Quote:
Originally Posted by DoubleF
Fair, but if one has to ask, they likely would benefit from a binder to hold it all together.
That being said, barely holding together is fine, but a burger where the meat just crumples apart due to lack of binder and lack of appropriate sear to keep the meat together is a terrible burger IMO.
Juicy is great, but if it leaks everywhere and behaves like a sloppy joe and turns bun and fries into slop a few bites in, that's not right.
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What benefit would the binder have when the sear holds it together? It doesn’t hold fat, reduces crisping and generally doesn’t add anything. You can press the meat together if you want to make the burger not as good texture wise but hold together better. The fat in the meat makes everything sticky. Assuming you are using a regular ground or grinding up 25% - 30% fat content beef.
I agree with your second two paragraphs.