You can try adding an egg to the minced meat, that usually helps keep it together.
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lightnsfw@reddthat.com 4 months agoHow do you keep the bun from disintegrating before you’re done when they’re very thick? My parents and a lot of burger restaurants make them that way and I hate it because of that. It turns into a mess. I make mine like 1/4 lb and that seems to be the sweet spot for me.
MaggiWuerze@feddit.de 4 months ago
lightnsfw@reddthat.com 4 months ago
That helps the patty. I’m talking about the bun. With thick burgers the juice gets into it and by the time you’re halfway through the thing has completely fallen apart. It’s even worse if you have any kind of sauce on the burger.
Passerby6497@lemmy.world 4 months ago
Do you toast your buns or eat them raw? I’ve not noticed the issue nearly as much when I pan toast my buns.
lightnsfw@reddthat.com 4 months ago
I toast them. But I don’t make my patties really thick so it’d be fine either way. I don’t know if all the various ones I’ve had fall apart on me over the years have been toasted or not. I suspect not.
MaggiWuerze@feddit.de 4 months ago
That depends on the kind of bun you get. I usually toast their inside and get brioche, And don’t really have that issue
7U5K3N@lemmy.dbzer0.com 4 months ago
Buddy of mine likes to say that’s why you have a layor of mayo on the bottom. It keeps the bun from disintegrating.
Idk he read some where once that’s why it was an invented, as a moisture barrier. But who knows.
Honestly… Buns fall apart. It’s part of the experience I guess. Haha