Ideally, it will take 70 hamburgers (3.75 oz/16 oz per  300) to make 300 three ounce patties with a 20 percent shrinkage. Generally, the size of the hamburger patty has as much to do with the final burger as much as the ingredients do. The size affects the texture of the burger, how long it takes to cook, and even the taste of the burger.

A high quality hamburger patty is made entirely of ground (minced) beef and seasonings; these may be described as “all-beef hamburger” or “all-beef patties” to distinguish them from inexpensive hamburgers made with cost – savers like added flour, textured vegetable protein, ammonia treated defatted beef trimmings, etc.

2 ounce patty is perfect for making slider style or mini-burgers. 3 ounce patty is well fitted for small, thin Patties. These are the size most chefs would use either for making a double patty burger (double cheese, Big Mac) or for making a Jucy Lucy with a piece of cheese between two 3 oz patties and seal them together. These grill quickly but they are so thin they can be difficult to handle without falling apart.

You can make a hamburger patty out of any kind or mix of ground meat(s) you want. Ground beef, lamb, pork, veal, bison, duck, chicken, and turkey all make great burgers. And if it is ground beef you want, it doesn’t have to be just ground chuck — you can grind any cut of beef you want (or have your butcher grind it for you), or mix that beef with ground pork or even mushrooms for a more eco – friendly option. A ground dry – aged rib eye burger is a thing of beauty, if you are looking for a real treat.

But irrespective of the meat or mix of meats you choose, you have to form it into a patty before you cook it. The method is easy, but how you do it depends on what style of burger you want to cook: a classic, a smashed, or a stuffed burger. Forming the perfect patty that stays big and juicy might take some time to perfect, but with adequate information, you are one step closer to being the next king of the grill.

However, meat shrinkage is a major problem you will have to encounter during the burger making process. Shrinkage (loss in weight) results from many factors: improper chilling, low humidity, not packaging, poor sanitation, or excessive ageing time.

Most beef is chilled overnight (16 – 20 hrs.) at cooler temperatures of 25 to 40 ̊F. Internal temperatures after 20 hours chill vary from 55 ̊to 70 ̊F depending on cooler conditions and carcass weight. During a normal chill cycle, beef carcasses shrink 6 to 12 pounds or 1 – 2 percent for 600 – pound carcass with the shrink depending on many cooler and carcass factors.

Note that so many methods have been used to reduce moisture evaporation (shrink) by protecting the meat with a bag or wrapper and by controlling temperature and relative humidity. Information is limited concerning optimum chilling condition for maximum cooling efficiency with minimum shrinkage.

How to Make a Classic Hamburger Patty

There’s no need to buy pre – formed patties or to invest in any kind of hamburger shaping gizmo or press when you are hankering for a burger. Just learn how to make burger patties with your own two hands, some ground meat, and some salt. It is so easy your kids can do it—just make sure they wash their hands before and after.

  1. Divide ground meat into even balls

Note that the amount of ground meat you want in each portion is really up to you. Classic burgers usually range in size from a quarter pound (4 ounces) to 6 ounces. So you decide, then divide your ground meat into even portions (if you want to get really exact, use a kitchen scale!) and loosely form it into balls. Don’t pack those balls too tight though—that will make your burgers tough. Pack them just enough to stick together.

  1. Flatten those balls into patties

Once your meat is evenly divided into equal – sized balls, it is easy to use the palm of your hand to gently flatten them into 4 – inch – wide, ¾ – inch – thick loosely packed patties.

  1. Make an indentation in centre of patty

At this point, make a small indentation in the centre of each patty with your thumb. The patty will shrink as it cooks, and this trick helps make sure it stays flat as it cooks.

  1. Season on both sides, and cook as desired

Then you will have to sprinkle each side of the patty with salt and pepper (or just salt—up to you) and then cook however you like: On the grill or on a griddle or skillet.

Conclusion

Generally, beef, poultry and fish shrink about 25 percent when cooked. The amount of shrinkage will depend on its fat, moisture content, and the temperature at which the meat is cooked. Now that you know how to make hamburger patties, the only tough part is picking which burger to make first.