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by We miss our girl! on August 28th, 2007

We miss our girl!

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When I make hamburgers, they either fall apart or shrink into big meatballs. How do I make burger patties that stay together and keep their shape?

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  • by rustyrazor on September 5th, 2008

    rustyrazor

    Here's what works for me. I add 1 egg for every pound of beef, I also add in a couple of really finely crushed saltine crackers per pound. I like to use the Montreal steak seasoning or other various ingredients.

    Before I form the patties I rub some canola oil or some other type of cooking oil on my hands. This seems to prevent the meat from sticking to my hands and the oil transfers onto the outside of the patty so I think it helps prevent it from sticking to the grill.

    Then When I make the patties I make the outside edge thicker than the middle. This seems to prevent the "meatball" effect.

    Sometimes I'll add salsa, ketchup, BBQ sauce or tomatoe sauce. Often I'll added crushed garlic or chopped jalapinos or onions (Grill the onions in the frying pan first if you can). I'm always trying different ingrediants that my wife doesn't approve of. She doesn't like experimenting with food.

    I've never had any complaints about the taste of the burgers except that you can smell like garlic after eating them if you put too much garlic in.

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