I just lay it between 2 sheets of parchment paper and smoosh it with a heavy bottom sauce pan, gently. You don't get a machine made appearance like this, pretty rustic looking but that's a good thing. No cleanup with parchment and no sticking issues either. I usually make two 3 oz fast fry patties per burger, perfect for melting cheese between 👌
We’ve had a plastic jar lid for almost 30 years that is perfect for forming burgers. I always go 8 oz and folks think they’re pre-formed from the store.
Just tried this and awesome. What I did was use a cool whip lid because I wanted a larger diameter burger and the only thing I did that you didn’t show was spray the cool whip lid with cooking spray before using to release the burger easier. Works perfectly. Thanks for the tip.
@@chefdavidsantos Just made the patties with a bit of salt/pepper and whosistershire sauce. Used an only butter top. Will grill in about an hour. Thanks again!
I do something similar, using a plate and pressing down, the burger conforms to the size of the circle on the bottom. This is a great idea, I’m going to try it next time I make burgers. Thanks.
Yeah I’ve seen that work as well. I think you will like this move as it’s a bit more compact if you will. But that’s def another route to take for sure! Appreciate the comment and it’s always great for people to know another option!!! Thanks Steven
I typically use 80/20 for burgers that’s 20% fat. If you have a little cooking spray you can spray the lid or even the balls before you do it and it shouldn’t stick.
Biggest reasons patty’s shrink. If you have a high fat content and are cooking it well done it will lose 20% which is what you are losing. So your options are cool it less or you have to start with a larger patty.
I’d guess that you are taking ground meat and just giving it a balling. If you are having trouble with them breaking apart I’d put the meat in a bowl and just simply with your hands give it a good working. Not crazy just enough to amalgamate the meat together. Then form your burgers and you should be good. The crumbling apart is probably just the result of the grind of the meat especially the wavy leaner packages of ground. Give the mixing a try and let me know if it works for ya.
@@chefdavidsantos k I will I also should of mentioned that I tend too chubs of ground meat like the type that comes in those tubes I will five your advice a try and come back if it works
There are many ways to accomplish this. I subscribe to the Alton brown method of not having one purpose tools especially in an nyc apartment. Just no space, but like many others I always have lids.
@@chefdavidsantos It was actually meant to be funny (note to self, sitcom type humor does not always work in the real world); but since you took the time I'll just point out that it takes less time and fewer tools to just make the patty with your hands. It's really not a difficult skill to master, especially when you weigh the meat. I have a super thin scale that slides easily between my backsplash and spice rack. And ps, Alton Brown is a god! I call him the "Bill Nye the Science Guy" of the Food Network.
I totally get it trust me and I didn’t take it in a bad way or anything! lol I’ve always felt by hand you often get the done effect. Where the burgers end up thicker in the middle when they recoil. It tends to happen a little less when you press them. All of this is irrelevant when you make a smash burger though! Hahaha
@@chefdavidsantos You have to make a thumb print in the middle of the patty. And never cover the burgers when they cook. I have a blackstone griddle, and a bunch of other toys but try as I may, my smash burgers suck.
@@aplaceformystuff7979 interesting for me a smash burger is all about the heat and the right amount of fat. Cant go lean beef it needs the fat to stay juicy while crisping.
