Hamburger Patty Protein Calculator – How Much Protein Per Patty?

At the core, the Hamburger Patty simply is made up of ground beef, that one presses in flat disk form. “Patty” points to that particular form, while “hamburger” relates to the meat itself. When some talk about eating a hamburger, it usually means the whole assembly with roll, patty, salad leaves, sauces and so on.

Really even so, the patty is only the meat part of it.

How to Make a Juicy Burger Patty

The most juicy hamburgers come from ground chuck with 80/20 ratio of lean to fat. If you use regular ground beef aim at least 20 percent of fat. Here, if you have leaner meat, add ground bacon or a bit of olive oil to mix it, and that helps.

A good option is mix 60 percent of ground chuck with 40 percent of brisket. A fatter mix makes sense here, because part of that fat will exit during cooking, but it leaves the final result rich in taste and smell.

To make a basic patty, one simply takes ground beef, breadcrumbs and spices, that works to create four patties ready for grilling. Crushed biscuits or bread crumbs both work well as binders. Some folks add eggs together with garlic powder, onion powder and pepper.

The most important thing is season well with salt and pepper, then mix until it spreads equally. Another way includes two spoons of unsalted butter per pound of meat, plus some drops of Worcestershire sauce fore give depth.

Sizes of patties range a lot… From 2-ounce little ones to whole pound hamburgers. The most typical hamburgers weigh between a quarter pound and 6 ounces.

Standard size for cooking is around 4 ounces, almost the size of a hockey puck. The bigger you make them, the more hard to cook the inside right.

The way you form the patty really matters. It should match your roll. Most hamburger buns have around three and half inches of width, and the meat shrinks when it touches heat, so patties of around four and half inches work well.

Here is a tip: make a little dent in the center of the patty. The heat draws the edges inward, which causes puffing in the center. That shallow bowl shape evens the surface during cooking.

Make patties a bit wider than the roll to make up for that shrinking.

The cooking temperature is important; between 350 and 400 degrees Fahrenheit helps to seal the juices inside. Thicker patties need a bit less heat, while thinner meats cook more quickly. End the shaping and seasoning before the grill warms.

Add cheese in the last minute of cooking. American cheese is the classic, because it melts great. After it is done, let the patty rest some minutes before laying it on the roll.

The stuffed cheeseburger needs another method, grated cheese mixed right in the meat. The Juicy Lucy, a famous hamburger with cheese stuffing from Minneapolis, has two different restaurants, that believe themselves to be the inventors. The secret is press the edges of twopatties flat together, so that nothing exits during cooking.