Quote:
Originally Posted by GGG
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.
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The binder is unnecessary if the sear holds it together. We are in agreement.
I am saying that many people do not have the skills necessary to do a sear that holds the burger together. Thus the "cheat code" or aid of a binder is necessary to overcome that issue and maintain a passable burger.
(ie: like using a little bit of white vinegar as a cheat code/aid to poach an egg nicely).