybe on the bbq. I use 5% grass fed usually. Also don't overcook! Maybe that's why they're crumbly...

I don't shape or mix my burgers, just make a patty while working them as little as possible, then plenty of salt, pepper, and olive oil in the pan, with a touch of Worcestershire sauce. Mixing the meat and adding salt will toughen it.

Adding butter to the oil makes a nice crust, this might help keep them together.

I use a 15% fat mince. Mix in pre cooked onion, garlic powder and onion powder as well as salt and pepper. I use a Lakeland burger press ‘ve had for years lined with wax discs. Chill in the fridge for at least 30 minutes before cooking. They don’t break up on the bbq but you can use a cheese slice to help stick them together which helps too.

I used to add all sorts... seasoning, mustard, egg, breadcrumbs, garlic paste, fried shallots etc

but really what you need is some good, fatty burger mince, some s&p. shape the patties and stick them on a screaming hot pan. press down with something heavy (use a bit of baking paper to protect the burger). only turn once the bottom is nicely cooked. cook the onions in the same pan for added flavour. season while cooking

it's ok if it's a bit crumbly. adds to the flavour. smash burgers are all the rage now.

Cook finely chopped onions. Cool before adding to mince. Add nothing else. Shape, cover, put in the fridge for 30 mins or so. Heat oil in pan. Season one side of burger with salt and pepper and put seasoned side down. Cook on high for two mins. Season the raw side then flip and cook 2 mins high. Reduce heat, turn burgers over cook 2 mins then turn and cook the other side for 2 mins.

Thank you all so much. I shall pre-fry some onions and try the above tips!

Hmmm, you shouldn't need to use any binder to prevent the beef patty from falling apart. A burger is literally just beef, salt and pepper. Do you use lean beef mince? Do you press the patty down tight enough?

I think most people have said that re binding. But you shouldn't add salt and pepper to the mix, it draws out the moisture. Season the flat surfaces before you fry them.

I add a bit of sparkling water to the mix (not sure why, just always have!) plus bicarbonate of soda (1 teaspoon, for 4 people) to stop the meat shrinking.
Then put a little thumb indent into the middle of the pressed burger, this ensures it stays flat when cooking.

I don't add onions or egg I just give the mince a good squish and squeeze to get the meat fibres to bind together, but don't overwork or they'll be tough, mix in a small handful of oats, then just before shaping and pressing into patties with my hands add a few drops of sweet chilli sauce,then season with salt and pepper. Chill for at !east an hour before cooking.Try to resist turning them before they're at least half cooked and they should be fine.

I watched Nigel Slater do it like this once and they are really nice! Basically combine the mince and ricotta cheese and that's it! They stick together really well.

www.google.com/amp/s/www.bbc.co.uk/food/recipes/ricotta_beefburger_25500/amp