Hamburger question

[palomalou]

Last weekend I bought some ground chuck at Publix and made hamburgers Tuesday for dinner and then again last night. They mostly stayed together on Tuesday, but fell totally apart last night --just would not hold together as I attempted to shape them. I wondered whether it was that the beff, though stored in a sealed container was drier on Thursday, or whether I should have put some sort of binder, like an egg yolk, in them?

[palomalou]

Oh--no, no water. I'll try that next time! I broiled them on a cast iron grill pan.

[TheCarrieWatson]

A little bit of water helps a lot. Did you add any of that?

[pine time]

Carrie: I've never added water, but recently saw a recipe that called for a few spoonsful of milk. Anyone ever done that?

[fourunder]

Only for meatballs or meatloaf while soaking bread.

[travelerjjm]

I have not. But I saw on food network that grinding meat "reduces" the protein. This would account for the milk powder in sausage recipes. Never tried it in burgers or meatloaf, though.

[GutGrease]

Binders certainly help but so does the cooking method and temp. Beef chuck is all that I use for hamburgers. Personally I find that to keep them juicy and light without falling apart, I tend to make mine thinner and sear the exteriors to bind them together a little better, then lower the cooking temp