Thin Burgers

Rexxar · 20 Feb 2016 at 16:03

Hoping that one of the culinary wizards here can offer some advice.

I'm trying to re-create the thickness and texture of Mcdonalds / Burger King burger patties, I've previously made 1/4 pound burgers at home using a press, but i'd like to make thinner ones to 1) Cook them more evenly, 2) I prefer a thinner burger.

If i just use less mince in the burger press, it doesn't quite work....

Any tips ?

Kris_90 · 20 Feb 2016 at 16:08

Bash them with a meat mallet?

FrenchTart · 20 Feb 2016 at 16:14

Keep the meat as cold as you can and shape it by hand. Add a small dimple to the middle so when the meat expands it ends up as a correctly proportioned disk.

Cook with as high a heat as possible - either a thoroughly heated cast iron skillet or the charcoal chimney "afterburner" method (google this if you're interested).

Getting the texture of a mcdonalds burger will be tough without making something that is pretty grim. If you want that you'll essentially have to cook at a low temperature so the meat is fully overcooked and grey whilst the outside isn't properly browned.

Glaucus · 20 Feb 2016 at 16:49

Not helpful, but why just why. Dry tasteless rubbish. Off all tithe burgers trot try and recreate. *shakes head*

However they have no decernable meat texture to them so probably extremely fine minced.

Just do some onion smash burgers instead.

robfosters · 20 Feb 2016 at 16:52

Glaucus said:
Dry tasteless rubbish. Off all tithe burgers trot try and recreate. *shakes head*

Translation:

Dry tasteless rubbish. Of all the burgers to try and recreate. *shakes head*

PapaLazaru · 20 Feb 2016 at 16:57

Press by hand.

Ross1234 · 20 Feb 2016 at 17:01

McDonald's burgers are cooked from frozen on both sides at once at a high heat for around 1 or 2 minutes depending if small or big burger

Rexxar · 20 Feb 2016 at 19:34

Thanks, it's not so much recreating the taste, but the thickness without it being dry or tough

robfosters · 20 Feb 2016 at 19:59

I know where you're coming from. I prefer thinner burgers to the half inch jobbies you get in some places that end up giving you jaw ache chewing through them.

Glaucus · 20 Feb 2016 at 20:23

Squidger said:
Thanks, it's not so much recreating the taste, but the thickness without it being dry or tough

http://www.seriouseats.com/recipes/2012/09/classic-smashed-burgers-recipe.html

All though I like the onion variety, decent amount of very thin sliced onion piled on top of the ball and smash it down.

FrenchTart · 20 Feb 2016 at 20:28

Smash burgers are great but definitely not the only option. Smash burgers or not, try getting to a butcher and asking them for 30%+ fat content mince. Aside from that follow all the directions we've given above. You'll be able to get thin burgers with great taste without being dry

pinkowl · 20 Feb 2016 at 20:52

I would shape and press by hand and then freeze. Thats what I did few years ago when I made a homemade big mac as part of my dissertation.

FrenchTart · 20 Feb 2016 at 20:55

pinkowl said:
I would shape and press by hand and then freeze. Thats what I did few years ago when I made a homemade big mac as part of my dissertation.

As part of your dissertation? That sounds like a pretty fun course

robfosters · 20 Feb 2016 at 21:50

FrenchTart said:
As part of your dissertation? That sounds like a pretty fun course

I want to know what the course was that requires a homemade bigmac for a dissertation :eek:

D.P. · 20 Feb 2016 at 22:38

Squidger said:
Thanks, it's not so much recreating the taste, but the thickness without it being dry or tough

Does not compute, if you don't want it to by dry then make a thicker burger. The thicker the better really, get a nice juicy pink inside.

pinkowl · 20 Feb 2016 at 22:41

Oh I did 3 years to become a chef. My dissertation was "burgers and fast food" and did a lot of research into it all which was very interesting. Got to also make other burgers like reindeer burgers, vegetarian ones etc as part of the whole thing. It was great fun and I also got the best mark you can get

robfosters · 20 Feb 2016 at 22:58

Does anyone else really want to try one of Pinkowl's Big Mac's?

Glaucus · 20 Feb 2016 at 23:10

Yes. Come on post it up.

Although a decent big Mac is pretty easy to do.

TwsT · 22 Feb 2016 at 00:54

FrenchTart said:
Smash burgers are great but definitely not the only option. Smash burgers or not, try getting to a butcher and asking them for 30%+ fat content mince. Aside from that follow all the directions we've given above. You'll be able to get thin burgers with great taste without being dry

yeah we had that problem apparently no one wants unlean mince these days he did sort us out though

Spuj · 22 Feb 2016 at 07:37

D.P. said:
Does not compute, if you don't want it to by dry then make a thicker burger. The thicker the better really, get a nice juicy pink inside.

Not necessarily, smash burgers can still be very juicy while being thin as well.