I have read lots of recipes for the perfect burger and read lots of articles about the beef mix chefs of trendy burger use to get their perfect burgers.
I understand the need to balance the meat with fat and the benefits of mixing different cuts of meat. But I am intrigued about the use of fillers like bread crumbs or bulgur wheat. These are often used in Mediterranean cooking for meatballs or kebabs as they lighten the mix and give a far crumblier, softer, lighter texture.
When I make burgers I tend to make them for the two of us so that limits the number of cuts of meat I can use, and I often use good quality pre-minced beef.
The results are tasty but often dense. What is the solution, Should I make my own dice and freeze the excess burgers or is it good to use a filler. This got me thinking…do some of these trendy modern burger places also add things to their “pure beef” recipes to get a lighter texture.