Hamburger patty. A Freezer Full of Omaha Steaks Means Peace of Mind for Your Family. We Strive To Help Restaurants & Kitchens Succeed. Hamburger patties shrink as they cook, causing deep cracks to form and the edges to break apart.

Set out a baking sheet, lined with wax paper or foil, to hold the patties. One at a time, gather the patty mix and press firmly into patties. Place the ground beef in a large bowl and sprinkle the butter on top. You can cook Hamburger patty using 6 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Hamburger patty

You need of Ground chuck – We prefer an 80 lean/20 fat ratio for the juiciest burgers.
It's of Crushed crackers or Panko bread crumbs – The best binders for juicy hamburgers.
It's of Worcestershire sauce – Adds a deep beefy, smoky flavor.
Prepare of Egg – To bind all of the ingredients together without drying.
You need of Milk – The enzymes help to soften and tenderize the ground beef.
You need of Seasonings: Salt, Garlic Powder, Onion powder, Pepper, or other spices of choice.

Using your hands, quickly and gently fold the butter into the beef. Thickness of hamburger patty, amount of fat, and how compacted the patty is will determine the cooking time. I recommend using an instant cooking thermometer to check on the progress. Keep your burgers tender by gently forming the patties, being careful not to overwork them.

Hamburger patty step by step

First, set out a large mixing bowl and add in the ground beef, crushed crackers, egg, Worcestershire sauce, milk, and spices..
Use your hands to thoroughly combine until the mixture is very smooth..
Next, press the meat down in the bowl, into an even disk. Use a knife to cut and divide the hamburger patty mixture into 6 – 1/3 pound grill or skillet patties, or 12 thin griddle patties. Like so:.
Set out a baking sheet, lined with wax paper or foil, to hold the patties..
One at a time, gather the patty mix and press firmly into patties of your desired thickness. You typically want hamburger patties to be slightly larger than the buns they’ll be served on, since they’ll shrink a bit in the cooking process..
Place the formed patties on the baking sheet. With thick patties, press a dent in the center of each patty, so they don’t puff up while cooking..
You can stack the patties with sheets of wax paper between layers if needed..
Preheat the grill or a skillet to medium heat, approximately 350-400 degrees F..
For thick patties: Grill or fry the patties for 3-4 minutes per side for a medium burger..
For thin patties: Cook on the griddle for 2 minutes per side..
Pro Tip: Homemade cooked hamburger patties will keep well tightly wrapped in plastic wrap, or in an airtight container, in the fridge for up to 3 days, or in the freezer for up to 3 months..

One of my favorite burger tips is to use the lid to a large sour cream or yogurt container lined with plastic wrap to flatten patties. This prevents the burger meat from getting tough, and you end up with a perfect patty every time. From the creators of The Phunky Elephant & the creative culinary genius of Chef Dominick Rappa, we're bringing photo worthy eats to Keyport NJ. Combine ground beef, bread crumbs, ketchup, Worcestershire sauce, garlic powder, onion powder, mustard powder, salt, and black pepper in a bowl until well mixed. An instant-read thermometer inserted into the.