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Jul 2, 2012 06:03 PM

How Big Do You Make Your Burgers?

I have seen everything from a quarter pound to as much as 9 oz per burger. Given a standard supermarket bun, how much beef do you all use?

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  1. 4-5 ounces, raw. I like a flat-patty style, not thick hockey puck.

    1 Reply
    1. re: Karl S

      That is what I do. I usually buy a 20oz package of CAB 85/15 and make 4 burgers from a package.

      I prefer the whole wheat Arnold buns and 5 ozs is a perfect portion.

    2. Mine are pretty big. Made from 80% lean ground beef no clue on the weight though. I add Montreal Steak seasoning, a generous shot of Worcestershire, and a small hit of sriracha.

      Grill to medium, top with slice of cheese, and serve on a toasted bun.

      1 Reply
      1. re: Njchicaa

        We use 4 oz portions via the Tupperware containers as mentioned elsewhere, also adding the steak seasoning (steak rub) & Worcestershire sauce (NO cheese, thank you).

        I'm envious of the poster using NJ hard rolls - definite perfection (nothing similar available here in RI).

      2. 5 ounces max. In recent years I have noticed a restaurant trend towards 6 or 8 ounce burgers, or even larger. Too bad. I love a good burger but to my mind, that's way too much, not only from a calorie perspective, but also in terms of optimum proportion of bun, toppings, and patty.

        1 Reply
        1. re: greygarious

          Exactly. We've been traveling, and stop at restaurants to eat. Sometimes fast food, sometimes a nicer restaurant. I would like to order a burger, but at the nicer restaurants, they are 8 oz. burgers. That is just too big!

        2. For the smaller buns, about the size of the kind sold in 8 packs, I do about 1/3 pound patties (5-6 ounces), smashed thin when pan or griddle seared or left thicker when cooked over charcoal. Bigger buns need bigger burgers, so it depends on how big you buy/make em.

          1. Mine are made to a thickness of about 1/2 inch and with a circumference that, when it's finished cooking, evenly meets the edges of the bun selected for the burger.