{"id":17867,"date":"2023-02-16T20:31:00","date_gmt":"2023-02-16T20:31:00","guid":{"rendered":"https:\/\/ecofamilylife.com\/?p=17867"},"modified":"2023-03-09T05:01:17","modified_gmt":"2023-03-09T05:01:17","slug":"why-are-my-hamburgers-rubbery","status":"publish","type":"post","link":"https:\/\/ecofamilylife.com\/kitchen-hacks\/why-are-my-hamburgers-rubbery\/","title":{"rendered":"Why are my hamburgers rubbery? | 10 Reasons and solutions"},"content":{"rendered":"\n

Hamburgers can become rubbery if you add salt to the mixture too soon, add too many breadcrumbs or flour or if you don’t get the grill temperature right. Cooking the burgers on a grill that is too hot or not heated up can cause them to become rubbery. Aim for mince with at least 20% fat to avoid rubbery burgers.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

10 Reasons why hamburgers turn rubbery<\/h2>\n\n\n\n

Here are the top reasons why hamburgers turn rubbery and what you can do to solve each one.<\/p>\n\n\n\n

1. Not having enough fat in the mince<\/h3>\n\n\n\n

Using mince that has a fat percentage that is too low will give you rubbery hamburgers. Mince that is low in fat and higher in protein will dry out faster when they cook.<\/p>\n\n\n\n

To avoid rubbery hamburgers use mince that is around 20% fat. This will give you the ideal balance of fat and protein to keep the burgers moist and juicy and avoid a rubbery texture.<\/p>\n\n\n\n

I like to read the label of my mince and aim for an 80% protein to 20% fat ratio. If you buy your mince from a butcher, just ask what the fat percentage is or what the mince is best for. They will let you know if the mince is good for burgers.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

2. Leaving the burgers on the heat for too long<\/h3>\n\n\n\n

Leaving burgers on the grill or in the pan for too long will turn them rubbery. The longer they stay in the pan, the more moisture they will lose causing them to taste tough.<\/p>\n\n\n\n

To make sure you cook your burgers through without them becoming rubbery, preheat the pan or grill to a medium-high heat. Add a small amount of oil and put the burgers straight on. Cook them for 2-4 minutes on the first side and then flip. <\/p>\n\n\n\n

Flip the burgers again until the juice runs clear.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

3. The heat on the grill is too high<\/h3>\n\n\n\n

Cooking burgers on a grill or in a pan when the heat is too high will cause the meat to loose moisture and dry<\/a> out before it has cooked. Thick burgers in particular will cook heat on medium to medium-high heat.<\/p>\n\n\n\n

I like to make thin burgers and put them on a medium-high heat. These will take a few minutes on the first side and another 2 minutes on the other. I like to flip one more time and cook for another 1 minute.<\/p>\n\n\n\n

This will cook the burgers through without causing them to become rubbery. <\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

4. Adding too many breadcrumbs<\/h3>\n\n\n\n

If you are making your burgers with breadcrumbs they can become rubbery if you add too much. Many recipes that contain breadcrumbs will also contain egg to help the ingredients to combine.<\/p>\n\n\n\n

To avoid making your burgers rubbery add less breadcrumbs. You can actually make burgers with just mince. Choose mince with 20% fat and form them gently into a burger shape.<\/p>\n\n\n\n

You can help them to hold their shape by popping them into the freezer for 15 minutes before you cook them. <\/p>\n\n\n\n

Check out this video to find out how to make amazing thin burgers that are not rubbery.<\/p>\n\n\n\n

\n