Burgers fall apart when the meat is too lean, over‑handled, or cooked too aggressively.
Common causes
- Lean mince
- Over‑mixing
- Flipping too early
- No binder
1. Lean mince
Fat holds burgers together.
Quick fixes:
- Use 15–20% fat mince
- Add a little oil if needed
2. Over‑mixing
Makes burgers crumbly.
Quick fixes:
- Mix gently
- Form patties loosely
3. Flipping too early
They break before crust forms.
Quick fixes:
- Wait 3–4 minutes before flipping
What to try first
Use higher‑fat mince — it fixes most issues.
When to start again
If the burger crumbles completely.