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MY burgers are balling!

post #1 of 13
Thread Starter 
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?
post #2 of 13
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
post #3 of 13

flat burgers

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
post #4 of 13
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
post #5 of 13
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.
post #6 of 13
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.
post #7 of 13
That's quite a modest proposal, I'm sure Johnathan Swift would be proud of you...
post #8 of 13
Flatten the first, put a thumbprint in the middle, and put it on the grill.
Patrick
post #9 of 13
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
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #10 of 13
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
"Laissez Le Bon Temps Roule"
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"Laissez Le Bon Temps Roule"
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post #11 of 13

You might want to add water...

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
post #12 of 13
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.
post #13 of 13
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.
"Notorious stickler" -- The New York Times, January 4, 2004
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"Notorious stickler" -- The New York Times, January 4, 2004
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