DMD Posted June 22, 2006 Share Posted June 22, 2006 I was making burgers yesterday and I did like I have done before - cover it with some Tony Chachere's creole seasoning and coated with a bit of olive oil then cooked in a skillet. I even put a bit of parmasan on it. Not the first time I had done that. But typically I take the ground beef and form tightly packed patties. This time for some reason, I just cut the pound package into fourths and put it in the skillet not pressing it all together. Smooshed it flatter with a spatula, but not all that much. They came out delicious and the only thing I can think of is that I did not form tight patties. I mean they were really good. My wife then told me she heard you are not supposed to make tightly packed patties which was the first time I had ever heard that. Have I stumbled upon the right way to make hamburger patties? Quote Link to comment Share on other sites More sharing options...
Dutch Oven Posted June 22, 2006 Share Posted June 22, 2006 I always throw the meat in a bowl and then season it all before I make the patties and I think that helps. Although, I don't pack the patties too tightly either. What, no cheez-its? Quote Link to comment Share on other sites More sharing options...
rajncajn Posted June 22, 2006 Share Posted June 22, 2006 I was making burgers yesterday and I did like I have done before - cover it with some Tony Chachere's creole seasoning and coated with a bit of olive oil then cooked in a skillet. I even put a bit of parmasan on it. Not the first time I had done that. But typically I take the ground beef and form tightly packed patties. This time for some reason, I just cut the pound package into fourths and put it in the skillet not pressing it all together. Smooshed it flatter with a spatula, but not all that much. They came out delicious and the only thing I can think of is that I did not form tight patties. I mean they were really good. My wife then told me she heard you are not supposed to make tightly packed patties which was the first time I had ever heard that. Have I stumbled upon the right way to make hamburger patties? :thinkingofmakingpattypackingjokebut knwoingbetter: Uuummmm, this is a tasty burger. Mind if I have some of your tasty beverage to wash this down with? Quote Link to comment Share on other sites More sharing options...
Jimmy Neutron Posted June 22, 2006 Share Posted June 22, 2006 I think you'r onto to a secret here, DMD. The cats on the Food Network will tell you to mix lightly when making burgers - just fold your ingredients (aka Cheez-Its) into the meat and lightly form into patties. Quote Link to comment Share on other sites More sharing options...
whoopazz Posted June 24, 2006 Share Posted June 24, 2006 I was making burgers yesterday and I did like I have done before - cover it with some Tony Chachere's creole seasoning and coated with a bit of olive oil then cooked in a skillet. I even put a bit of parmasan on it. Not the first time I had done that. But typically I take the ground beef and form tightly packed patties. This time for some reason, I just cut the pound package into fourths and put it in the skillet not pressing it all together. Smooshed it flatter with a spatula, but not all that much. They came out delicious and the only thing I can think of is that I did not form tight patties. I mean they were really good. My wife then told me she heard you are not supposed to make tightly packed patties which was the first time I had ever heard that. Have I stumbled upon the right way to make hamburger patties? definitely no squishing of your meat. See the Weber cookbook. No squishing, no flipping (except once for you burger of course). Quote Link to comment Share on other sites More sharing options...
suppasonic Posted June 25, 2006 Share Posted June 25, 2006 Yep. Search around for the "Good Eats" show on burgers. Flip the burger only once. Dont smush it with the spatula. Dont tightly cram the patties. And bam, you have good burgers. Next time, try only seasoning with salt and pepper. Or, if you wanna be fancy, try a stuffed burger. make a thin patty, find something to put in between (Google) and put another thin patty on top and seal the edges. Quote Link to comment Share on other sites More sharing options...
wiegie Posted February 15, 2007 Share Posted February 15, 2007 Or, if you wanna be fancy, try a stuffed burger. make a thin patty, find something to put in between (Google) and put another thin patty on top and seal the edges. perhaps, like a cheez-it or something? Quote Link to comment Share on other sites More sharing options...
MojoMan Posted February 15, 2007 Share Posted February 15, 2007 Yep... Do not squeeze the hamburger as if it were YOUR meat. Quote Link to comment Share on other sites More sharing options...
isleseeya Posted February 15, 2007 Share Posted February 15, 2007 Regular chhez its ? Or one of their newer fancier flavors ? Quote Link to comment Share on other sites More sharing options...
TheGrunt Posted February 16, 2007 Share Posted February 16, 2007 I was making burgers yesterday and I did like I have done before - cover it with some Tony Chachere's creole seasoning and coated with a bit of olive oil then cooked in a skillet. I even put a bit of parmasan on it. Not the first time I had done that. But typically I take the ground beef and form tightly packed patties. This time for some reason, I just cut the pound package into fourths and put it in the skillet not pressing it all together. Smooshed it flatter with a spatula, but not all that much. They came out delicious and the only thing I can think of is that I did not form tight patties. I mean they were really good. My wife then told me she heard you are not supposed to make tightly packed patties which was the first time I had ever heard that. Have I stumbled upon the right way to make hamburger patties? Yes. That sounds amazing. I want one. Mouth watering. Quote Link to comment Share on other sites More sharing options...
Big Country Posted February 16, 2007 Share Posted February 16, 2007 Yes. That sounds amazing. I want one. Mouth watering. Your mouth is watering thinking of DMD's meat. Maybe I was wrong about you Grunt. Quote Link to comment Share on other sites More sharing options...
cre8tiff Posted February 16, 2007 Share Posted February 16, 2007 You want the fat to remain in clumps so when it liquifies, it creates pockets of juice. When you overly handle or squish the hamburger around, the fat get distributed and leaches away during cooking, leaving tougher burger. Kinda like marbling in a steak. Quote Link to comment Share on other sites More sharing options...
cdrudge Posted February 17, 2007 Share Posted February 17, 2007 Or, if you wanna be fancy, try a stuffed burger. make a thin patty, find something to put in between (Google) and put another thin patty on top and seal the edges.My wife found a recipie for a cheesy ranch burger. Take a packet of dry ranch (or italian) dressing mix, a pound (more or less to taste) of your favorite shredded cheese, and mix it in with a pound or two of ground hamburger. Press into the size patties you prefer and grill your favorite way. Not exactly a stuffed burger, but wonderfully good IMHO. Quote Link to comment Share on other sites More sharing options...
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