How To Keep Burgers Flat Recipes

HOW TO KEEP BURGERS FLAT

How to Keep Burgers Flat image

How to Keep Burgers Flat. Few people can resist the taste of a juicy meat patty in a crisp bun customized with their favorite toppings, but cooking the perfectly-shaped burger is another matter. Burgers have a tendency to swell up like a...

Provided by wikiHow

Categories Burgers

Number Of Ingredients 6

Ingredients

1 lb (0.45 kg) ground beef
1 teaspoon (5.90 g) of salt
1 teaspoon (2.33 g) of black pepper
1 teaspoon (9.84 g) of garlic powder or other seasonings
Lettuce, tomatoes, and other toppings
4 to 6 burger buns

Steps:

Buy ground beef that is 80% meat and 20% fat. The fat is what holds the meat together, so leaner meat will usually give you a hard time. If you want your burgers to be shapely, ground chuck works very well, but you could also use ground sirloin for more flavor. You could also mix lean meat with some sort of fat, such as by combining equal amounts of ground beef and pork. Leaner meats like turkey are mixed with high-fat ingredients like eggs, milk, or even yogurt to help them maintain their shape. Veggie burgers can be made the same way.
Get course-ground meat if it is available. Most ground beef sold in supermarkets is medium-ground. This kind of meat works well enough, but it isn't the best available. If you really want to ensure the burgers hold their shape, ask your butcher for help. Visit a local butcher shop or ask someone at the supermarket meat counter for course-ground meat. Medium-ground meat generally gets processed up to 5 times, so it doesn't hold together as well as coarse-ground meat. Coarse-ground meat is only processed once before it is packaged for sale. You could also make your own burgers at home if you have a meat grinder.
Roll the meat into balls that are all the same size. Divide up the meat according to the number of burgers you plan on making. After separating the meat, roll each piece between your hands. Make sure the meat sticks together, but handle it gently to avoid overworking it. Once you have some consistent meat balls to cook, set them aside until you're ready to throw them onto your pan. For example, 1 lb (0.45 kg) of meat generally makes 4 burgers. The burgers will be 1⁄4 lb (0.11 kg), so get more meat if you plan on making bigger burgers. If you buy prepared ground beef from your local grocery store, it will probably come in a big pack. Instead of dividing up the meat, try using a 4 oz (110 g) ice cream scooper to form balls that don't require any additional rolling. Don't season the meat just yet. While you can attempt to mix in all sorts of seasoning now, you run the risk of working the meat so much that it doesn't retain its shape later.

JUICIEST HAMBURGERS EVER

Juiciest Hamburgers Ever image

No more dry, lackluster burgers. These are juicy, and spices can be easily added or changed to suit anyone's taste. Baste frequently with your favorite barbeque sauce. If you find the meat mixture too mushy, just add more bread crumbs until it forms patties that hold their shape.

Provided by Jane

Categories Main Dish Recipes Burger Recipes 100+ Hamburger Recipes

Time 35m

Yield 8

Number Of Ingredients 7

Ingredients

2 pounds ground beef
1 egg, beaten
¾ cup dry bread crumbs
3 tablespoons evaporated milk
2 tablespoons Worcestershire sauce
⅛ teaspoon cayenne pepper
2 cloves garlic, minced

Steps:

Preheat grill for high heat.
In a large bowl, mix the ground beef, egg, bread crumbs, evaporated milk, Worcestershire sauce, cayenne pepper, and garlic using your hands. Form the mixture into 8 hamburger patties.
Lightly oil the grill grate. Grill patties 5 minutes per side, or until well done.

Nutrition Facts : Calories 288.1 calories, Carbohydrate 9.1 g, Cholesterol 95.5 mg, Fat 17.8 g, Fiber 0.5 g, Protein 21.5 g, SaturatedFat 7 g, Sodium 196.3 mg, Sugar 1.7 g

THIN BURGER

Thin Burger image

Straight out of central casting: a savory, slender patty on a deliciously squishy bun.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes

Time 20m

Yield Makes 4

Number Of Ingredients 9

Ingredients

1 1/4 pounds coarsely ground beef chuck (70 percent lean)
Coarse salt and freshly ground pepper
4 slices American cheese
4 teaspoons unsalted butter, softened
4 potato sandwich rolls
1/4 cup diced white onion
1 dill pickle, thinly sliced
1 cup shredded iceberg lettuce
4 teaspoons yellow mustard

Steps:

Divide beef into 4 mounds, and evenly place on a 12-by-14-inch piece of plastic wrap. Place another piece of plastic on top. Roll into 5 1/2-inch patties, about 1/3 inch thick, with a rolling pin.
Heat a griddle or 2 large cast-iron skillets over medium-high. Season both sides of patties with salt and pepper. Cook patties, pressing with a spatula, 3 minutes. Reduce heat to medium, flip, and top with cheese. Cook 2 minutes.
Butter cut sides of rolls, and toast on griddle until edges just start to brown, about 1 minute.
Sandwich burgers in rolls with onion, pickle, lettuce, and mustard.

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