Quote:
Originally Posted by Jonas Pilot
Is there enough fat in the roasts to hold the burgers together?
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For the most part fat does not hold hamburg together. Smeared up fat does have some sticky qualities but you really don't want your fat "smeared" through overworking it. It's the myosin protien that has the binding effect. Fat surely is needed IMO to make a burger palatable. 85% is just right for this guy.