Making the perfect hamburger is an art form. It requires the right ingredients, the right technique, and a lot of patience. But if you get it right, you can enjoy a delicious burger that's juicy, flavorful, and full of texture. When it comes to making burgers, one of the most important things to remember is to handle the minced meat as little as possible.
When you overwork the meat, the proteins clump together and make the burgers less tender. So if you want to make the best burgers possible, don't do anything before shaping the meat into patties. Don't even add salt and pepper before forming them. This is a mistake that many people make, including myself.
We often get scared of fat and try to make our burgers as lean as possible. This can lead to burgers that don't stick together, so people start adding breadcrumbs, eggs, milk, and other binders. But there is an alternative point of view: I have tried adding a small amount of breadcrumbs and egg to my burgers and they turned out great! I had a friend in college who used Ritz crackers, egg yolk, dry ranch seasoning mix, Worcester sauce, salt and pepper, and a little butter in the center of each burger. So if you're looking for a way to make your burgers juicier and more flavorful without sacrificing texture or tenderness, adding a small amount of egg and breadcrumbs can be a great option.
Just be sure not to overwork the meat when forming your patties.
