I love burgers, but I find store bought are expensive and too thin. I have been making my own patties for about 4 years; one upside of making my own patties is I can confidently cook to medium rare!
These burgers have VERY FEW ingredients. How do they stay together, you ask? The secret to these burgers staying together is during grinding, the meat releases a protein
called myosin that makes the meat sticky. This holds the patty together
with no need for egg or other binding agents. They do need to be frozen before cooking though, or they can be too crumbly. These are super delicate, so I typically pan fry, or cook on a grill mat.
These burgers are so popular that my kids call them "Ultimo burgers". I don't know what ultimo means, but I think it's a compliment!
I don't have a meat grinder, I simply use my food processor; it's easy! here's how:
