The amount and size of diced onion is critical. If too much or especially-- too large, the patties crumble. should be diced on a scale similar to the ground meat. Up to 2 Tbl-spoons per pound meat works; which is a bit more than the recipe calls for. I'm also adding a cap full of liquid smoke per pound.
I'm grinding boneless/skinless chicken breast for less fat. looking online what commercial meat producers add to compensate for low fat meat in burgers and sausage, I settled on adding 1/2 ounce (dry weight) textured soy protein per pound. I mix all my dry and vegetable components in a small bowl, (including bread crumbs and DRY parsley) add water a bit at a time till everything is nicely hydrated. with just barely a bit of standing water at the bottom of the bowl. Add egg white, mix and add this mixture to the meat as I'm grinding it. This minimizes excess kneading of the mix after it's ground.
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The amount and size of diced onion is critical. If too much or especially-- too large, the...
