Mayo in Ground Beef for Hamburgers

[bbqLuv]

Lately I have been making 1/3Lbs. burgers, flatted out to about 1/2-3/4 inches. Then toss on a pellet grill set to 375 degrees
But last night I added a heaping Tbsp of Mayo to 1Lbs. ground. This took them to the "Next Level", save over seasoned a little.

Sorry no pictures, but it did happen.

[TripleB]

How did the added Mayo to the ground beef take them to the next level that a schmear of mayo on the bun wouldn't accomplish?

[bbqLuv]

The taste is richer, juicier and better texture in my opinion.

[Oak Smoke]

There may have to be a comity meeting. I’m not sure Texans do that.

[Jerod Broussard]

Malcolm Reed amongst others do this.

TripleB they still put Mayo on the bun. It helps moisten up the meat.

I'm doing it next cook.

[TripleB]

Doesn't the fat in the beef help moisten the meat? Thanks for your input, but I'd like to hear bbqLuv opinion on how it took it to the next level. He might just parrot what you said, but maybe not.

[captainlee]

Next level what way?? Taste, tenderness, appearance?? Don't some people use mayo as a binder?

[Jerod Broussard]

Just an overall better "moistness" to the meat. It's enough for Malcom Reed to recommend it.

[captainlee]

Sounds interesting. I follow Malcolm on quite a few things.

[bbqLuv]

I got the idea from YouTube I think, might have been Malcom Reed. Sounded strange at first, and it took me awhile to try it.

[dpearce]

I have heard of this. I'm thinking of doing smoked meatloaf coming up, I wonder what that would be like with mayo mixed in?

[bbqLuv]

Great idea, I too am thinking meatloaf.

[SheilaAnn]

Ok, I had to go down the rabbit hole on this one….. I asked Gemma (Gemini) if it’s good to add mayo to ground beef for meatloaf or burgers. Gemma said yes for added moisture, etc. Gemma also replied by asking if I use a high-fat blend. I replied yes. Gemma came back with:

If you are already using high-fat ground beef (like 80/20 or 75/25), adding mayonnaise is generally unnecessary and can actually make your burgers or meatloaf overly greasy. High-fat beef already contains plenty of natural moisture and fat to keep the meat juicy.
How to proceed based on what you are making:

• For Burgers: Skip the mayo inside the meat entirely. Instead, spread a thin layer of mayonnaise on the outside of the buns and toast them in a skillet. This creates a beautifully golden, crispy crust and adds flavor without making the patty greasy.
• For Meatloaf: Skip the mayo to avoid a pool of grease at the bottom of your pan. Instead, stick to a classic binder like an egg mixed with breadcrumbs, milk, and a splash of Worcestershire sauce to hold the meat together securely.

and to quote Purc as usual, YMMV. In summary, I bet bbqLuv uses a rather lean blend.

[Duanessmokedmeats]

I already use mayo on my buns before toasting them. Very flavorful.
Next time I may even put on a little SPG rub on the mayo, or mix it in before spreading.

[jlazar]

SheilaAnn Thanks for this info. I'll stick with just the bun.

[dpearce]

Gemma is assuming we're using a pan! When it's on the Pit Barrel, that fat runoff is going straight onto the coals. Added flavor! Bam!

[shify]

Being mayo is oil and egg, you basically just made a meatloaf patty!!!!

Separately I'm not down with cooking mayo - I tried the mayo instead of butter on a grilled cheese once and won't make that mistake again. Sure, the bread got nicely toasted and browned but the taste was very offputting.

[Carolyn]

I was thinking exactly that.

[dpearce]

Did this the other day, and yeah, I noticed a slightly different flavor. But I like mayo (usually make my own, which is tangy, like Duke's due to the lemon juice), so I was fine with it. Would I do it exclusively? No, maybe just one in a while.

[TripleB]

My meatloaf has a lot more than meat, oil and egg.

[cruiseplanner1]

I read to do this to a lean beef burger when cooking it. I probably put too much in as it was mushy and hard to handle raw and not a lot better cooked to medium rare. I did not notice much taste difference probably because I also spread Mayo on my burgers anyway

[DavidNorcross]

Never heard of this but it makes sense.

[RichieB]

No thanks. I'll put mayo on the bun. Usually spicy. A mix of mayo and shiracha, toasted.

[Sweaty Paul]

Bet it would work well depending on the meat you have especially if you had 90/10 burger.

[Jerod Broussard]

I'm thinking any ground. One tablespoon/lb ain't a bunch. Similar to a long wet brine on a Choice brisket. Little help never hurt.

[Sweaty Paul]

Jerod Broussard makes sense as I was adding an egg for years to burger to be grilled. That said, it was largely because my bride thought a 90/10 burger was best. Might be why I'm stuck on the 90/10 thought!