Photo by Maura McEvoy, Courtesy Saveur Magazine
Saveur magazine had some good tips on how to make the perfect hamburger patty. I’ve sort of summarized it below.
(1) Try sealing a pat of butter in the middle to baste and flavor the meat.
(2) Over 8 ounces of meat will overwhelm the bun. Use an ice cream scoop for portions if you want a thin, old school skillet burger.
(3) Don’t over pack the meat. The meat can become mealy and too dense. Just curl your hands around the meat and work it in a rotating manner so sides become flat.
(4) Thick burgers puff in the middle while cooking, so make a depression in the middle of the patty beforehand.
