Start with flat burgers, end with flat burgers

duncanc96 · June 2014

I don't care how well the burger tastes.....if it shrinks up, it isn't a perfect burger. Looking for strategies to overcome this. Has anyone mastered ending up with a flat burger?

caliking · June 2014

Have you tried making a dimple in the middle of the patty before throwing it on the grid? Also a loosely formed patty should shrink less.

ShadowNick · June 2014

thumb-sized depression in the middle of the burger before you cook.

nolaegghead · June 2014

press a big dimple in the center (make it thin) - like a red blood cell. Make the burger diameter much larger than the bun - it will shrink.

Stuffed burgers stay flatter, that's another technique. http://eggheadforum.com/discussion/1163976/goat-mozz-oyster-shroom-stuffed-buffalo-burgers-aka-juicy-lucys#latest

Wolfpack · June 2014

The more fat the more it shrinks- agree with dimple and start much bigger than u need. Just don't mash!

Eggcelsior · June 2014

For griddle burgers, I take a quarter pound ball of beef and smash it down to just past bun size right on the griddle. Fits perfectly after cooking. Dimple for grilled burgers.

rdunk · June 2014

Wolfpack said:

The more fat the more it shrinks- agree with dimple and start much bigger than u need. Just don't mash!

And....................the less fat the less taste!!

Start with flat burgers, end with flat burgers

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