The world seems to have gone burger mad

[The Smoking Canon]

Greens of Glastonbury supply some of the super-dooper burger places up here in london. Their Double Gloucester is spot on.

If your burgers fall appart, try salting the meat and then kneading it for a while, as this helps the draw the protein binder. You'll see the meat texture and quality change as you do it, then rest it in the fridge for a bit. It's noticeably 'stickier' after.

[Swindon_Ed]

Greens of Glastonbury supply some of the super-dooper burger places up here in london. Their Double Gloucester is spot on.

If your burgers fall appart, try salting the meat and then kneading it for a while, as this helps the draw the protein binder. You'll see the meat texture and quality change as you do it, then rest it in the fridge for a bit. It's noticeably 'stickier' after.

Sorry but this goes against two of the golden rules of burger making.

Adding salt to the meat and kneading the meat will leave with a tough very dense hockey puck of a burger.

you should only add salt to your burger just before you put it on the grill. If you're finding the burgers are breaking up, use fresher mince as i find this to be a problem more with supermarket mince.

[keith157]

Couldn't agree more, I found the link to an article on pre-salting. Yes it works with steaks as they have a more extensive fiber structure to maintain integrity. The pictures and reported taste of the salted burger were not something I liked.

http://aht.seriouseats.com/archives/200 ... ref=search

[Backyardsmoker]

I found that working with cold meat to start with helps. Perhaps stick the meat in 5lthe freezer for 15 mins might make a difference. Asfor the salt I put my burgers either on the grill or on a skillet and season the uncooked side only then flip. Thats just how I do it. The salt and pepper stick better in my opinion

[keith157]

It's always best to work with cold meat, and if possible a cold mincer as the act of mincing meat does raise it's temperature slightly.