Everyone has made hamburgers before. Have you ever put burgers on the grill and they end up falling apart and going through the grates? Or you wonder how to get those perfectly round hamburgers that look so nice on the bun? Well it’s really easy and I’m going to show you how in the video below.
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A lot of people use eggs or some other kind of binder in their hamburgers to make them stay together. You don’t need any binders. The hamburgers will stay together fine if you use these simple instructions:
Start by grabbing the amount of meat you want to use for your hamburger. This of course depends on how thick and how big around you want your hamburgers to be. For me I grab about 1/3 pound of meat. This make a hamburger that covers the bun just right and is just the right thickness. Just be aware that if you make your hamburgers too thick the outside may burn before the inside is cooked completely and that’s not good times at all.
I use my digital scale so that all the hamburgers are the same size and will cook in the same amount of time. Of course hamburger making is not an exact science and if you’re a bit off on the weight it won’t make that much difference.
Once you’ve grabbed off a portion of meat, start rolling it around and in your hands and squishing it between your fingers. What you’re trying to do here is warm up the fat in the hamburger. Once the fat warms up it acts kind of like a glue to bind the meat together. After about 20 or 30 seconds, the meats will come together as a nice solid mass. This is important. If the meat still has “layers” or big creases and cracks, keep working it.
Now that the meat is together, roll it between your two hands and form a ball. Flatten the ball between your hands. Take the patty in one hand and use your other hand to lightly squeeze the edges of the patty. Work your way around the patty a few times until it’s as large and thick as you like. Don’t go to fast or squeeze too hard or the patty will split.
Now lay the patties one of top of another with pieces of wax paper in between.
Ready for the super-complicated last secret step? Here it is: Put the patties in the refrigerator for a couple of hours before you cook them. What this does is resolidify the fat in the patties and help them stay together once you start cooking them.
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