yThe second tip for Building a Bossin’ Burger is all about making the perfect patty. You got the beef picked out
with just the right amount of fat. Below are some easy tips for you to take that meat and expertly craft it
into the beefy clouds that make for a bossin’ burger.
- Step 1: Gently divide your burger meat into piles. If you want big and girthy half pound burgers,
two piles for every pound of meat. If your goal is smaller, diner style patties, aim for three to four
piles for every pound of meat.
Step 2: Lightly roll the piles into balls. From here on out, we want to focus on being light handed
the meat. That’s going to make all the difference in how juicy your burger is. Therefore, instead of
rolling them tightly, roll them lightly enough, so they just barely hold together.
- Step 3: When it comes time to forming the balls into patties, you can either use a burger
or go old school and hand form them. Here is where you want to make sure the patties are about the same
size as the bun. Justremember the less touching the better, so keep the patty forming light and loose.
- Step 4: Add an indent in the center of the patties to help them cook evenly.
- Step 5: Once they’re all formed, pop them back in the fridge until you are ready to grill. If you
it’s best to make them the night before. Otherwise, keeping them cold will help them stay nice and firm, so
they don’t fall apart on the grill.
Easy, right?! The third and final tip for Buildin’ a Bossin’ Burger will cover how to finish off your
masterpieces with proper grilling techniques and bossin’ toppings. If you have tips and tricks of your own, we
want to hear ‘em. Tell us how you make perfect burger patties at #PitBossNation.