Ground burgers are patties made from finely chopped meat, similar to the American burger patty. Although beef is a popular choice, ground patties can also be made with lamb, chicken, or a variety of other ingredients. Creating chopped patties may seem like an easy task at first, and to some extent it is, but there are certain pitfalls that need to be avoided. Small and seemingly insignificant factors, such as the size, shape, and density of the patties, can have a big effect on the outcome of cooked patties. The ingredients used, including spices, and even the temperature of the meat can affect the end result.
Some people prefer to add spices to the ground beef mixture when making burgers, while others prefer a simple mixture.
When forming mince patties, it is important to pay attention to the amount of pressure used. Ground patties that have been compressed too much during forming will be very dense. This means it will take longer for the heat to penetrate and warm the center as it cooks. A patty should be pressed hard enough to hold it together and leave it loose enough for heat to move easily to the center of the meat.
A hamburger press can be used to make uniform patties from ground meat.
People enjoy ground burgers cooked in different ways. Some enjoy an unusual burger, while others don’t want any pink in their meat, and ground chicken always requires thorough cooking to completely remove all traces of pink. A burger may look like it’s had a long time to cook but remains pink on the inside, but there could be another culprit. When diced onions are added to meats that have been minced, especially beef, it will prevent the meat from browning completely on the inside. So while the burger might be well done, the meat in the center can stay pink much longer.
Condiments like ketchup are usually added to chopped patties.
Many ground burger recipes call for spices to be added while the meat is being mixed. This method is widely used, but it can have its drawbacks. When certain spices, particularly salt, are incorporated into the ground meat, it can cause the burger to dry out on the inside. This result is a burger that can be chewy, tough, and dry. It’s best to season the outside of chopped patties, tapping the seasoning on the surface before cooking.
When making chopped patties, place a depression in the center. The burger will expand vertically as it begins to cook. A traditional homemade burger will puff up in the center, because that’s where the most meat is. By placing a small depression in this area to reduce the amount of meat, the patty will cook more evenly and lie flatter when done.
If a chopped patty recipe calls for the addition of binders or other ingredients that will be incorporated into the meat, it is important to ensure that they are cut very small and very consistently. When all the pieces of vegetables, cheese, or bread are cut into equal sizes, they will cook evenly. This can avoid the problem of having large pieces of raw vegetables inside the burgers.
