The Best Way to Form Burger Patties!

Make the best hamburgers and cheeseburgers by learning to correctly form your burger patties with this step-by-step recipe tutorial.

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Using food science to make delicious meals for you.

During my studies, I learned about food technology and how food is delivered from “farm to fork”, putting the focus on providing safe and wholesome food. After college, I pursued a career in nutrition product development, creating healthy food, beverages, and children’s products for people around the world.

And now I enjoy developing recipes in my home test kitchen, and love nothing more than experimenting and unraveling the science behind better, healthier cooking and sharing that with you.

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[FatguyLittlecoat]

I’ve made my fair share of burgers and I can honestly say it doesn’t matter. Idk if I’ve ever had a burger that wasn’t tender either.

[meganhale]

I've made quite a few burgers and it doesn't matter either way. It really makes no difference. The way it's mixed depends on whether you're adding other ingredients that need mixed in.

I personally wouldn't want to eat that burger you've made. Ground beef shrinks when cooked, you've made dense hockey pucks that won't come close to filling the bun.

To make a burger you take a little less than you have there, roughly form it, put it in the cast iron pan, griddle, whatever it is you're using then put a piece of wax paper on it, smash the every loving crap out of it so it's super thin. Let it cook, flip, add cheese immediately to cooked cheese is melted your burger should be done. Add 2 patties to your bun and serve yourself a tasty smash burger. Burgers aren't difficult.

[kennyking]

According to her I’ve been over mixing for years yet my burgers are still tender and juicy, well seasoned, well done. A lil chopped onions and green peppers in the mix go along way. Or quick substitution jutsu with the beefy onion soup mix or original
😊

[erikjames]

Thank you very much! I was definitely over mixing my burgers, I’m testing it tonight!

[GabrielNyenza]

Your better in looks than in cooking ❤❤

[rosab]

I put all kinds of ingredients to the ground meats and then form them in a one cup Tupperware bowl. Perfect everytyme. 60% of the tyme it works everytyme.

[channelc.h.a.d]

Lit thank you 🔥🔥 I was going to make that mistake for sure 😅

[Jacoblovelace]

I put bread crumbs on the outside of the ground beef then mix it so it doesn’t fall apart

[vintagestrings]

I will definitely try this thank you so much. Thanks for your video.

[chiefqueef]

80/20 ground beef will also be pretty dry I prefer 70/30 for burgers

[NullDrago]

Thanks this was helpful in knowing how to make them better

[WiseAilbhean]

I mix it with 2 forks on a very cold sheet pan. Then I gently separate and form.
And addt’l ingredients, i mix separately and add it in.

[jeffdiggs]

I see gordan Ramsey talk about that too but he adds an egg but do u have to put egg and what its for. Is it like a binder or does it act as a flavor or filler ingredient.

UPDATE: I looked it up and they say if your meat has high fat content then u dont need to add and egg and with him he had 70/20/10, 70 chuck, 20 another type and only 10 fat.

[RealSB]

Add bread crumbs and egg yolk to prevent it from being tough. Hello! Don't for get the seasonings

[hillhank]

The biggest one tip is not to add any seasoning until AFTER you've formed the patty.

[EnvisionStudios]

This is what you do when you dont want your food to taste like anything.

In Spanish cultures we mix our meat well with the seasonings making sure never to smash the meat.

In indian cultures they do smash the mean.

Moral of the story is all cultures have delicious versions and NOT RUBBERY.

The tidbit about mixing the proteins together when beef is composed of mostly protein fibers is beyond blowing my mind right now.

[meagankaletski]

does this apply to ground chicken too?

[GoBart]

Thanks Jess, your tips are always so helpful ❤

[hunnterful]

I add ribeye to ground beef 30/70 ribeye 30

[RiccFBA]

This is for people who don’t like to season their meat.