Stop Making Hockey-Puck Burgers
Making the perfect burger doesn’t need to be difficult.
You just need to start off with quality ground meat and follow a few simple “rules of thumb”.
This method, from Sunset Magazine, shows you how to eliminate the dreaded “hockey-puck” burger.
You can see how it works in the video above. We suggest using 15% fat ground chuck.
The flavor is in the fat.
Season the ground beef with your favorite spices – or at least some salt and pepper. Don’t work the meat too much – this will make it tough.
Divide the meat into 1/4 lb or 1/2 lb balls, form them into patties and push your thumb down into the middle to make an indentation.
Personally I don’t use oil – especially if you use a high fat meat.For lamb, turkey or other lower fat meats, you might want to go ahead and use a little oil so it doesn’t stick.
When cooking, make sure you don’t play with them. Let them cook for a 3-5 minutes before flipping so they get good grill marks.
It’s important to always let your meat rest for a few minutes before eating so the juices have time to redistribute.
How to Shape a Burger | Sunset Magazine