If your burgers tend to fall apart on the grill, try using eggs, which act as a binding agent, holding the the otherwise crumbly meat together. You can also use eggs to unify your burgers if you add other dry ingredients to the mix, such as chopped onions or carrots.
Beat the egg. Mix it into the beef with your hands until the meat reaches a uniform texture. The resulting mixture should be moist enough that the beef is no longer crumbly but not so moist that it sticks to your hands in clumps.
Add the white of another egg if the mixture is too dry, mixing it gradually until you achieve the correct texture. If the mixture is too wet, add bread crumbs until only small amounts of ground beef stick to your hands. You may need as much as 1/2 cup bread crumbs before the beef reaches the proper texture.
Shape the meat into four patties for every pound of beef. Cook in a skillet or on a grill, turning once, for about 10 minutes. Insert the food thermometer into the side of the burger. If it reads 160 degrees Fahrenheit or higher, the burger is done. If not, continue cooking, checking every two minutes until you finish.
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- "The Joy of Cooking: 75th Anniversary Edition"; Irma S. Rombauer et. al.; 2006.
- "Weight Watchers New Complete Cookbook"; Weight Watchers International, Inc.; 2006.
A resident of the Baltimore area, Rachel Kolar has been writing since 2001. Her educational research was featured at the Maryland State Department of Education Professional Schools Development Conference in 2008. Kolar holds a Bachelor of Arts in English from Kenyon College and a Master of Arts in teaching from the College of Notre Dame of Maryland.