"Gal Called J.J." > wrote in message
>
> That's no exaggeration. :-) But this thread got me to thinking
> about mixing ground beef, whether for burgers, meatloaf, whatever.
>
> The standard wisdom is not to overwork the ground beef, because
> your hands can melt the fat and make it tough. But if you don't
> mix it enough, the seasonings won't get dispersed. So how do guys
> mix your beef? Would it be efficient to use a spoon? TIA...

The meat has to be very cold and should be 20% to 25% fat
If you just got done picking your nose, wash your hands
Add seasonings
Gently mix and form patties.

If you have salt in it and work the meat, it will extracts the myosin and
it will help it stick together, but too much will make it kind of tough. If
you put the blob on the grill or in a hot pan, don't touch it until the
bottom has been cooked quite a bit and is easy to pick up or it will fall
apart. Flip, allow to finish cooking.
--
Ed
http://pages.cthome.net/edhome/