Making Hamburger Patties at Home with High Caliber Products

With grilling season fast approaching, we want to make sure you’re armed and ready to craft the perfect burger. 

Whether you’re feeding the fam or whipping up a feast for the neighbourhood, burgers are go-to grilling garb because they please pretty much anyone and they are relatively cheap. Moving away from the pre-made patties from the local grocer is the first RIGHT step if you’re aiming for gourmet. 

Creating your own patties allows you to control:

• the quality of the ingredients.

• the intensity of seasoning.

• the overall texture and thickness of the burger. 

Let’s dive into our best recommendations for making hamburger patties at home, from choosing the right grinder plate size to tips for ensuring uniformity in your patties so they cook evenly on the grill.

1. Choosing the Right Cut of Meat

The foundation of any great burger starts with the right cut of meat. Ground beef is the most popular choice, but not all ground beef is created equal. For a juicy, flavorful burger, aim for meat that has a balance of lean and fat. A ratio of 80% lean to 20% fat is ideal for burgers because the fat keeps the patty juicy and tender while still holding its shape during grilling.

When choosing the meat, ground chuck (from the shoulder) is often preferred because it’s flavorful and has a good fat content. 

If you want a more luxurious burger, you can mix in cuts like brisket or short rib, which add rich beefy flavor.

2. The Best Grinder Plate Size for Grinding Meat

If you’re grinding your own beef, the size of the grinder plate (or die) is a crucial factor in determining the texture of your patties. For the best burger texture, you’ll want to choose the appropriate plate size that gives your patty a great bite without being too tough or too crumbly.

• Coarse Grinder Plate (8mm to 10mm): If you’re looking for a bit more texture and bite in your burger, a coarse plate will allow larger pieces of meat to remain in the grind. This is great for a traditional, rustic-style burger where you want some bite and juiciness.
• Medium Grinder Plate (4.5mm to 6mm): A medium plate is the most versatile choice for grinding meat for burgers. It creates a patty with a nice balance of tenderness and bite, and it’s particularly good for those who want a slightly finer texture than the coarse grind but not as fine as the next option.
• Fine Grinder Plate (2mm to 3mm): A fine grind creates a more uniform texture, which is perfect for those who prefer a smoother burger patty. However, a finer grind can result in a denser patty, so be careful not to overwork the meat during grinding, as it can make the patties tough.

A medium grind (around 4.5mm to 6mm) is a sweet spot for most home burger lovers because it offers a great balance of texture and juiciness without being too fine or too coarse.

3. Seasoning and Mixing the Meat

One of the simplest ways to elevate your homemade hamburger patties is through seasoning. Avoid overmixing or overworking the meat, as this can make the patties tough. Instead, gently mix the seasonings into the meat.

• Salt and Pepper: Always season your ground beef with salt and freshly ground black pepper. The key is to season the meat just before forming the patties (not ahead of time) so the salt doesn’t draw out moisture from the beef.
• Optional Add-ins: You can also experiment with garlic powder, onion powder, smoked paprika, Worcestershire sauce, or even a touch of mustard for extra flavor. But be careful not to over-season – the meat should still be the star of the show. If you’re making a big batch for the season, consider High Caliber’s Charburger Seasoning and Binder.

4. How to Make Uniform Patties

Making uniform hamburger patties is essential for even cooking, especially when grilling. Here are some tips for ensuring consistency:

• Weigh the Patties: Use a kitchen scale to measure out the patties. Typically, a 6-ounce patty is a good standard size, but you can adjust depending on your preference. Weighing the meat ensures that all your patties are the same size and cook evenly.
• Use a Patty Press or a Template: If you want perfectly round patties with smooth edges, a patty press is a great tool. Alternatively, you can use a lid from a jar or container to shape the patties. If you don’t have either, simply use your hands, but be sure to press the meat into a uniform thickness.
• Create an Indentation in the Center: A trick to ensure even cooking is to press a small indentation into the center of each patty. This prevents the patty from puffing up in the middle as it cooks, ensuring a flat, uniform shape that cooks evenly on the grill.
• Handle the Meat Gently: Avoid overworking the meat when forming the patties. The more you handle the meat, the more likely it is to become dense. Form the patties with gentle hands, ensuring they’re just compact enough to hold their shape during cooking.

5. Cooking Tips for the Grill

Once your patties are made, it’s time to cook them. Here are a few tips for grilling:

• Preheat the Grill: Whether you’re using a charcoal or gas grill, preheat it to a medium-high heat (about 375-450°F). This helps sear the outside of the patty and lock in the juices.
• Don’t Press the Patties: Resist the urge to press down on the patties with your spatula. This squeezes out the fat and juices, making the patty dry. Let the burger cook undisturbed for a nice sear.
• Flip Once: Flip the patty only once during cooking. Flipping it multiple times can prevent a good sear and disrupt the cooking process. For a medium burger, cook for about 3-4 minutes on each side, depending on the thickness of your patty.
• Rest the Patties: After grilling, let the patties rest for a few minutes before serving. This allows the juices to redistribute throughout the meat.

Hamburger Patty Making Kit

6. Extra Tips for Better Results

• Add Fat for Extra Juiciness: If you’re looking for even juicier burgers, you can add a small amount of beef fat or pork fat to your ground meat mixture (about 10% fat ratio). This can make a huge difference in the flavor and texture of your burger.
• Chill the Patties: Before grilling, refrigerate the patties for at least 30 minutes. This helps them hold their shape while cooking, and the cold helps prevent the fat from melting too quickly, which can cause flare-ups.
• Buy a Hamburger Patty Making Kit: This handy kit is for the family on a patty-producing mission!

Want more ideas for bettering your burger-making?
Click here for more tips on enhancing the basic burger.