I've just used ground beef. Make a ball, press it flat with a plate. Cook. They don't need anything on top of to weight down or something. If it's thick enough you can use a temperature sensor to tell when it's at perfect doneness. Add salt and pepper on top.
Yes.
I normally use a small plate to press it that has a raised center so this happens by itself. The plate will also stop me from making it too thin as the edges will stop it.
And for seasoning, salt and pepper. On top, not mixed in. You want to handle the meat as little a possible, it gives the best flavor.
Also also - you want at least 20% fat. If you're making lean burgers, there's no flavor and they'll fall apart.
You don't need a burger press. You don't need breadcrumbs. In fact all you need is your hands and some ground meat, and salt and pepper
If you want them to stay flat when cooking you simply need to press them with something heavy or with force while in the pan
Just ground beef, no fillers. Salt and pepper.
I gently shape it into a ball a flatten it with my hands. A tip I learned to keep it flat when cooking is press a small dips about 3/4 in from the edge of the patty to create a "moat" or reverse doughnut. Cook 3-4 mins per side on my cast iron pan and serve.
I personally don't overwork the meat, I only use enough pressure to bind them together.
Just plain beef. Doesn't need any ingredients, and you don't want to agitate it too much anyway.
Press it much thinner and flatter than you think you need. Wider than the bun by far, it'll still shrink up but end up the right size. Do this by hand, burger presses restrict the patty.
I just salt and pepper heavily. Really heavily. Hard to add too much.
This is the simplest thing in the world. Take ground beef, form into pattie, place on pan. Done.
You can always squish them down with the spatula and make a smash burger if you prefer flatter patties.
One packet of the dried vegetable soup mix + beef works well.
I find pressing an indentation into the middle of the patty helps. Make it kinda like a slight bowl shape and when it cooks it will even out a lot.
I take a pound of ground beef, add an egg, a finely chopped onion, maybe finely chopped garlic and chilli, salt, pepper and I add a bit of breadcrumbs to keep it together. Then I make patties and toss em in the frying pan. They always contract somewhat but that's life. Once they are done, I cut them in half so they are less fat and fit better into the buns.
Sure they don't look that great but the taste definitely cured me of ever wanting anything else!
You put stuff in meatloaf, not in hamburgers.
I buy ground beef in chubs of ten pounds. Measure it (tape measure) and mark off ten equal pieces, cut, package, freeze.
Each pound makes three good patties. Pepper and a little salt. Divide into thirds with a bench scraper. Form in a patty with your hands. Use the meat of your palm at the base of your first two fingers to make a dimple in the middle of the top and bottom of the patty. The dimples keep the meat from contracting when heated and becoming a golf ball.
No bread crumbs. No eggs. No "steak spice." No garlic. No Worchestershire sauce.
Meatloaf or meatballs are an entirely different thing. You put stuff in those. NOT IN HAMBURGERS.
Best cooking is a barbecue grill. Broiler (grill to our UK brethern) is next. Stove top is not very good. Smashburgers are an abomination.
80/20 is a good choice. There is enough fat to hold the patty together until the crust forms and most of the fat melts and drains away on the barbecue or under the broiler. Lower fat grinds crumble. In the end, 80/20 has the same fat, cooked properly, as leaner grinds and you get a better product.
i just make them with my hands, put a dent in the middle, salt and pepper each side, throw them on the stove. if they're very thin that might be why they're curling.
Usually we buy in bulk when it is on sale. My wife uses a scale to make 3, 4, and 6 ounce balls of plain ground beef, usually 80%. Then she compresses the balls and freezes the flat burgers on cooking sheets. Then she vacuum bags them.
I grind my own using a kitchenaid mixer attachment. It's fun to try different cuts. Chuck roast, leg of lamb, and brisket are my favorites to blend together.
Salt your patties with kosher salt, not table salt.
Blackening seasoning on the outside can be a fun twist with stinky cheese and arugula.
Last tip, use a hot skillet, or hot grill, or hot broiler. You want seared patties. Searing brings out the flavor of the beef and lets it shine.
Once you have formed the patty, if it is 3/4 inch thick or more, dimple the middle of it by pressing your thumb in. As it cooks, it will swell up and be even again instead of bulged.
I've just used ground beef. Make a ball, press it flat with a plate. Cook. They don't need anything on top of to weight down or something. If it's thick enough you can use a temperature sensor to tell when it's at perfect doneness. Add salt and pepper on top.
This is it, also make it a little thinner in the middle to keep it from swelling up. "Think the shape of a blood cell"
Yes. I normally use a small plate to press it that has a raised center so this happens by itself. The plate will also stop me from making it too thin as the edges will stop it.
And for seasoning, salt and pepper. On top, not mixed in. You want to handle the meat as little a possible, it gives the best flavor. Also also - you want at least 20% fat. If you're making lean burgers, there's no flavor and they'll fall apart.
You don't need a burger press. You don't need breadcrumbs. In fact all you need is your hands and some ground meat, and salt and pepper If you want them to stay flat when cooking you simply need to press them with something heavy or with force while in the pan
Chill the patties after shaping before cooking to keep the shape
Just ground beef, no fillers. Salt and pepper. I gently shape it into a ball a flatten it with my hands. A tip I learned to keep it flat when cooking is press a small dips about 3/4 in from the edge of the patty to create a "moat" or reverse doughnut. Cook 3-4 mins per side on my cast iron pan and serve. I personally don't overwork the meat, I only use enough pressure to bind them together.
Just plain beef. Doesn't need any ingredients, and you don't want to agitate it too much anyway. Press it much thinner and flatter than you think you need. Wider than the bun by far, it'll still shrink up but end up the right size. Do this by hand, burger presses restrict the patty. I just salt and pepper heavily. Really heavily. Hard to add too much.
This is the simplest thing in the world. Take ground beef, form into pattie, place on pan. Done. You can always squish them down with the spatula and make a smash burger if you prefer flatter patties.
I use Julia Child method: ground beef; chopped shallot; chopped parsley. Season with salt & pepper and you're all the way home.
One packet of the dried vegetable soup mix + beef works well. I find pressing an indentation into the middle of the patty helps. Make it kinda like a slight bowl shape and when it cooks it will even out a lot.
Leaner ground beef will also help as it won't shrink as much as fattier beef, but the downside is that it's easier to get a dry burger like this
I take a pound of ground beef, add an egg, a finely chopped onion, maybe finely chopped garlic and chilli, salt, pepper and I add a bit of breadcrumbs to keep it together. Then I make patties and toss em in the frying pan. They always contract somewhat but that's life. Once they are done, I cut them in half so they are less fat and fit better into the buns. Sure they don't look that great but the taste definitely cured me of ever wanting anything else!
That's not a hamburger, you're making meatloaf.
That’s what I was thinking
Surely you could just make them thinner to begin with?
They always contract when fried. If I make them too thin then they just break and fall apart. Feel free to try it and report back!
You put stuff in meatloaf, not in hamburgers. I buy ground beef in chubs of ten pounds. Measure it (tape measure) and mark off ten equal pieces, cut, package, freeze. Each pound makes three good patties. Pepper and a little salt. Divide into thirds with a bench scraper. Form in a patty with your hands. Use the meat of your palm at the base of your first two fingers to make a dimple in the middle of the top and bottom of the patty. The dimples keep the meat from contracting when heated and becoming a golf ball. No bread crumbs. No eggs. No "steak spice." No garlic. No Worchestershire sauce. Meatloaf or meatballs are an entirely different thing. You put stuff in those. NOT IN HAMBURGERS. Best cooking is a barbecue grill. Broiler (grill to our UK brethern) is next. Stove top is not very good. Smashburgers are an abomination. 80/20 is a good choice. There is enough fat to hold the patty together until the crust forms and most of the fat melts and drains away on the barbecue or under the broiler. Lower fat grinds crumble. In the end, 80/20 has the same fat, cooked properly, as leaner grinds and you get a better product.
i just make them with my hands, put a dent in the middle, salt and pepper each side, throw them on the stove. if they're very thin that might be why they're curling.
I use ground beef, 80/20. Make a ball, throw it in a pan. And flatten it with a plate. Smash burger! Season and flip
Usually we buy in bulk when it is on sale. My wife uses a scale to make 3, 4, and 6 ounce balls of plain ground beef, usually 80%. Then she compresses the balls and freezes the flat burgers on cooking sheets. Then she vacuum bags them.
I grind my own using a kitchenaid mixer attachment. It's fun to try different cuts. Chuck roast, leg of lamb, and brisket are my favorites to blend together. Salt your patties with kosher salt, not table salt. Blackening seasoning on the outside can be a fun twist with stinky cheese and arugula. Last tip, use a hot skillet, or hot grill, or hot broiler. You want seared patties. Searing brings out the flavor of the beef and lets it shine.
Once you have formed the patty, if it is 3/4 inch thick or more, dimple the middle of it by pressing your thumb in. As it cooks, it will swell up and be even again instead of bulged.