Basic burger help

[CuttingBored]

OK. I'm kind of embarrassed here. Is there a trick to get hamburgers (ground chuck) to not shrink up and thicken into somewhat elongated meatball? I worked in a hamburger joint decades ago and recall that the burgers there didn't do that. Was it just that they were frozen and thinner?

[Octaveman]

I'm not 100% sure but I think the fat content has something to do with it. I also think that those patties were compressed so that probably did something to them too.

When I form my burgers I usually make the middle thinner than the outside...not much, just a little bit thinner. Are you talking about when grilling or frying?

[watercrawl]

I do what Bob does. I make the middle a little concave. I also use 90 to 92% ground beef. And big, like 4 to 5" in diameter and not too awful thick either. And very uniform in thickness close to the edges.....almost flat sided kind of. Instead of tapered.

[Octaveman]

I like to use 80% beef since fat is where the flavor is and the end result is one juicy burger. By making it like I do about an inch thick, when it shrinks up a tad, the form comes out pretty good for a nice thick burger you can sink your teeth into. Yes, flat sided here too. Yes, wide burger, 4-5" wide here too.

Ya gotta try two things with your burgers.....

1. Char-Crust Roasted Garlic Peppercorn rub (http://www.charcrust.com/catalogue.html) found at the grocery store.

and,

2. Dried Chipotle pepper flakes. Give a little kick and add a great smoky flavor to the meat.

[blwchef]

I use 80% beef too and form into a ball and compress it in my hands over and over to help remove air. Then I press the ball in to a patty using a small plate.

[watercrawl]

I guess I should clarify that I use 90 to 92% but then I mix grated up (or tiny cubed) cheese in the burger to make up the fat difference.

[chefjohn]

I use 80% as well but when I for the patty I use the top of a sour cream container (the big one like 1/2 galoon size i think ?) which transaltes to about 5" diam and them using plastic wrap I for the patty they come out nice even and round they do shrink somewhat but not to the extent that you are talking about also how well are you cooking them ? overcooking them will cause a burger to really shrink up!


As for adam adding cheese this is a good idea I like to add grated onion and bell pepper and apple to ground turkey for a very good non red meat burger!! the veg and the apple givie it flavor and keep it moist at the same time.

But you could always do like alton brown and make a larger version of a slider style burger. He takes his beef and rolls it out and then seasons it and folds it over once and then cuts squares out of the sheets it owrks pretty well I went a littlebigger and thinker than what he did but it still turned out good.

[Fred]

I make pork burgers and the do shrink. I just make them larger in expectation of that. This may seem strange to the group but try adding a tiny bit of Asian fish sauce to the ground meat. Don't overdo it. I do that and add garlic, salt, pepper and panko or bread crumbs as well. We often serve them as breadless patties with some sharp cheddar melted on top and a slice of tomato.

[chefjohn]

sounds good fred~ I might try that

[CuttingBored]

I'm grilling them. The AB thing would be great for a party or perhaps to form and freeze several. I usually don't cook more than couple of burgers at a time, though.

I'm trying to cook to them to about 165F -- I'm a little paranoid about store-bought ground meat. I don't think it makes sense to grind my own given the quantities I use.

When I form them by hand, it can be tough to get them even. The edges want to be thinner and -- this might be a lot of it -- aren't as compressed. Perhaps another thing is that the center is more compressed than the edges, which are made of what gets squeezed out from the center. I try to push back in with the thumbs.

I need to try the plate or plastic lid thing. (I've been tempted to get a burger press, but it seemed silly even before I'd heard Alton's rants about unitaskers.) Probably the frozen patties I remember from my hamburger joint days were extruded so they had very consistent compression and thickness.

[CuttingBored]

Breadless patties is cheating (grin). That route is great. I really like doing something like a kofta (or however you want to spell it). Ground lamb breast, beef or a mix (I'm OK with pork, but it wouldn't be true to the middle eastern origins). Add bread crumbs, grated onion, garlic, parsley, spices like red pepper and cumin and form into sausage shapes.

[VHo]

I used to flip burgers years and years ago. I agree, just anticipate and flatten those babies out.

I'm also down w/ the fish sauce. just a bit of that adds a flavor to things that is amazing. and you'd never guess it was fish sauce. at least not me.

[CuttingBored]

Thanks, all!

I think I will try the fish sauce. I still can't get over how different that stuff tastes after cooking.

[DwarvenChef]

Fish sauce pork burger... that sounds good (wheres my grinder...)

When I'm forming my burgers I use as light a hand as possable to not press them to much. 80% is my favorite as well, just enough to keep it all together.

I'm still playing with different burgers, trying to get a base for my own notes. It's still a forming idea for my own place...

[kamkazmoto]

Please try making a depression in the middle of your burgers (ala octaveman and watercrawl). It doesn't have to be much, maybe 1/8 to 1/4" difference from the edge.

[jscout]

Fish sauce pork burger...
Awwwww yeah...Nem Nuong is some good stuff. I just made a 5lb batch of it this past weekend. In fact, I pulled 1lb of it out last night, formed two logs, grilled them up and then sliced them and made Vietnamese spring rolls. Definitely good eats.

[jscout]

Please try making a depression in the middle of your burgers (ala octaveman and watercrawl). It doesn't have to be much, maybe 1/8 to 1/4" difference from the edge.
I do the dimple technique too. It's as simple as making a dimple with my thumb. That's all it takes and it works like a charm.