MountainMan
Full Fledged Farker
What is four fav burger weight?
What's four fav burger weight?
- Thread starter MountainMan
- Start date
tom b
somebody shut me the fark up.
I like 1/4-
When going on a bun I like them at 5 ounces raw weight. But... I'm a sucker for a good hamburger (or pork) steak, in which case I make them ob-round and 3/4" thick, the weight is 7 to 8 ounces.
scp
is Blowin Smoke!
Size of bun matters ....Fat content matters as well...80/20....I grind my own and it may be a tad more fatty...6 oz pattys are perfect for the larger bakery buns we buy. Cheap white buns I'll use a smaller patty. Meat to bun ratio is veryi mportant.
EricD
is Blowin Smoke!
Depends...
Smashburgers- 2oz ball. but have to be eaten as double burger
burgers on gas grill- 1/4 lbs (if I'm using gas, it's for a party and I'm prolly cooking 20+ burgers I pre formed in a 1/4 press)
burgers on charcoal- 1/4 lb to 1/2 lb- hand formed, depends on bun, toppings, who's eating
Smashburgers- 2oz ball. but have to be eaten as double burger
burgers on gas grill- 1/4 lbs (if I'm using gas, it's for a party and I'm prolly cooking 20+ burgers I pre formed in a 1/4 press)
burgers on charcoal- 1/4 lb to 1/2 lb- hand formed, depends on bun, toppings, who's eating
I am partial to 1/3 of a lb
m-fine
is One Chatty Farker
Grilled 1/2 lb, but smash style I like them smaller, thinner and stacked in multiples of 3-5.
redchaserron
Full Fledged Farker
My favorite burger weight is "More"
highergr0und
Full Fledged Farker
I go with the double 2oz patty smash burger most of the time these days. I avoid anything bigger than 1/3 lb since the taste payoff generally isn't worth the feeling like crap afterwards.
jeffturnerjr
is Blowin Smoke!
The weight of one in maahhh bellyyyy!!!!
I like a 1/3 lb thin patty smashed.
I like a 1/3 lb thin patty smashed.
Mikhail
Babbling Farker
Mark me as 1/3. I can cook one at any weight, but more than that and I am too full.
SonnyE
is one Smokin' Farker
I do 1/4 pounders.
I have a burger press, patty papers, and put up a big package in pound portions. Then freeze the patties and vacuum seal for the freezer.
I actually weigh the meat before pressing, and have my press set to make a nice 1/4 pound patty.
I don't Pre-Season. That way the meat is virgin for any dish.
Need a pound? Grab a bag.
Need a half pound? Split off two patties.
Want a double quarter pounder with cheese? No futzing around.
Of course, everybody do your own thang. :wink:
This is mine.
I have a burger press, patty papers, and put up a big package in pound portions. Then freeze the patties and vacuum seal for the freezer.
I actually weigh the meat before pressing, and have my press set to make a nice 1/4 pound patty.
I don't Pre-Season. That way the meat is virgin for any dish.
Need a pound? Grab a bag.
Need a half pound? Split off two patties.
Want a double quarter pounder with cheese? No futzing around.
Of course, everybody do your own thang. :wink:
This is mine.
Nuco59
Babbling Farker
I never go by weight. I like good meat to bun ratio: bun diameter = cooked patty diameter. Look at the bun, press them -pretty thin -to size and allow for some shrinkage. Some things should not be overthought... this is one of them.
