Making Hamburger Patties

Your burger patties should be solid and tightly compacted discs of meat. Depressing the Centre.

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To achieve this place a ball of the patty mince in your hand and turn the burger around in your hands until it is even and uniform.

Making hamburger patties. You can make smaller or larger patties but you have to adjust cooking time accordingly. In this video well go over how to properly form a hamburger patty from freshly ground beef. Preheat the broiler upper level grill to medium heat.

As they shrink the edges tend to break. Each patty is about 2 round scoops rolled together and then formed into a patty. If new to patting out burger patties remove the guesswork by tracing the desired sized circles onto parchment paper before shaping.

When patties cook they shrink. Cook for 3 minutes then flip and turn heat to medium cook until you reach the 160 degrees F. The easier way to make patties would be to use Cave Tools Burger.

Hamburger patties will shrink a little when cooked so make the patties one inch thick and one inch larger than the bun. Broil them for 6-7 minutes on each side or until thoroughly cooked. If Im just working with 1lb then Ill mix the beef and divide it into 4 sections and then form the patties.

Place burger in direct heat to sear the patties. Its important to use proper technique when making your own ham. Frying pan or skillet.

If you simply press the meat into patty shape it will likely crack and break at the edges. Wipe grill grate lightly with oil and set it to high heat. Typically I make 4 patties per 1 lb of beef.

This prevents the patties from ballooning up as the fat melts on the grill and the meat retracts. Use a knife to cut and divide the hamburger patty mixture into 6 13 pound grill or skillet patties or 12 thin griddle patties. Making the Patties Grab 5 to 6 ounces of meat and lightly toss from hand to hand forming a ball.

Pat It Into a Disk The patty should be at least as wide as your bun and about 34 to 1 inch thick. Line a broiler pan with foil for easier cleanup after cooking. Add oil or butter to the pan and fry the burgers.

If Im working with 2 pounds then Ill use a medium size cookie scoop to try and get uniform patties. Most buns are around three inches so a four-inch patty is a good starting point. Place the burgers in the broiler pan.

Press the meat down in the bowl into an even disk. Finally press a shallow divot into the center of each patty.

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