How to add mix-ins without losing texture
Incorporating ingredients like onions, cheese, or herbs into patties can boost flavor but requires gentle technique to preserve texture and juiciness. The key is minimal handling and proper ingredient prep.
For onions and garlic, finely mince or grate them and squeeze out excess moisture to prevent a soggy patty. Use small amounts—about 1 tablespoon of finely minced onion per pound of meat—to avoid overpowering the beef. For cheese, either mix small, cold cubes of a melting cheese into the meat or plan to place slices on patties near the end of cooking.
Methods for common add-ins
- Minced onions/shallots: Finely chop, drain, and fold in gently.
- Grated garlic: Mix sparingly to avoid bitterness; distribute evenly.
- Cheese inside patties: Freeze small cubes for 10–15 minutes and fold them into patties; this prevents immediate melting and leaking during cooking.
- Cheese on top: Add a slice in the last minute of cooking and cover to melt.
- Herbs and spices: Toss with meat briefly to distribute without overworking.
Tips to prevent problems
- Keep everything cold: Cold add-ins are less likely to smear fat and make the meat gummy.
- Don’t overwork: Excessive mixing creates a dense, chewy patty.
- Binding: If you add high-moisture components, consider a light binder like a tablespoon of panko or an egg for larger quantities, but this changes the burger style.
By preparing add-ins properly and handling the meat gently, you’ll get flavorful patties that still retain a tender, juicy bite.