Hamburger Patty Shape

[MunkeeCIAO]

What is your preference for a hamburger patty shape? I like a thick, even hocky puck, but my wife prefers more of a mound shape.

[LindaWhit]

Properly sized for the hamburger bun or toasted English muffin to allow for the shrinkage during cooking, and uniformly thick - about a 1/2" to 3/4" thick, with that little depression in the middle to prevent hamburger puffery. :-) Hamburger puffery doesn't allow for proper condiment distribution - it slides off to one side.

[scubadoo97]

Since they puff up in the middle when cooked the mound shape would only make this more pronounced. I do the hockey puck shape then depress the middle to make it resemble a red blood cell. This way when it puffs in the center it evens out.

[mcf]

That's what I do, too. I dont' want a big, fat round thing, I want an even one.

[jfood]

+1

[TongoRad]

Another way to deal with the puffing aspect is to put a small hole in the center of the patty. It doesn't have to be huge- I just poke my pinky through there- but it works every time, and even sort of closes in on itself during cooking so you're not left with a gaping hole at the end.

[joonjoon]

I'm all about the rhombus...mmm rhomburger.

[goodhealthgourmet]

i'm with you on the even thickness & uniform shape - better for achieving proper doneness...plus, i think with the "mound" you're sort of encroaching on meatball territory.

[boyzoma]

+1 on this. When it get's too thick, by the time I add toppings, it's more than my mouth can handle in a bite (and I like cheese, lettuce, pickles, tomato and yes - ham).