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I cant not cook burgers (Read 53745 times)
01/27/10 at 09:03:39
sashimi   Ex Member

 
Every time i make  a simple hamburger it is too mushy instead due to the egg and bread crumbs

am i using too much as a binder

also when i try to make big thick burger the outside always gets charred and inside not cooked enough

my burger never taste as good as frozen patties or from restaurant
 
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Reply #1 - 01/27/10 at 11:34:16

finnhenry   Offline
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If someone can do them as they're in a restaurant or in a fast-food please let me know too. I would like to prepare them at home and be tasty:D
 
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Reply #2 - 01/27/10 at 15:30:53
AltonBrownFan   Ex Member

 
Why are you adding eggs and bread crumbs?  That's meatloaf, not a burger!

I would completely cut out the additional ingredients and just do meat only.  If you insist on including eggs and bread crumbs then try to use less.  Meat only burgers hold together just fine without anything else added to them.

Also, if you are having problems with burning then check your heat.  I would recommend 350-375 degrees F.
 
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Reply #3 - 01/27/10 at 15:37:27

gastronomy   Offline
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ill try to cut out the binding but willmy burger hold up

so basically just good meat?
 
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Reply #4 - 01/27/10 at 20:06:09
AltonBrownFan   Ex Member

 
Yep, just get some good quality meat.  Look for 80% lean or ground chuck.  If you are concerned about fat content (for health reasons) you can go up to 90% lean or ground sirloin.
 
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Reply #5 - 01/28/10 at 17:38:16
thanson   Ex Member

 
Hey,

Try adding a touch of Kitchen Bouquet. It is a great flavor
boost for burgers.
This is only good if you are grilling. DO NOT cook your
burgers on the stove with this it will taste horrible. I do
not know why but trust me.

Travis Roll Eyes
 
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Reply #6 - 01/29/10 at 08:49:43
Jeromy   Ex Member

 
I think using an egg and some crackers is ok, however, not too much.

Also great to add to the mix is a bit of dry onion soup mix. It adds beautiful flavor! Then of course there is the heat. If you are charing on the outside and still pink in the middle, you are cooking too hot.

The best burgers I ever make are done on my barbeque. I prepare as above, pre warm my barbi and form my burgers. I then turn the barbi down as low as it'll go and put the burgers on. With my barbi, this makes them cook really slow. The end result a beautiful, juicy burger cooked to perfection! No restraunt can compare to one of these babies!
 
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Reply #7 - 01/29/10 at 17:44:04
marcd   Ex Member

 
Not so sure about adding egg and breadcrumbs?? We will sometimes add a packet of Lipton Onion Soup Mix. Adds a nice flavor and a little texture (the onions). And if you want some extra flavor try McCormick Grill Mates Seasoning for Hamburgers. They also make it for steaks and that is also excellent.

Are you cooking on a grill or broiling them? Temp is key. 400-500 degrees. And only turn them once. First turn should be at about 7-8 minutes  and then again at 6-7 minutes. If you are making one of your BIG burgers add a couple minutes (8-9 & 7-8) to each side.

Good luck!! Cool
 
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Reply #8 - 02/02/10 at 09:45:14
artw   Ex Member

 
Great tip for cooking burgers is to cook them slowly.  Most people grill them.  Typically, the grill is too hot.  Then the burger get seared closed.  It's best to let the coals burn down a bit.  Then cook them until the juices begin to flow clear and not red or brown.  That way you know the bacteria is all cooked and the burger is done.  Flip it once and let the juices flow clear again.  Ditch the flour.  It just doesn't make them any better.
 
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Reply #9 - 02/03/10 at 09:09:40
Abby   Ex Member

 
I tryd flour on burgers before, i have to say im not really a fan of it. Although you should cook them through, so probably on a mid heat, not blasting.
 
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Reply #10 - 02/04/10 at 11:40:32
Karenina   Ex Member

 
Never mind then. Burger is not a healthy meal anyway. I guess I haven't eaten twice within the last four years.
 
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Reply #11 - 02/04/10 at 21:57:02
JonP   Ex Member

 
Burgers are one of my favorites.  Forget about the egg and breadcrumbs, that's meatloaf.  Try mixing in some seasoned salt and garlic salt with the raw meat.  Mix it all in before making your patties.  Cook on BBQ for best flavor and on low-med heat and they will cook through in about 30 minutes without burning.  Let me know what you think if you decide to try it.
 
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Reply #12 - 02/05/10 at 14:32:54
handi   Ex Member

 
Quote:
Hey,

Try adding a touch of Kitchen Bouquet. It is a great flavor
boost for burgers.
This is only good if you are grilling. DO NOT cook your
burgers on the stove with this it will taste horrible. I do
not know why but trust me.

Travis Roll Eyes

Yeah, I can kinda second that.
Whenever my mom used to cook burgers on stove it would taste horrible. I would sneak out to get burgers from stores! lol. Grin
 
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Reply #13 - 02/07/10 at 13:13:48
Don Juan   Ex Member

 
I have always been told I make great burgers so I will tell you how I do it. First, no extra ingredients, just hamburger, but I like to buy the 80 to 20 ratio, or sometimes even 75 to 25.(that's the hamburger with a little more fat content). Make sure you don't make them too thick so you get a consistency in cooking. One secret is to NOT squash the juice out of your burgers. You are pushing all the flavor out. The meat with a little more fat content makes the best tasting burgers. I also us a little seasoning salt for extra flavor. Hope this is helpful
 
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Reply #14 - 02/10/10 at 11:40:00

blueman   Offline
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I always go with the 90 - 93% lean ground beef and make sure you cook your burgers slowly... I dont think that an egg is even necessary...
 
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