So this is a pet peeve of mine…..make a big juicy burger patty, put it on the grill, and what I end up with is a tiny round blob in the middle of the bun that I call a hamburger. I want a nice burger that FITS the bun. I don’t think that’s asking too much, after all a restaurant can do it why can’t I? After trying several failed attempts I’ve finally found out the secret and I want to share it with you today. I know I can’t be the only one ending up with shrinking burgers.
- Make 3 burger patties from 1# of burger (we have our own farm raised meat, I know you can get different amounts of fat percentage in burger in the store but I have no idea how that compares to what we have).
- Flatten the patties to about 1/2″ thickness, and put a dimple in the middle with your thumb.
- Preheat gas grill to 450°, keeping the lid down.
- Once the grill reaches 450° place burgers on the rack.
- Here’s the important part (DO NOT CLOSE THE LID) this is the secret to a non shrinking burger.
- Let burgers cook on one side until a small amount of blood and juice pool on the topside, and the edges start to brown. Once you see this flip the burger over and continue to grill until it’s cooked through (ALWAYS KEEPING THE LID OPEN).
That is how you get the perfect burger size to fit your bun. If you think about it restaurant grill over an open flame they never have a lid and that’s what needs to be done at home too. I will no longer have that blob of a burger on my bun again.