Start with flat burgers, end with flat burgers

duncanc96

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

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

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

nolaegghead

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

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

Eggcelsior

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

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!!