Green Chile Cheeseburger Recipe - WonkyWonderful (2024)

FAQs

How to stop beef patties from falling apart? ›

Chill or freeze your burgers

"This will help them keep their shape when they're cooking and stop them falling apart." You can also freeze them before cooking. Lay them on a tray in the freezer and, once they're frozen, pop them into freezer bags to save space. To defrost them, lay them back on the tray.

No, eggs are not necessary for binding burger patties, though they are commonly used for binding them. However, you can use other binding agents such as breadcrumbs, cracker crumbs, potato starch, flour, and porridge oats to bind burger patties according to your preferences.

The most likely cause is that your meat is too lean. Fat is required to help hamburger hold together.

Place your thumb on the patty and press down gently. Make it so the patty is about ¹⁄₂ in (1.3 cm) thick in the center. Its edges will still be about ³⁄₄ in (1.9 cm) thick. That small indentation is enough to help the burger hold its shape.

The most common burger binding agent is egg. This makes your ground beef stick together and is the most readily available ingredient. You can also use potato starch as a burger binding agent depending on your allergies or general availability.

According to Ramsay, the pub is known for its 777 burger, which is made with an American Wagyu patty, lobster meat, American goat cheese, pancetta, foie gras, arugula, and 100-year-old balsamic vinegar. After tasting it, D'Acampo and Ramsay both thought it was delicious.

Egg yolk acts as a binder and adds flavor

After forming it into a patty, he explains that the egg actually helps bind the meat together, and adds an incredibly rich flavor to the burger patty. As a good rule of thumb, it's best to add one yolk per pound of ground beef.

While raw egg can be used to bind the burgers, mayonnaise does the trick while also adding an irreplacable dimension of creaminess, moisture, and flavor. When the patties cook, the mayo melts into the pockets of the meat to create a wonderfully juicy patty. Goodbye, dry turkey burgers.

Binding agents like mustard and mayonnaise give meat a boost, help seasonings stick.

My secret to binding burgers with no egg and no breadcrumbs is chia seeds. The chia seeds do not add crunch to the burger so do not panic. You can't tell they are there at all.

What can you use instead of an egg to bind a burger? ›

"Flour is one of the most popular binding ingredients that you can use instead of eggs.

Basically, the higher the cooking temperature, the greater the shrinkage. Cooking ground beef at moderate temperatures will reduce shrinkage and help retain juices and flavor. Overcooking draws out more fat and juices from ground beef, resulting in a dry, less tasty product.