How to Shape Hamburger Patties (Get the Best Flavor)

Where did you learn how to shape hamburger patties?

Have you ever wondered how to make perfectly shaped hamburger patties like the ones you see at the deli counter? Don’t worry, you’re not alone. In this article, I’ll be sharing tips and tricks from others who faced the same challenge, so you too can make a batch of patties that you’ll be proud of.

There is no need for a specific reason to have a barbecue and spend time with loved ones. A backyard party is incomplete without juicy burgers, which are an ideal way to entertain guests.

Ground beef is a quick and easy choice when busy schedules make it tough to prepare elaborate meals.

However, to become a great grill master, it’s important to know how to prepare burgers correctly. Simply patting ground beef into a disk shape and grilling it isn’t enough to create a tasty burger.

To make a delicious burger, focus on the type of meat you buy and the way you shape the patty.

The goal is to create a tender, juicy burger that fits perfectly within the bun. With the right knowledge, anyone can make a perfect patty every time! (That’s if you don’t have a proper Hamburger Press)

How Big to Make a Hamburger Patty?

Before we start shaping the burger patties, we need to know how big they should be. Keep in mind that hamburger patties will shrink slightly when cooked. Therefore, you should make the patties at least one inch thick and one inch larger than the bun. With most buns around three inches in diameter, your patties must be 4 inches to allow for the shrinking.

Related Reading: The best smoked BBQ meatball recipe.

Ways to Shape Hamburger Patties

1. The Basic Hands-On Method – Version 1

After you’re done mixing your spices and seasonings into the ground meat, it’s time to shape hamburger patties.

1. Grab a handful of ground meat
2. Press it gently into the palm of one hand
3. Use the other hand to cup the beef and help shape the patty
4. Press a dimple into the center of each patty, making sure there is a 1/2-inch lip around the edge.
5. This will keep the patties flat, but there’s no guarantee they’ll all be the same size, shape, and thickness.

 

2. Hands-on Method – Version 2

Remove the guesswork when you shape hamburger patties this way.

1. Use your kitchen scale to measure out equal amounts of ground beef for each patty.
2. Place a piece of parchment paper in a baking tray, and use a lid or another circular object to draw circles the size you want your patties to be, on the parchment paper.
3. Wear gloves or dampen your hands with water to keep them from getting sticky.
4. Shape each portion of ground beef into a ball, and place them onto the marked-out circles.
5. Gently press the balls down to flatten, making sure they cover the drawn circles.
6. Make a small indentation in the center of the patty with your thumb. This will keep the center from swelling, which leads to uneven cooking.
7. When done, cover and place them in the refrigerator to keep cool.

3. DIY Method 1 – Container Lid

Like me, you’ve probably got a variety of different-sized lids in your kitchen drawer. What makes them ideal is the fact that you can press perfectly round patties of all sizes, from mini sliders to those suitable for oversize buns. Whether pickle jar lids or Tupperware lids, if the size is right, you can use them for shaping patties.

1. Season the ground beef with salt, black pepper, and any other seasonings of your choice, and use the scale to weigh out equal amounts of beef.
2. Find a lid that is about 1 inch bigger than the size of your hamburger bun.
3. Line the inside of the lid with plastic wrap to make it easier to remove the patty after it’s pressed.
4. Place a portioned amount of ground beef inside the lid.
5. Use your hand to press the meat down into the lid.
6. Remove any excess meat.
7. Use the plastic film to lift the patty out and continue to make as many burgers as needed.
8. Refrigerate the patties for at least one hour before grilling.
9. Before you put the hamburger patties on the grill, gently push a dimple into the center of each patty to keep them flat while they grill.
   
   

   Patties with dimples to keep them flat

4. DIY Method 2 – Container Lid

Some people prefer using a container lid to press a patty instead of using their hands to press the patty into the lid. Here’s how they do it,

1. Measure out 8 ounces of meat for each patty, they’ll be about the size of a tennis ball.
2. Cut 2 discs of parchment paper for each patty.
3. Place the ball of ground beef on one paper disc.
4. Place the other disc into a gallon jar lid.
5. Press the ball of meat down with the paper-lined lid.
6. That will produce a perfectly shaped patty, with a top and bottom paper disc to keep them separate. perfect for stacking and storing in the fridge or freezer.
7. Before you put the hamburger patties on the grill, gently push a dimple into the center of each patty to keep them flat while they grill.

5. DIY Method 3 – Sour Cream Tub or Takeout Container

This method to shape hamburger patties requires a bit more preparation than the previous two DIY methods to shape a hamburger patty.

• You’ll need one plastic food or takeout container or even a sour cream tub.
• An Exacto or box knife, or sharp kitchen shears or scissors
• A tape measure or ruler
• 1 marker
• Choose a tub with a diameter slightly bigger than the size of your hamburger buns,
• Use a ruler or tape measure to find the place on the tub suitable for the required diameter, mark the spot, and also 3/4 inches above and below, repeating the 3 marks around the tub, forming the outlines of a circular section of the tub.
• Cut it along the outer and inner lines to create a 1 1/2-inch-wide ring mold of plastic to use for shaping the patties.

Related: Why is it called a hamburger?

Clean the ring thoroughly, and it’ll be ready to use for shaping the hamburger patties.

1. Place the ring on a plastic cutting board or another flat non-stick surface with a slightly narrower side on the bottom.
2. Handling the meat as little as possible, place a previously portioned ball of ground beef in the center of the ring.
3. Carefully press down with your hand so that the meat fills all the gaps in the ring mold.
4. Flip the mold over and gently push the patty out of the wider opening of the mold.
5. A small amount of oil rubbed on the inside of the ring will prevent the meat from sticking.
6. Store the formed patties in the fridge until you’re ready to put them on the grill.
7. Before you put the hamburger patties on the grill, gently push a dimple into the center of each patty to keep them flat while they grill.

5. DIY Method 4 – 2 x Deli Container Lids

This method uses two deli container lids.

1. After seasoning your ground beef, measure it into equal portions according to the size of patties you plan to make.
2. Cut 2 discs of parchment paper for each patty.
3. Place one paper disc in one deli container lid and place a portion of ground beef in the center.
4. Place the other paper disc in the second lid, and press it firmly onto the meat on the other lid, making sure you press evenly to form a perfect patty.
5. Repeat with the ground beef portions, and you’ll have your patties ready to refrigerate with wax paper discs on top and bottom to keep them separate.
6. Before you put the hamburger patties on the grill, gently push a dimple into the center of each patty to prevent them from ballooning while they grill.

How Not Shape Your Hamburger Patties

6. Spatula Smashing

The spatula smashing method is the least favorite of all the methods as it is impossible to get perfect burger patties with the same size and thickness. However, some BBQ grill masters swear by it, and here’s how they do it.

Dump the ground beef in a bowl and mix it with whatever spices are handy.

Roll the meat into similar-sized servings.

Preheat the grill or griddle before placing the balls on the grill one by one.

Use the back of a spatula to flatten them into smash burgers.

Press down just hard enough to make it flat and the thickness you want it.

Wait one minute before flipping the burgers.

Continue cooking them as you normally would.

Along with the difficulty of keeping them all the same, you’ll be pressing out the moisture and melting fat, leaving the patties dry and tough, even if you cook them on a cast iron griddle.

Handy Tips for Creating Perfect Hamburger Patties

Chances are, you have your own burger recipes and a unique method for crafting burger patties. Some may incorporate ingredients like eggs, breadcrumbs, or a range of different seasonings and spices. However, regardless of your level of creativity, there are certain crucial basics that can either make or break the quality of your burgers.

Our professional tips can help ensure that your patties turn out perfectly every time, without even needing a patty press.

Choose the Best Ground Beef for Burger Patties

If you want your burgers to taste great, you can’t skimp on the quality of the beef.

Burgers are made with only a few ingredients, so the type of beef you choose can really make a difference in the flavor. It’s worth investing in a good quality pick, whether that’s grass-fed or from a local butcher or the grocery store.

For the best burgers, go for freshly ground, high-grade beef chuck in an 80/20 mix of meat and fat. This ratio ensures that your burger patties stay juicy and flavorful without falling apart.

If you prefer a leaner option, 90/10% ground beef can be used, but keep in mind that lean meat burgers may turn out too dry to be truly delicious.

It’s important to remember that burgers need a higher fat content to stay juicy, but anything fattier than 80/20 should be avoided to prevent excessive shrinkage during cooking and producing greasy meatballs.

How to Season the Ground Beef

Spread the beef out and season with salt and pepper. This is also the time to add secret ingredients like chopped bacon or Worcestershire sauce. It’s important not to over-mix them.

Furthermore, top-quality beef doesn’t need all kinds of seasonings and condiments to make homemade hamburgers special.

After shaping the patties, keep them in the fridge until right before grilling, and then season the outside of the burgers again with salt and pepper.

Don’t Overwork the Ground Beef

Handle the meat as little as possible!

Over-mixing and handling the meat too much can result in a dense texture typical of a meatloaf.

Rolling it into a simple ball and pressing it once with your chosen method is plenty, don’t try to reshape it multiple times.

You want to still be able to see the individual strands of meat still loosely intact after coming out of the grinder. Fresh ground meat creates a more tender burger because it was never compacted tightly together.

Place the beef in a large bowl, and then gently fold any seasonings into the ground beef.

To tell if the beef is mixed properly, press about a tablespoon of the ground beef mixture between your palms. Then turn your hand over, and if the meat sticks to your hand, then it’s mixed well enough and ready to be pressed into patties.

You want to still be able to see the individual strands of meat still loosely intact after coming out of the grinder. Fresh ground meat creates a more tender burger because it was never compacted tightly together.

Why Should You Keep Burger Patties Cold?

When it comes to shaping and grilling hamburger patties, temperature matters.

Although for many home cooks, it is common to let meat reach room temperature before cooking, this does not apply when making hamburgers.

The ground beef should be cold when you start seasoning and shaping the patties, and if you don’t grill them immediately, they should go back in the fridge until right before they go on the grill.

When shaping patties, cold is your friend. As the fat warms up, the beef becomes sticky and mushy.

Warm ground beef, combined with warm hands, makes the fat melt too quickly on the grill and leaves you with dry burgers.

Conclusion

In conclusion, DIY methods are an easy and cost-effective way to shape perfect burgers. From rolling the meat into a ball and pressing it flat to using a meat press or pickle jar lids, there are a variety of techniques that can be used to get the desired outcome. With practice, these techniques can help you make great-tasting burgers that everyone will love. Enjoy your perfectly shaped homemade burgers, whether they’re beef burgers, veggie burgers, or turkey burgers!

Frequently Asked Questions

Q: How do I shape hamburger patties?

A: To shape hamburger patties, start by dividing your ground beef into equal portions. Take each portion and form it into a ball, then flatten it into a patty shape. Be careful not to overwork the meat, as this can make it tough.

Q: What is the best size for a hamburger patty?

A: The size of a hamburger patty is a matter of personal preference, but most people prefer patties that are around 1/3 to 1/2 pounds in weight. A patty that is too small can dry out easily, while a patty that is too large can be difficult to cook evenly.

Q: Should I season my hamburger patties before or after shaping?

A: It’s generally best to season your hamburger patties before shaping them. This allows the seasoning to be evenly distributed throughout the meat. Be sure to use a light touch when seasoning, as too much seasoning can overpower the taste of the meat.

Q: How do I prevent my hamburger patties from falling apart on the grill?

A: To prevent your hamburger patties from falling apart on the grill, make sure that your meat is well-chilled before shaping it into patties. Additionally, avoid overworking the meat and handle it gently. You can also add a binder like egg or breadcrumbs to help hold the patties together.

Q: How long should I cook my hamburger patties?

A: The cooking time for hamburger patties depends on a variety of factors, including the thickness of the patties and the heat of the grill or stovetop. As a general rule, a 1/2-inch-thick patty should be cooked for about 3 to 4 minutes per side over high heat.

Q: How do I know when my hamburger patties are done?

A: The best way to determine if your hamburger patties are done is to use a meat thermometer. The internal temperature of the meat should reach 160°F (71°C) to be safe to eat. You can also check the doneness of your patties by cutting into one of them and checking that the meat is at the desired doneness.