MountainMan
Full Fledged Farker
- Joined
- Nov 30, 2007
- Location
- Mountains of Colorado
What is four fav burger weight?
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What's four fav burger weight?
- Thread starter MountainMan
- Start date
Smokeat
is one Smokin' Farker
- Joined
- Jan 1, 2009
- Location
- IE California
9 oz. I did the research.
tom b
somebody shut me the fark up.
- Joined
- Oct 12, 2015
- Location
- Temecula, CA
I like 1/4-
- Joined
- Jan 14, 2006
- Location
- At home on the range in Wyoming
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.
BillN
somebody shut me the fark up.
I like multiple thinner patty's for maximum char/caramelization with melted cheese between each patty and on top to keep the bacon in place.
EricD
is Blowin Smoke!
- Joined
- Aug 8, 2014
- Location
- Framingham, Taxachusetts
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
- Joined
- Apr 25, 2016
- Location
- Rochester/Finger Lakes NY
Grilled 1/2 lb, but smash style I like them smaller, thinner and stacked in multiples of 3-5.
redchaserron
Full Fledged Farker
- Joined
- Sep 14, 2015
- Location
- Lafayette, La
My favorite burger weight is "More"
highergr0und
Full Fledged Farker
- Joined
- Jul 22, 2009
- Location
- Franklin, TN
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!
- Joined
- Aug 20, 2013
- Location
- Odessa, TX
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.
