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/ck/ - Food & Cooking

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6092766 No.6092766 [Reply] [Original]

My burgers feel dry and fall apart easily. What do?

>> No.6092771

>dry

lower your heat or dont cook them for so long

>fall aprt easily

don't use breadcrumbs or egg yolks or anything to bind the meat, only faggots do that, don't over handle the meat when forming it and put your raw burgers on a tray in the freezer for 15 minutes before you cook them

>> No.6092772

>>6092766
Dry would indicate that the fat content of your meat is too low.
Try 20% + fat

>> No.6094732

For a good burger I use 80/20 but for some people crying about juicy burgers then 93/7 is sometimes okay and don't use binders except for eggs I don't realm use them except for meatballs

>> No.6094902

>>6092772
No, first thing he needs to do is stop using ground beef he's buying in a market.
Instead try this. Get 20% short rib meat and have that ground with 40% chuck and 40% brisket so that you have a 70/30 lean to fat ratio.

The brisket has a strong meaty flavor, the chuck has tenderness, the short rib has the fat and flavor and chew. Grind that and don't over work it. Make your patties cold, and cook them with high heat to sear, then lower heat to cook. Your burgers will stun and amaze other lesser mortals.

>> No.6094907

>>6094902
Oh fuck off. Yes, ultimate burger, blah fucking blah. Not everybody wants to bother with three kinds of meat for something even bars can do just fine.

>> No.6094910

Man, you'll never get that juicy burger, huh?

>> No.6094916
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6094916

>>6094907

>> No.6094919

>>6094907
Dude, tell you what. Just go try that mix. Seriously, just go try it... then come back and tell me Blah blah blah. I was just like you about it till I went and did it. After I tried that, I swore off crap burgers for life. Life is too fucking short not to eat good food.
And it's not even fucking hard to do, you just go to your fucking butcher counter and buy the meat and ask them to grind it for you. Done in one. It's not like it's a big fucking deal man.

>> No.6094992

>>6092771
>2015
>not cooking your meat after letting it reach room temperature
Sure would suck to eat your food

>> No.6094998

does anyone else like dry burgers with cheese and mayo?

i love fatty meat cooked other ways but i've always preferred burgers like this

>> No.6095013
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6095013

>>6094907

Hey you. See how you're NOT turning a random barbecue into a fucking Gordon Ramsay project?

Thank you for that.

>> No.6095028

>>6094919
Life is too fucking short to mix 3 kinds of meat for goddamn burgers

>> No.6095049

>>6094992
What the fuck are you talking about? Are you implying that the taste changes, or are you a faggot terrified by cooking something that is not at room temperature? Sorry, I'm really missing your point.

>> No.6095056

>>6095049
Not him, but cooking something from room temperature versus cooking something frozen is quicker. It's also easier on your hands and, depending on the food in question, it can affect the texture for better or worse.

That's my understanding of it, anyway.

>> No.6095058

>>6092771
Absolutely fucking right. So many people make meatloaf instead of REAL patties! Never add shit like breadcrumbs and eggs. Well a little bit of egg yolk can actually help a bit just dont over do it. And NEVER over handle the meat when forming patties, touch them as less as possible. Also season after forming the patties, meaning season it like a steak. With lots of pepper and medium sea salt. Also use atleast 20% fat for tasty burgers, if your gonna eat a burger then do it right. Fuck that diet shit.

>> No.6095119
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6095119

>>6094907
>>6094916
>>6095013

>> No.6095335

>>6095056
Yes, I can understand that. But I doubt that 15 minutes of freezer will alter the texture much.

>> No.6096289

>>6092766
I'm with everyone about your patties fat content. 20/80 works good.

If they're falling apart work on your patting technique. start with a ball that takes up the palm of your hand and press down using your thumbs to cup and make the walls. The center should have a slight indention and less meat than the outside so they don't high center when cooking and the outer wall should be just that, a wall.

>> No.6096291

>>6095119
lol saved

>> No.6096308

>>6094992
kek, you obviously have no idea WHY people let the meat sit at room temp for a while before cooking.

also, the meat doesn't reach room temperature for fucking hours, dumbass.

>> No.6096309

>>6094919
Wow. You are a FAGGOT.

thread hidden

>> No.6096342

>>6092766
Stop squeezing them

>> No.6096952

>>6094902
Ground chuck works just fine you food hipster

>> No.6097058

Don't thaw your meat in the microwave. Burgers hold together better when you let them thaw normally.

>> No.6097082

>>6094902
This sounds like horseshit. You should be cooking those cuts on their own, not fucking grinding them up to make pleb hipster burgers.

>> No.6097462

dont flip a bunch of times,
use salt pepper
put tumb print in middle
cook when raw meat is at room temp.
dont make patties to big or to small
cant go wrong