Helpful ReplyHot!Substitute binder for hamburger

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mr. sausage
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Re:Substitute binder for hamburger 2014/05/15 23:45:34 (permalink) ☄ Helpful
It is, I'm afraid, a fruitless quest. There are the textural issues that you are experiencing, certainly, but the real problem (to me) is you are mixing dry spices into a burger. Now, unless you're cooking this chopped meat slowly with moist heat, those spices aren't going to do you much good. I, like most red blooded Americans, like a medium rare hamburger. It cooks quickly. Those dry spices haven't had a chance for their oils to bloom because the interior is raw.
Your desire for flavor is admirable but I suggest you learn to enjoy the flavor of beef. Jazz up the bun, go condiment crazy, hit up the gourmet cheese counter but for God's sake; actually adding oatmeal or eggs or breadcrumbs to a hamburger is, well...not a hamburger.
#31
chefbuba
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Re:Substitute binder for hamburger 2014/05/16 01:03:34 (permalink)
Fresh quality beef, salt, pepper & a hot grill are all you need to make a great burger.
Ask me how I know.

#32
Mosca
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Re:Substitute binder for hamburger 2014/05/16 21:35:51 (permalink)
Just saw something that said to use mayonnaise. Makes sense: eggs and oil.
#33
MellowRoast
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Re:Substitute binder for hamburger 2014/05/17 08:44:14 (permalink)
Nice burgers, chefbuba.
#34
mr. sausage
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Re:Substitute binder for hamburger 2014/05/17 11:38:14 (permalink) ☄ Helpful
Took some local ground beef last weekend and gently worked in some softened butter to add in some needed fat. I prefer grass fed beef but it's a little lean for hamburger so it benefits from either ground bacon or butter.
BackRhodes, I think you could sauté your spice mixture in butter and allow it to cool a bit before working it into your patty.
#35
Michael Hoffman
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Re:Substitute binder for hamburger 2014/05/17 11:41:50 (permalink)
mr. sausage

BackRhodes, I think you could sauté your spice mixture in butter and allow it to cool a bit before working it into your patty.


Or, you can just rub the dry spices/herbs between the palms of your hands to bring out the oils before adding them to the meat.
#36
mr. sausage
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Re:Substitute binder for hamburger 2014/05/17 17:45:17 (permalink)
That is true, MH. Good way to get the oils going.

I'm sure I read this in old James Beard cookbook, but taking a knob of compound butter and burying it in the patty is a great way to keep the interior moist while adding tons of flavor. I'll try that this week. Just some butter, shallots, lemon and parsley to start. S&P the outside and cook as usual.

After I remove the burgers and let them rest I put the cut sides of the buns in the browned butter and beef fat to toast them. I'm lucky enough to have normal cholesterol levels but I don't know how...
#37
BackRhodes
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Re:Substitute binder for hamburger 2014/05/17 21:11:18 (permalink)
Somebody suggested used a bunch of condiments, but, I'm a picky eater that doesn't use condiments (including mayo) except bbq sauce or once in a while green taco sauce...
 
I wonder if my taste buds are dying on me, with less ability for me to taste (?)
 
The Bacon grease seem to work best...so far...but the experiment continues...
 
I'm increasing the amount of meat from 1/2 pound nominal to 3/4 pound. The half pound works better for smaller patties on small (standard) size buns but now I use larger buns, which is what started me on changing how I do things...
 
Somebody mentioned that seasonings on the outside hit the tastebuds first, and while I agree, there is a whole different universe having the seasoning on the inside...
 
I'm cooking only 1 burger at a time, so each grilling session has variances from one to another because I'm a dash & splash type of cook, where I do it by eye and not by measurement, and that might be a part of the problem. As much as my brain might fool me into think I could cook up and eat 8 burgers at a time to compare differences in the mix, I physically can't do that...
 
I might have to back track and go back to just salt & pepper inside, and then work forward again , but in a more controlled, scientific fashion...
 
One of the things I've done before is add some Au Jus mix from those spice packets we see in the seasonings section.
 
I tend to cook more than medium rare...
 
Time for me to put on my white lab coat, gloves, safety goggles, and go cook a burger...
 
Thanks for all the useful suggestions...
post edited by BackRhodes - 2014/05/17 21:13:25
#38
hatteras04
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Re:Substitute binder for hamburger 2014/05/18 14:57:46 (permalink)
According to this scientific approach, you should not salt the inside

http://aht.seriouseats.co...d-beef.html?ref=search
#39
lleechef
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Re:Substitute binder for hamburger 2014/05/18 15:37:23 (permalink)
Just salt and pepper on the outside is enough for me.

#40
BackRhodes
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Re:Substitute binder for hamburger 2014/05/19 16:02:25 (permalink)
I took Mr Sausage's suggestion & melted a stick of butter, added seasonings, and let cool...
 
I had extra, with a batch that large, so I poured the rest into 5 cupcake paper cups & put in the reefer box for future use.
 
#41
bartl
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Re:Substitute binder for hamburger 2014/05/20 21:33:12 (permalink)
Re: Seasoning IN the meat. I find that if I make burgers, freeze them, and reheat them, there is a flavor I REALLY dislike in them. Spicing them up gets rid of that flavor. I usually use jerk (Walkers Wood or Grace) or a garam masala I pick up at a local Indian market. Sometimes I'll just mix it with a barbecue dry rub recipe I got from one of Steve Raichlen's books. Never needs a binder, always holds together.
 
Bart
#42
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