Tips and tricks for binding burgers

Mr Marri

Hi folks,

I'm experimenting with liver burgers . and I can make a nice mix using,
Onion, egg, liver and a small amount of tomatoe pura, But I can't for the life of me get it to bind.

Do you guys have any tips or idea's I could try?
Has anybody tried using those small bottomless tins in their burgers making or would it work.

Yummm!! Liver burgers

Alun

Liver Burgers eh? Never heard of that one before! I'd imagine that mixture would be fairly wet, so how about some breadcrumbs to bind it all together?

turbobaby

I read the thread title as "Tips and tricks for blinding burglars"!

Mr Marri

Alun wrote: »

Liver Burgers eh? Never heard of that one before! I'd imagine that mixture would be fairly wet, so how about some breadcrumbs to bind it all together?

Yes, liver burgers are my invention, (patent pending ).
Good idea will add some breadcrumbs to the next batch. (If this works I'll split the profits :cool:)

Mr Marri

turbobaby wrote: »

I read the thread title as "Tips and tricks for blinding burglars"!

I think you'll need more than a few eggs and onions for that.

Craven99

If you are using raw onions it may have ome trouble binding.

I'd either grate the onions or cook them very slowly first.

Breadcrumbs definetly for some additional texture and helps the binding and I also always add in about a tablespoon of balsamic vinegar - gives it just a little bit of a kick

Swampy

I like liver but that sounds mank.

00112984

Is the liver sliced or minced? If minced, you could mix with a bit of minced beef/pork/lamb, your gently sweated onions, herbs, seasoning, some breadcrumbs and a beaten egg.

Or does it have to be all liver?

racso1975

Flour also works well

Mr Marri

I'm trying to make a bit of a nutritional monster here....

From Fitday, so this some milk and few seeds and your sorted for the day

Food Name
Amount
Unit
Cals
Fat (g)
Carbs (g)
Prot (g)
Delete


Total
664
34.5
25.5
62.1

Beef liver, fried
cup, cooked, dicedoz, cookedoz, raw (yield after cooking)cubic inch, cookedslice (6-1/2" x 2-3/8" x 3/8")gramskglboz347
9.3
10.2
52.6
Onions, yellow, sauteed
cup choppedgramskglboz132
10.8
7.9
0.9
Egg, whole, fried
cupeggextra largejumbolargemediumsmallgramskglboz87
6.8
0.4
6.2
Coconut oil
cuptablespoongramskglboz43
5.0
0.0
0.0
Broccoli, cooked
cupcup, floweretsfloweretspear (about 5" long)gramskglboz54
2.7
7.0
2.3
[/TABLE]






RDA% RDAVitamin A
15,545.5
mcg
900.0
1,727
Vitamin A
53,663.8
IU
----Vitamin B6
2.5
mg
1.3
193
Vitamin B12
165.4
mcg
2.4
6,893
Vitamin C
65.8
mg
90.0
73
Vitamin D
0.43
mcg
5.0
9
Vitamin D
17.3
IU
----Vitamin E
3.8
mg
15.0
25
Vitamin E
5.7
IU
--

Calcium
97.6
mg
1,000.0
10
Cholesterol
965.2
mg
----Copper
29.1
mg
0.9
3,229
Iron
14.1
mg
8.0
176
Magnesium
78.9
mg
400.0
20
Manganese
1.0
mg
2.3
44
Niacin
35.3
mg
16.0
220

Pant. Acid
15.2
mg
5.0
305
Phosphorus
1,154.5
mg
700.0
165
Potassium
1,179.4
mg
4,700.0
25
Riboflav
7.2
mg
1.3
552
Selenium
82.3
mcg
55.0
150
Sodium
1,337.4
mg
1,500.0
89
Thiamin
0.49
mg
1.2
41
Water
321.3
g
----Zinc
11.6
mg
11.0
105

Mr Marri

But in short there would be lots for good stuff in one of these burgers if I could make it work....and they actually don't taste too bad so far.

Mr Marri

00112984 wrote: »

Is the liver sliced or minced? If minced, you could mix with a bit of minced beef/pork/lamb, your gently sweated onions, herbs, seasoning, some breadcrumbs and a beaten egg.

Or does it have to be all liver?

Ah! at the moment I'm chopping it up myself......It's a very messy job....the neighbors probably think I some sort or pyscopath, with all the chopping and the blood ever where!

I think you might be right about mixing some beef in, it would help with the texture alright.

Will try frying the onions first next time as that should make them smaller and more pilable.

Thanks for all the suggestions...I'm report back with the final masterpiece.

00112984

Mr Marri wrote: »

Ah! at the moment I'm chopping it up myself

In that case I'd definitely try mincing it. It's hard to find a butcher who will mince "other" meats for you but if you don't have a mincer yourself at home they can be picked up cheaply enough from good kitchen shops.

I'd imagine that no matter how finely you're chopping it at the moment the liver is too dense to stay in place in a burger shape so even mixing it with some minced beef should help.

I'm a little intrigued by the idea of a liver burger. Not something that's making me foam at the mouth, I must admit but an interesting idea.

kylith

Anyone have any ideas for binding burgers without using egg? My OH is allergic to a ton of stuff, including eggs, and it makes making burgers/breading chicken really difficult.

Alun

00112984 wrote: »

I'm a little intrigued by the idea of a liver burger. Not something that's making me foam at the mouth, I must admit but an interesting idea.

Traditional f a g g o t s s (a British speciality) although they're more a large meatball rather than a burger, contain a certain amount of liver, and indeed the commercially made ones are as I understand it almost all liver and they're actually very tasty. They are quite heavily spiced though.

http://en.wikipedia.org/wiki/******_%28food%29 (insert f a g g o t without the spaces instead of the *'s to get around the silly swear filter!!)

http://britishfood.about.com/od/eorecipes/r/******s.htm

Mr Marri

Alun wrote: »

Traditional f a g g o t s s (a British speciality) although they're more a large meatball rather than a burger, contain a certain amount of liver, and indeed the commercially made ones are as I understand it almost all liver and they're actually very tasty. They are quite heavily spiced though.

http://en.wikipedia.org/wiki/******_%28food%29 (insert f a g g o t without the spaces instead of the *'s to get around the silly swear filter!!)

http://britishfood.about.com/od/eorecipes/r/******s.htm

Found this receipe aswell, It looks like they use pig liver, I don't think I've ever seen pig liver in ireland.

I will have to invest in a mincer.

Mr Marri

Alun wrote: »

Traditional f a g g o t s s (a British speciality) although they're more a large meatball rather than a burger, contain a certain amount of liver, and indeed the commercially made ones are as I understand it almost all liver and they're actually very tasty. They are quite heavily spiced though.

http://en.wikipedia.org/wiki/******_%28food%29 (insert f a g g o t without the spaces instead of the *'s to get around the silly swear filter!!)

http://britishfood.about.com/od/eorecipes/r/******s.htm

Found this receipe aswell,

http://www.hub-uk.com/tallyrecip01/recipe0010.htm

It looks like they use pig liver, I don't think I've ever seen pig liver in ireland.

I will have to invest in a mincer.

nompere

Mr Marri wrote: »

It looks like they use pig liver, I don't think I've ever seen pig liver in ireland.

Anytime I'm in Tesco in Clare Hall Pigs liver is right next to the Lambs liver.

It tends to be too strong for simple liver and onion recipes so I never buy it. But the two packs look so similar I'm always careful to pick up the right one.

As well as looking for burger recipes why don't you google liver dumplings? The ingredients are very similar, and steaming them (I've done it) seems a gentler way of cooking so that the binding might not be so critical.

Alun

Mr Marri wrote: »

It looks like they use pig liver, I don't think I've ever seen pig liver in ireland.

That's odd, I've had the opposite experience in that pigs liver is pretty much the only liver I've found here with any degree of reliability. I've never seen lambs liver or beef liver, although it must be available as I had some the other night in a restaurant.

nompere

Alun wrote: »

I've never seen lambs liver or beef liver

Bought lambs liver this morning. Tesco charge €4.70 per kilo for it, so a 300gm pack, which will feed two comfortably, costs less than €1.50. There's no waste, either.

Mustard mash and onion gravy and that's dinner for about €2.00.

Beef liver is really only fit for feeding to the cat.

goat2

Mr Marri wrote: »

Hi folks,

I'm experimenting with liver burgers . and I can make a nice mix using,
Onion, egg, liver and a small amount of tomatoe pura, But I can't for the life of me get it to bind.

Do you guys have any tips or idea's I could try?
Has anybody tried using those small bottomless tins in their burgers making or would it work.

Yummm!! Liver burgers

all those ingredients will not bind until you add breadcrumbs or flour or breadcrumbs and flour

goat2

kylith wrote: »

Anyone have any ideas for binding burgers without using egg? My OH is allergic to a ton of stuff, including eggs, and it makes making burgers/breading chicken really difficult.

spelt flour

kylith

goat2 wrote: »

spelt flour

For binding or for breading? Would it stick to the chicken without anything else?

lucylu

Try using a finely grated potato to bind the liver. The Potato will cook and the starch released will hold the burger together

Kdylass

To bind beefburgers I blitz onion and breadcrumbs together - add this to mixture to bind

complicit

My tip for binding burgers ( and meatballs etc ) is to 1. Knead the burger mixture until it resembles bread dough 2. squeeze your patties well and also slap them from your hand onto a hard surface to impact the mixture .