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While more and more people are turning to beef alternatives, whipping up a burger madefromblack beans,turkey,chicken, or evenlambstill doesn'tquite compare to a classic, beefysmash burgerfor the average meat-lover or burger connoisseur. In fact, when Top Chef's Gordon Ramsay was asked on a Reddit post what the five dishes everyone should know how to cook are, the first thing he mentioned was a really good burger, explaining that it's a favorite for many and that achieving the perfect blend of meat is crucial. And he's right; when biting into this type of delicious sandwich, the first thing you'll probably notice is the meat. Whether it be the texture, flavor, or both — beef isthe main ingredient and it needs the most love.
So to prepare for grillingseason, it might be time to give your burger recipe a second look.If you're only preparing your beef patties with seasonings before it hits the grill, it's time to listen to Ramsay's advice and take it up a notch withanother protein source: the incredible, edibleegg — or egg yolk to be precise.
Egg yolk acts as a binder and adds flavor
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In a YouTube video demonstrating his top 10 tips for the perfect burger, Ramsay separates an egg and kneads the yolk into his raw beef mixture. After forming it into a patty, he explains that the egg actually helps bind the meat together, and adds an incredibly rich flavor to the burger patty. As a good rule of thumb, it's best to add one yolk per pound of ground beef.
While this rule may seem more like a recipe for meatloaf compared to a fresh-off-the-grill burger, a whole egg is required in meatloaf, whereas only the egg yolk is best when blending into burger patties. This is due to the fact that egg whites and egg yolks do completely opposite jobs when in contact with beef. Egg whites can actually draw out the moisture in ground beef, whereas egg yolks retain the meat's juices. So, next time you're thinking about tossing the whole egg into your mix, remember that it can drastically change the flavor and texture of your grilled patty. So separate anegg or two and use the yolk to help you achieveflavorful, juicy, well-formed burger patties.
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