How to Make the Perfect Hamburger Patty

Published on June 27, 2012

A lot of cooks take pains to obtain top-notch hamburger meat, toppings, condiments, and buns only to relegate the crucial step of making the patties to an afterthought. There’s an art to preparing a hamburger patty. Fortunately, it’s one that can be reduced to a few straightforward guidelines. See our Guide to Building the Perfect Burger »

httpswww.saveur.comsitessaveur.comfilesimport2012images2012-067-Burger_Patty_1.jpeg — A pat of cold butter enclosed in the center of the patty bastes and flavors the meat while it cooks. Be sure to seal the butter pat in completely.

httpswww.saveur.comsitessaveur.comfilesimport2012images2012-067-Burger_Patty_2.jpeg — Don't pack the meat too much: overworking it can cause the burger to become mealy and overly dense. Gather the meat into a loose ball and set it on a work surface. Curl the palms of your hands around the sides of the patty and work it back and forth in a rotating motion so that the sides of the patty flatten slightly. Then gently press down on the top of the patty with the flat of your hand. *Todd Coleman*

httpswww.saveur.comsitessaveur.comfilesimport2012images2012-067-Burger_Patty_3.jpeg — A note on size: thick is good, but there's a limit; any burger patty weighing more than eight ounces when raw will overwhelm your average bun. *Todd Coleman*

httpswww.saveur.comsitessaveur.comfilesimport2012images2012-067-Burger_Patty_4.jpeg — We found that an ice cream scoop gave us a loosely packed portion perfectly sized for being squashed into a thin, old-school skillet burger. *Todd Coleman*

httpswww.saveur.comsitessaveur.comfilesimport2012images2012-067-Burger_Patty_5.jpeg — Thick burger patties tend to puff up in the middle while they cook. Making a depression in the top of the patty using the back of a measuring spoon, or just your thumb, helps a burger hold its shape. *Todd Coleman*

httpswww.saveur.comsitessaveur.comfilesimport2012images2012-067-sept09-burger-400.jpg — For more tips on building the perfect burger: **See our favorite seasonings »** **See 9 great cheese options »** **See 25 favorite toppings »** *Michael Kraus*

Techniques

How to Make the Perfect Hamburger Patty

By SAVEUR Editors

Published on June 27, 2012

A lot of cooks take pains to obtain top-notch hamburger meat, toppings, condiments, and buns only to relegate the crucial step of making the patties to an afterthought. There’s an art to preparing a hamburger patty. Fortunately, it’s one that can be reduced to a few straightforward guidelines. See our Guide to Building the Perfect Burger »