MY burgers are balling!

Discussion in 'Food & Cooking' started by bon vivant, Sep 21, 2005.

  1. bon vivant

    bon vivant

    Messages:
    2
    Likes Received:
    10
    I'll start out by saying that I likes me a well done burger, and that I realize that is part of my problem.

    Aside from that, can anyone give advice on how to keep my burgers flat without pressing all the wonderful juices out of them?
     
  2. someday

    someday

    Messages:
    1,596
    Likes Received:
    375
    Exp:
    Professional Chef
    Well, I'd urge you to not cook them well done.

    Anyways, maybe dry creating a crater in the middle of the patty, so that when the meat seizes up it creates an even burger, not a ball.

    ~Someday
     
  3. menclc

    menclc

    Messages:
    3
    Likes Received:
    10
    I have found that the key to the tasty FLAT burger is to make sure it is as flat as possible prior to cooking it. In order to do this i have found that rolling out the burger meat to the desired size and thickness with a rolling pin works quite well, except the meat started to fall apart when it got real thin, so in order to solve this problem i combine one egg with the hamburger meat and stir it all in real well then i roll out my burgers and they are wonderful.

    enjoy the only good FLAT meat
     
  4. deltadoc

    deltadoc

    Messages:
    958
    Likes Received:
    12
    I just put me a fat burger in my George Foreman family size unit. COmes out even, well done, still extremely juicy!

    I pretty much made it flat with as little hand involvement as possible. It seems easier to me because I ground this myself, and know it has a high fat content. Don't have a fat-a-lyzer, so I really don't know the fat content. Bet its closer to 30% than 20%! The fat seems to help hold it together without much manipulation.

    doc
     
  5. pete

    pete Moderator Staff Member

    Messages:
    4,374
    Likes Received:
    927
    Exp:
    Professional Chef
    When making burgers I always put a dimple in the center of the burger patty. That way, when the meat contracts it doesn't form that burger ball you are talking about.
     
  6. redace1960

    redace1960

    Messages:
    334
    Likes Received:
    12
    see, i was going to submit this absolutely, scandalously hilarious post about balling burgers and baby burgers and then i thought.............no.

    -and your relief is palpable.
     
  7. someday

    someday

    Messages:
    1,596
    Likes Received:
    375
    Exp:
    Professional Chef
    That's quite a modest proposal, I'm sure Johnathan Swift would be proud of you...
     
  8. goutezlebonvie

    goutezlebonvie

    Messages:
    7
    Likes Received:
    10
    Exp:
    Professional Chef
    Flatten the first, put a thumbprint in the middle, and put it on the grill.
    Patrick
     
  9. phatch

    phatch Moderator Staff Member

    Messages:
    8,598
    Likes Received:
    538
    Exp:
    I Just Like Food
    The divot middle works well. I've also known some who add some flavored butter to the middles. As it melts and flavors the burger, there's room for the burger to swell up in the cleared space.

    Phil
     
  10. blueschef

    blueschef

    Messages:
    169
    Likes Received:
    10
    Exp:
    Professional Chef
    I agree, dimple and add some butter, you gotta keep some fat in that sucker! Well done, um...........OK but you do create a real problem with moisture with any food well done (except braises).
    Tom
     
  11. aprilb

    aprilb

    Messages:
    564
    Likes Received:
    10
    Exp:
    Professional Chef
    Odd but true...

    Add a small amount of water and thoroughly mix it together before cooking. It steams the meat from the inside out as well as whatever heat source you use from the outside.

    In my National Park Concession heydey...we'd broil them quickly for a char and then place them in a hot broth until needed. A quick broil after that and voila. Broiled juicy 'done' burgers. (liability...I personally love rare)

    April
     
  12. dagger

    dagger

    Messages:
    620
    Likes Received:
    13
    Exp:
    Can't boil water
    you can buy your burgers at costco frozen in the bag. They are very good but don't buy the sirlion way to lean and have no flavor. I have a contact grill that makes steam while cooking that prevents food from drying out, works great and only cost $20 AT hsn.COM. 4 burgers take 6 minutes, pork ribs 10 minutes, salmon take 6 minutes and doesn't stick.
     
  13. suzanne

    suzanne

    Messages:
    3,853
    Likes Received:
    11
    Exp:
    Food Editor
    AprilB reminded me: I've never tried it, but I years ago I read about putting an ice cube in the middle of your burger. Might be worth a try, but using some frozen liquid with more flavor, like a cube of (frozen) beef stock or tomato juice or even just water plus Worcestershire or some such flavoring.