Hamburgers

[Joetee]

I don't want a 1 pound hamburger nor did I want it to be 1 inch think.
I use ground chuck and include a dimple.
What I get is something to thick and not big enough to cover the bun. I would like it to just go beyond the bun about 1/2 inch thick or slightly thicker. I've been using about 6 or 7 oz of meat.

Any suggestions?

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[56MPG]

Honestly, and I'm not joking here, I've been using slider buns for that very reason. Most full size buns are too big IMHO. I like the meat-to-bread ratio of a slider bun with a normal size (1/4lb) burger. (When I choose to have bread that is.) Guaranteed to have meat in every bite. Besides, then you can have two if you're still hungry and not feel the bread-bloat.

[EricD]

I usually get 4 burgers out of a pound of meat.  after I add all the ingredients and mix lightly I divide the meat in quarters.
Then I take each ball and smash it onto the griddle.  If I'm using the grill, I pat by hand.  Haven't had the problem your having.
Maybe you overworked the meat?  Maybe try adding more fat to the mix too.  80/20 is good for burgers.
I assume your only flipping once too and not pressing the juice out with the spatula.
Make more! Keep practicing and take pics!!!  Then enter the burger challenge!

[EricD]

OR try stuffed burgers! 
https://www.youtube.com/watch?v=Hq2kmbI_1EA

[Joetee]

OR try stuffed burgers! 
https://www.youtube.com/watch?v=Hq2kmbI_1EA

Wow.  I'm impressed

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[Travis]

Like @ericd said, it sounds like you are over working the patties. When you take the meat out of the package break it up on a cutting board and spread it out over the cutting board surface. Break up all the clumps of meat. Then you can divide into whatever size you want and "loosely" pack your burger. If you squish the hell out of it, it will rise even if you put a dimple in the patty.


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[HoosierKettle]

Funny. Something as simple as a hamburger is still one of the more challenging things I cook and have come out perfect. I probably only nail it half the time. Drives me crazy.


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[HoosierKettle]

My best work is still using sams club frozen angus patties lol. Always great.


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[kettlebb]

I take the all the ground meat and place it into a mixing bowl with the spices and mix it all by hand. I then make balls and flatten them by hand as thin as I can without it falling apart. They still aren't as big round as I like them but they aren't hockey pucks either.


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[Bob R]

I have a cast iron patty maker. I get 1 Lb packs of lean burger, divide the meat into 4 pieces, which is easy to do with a 1 LB package. Patty paper top and bottom, and form. I will be doing about 40 pounds for the Saddle Club Horse Show tomorrow.

Bob

[SMOKE FREAK]

Then enter the burger challenge!

Burger challenge??

[Travis]

Then enter the burger challenge!

Burger challenge??

http://weberkettleclub.com/blog/2017/04/22/burger-e-cook-for-the-month-of-may/

It's going on right now.

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[SMOKE FREAK]

Thanks...

[LiquidOcelot]

every time I watch a bbq pit boys video I just think there has to be so much cross contamination from the raw meat lol . just a dish towel doesn't sanitize when going from raw meat to utinsles or seasonings or cheese.