01
Dec
The patty will shrink a bit during cooking. Make sure you press the patty to be larger than the bun you will serve it on.
The higher the fat content of the meat the more hamburgers shrink as they cook.
Recipe best hamburger patties. Portion the patties to fit the size of the intended burger bun. The higher the fat content of the meat the more hamburgers shrink as they cook. If you use 8020 leanfat or higher make the patties slightly larger than the buns.
Keep patties made with leaner meat to the actual size of the buns. Use your hands to form 4 hamburger patties 34 inch thick. Use your thumbs to make an indention in the middle of the patties.
Grill over medium-high heat for about 4 minutes on each side. My personal preference is to keep the strands of meat running vertically when pressing the meat. Make sure you press the patty to be larger than the bun you will serve it on.
The patty will shrink a bit during cooking. If you like your burgers thicker press your thumb into the center of the burger. Just mix the ingredients until incorporated and then form the patties.
The key to forming the best homemade hamburgers for grilling is to make them in 13rd pound portions. So each pound of beef that you use will make 3 patties. You can use a hamburger.
Flatten the balls into 34-inch patties about 4-12 inches across. Form a slight depression in the center of each patty to prevent the burgers from puffing up on the grill. Oil the grilling grates.