Can you make burgers with 5% mince?

Mark A · 27 Dec 2017 at 16:08

I got a burger press thing for christmas, so ordered some 20% fat mince to have a go with it. They replaced it with 5% lean steak mince

. Are they just going to be dry and crumbly and I shouldnt waste the mince or is there a way to use it? I have some beef dripping left over from Christmas, could I add some of that? Or does it not work like that.

Scam · 27 Dec 2017 at 16:15

You could probably add some beef dripping to it but not sure how exactly. Or you could add some beaten egg to bind it.

To be honest with a press you'll probably be ok without adding any binding agent as you'll be able to smush it together well enough.

tom_e · 27 Dec 2017 at 16:20

I'd use it for something else and wait until you've got some 20% stuff for burgers.

Beasty · 27 Dec 2017 at 16:27

It works, I do it quite often, just mash sure to give the mince a good mash or it is fairly dry and tough.

Tuppy_Glossop · 27 Dec 2017 at 16:47

It's the protein that binds it, not the fat. The fat is for flavour, isn't it?

bad_ass_neil · 27 Dec 2017 at 17:04

just add your own fat like bacon, or just make them and see how they turn out.

Mark A · 27 Dec 2017 at 17:36

Thanks, I might just give it a go with half the mince and use the rest for something else. Is adding some melted beef dripping not a good idea then?

D.P. · 27 Dec 2017 at 18:43

They tend to go dry so make sure.you don't overcook. Adding diced bacon would work well

FrenchTart · 27 Dec 2017 at 18:53

Adding any form of fat (including beef dripping) would be beneficial but the point D.P. made about not overcooking is probably the most important with such low percentage fat beef mince.

Alternatively you could make smash burgers (just add beef dripping to the pan beforehand). That would get around the issue somewhat.

Sheff · 27 Dec 2017 at 22:10

I've had good results cooking 5% mince burgers on a low heat in the oven.

Mark A · 30 Dec 2017 at 00:14

Had a go, the burger maker worked amazingly well, really pleased with that. The burgers were dry and horrible, even with some added beef dripping. I didnt over cook either, but it didnt seem to make any difference. I did read that adding some suet can help if you're using lean mince, but I didnt have any of that either lol.

I think i might go to the butchers and get some decent mince and have another go.

FrenchTart · 30 Dec 2017 at 11:46

Shame but not hugely shocking :/

I'm sure you'll have much better results with stuff you get from the butchers. With my local (very good) butcher I asked if they had some particularly well aged/flavoursome cuts "off menu" that would be good and they fished out something completely random that I've now forgotten the name of. It made for delicious burgers though.

Glaucus · 30 Dec 2017 at 15:21

i would expect the beef dripping has far to low a melting point and ended up in the pan quickly.

good thing about going to the butchers you can get exactly what you want. can mix the meat and get it ground how you want. Get some short rin in the mix

Scam · 4 Jan 2018 at 14:51

Sheff said:
I've had good results cooking 5% mince burgers on a low heat in the oven.

This sounds awful. No heat, no colour, no flavour surely? :confused:

I'm imagining a grey, crumbly mess...

Sheff · 4 Jan 2018 at 15:50

Scam said:
This sounds awful. No heat, no colour, no flavour surely? I'm imagining a grey, crumbly mess...

They brown off quite nicely and I don't have any issues with them crumbling. I add paprika, a teaspoon of brown sugar, pepper and salt to give them a bbq flavour. I'll take a picture next time I make them.

D.P. · 5 Jan 2018 at 13:58

^^ I'm with scam on that, sounds like a horrific way to cook a low fat burger.

I heat pan or grill and try and flash cook the outside and leave the inner most, juicy with a tad of blood - french style.

dirtychinchilla · 5 Jan 2018 at 15:26

D.P. said:
^^ I'm with scam on that, sounds like a horrific way to cook a low fat burger.

I heat pan or grill and try and flash cook the outside and leave the inner most, juicy with a tad of blood - french style.

I tend to fry them for a couple of minutes either side before putting the (cast iron) pan in the oven for maybe 10 minutes maximum if it's for someone who's worried about rare burgers.