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Egg in Burger Mix Debate

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  • Jmccloskey659
    Club Member
    • Jul 2017
    • 74
    • Cornwall, New York

    Egg in Burger Mix Debate

    Just started grinding my own burger beef (50% chuck / 50% short ribs), and requesting guidance from the experts on forming the burger patties. Some say add an egg to the mix (approximately 1 pound for 2 burgers), others advise no egg for fear of the “meatloaf transition” (if there is such a thing!). Thanks in advance.
  • Jerod Broussard
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    #2
    I say whatever helps it stay together go for it. Purists never really spoke to me, at least I've never heard them.

    Comment

    • SmokeyGator
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      #3
      I certainly think that an egg fried over easy ALWAYS makes the perfect burger even better

      Comment


      • EdF
        EdF commented
        Editing a comment
        Garlic and olive oil over pasta? And likely a lot of fish. Pork braised in milk? Cheese? Prosciutto? Thing is, they were a lot of independent states with their own regional cuisines, so YMMV.

      • Obi-Dan
        Obi-Dan commented
        Editing a comment
        I was having same thought a few weeks ago. Plus they don’t get pasta until Marco Polo goes to China. I assume it was probably a Mediterranean style diet.

      • Potkettleblack
        Potkettleblack commented
        Editing a comment
        Southern Italians used citrus in savory dishes before the tomato came to southern Italy. Of course, there was no Italy in 1492. Or even 1692.
    • HouseHomey
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      #4
      Please, Just don't do it. However... Meathead has rules... "No rules in the kitchen or bedroom."

      No thats out of the way. You paid for quality beef short ribs and shoulder. That's what you want to taste in a burger. Start with that and salt n pepper. You don't need a binder for a burger. Meatloaf and meatballs have other stuff and that's totally acceptable. But please try it with beef and season first. Then make up your mind.

      Im begging you please. Just don't do it. Perhaps later you may disagree with me. But first set your index to the beef and then make some changes you think you may like one at a time.

      The right bun, a quality beef/mix, proper cooking and season. That is the making of a GREAT BURGER. The other stuff are variables.

      post pics please.
      Good luck!
      HH

      Comment


      • FireMan
        FireMan commented
        Editing a comment
        Is this where we get into the ketchup thing? 🤔 😎

      • HouseHomey
        HouseHomey commented
        Editing a comment
        FireMan. NO! But, whatever makes your boat float.😀

      • Troutman
        Troutman commented
        Editing a comment
        I agreed with Homes, no binder necessary to a well ground burger. You are using chuck and beef ribs, tons and tons of fat, that should be all you need imo.
    • Thunder77
      Founding Member
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      • Weber 22.5" Kettle with SnS Brinkmann 5 burner gasser. Akorn Kamado, and Akorn Jr kamado. Love grilling steaks, ribs, and chicken. Need to master smoked salmon Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager All-time favorite drink: Single Malt Scotch

      #5
      I have done them both with and without binder material. I like them better without, my wife likes them better with. S a source of family discord.

      Comment


      • FireMan
        FireMan commented
        Editing a comment
        Hatfield’s & McCoys?
    • lonnie mac
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      #6
      I would advise no eggs. Just the very fact that adding any binder means that you have to over work the meat to incorporate it. Burgers are handled gently. Without over working the meat, you will yield a great juicy burger that will stand up to itself.

      Comment


      • FireMan
        FireMan commented
        Editing a comment
        Is this a poll? Then I vote with Lonnie! 😎

      • Troutman
        Troutman commented
        Editing a comment
        So what EdF is says is let's get out egg on ......

      • nickgutnick
        nickgutnick commented
        Editing a comment
        What EdF said. Egg on top but never in!
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      #7
      First time I ever added egg to a burger patty, reckon I was long bout 10-11 yrs old. Got th receipt outta th back of an ol library book on cabooses, hence th appropriate name: "Caboose Burgers".

      When I showed th receipt to my Ma, she slightly cocked an eyebrow, but patiently indulged my curiosity, an I made em fer Supper that night (Had some bread crumbs in, as well).

      Well, they was jus fine, served up, as writ, with taters, an gravy, on a plate...
      I don't rightly reckon I would do em up as a hamburger type sammich, though...
      Apples vs oranges, kinda sorta...

      Comment


      • FireMan
        FireMan commented
        Editing a comment
        Rust, crust! I’m tying to figger out what abhh means & how to pronounce it.

      • HouseHomey
        HouseHomey commented
        Editing a comment
        FireMan just keeping you on your toes.

      • Potkettleblack
        Potkettleblack commented
        Editing a comment
        Given the iron content of the beef, and the oxidizing power of cooking, maybe crust is actually rust.
    • Mosca
      Charter Member
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      #8
      Originally posted by HouseHomey View Post
      Please, Just don't do it. However... Meathead has rules... "No rules in the kitchen or bedroom."
      Perhaps not, but you might need a safe word if you start putting eggs in burger grind.

      Comment

      • phrogpilot73
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        • Oct 2017
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        #9
        Instead of egg, when I last ground my own meat - it was a little lean. So I added some pork fatback. Holy hell did that taste good.

        Comment


        • FireMan
          FireMan commented
          Editing a comment
          Anything related to bacon is A OK, anywhere on anything, even vegeteranians zucchini!

        • HouseHomey
          HouseHomey commented
          Editing a comment
          Yeah boy, I'm sure that did!!
      • Frozen Smoke
        Club Member
        • Nov 2017
        • 1530
        • Northern Mn

        #10
        No egg for me unless I'm going down the meat loaf road which is a road I need to travel down again soon. I have been known to put diced onion or jalapeno in my burgers. The biggest change in my burgers came when I bought the griddle. Haven't grilled a burger since.

        Comment


        • Mosca
          Mosca commented
          Editing a comment
          Grillgrates equals best of both worlds.

        • nickgutnick
          nickgutnick commented
          Editing a comment
          I agree, I’ve been using the grill grates for a griddle since I got them.
      • Nate
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        #11
        Egg is a gateway additive to your grind.... next thing you know there will be breadcrumbs, then onion, then peppers, then the list goes on and then all of the sudden the next thing you know you are a meatloaf addict and nobody wants to hangout with you at your bbq because of your meatloaf sandwhich problem...

        Comment


        • EdF
          EdF commented
          Editing a comment
          Hah, that one went right where I expected when I read "gateway"!
      • Spinaker
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        #12
        Ever since I got the Blackstone, I like to make smash burgers. Your grind would be perfect for that. I like to use Kenji's recipe fro smashers. Make small, golf ball sized meatballs. Don't add and salt or pepper until you have pressed the burgers. If you do this, Kenji says to handle the burger meat as little as possible. Form the smash balls, but you don't need to mix up the meat too much or they will crumble.

        I also like to add some pork in the mix as well.

        Comment

        • OSB
          OSB
          Club Member
          • Apr 2018
          • 190
          • SacTown

          #13
          Spinaker this is how i do it as well. I think the less you handle the meat the better before the smash. Cant beat a good Diner Burger w/cheese. I also prefer 5 oz meatball as well. Click image for larger version

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          Comment


          • Spinaker
            Spinaker commented
            Editing a comment
            Yuuuuup! They are so good. I would much rather have two smashed patties than one loafy one.
        • grantgallagher
          Club Member
          • Feb 2018
          • 710
          • NJ

          #14
          No egg and no salt in the mix for me. Season right before you put on the grill. I have played around with breadcrumbs and recently replaced them with chicarrones...so good if you need that extra texture.

          Comment

          • Bogy
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            #15
            I am well aware of the theory that you should handle the meat as little as possible in making burgers. Then I remember the way my grandmother made burgers, the best burgers I have ever had. She owned a cafe and made a lot of them over the years. I could stand beside her, take ground beef out of the same package, fresh from the butcher, pat it out like her, slapping the patty from hand to hand, then put it into the same frying pan, where they were fried in butter. Thin, and delicious, on buns fresh from the bakery. At least her's were delicious, mine were OK. There had to have been something in her skin that I didn't have.

            Comment


            • FireMan
              FireMan commented
              Editing a comment
              Maybe she handled em a little more when you weren’t lookin.

            • Bogy
              Bogy commented
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              I watched her very carefully! Many times! She was diabetic, maybe she added a little extra sugar with the extra love.

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          masterbuilt gas smoker

          The First Propane Smoker With A Thermostat Makes This Baby Foolproof

          Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

          Click here to read our detailed review


          PK 360 grill

          Is This Superb Charcoal Grill A Kamado Killer?

          The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

          Click here to read our detailed review of the PK 360

          Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only


          Fireboard: The Ultimate Top Of The Line BBQ Thermometer

          fireboard bbq thermometer

          With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

          Click here to read our detailed review


          Finally, A Great Portable Pellet Smoker

          Green Mountain Davey Crockett Grill

          Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

          Click here to read our detailed review and to order