Steve Wertz wrote:
On Sun, 27 Jun 2004 01:07:09 -0400, " BOB"
wrote:

Pavel wrote:
For the second time in a row, I mixed ground beef, some chopped onions and
seasons. I flatten them and then place them on a hot grill.

I cannot flip the burgers because they always fall apart.
Any idea on what I am doing wrong?

First guess is that the ground beef you are using is too lean. Try more fat
content, or add an egg to the mix to bind it together.

Yeah - no ground sirloin. 20% fat (80% meat) or more.
Overhandling the meat doesn't help either. You can't smoosh two
pieces of meat together and the make a patty out of it. You need
to start with a ball, in one piece, and then flatten.

I have a Tupperware gizmo from 196y0 or so that smashes hamburgers
into perfectly shaped burgers, nicely packed. Contains a plunger,
sleeve, and 8 interlocking burger containers for freezing.
Anybody else have one?

-sw

My Mom had one of those...didn't really use it much. Don't know what happened
to it.

BOB

(Toni and Art) wrote in message news:23458-40DED3FD- Unfortunately, because of their lack of density, these burgers can also
fall apart if not handled with some care. Also, I've found that 2 or 3
hours in the freezer before grilling helps the formed patties defeat the
meat's "muscle memory" than can makes burgers try to turn into meatballs
and that's when you see the worst examples of spatula abuse. DON'T be
squeezin' out the meat juices in an attempt at keeping the burger flat!


One trick to keep the burger flat is to make the center of the patty
thinner than the edges. When it cooks the middle will plump up some
and it will be an even thickness. If you start with it flat when its
raw then when it plumps in the middle during cooking you get the oval
shape.

Jesse

In article ,
lid says...
I have a Tupperware gizmo from 196y0 or so that smashes hamburgers
into perfectly shaped burgers, nicely packed. Contains a plunger,
sleeve, and 8 interlocking burger containers for freezing.
Anybody else have one?


Hey, I have that one too! I love it. I've got a batch of salmon burgers
in my freezer as we speak. But I seem to have lost a couple of the
burger containers - I only have six.
--
Donna
A pessimist believes all women are bad. An optimist hopes they are.

"Steve Wertz" wrote in message
...
On Sun, 27 Jun 2004 01:07:09 -0400, " BOB"
wrote:

Pavel wrote:
For the second time in a row, I mixed ground beef, some chopped onions and
seasons. I flatten them and then place them on a hot grill.

I cannot flip the burgers because they always fall apart.
Any idea on what I am doing wrong?

First guess is that the ground beef you are using is too lean. Try more fat
content, or add an egg to the mix to bind it together.

Yeah - no ground sirloin. 20% fat (80% meat) or more.
Overhandling the meat doesn't help either. You can't smoosh two
pieces of meat together and the make a patty out of it. You need
to start with a ball, in one piece, and then flatten.

I have a Tupperware gizmo from 196y0 or so that smashes hamburgers
into perfectly shaped burgers, nicely packed. Contains a plunger,
sleeve, and 8 interlocking burger containers for freezing.
Anybody else have one?

-sw

I don't know how old ours is but SWMBO had it when we got married 25 yrs. ago.
Work great though I think it's a little small in diameter.

I do use 90/10 sirloin (not by my choice) and it works fine. Try a couple of
things:

- As Steve mentioned, roll the meat into a ball and then squish it flat.

- I sometimes put them on a plate in the freezer for a while before cooking.

- Put them on a very hot grill and don't poke around with them for several
minutes. And _never_ squish them flat.

- When you do think it's time to flip poke at one side gently first. If it
doesn't pull loose from the grill it's not ready and the grill may not be too
hot.

_________
ht_redneck

"Pavel" newsgroup @hotmail.com wrote in message news:XysDc.903080$oR5.437202@pd7tw3no...
For the second time in a row, I mixed ground beef, some chopped onions
and seasons. I flatten them and then place them on a hot grill.

I cannot flip the burgers because they always fall apart.
Any idea on what I am doing wrong?

Flip only once, no matter how much you like to play with the food.

Karen

I have another idea. Instead of using a spatula, try using a pair of tongs.
This will prevent the "dropping" of the pattie when turning to cook the
other side. Even a pattie prone to separating will benefit from this
gentler approach.


" BOB" wrote in message
...
Steve Wertz wrote:
On Sun, 27 Jun 2004 01:07:09 -0400, " BOB"
wrote:

Pavel wrote:
For the second time in a row, I mixed ground beef, some chopped onions
and
seasons. I flatten them and then place them on a hot grill.

I cannot flip the burgers because they always fall apart.
Any idea on what I am doing wrong?

First guess is that the ground beef you are using is too lean. Try
more fat
content, or add an egg to the mix to bind it together.

Yeah - no ground sirloin. 20% fat (80% meat) or more.
Overhandling the meat doesn't help either. You can't smoosh two
pieces of meat together and the make a patty out of it. You need
to start with a ball, in one piece, and then flatten.

I have a Tupperware gizmo from 196y0 or so that smashes hamburgers
into perfectly shaped burgers, nicely packed. Contains a plunger,
sleeve, and 8 interlocking burger containers for freezing.
Anybody else have one?

-sw

My Mom had one of those...didn't really use it much. Don't know what
happened
to it.

BOB

"L. Cook" wrote in message
...
I have another idea. Instead of using a spatula, try using a pair of tongs.
This will prevent the "dropping" of the pattie when turning to cook the
other side. Even a pattie prone to separating will benefit from this
gentler approach.

You know, I just finished some chili burgers for dinner and noticed when I
scooped them out of the pan I didn't run the spatula all the way under the
pattie. Could also be part of the problem.


Tyler

On Sun, 27 Jun 2004 05:03:51 +0000, Pavel wrote:

For the second time in a row, I mixed ground beef, some chopped onions and seasons. I flatten them and then place them on a hot grill.

I cannot flip the burgers because they always fall apart.
Any idea on what I am doing wrong?

You have to work the meat in your hands to compact it (this takes time and
makes your hands numb) and/or 2 egg whites (egg whites add no
flavor/colesterol) and if you want to get fancy garlic, onion powder and
maybe a little wostershire (powders add no moisture which limits coherance).

My 2Bits.

IMHO, this is exactly the wrong answer. Handling hamburger meat makes it
tough. This isn't about density, this is about allowing all those little
protein chains to have a meat and greet. They hook up with each other and
make for nice, tough burgers. This is why we don't like to eat the
pre-formed burgers from the store, and why McDonald's hamburgers don't taste
like anything.

P
"Paracelsus" wrote in message
ies.com...
On Sun, 27 Jun 2004 05:03:51 +0000, Pavel wrote:

For the second time in a row, I mixed ground beef, some chopped onions
and seasons. I flatten them and then place them on a hot grill.

I cannot flip the burgers because they always fall apart.
Any idea on what I am doing wrong?

You have to work the meat in your hands to compact it (this takes time and
makes your hands numb) and/or 2 egg whites (egg whites add no
flavor/colesterol) and if you want to get fancy garlic, onion powder and
maybe a little wostershire (powders add no moisture which limits
coherance).

My 2Bits.

On Sat, 03 Jul 2004 12:40:44 +0000, El Penguini wrote:

IMHO, this is exactly the wrong answer. Handling hamburger meat makes it
tough. This isn't about density, this is about allowing all those little
protein chains to have a meat and greet. They hook up with each other and
make for nice, tough burgers. This is why we don't like to eat the
pre-formed burgers from the store, and why McDonald's hamburgers don't taste
like anything.

P
"Paracelsus" wrote in message
ies.com...
On Sun, 27 Jun 2004 05:03:51 +0000, Pavel wrote:

For the second time in a row, I mixed ground beef, some chopped onions
and seasons. I flatten them and then place them on a hot grill.

I cannot flip the burgers because they always fall apart.
Any idea on what I am doing wrong?

You have to work the meat in your hands to compact it (this takes time and
makes your hands numb) and/or 2 egg whites (egg whites add no
flavor/colesterol) and if you want to get fancy garlic, onion powder and
maybe a little wostershire (powders add no moisture which limits
coherance).

My 2Bits.

I like `em with a little "chewiness" so they are'nt like sloppy joes sans
the sauce.

If you like meat with a bit of chewiness, how do you feel about chuck roast
grilled on a grill? My wife thinks I am out of my mind, but it is, after
all, the most flavorful cut of meat, even though it is tough! I put that
puppy on a plate, stick a good movie on, and I am ready to rock.
"Paracelsus" wrote in message
ies.com...
On Sat, 03 Jul 2004 12:40:44 +0000, El Penguini wrote:

IMHO, this is exactly the wrong answer. Handling hamburger meat makes
it
tough. This isn't about density, this is about allowing all those
little
protein chains to have a meat and greet. They hook up with each other
and
make for nice, tough burgers. This is why we don't like to eat the
pre-formed burgers from the store, and why McDonald's hamburgers don't
taste
like anything.

P
"Paracelsus" wrote in message
ies.com...
On Sun, 27 Jun 2004 05:03:51 +0000, Pavel wrote:

For the second time in a row, I mixed ground beef, some chopped
onions
and seasons. I flatten them and then place them on a hot grill.

I cannot flip the burgers because they always fall apart.
Any idea on what I am doing wrong?

You have to work the meat in your hands to compact it (this takes time
and
makes your hands numb) and/or 2 egg whites (egg whites add no
flavor/colesterol) and if you want to get fancy garlic, onion powder
and
maybe a little wostershire (powders add no moisture which limits
coherance).

My 2Bits.

I like `em with a little "chewiness" so they are'nt like sloppy joes sans
the sauce.