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<blockquote data-quote="Bez+" data-source="post: 413997" data-attributes="member: 6797"><p>Actually nothing is wrong with straight burger - but in a commercial application there are other factors besides the actual hamburger.</p><p></p><p>Binding agents are used by the restaurant trade to keep the burger together while cooking - it is not something the person at home might do - or for that matter even worry about.</p><p></p><p>It is my belief that this is done to make the cooking faster and easier - allowing the burger to stay together while being cooked, flipped and so on.</p><p></p><p>Quality of the meat is probably not as high as what we might see at home when buying from a restaurant or fast food joint - therefore the shrinkage from fat and water loss would probably be somewhat higher - causing breakage unless some type of food grade binder is used.</p><p></p><p>Time is also a factor - and having the burger remain solidly in one piece allows a brisker motion to handle while cooking.</p><p></p><p>The person at home would not likely worry about this and therefore, binding agents do not become an issue.</p><p></p><p>Just my uniformed thoughts.</p><p></p><p>Bez+</p></blockquote><p></p>
[QUOTE="Bez+, post: 413997, member: 6797"] Actually nothing is wrong with straight burger - but in a commercial application there are other factors besides the actual hamburger. Binding agents are used by the restaurant trade to keep the burger together while cooking - it is not something the person at home might do - or for that matter even worry about. It is my belief that this is done to make the cooking faster and easier - allowing the burger to stay together while being cooked, flipped and so on. Quality of the meat is probably not as high as what we might see at home when buying from a restaurant or fast food joint - therefore the shrinkage from fat and water loss would probably be somewhat higher - causing breakage unless some type of food grade binder is used. Time is also a factor - and having the burger remain solidly in one piece allows a brisker motion to handle while cooking. The person at home would not likely worry about this and therefore, binding agents do not become an issue. Just my uniformed thoughts. Bez+ [/QUOTE]
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