My burgers are crumbling to pieces!

[Guttenberg]

I'm about 30% fat. Using Short Ribs and Chuck and adding some trimmings too when it looks too lean

[RonB]

https://smile.amazon.com/Transglutaminase-Meat-Glue-Formula-50g/dp/B00EIGV7MC/ref=sr_1_2_sspa?crid=373LLLED440CT&keywords=meat+glue&qid=1558112815&s=gateway&sprefix=meat+gl%2Caps%2C120&sr=8-2-spons&psc=1

Lots of good info above, so just ignore this post.

[Potkettleblack]

Don't flip on the Trager. Serves no purpose.

Also, maybe pack it a wee bit tighter.

[RichieB]

Couldn't find the post but here is the article.

[Attjack]

I agree and run my beef through 2 grinds.

[jfmorris]

I second this. I've done a couple of "steak burger" cooks since learning the smash burger technique, but that was only because the wife came home with a package of preformed 1/2 pound burgers from Sam's Club. Even those I did on the upside down grill grates to get a good crust.

[RichieB]

I had that happen with too. I read and posted an article on grinding from F&W magazine. I think I took a picture of the article and posted it. One thing it recommended was a 2nd grind with the fine attachment. Once I did that and followed their direction no more crumbling burgers . I'll search for that post and send out the link.

[smokin fool]

Some my not like this but since I don't know the fat content of my pre-packaged ground beef I make my patties on tin foil and start them on the BBQ, when I feel they are getting a crust I push them off the foil to the grill to finish crusting that side.
High heat, one flip, bun....

[CaptainMike]

If I want a smokier burger I will run them in the pellet rig at 250 until an IT of 140 then sear on the gasser. It actually works very well.

[CaptainMike]

I'm with Murdy on the fat content, plus, I don't flip when they're in the pellet grill as they are essentially baking. They might tighten up a bit if you leave them be. Probably wouldn't hurt to form them a little more, but keep on tweaking your technique, you'll get where you want to be.

[Attjack]

Maybe sear first and finish on your smoker? Personally, I switched to Smashburger (on the flat side of GrillGrates) and probably won't be going back. I don't feel like a burger needs to be slow cooked at all.

[Mosca]

Why start at 225?

My experience is that my burgers fall apart when I try to turn them before the first side sets. Put them over high heat, like 500, and when you see the edges start to brown, flip. Like 3-4 minutes.

It is a mistake to treat burgers like steaks. Just my opinion.

[Murdy]

How's the fat content? Are you adding enough trim? If it's too lean, there'll be nothing to hold it together. That's why meatloaf and meatball recipes usually call for adding an egg. Aim for about 20% fat.

[Guttenberg]

so I’ve been experimenting with my meat grinder and making meathead’s steakhouse burgers. I’ve done 2 cooks in the last week and they’re delicious, but 2 of my 4 fell apart on the grill both times. It probably has to do with:

1. The way I’m forming the patties. I’m trying to be as gentle as I can to keep the air pockets inside, but what do you all do to make sure that you seal the outside enough without over handling? I thought I was good this time, but those little crevices turned into a fault line on the grill

2. Utensils. I’m starting 225 on my rec tec, flopping once, and then moving over to my gas grill at warp 11- about 750 degrees with the grill grates. I’m using a spatula for all of the flips, maybe tongs are the right move though

3. The grates - I noticed a bunch of burger crumbs in the gutters of the grates...I could flip the grates to griddle mode which may help a little, but by the time I’m at the sear stage I think the damage is done

what do yall think?