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Hamburger Patty Shape

MunkeeCIAO Jul 5, 2010 02:31 PM

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.

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  1. goodhealthgourmet RE: MunkeeCIAO Jul 5, 2010 02:48 PM

    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.

    1 Reply
    1. re: goodhealthgourmet
      boyzoma RE: goodhealthgourmet Jul 5, 2010 03:03 PM

      +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).

    2. j
      joonjoon RE: MunkeeCIAO Jul 5, 2010 03:10 PM

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

      1. scubadoo97 RE: MunkeeCIAO Jul 5, 2010 04:40 PM

        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.

        3 Replies
        1. re: scubadoo97
          mcf RE: scubadoo97 Jul 5, 2010 04:47 PM

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

          1. re: scubadoo97
            jfood RE: scubadoo97 Jul 6, 2010 04:25 AM


            1. re: scubadoo97
              TongoRad RE: scubadoo97 Jul 6, 2010 04:54 AM

              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.

            2. LindaWhit RE: MunkeeCIAO Jul 6, 2010 08:53 AM

              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.

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