Freshly ground beef gives you a higher quality for your burgers, whether you are using beef or poultry. Think of how fresh the meat is that you are grinding and the lack of bacteria that is present in packaged ground meat. Make sure that your meat is cold prior to putting it through the grinder.
Hereof,How does a 90 / 10 ground beef ratio affect a Burger?
A 90/10 ratio will lose about 10% when cooked. So essentially, when creating your burger patties make them about one ounce larger than the size you want the cooked patty to be. This will allow for the shrinkage factor when the fat renders down. Does the Lean-to-Fat Ratio of Ground Beef Affect the Burger Juiciness?
Similarly,What should the thickness of a hamburger patty be?
You should end up with a solid, compacted disk of meat. Hamburger patties shrink as they cook, causing deep cracks to form and the edges to break apart. To prevent this, slightly depress the center of the patty to push a little extra meat toward the edges; aim for 3/4-inch thick at the sides and 1/2-inch thick in the center.
Subsequently, question is,Why do hamburger patties crack at the edges?
When you shape the patties, press down in the center while you simultaneously pat the sides, turning the burger in your hand to keep it even. This prevents the patty from cracking around the edges. You should end up with a solid, compacted disk of meat. Hamburger patties shrink as they cook, causing deep cracks to form and the edges to break apart.
Why does ground beef keep my burgers together?
The coarse grind is also useful for keeping the patty together. Fine ground beef creates meat particles that are too small. The proteins will mash-up, creating a gooey, sticky piece of meat that shrinks and dries when consumed.