To prevent homemade ground beef burgers from breaking apart on the barbecue, you can add a few ingredients that help bind the meat together and retain its shape. Here are some options:
Egg: Adding a beaten egg to the ground beef mixture acts as a binder, helping to hold the ingredients together. It also adds some moisture and richness to the burgers.
Breadcrumbs or Panko: Mixing in some breadcrumbs or panko (Japanese breadcrumbs) can improve the burger's texture and prevent it from falling apart. They absorb excess moisture, providing structure to the patties.
Onion and Garlic: Finely chopped onions and garlic not only add flavor to the burgers but also contribute to their binding properties.
Cheese: Incorporating grated or crumbled cheese into the ground beef can help bind the meat together while adding extra taste and creaminess.
Dijon Mustard: Dijon mustard contains natural emulsifiers that can aid in binding the ingredients.
Worcestershire Sauce: This sauce not only enhances the burger's flavor but also acts as a binder due to its slightly thick and savory nature.
Mashed Potatoes: Adding a small amount of mashed potatoes to the mixture can help hold the burger together, especially if you have leftover mashed potatoes.
Chilled and Rested Mixture: After mixing the ingredients, refrigerate the mixture for about 30 minutes. Chilling the mixture helps it firm up and makes it easier to shape into patties without falling apart.
To make your burgers, combine the ground beef with the chosen binders and seasonings. Mix everything gently, being careful not to overwork the meat, as that can lead to tough burgers. Shape the patties to your desired size and thickness, and then grill them on the barbecue.
Additionally, avoid pressing down on the burgers with the spatula while they cook on the grill. This can cause the juices to escape, making the burgers dry and potentially more prone to falling apart.
With these tips and ingredients, you should have juicy and cohesive burgers that hold together beautifully on the barbecue.