no matter how big i make them...they come out tiny!
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any top tips to stop homemade burgers shrinking under the grill?
no matter how big i make them...they come out tiny!
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don't grill them
Many grilling recipes recommend using hamburger that is 80% lean, 20% fat since the fat content is necessary to keep the burgers juicy and cooks away during grilling.
Also, burgers that are packed too tightly will dry out when grilled. The idea is to form the burgers with just enough pressure to hold them together. Over the years we've found that the ideal thickness for burgers is about 3/4". The thumbprint in the center suggestion mentioned above also works.
The recipes we use also recommend grilling burgers over a direct-medium fire (350°F to 375°F) on a covered grill. For grilling times we use the cookout calculator at charcoalbob.com. Just enter the details such as your type of grill (charcoal or gas), the thickness of each burger and the doneness you want for each. It will give you instructions for how to grill burgers so that they all come off the grill at the same time, cooked the way you want them.
After grilling, allow the burgers to stand for 5 minutes. This will allow the juices to settle and help to keep them nice and juicy.
Hope this helps.
Get a ground beef with less fat(90/10) OR mix the meat with 1 egg and a little breadcrumbs and then form your burgers.
Also make sure you take the meat out and sit it on the counter/table for a good ten minutes before you cook it.
Starting the cooking process from room temperature will release less "liquid" from the meat(juicier) and it won't take as long to cook(less shrink) since it doesn't have to "warm" up first.
Have a nice day =)
I'm afraid they always do shrink but homemade are lovely. I find it better to buy my meat from a really good butcher and there is less chance of the meat being bulked by addded water content. If you have one of those old fashioned butcher's shops near to you do give it a try, I've discovered mine is better and cheaper than the two supermarkets in town. Failing that , pay extra for 'best ever' leaner mince, or make your own mince as my 90 year old mum still does!
Mix breadcrumbs into your recipe. This makes the burgers fuller and stops them from shrinking when cooking. For 1lb of meat use about 10 slices of bread without the crusts. Its better if the breadcrumbs are fine. I usually do them in a blender.
Beat an egg, use as a binding agent as required.
Hope this helps.
It may be the quality of meat,although they will always be some shrinkage.
Try using decent cubed steak and chopping it in a processor instead of mincing (not too finely either).
Also don't overcook. Burgers are best slightly pink which is fine if the meat is good.
Almost forgot, dont add salt as it draws out the juices,season at the end.
Get the lower fat burger (90/10) and spray your pan with olive oil or other cooking spray. The high fat burgers only reduce to fat in the pan-anything less than 85/15 I call gasoline burger because it will set the grill on fire. I avoid those frozen patties at all costs because they are nothing but grease.
The meat is shrinking as the water and fat in the meat melts. Use quality meat, such as minced steak. The meat will not shrink as much and you will have tasty juicy burgers!
Get better quality burgers. The ones you are using have a high water content, hence they shrink.
The better ones have low water content so will not shrink.
I know this sounds silly but after you make the patties, make a small hole in the center by pressing with your thumb. Mine always cook closer to their original size and the hole slightly fills in. Also don't smash them down with your spatula. That mashes the moisture out.
Meat always release fat and water that is way it shrinks. Sometimes in excess of 30%