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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.

            1. Depends how hungry I am and how many people there are. I make mine with chopped steak :)

              1. I had a chance to get Wagyu burgers at cost, but the choice was slider size or 10 oz, those were the only sizes sold. 10 oz is ridiculously big, and I learned my lesson....well not really I bought a couple more at the local butcher for tomorrow and they came 2 to the lb. After this, back to 5.3 or 6 oz if premade, any more is a belly bomb.

                8 Replies
                1. re: coll

                  Hey Coll - can't you re-form them?

                  1. re: Soop

                    They come frozen so the meat is sort of melded together. Well they were; now they're gone. I'd cook them on the grill, and then cut off the edges for the cats, so it fit on the bun. I really want to get into making my own, these were just convenience items until I get around to making some nice ones myself! Problem being, I'm not a giant hamburger fan.....so may never actually do it.

                    1. re: coll

                      I'm not a huge hamburger fan either - more of a steak guy. But there's a certain crossover...

                      There used to be this nice little bar/restaurant me and Donna used to go to, and one menu item was a 4oz steak on focaccia, which TBH, is the wrong kind of bread for a steak. But then slightly cheaper, and bigger and nicer, was their signature hamburger, which was chopped steak, and much more conducive to the same bread. With a tangy, herby mayo and some crispy fried onions, it was delicious.

                      I have a dislike of minced beef, I like something with a little more bite, so I make my hamburgers out of finely chopped steak. I used to bind them with egg (a very English thing) and add in some herbs, but after talking with some CHers, I tried it just with meat salt and pepper, which is also delicious, if a little looser (chances are it breaks apart a little).

                      I like to serve these on a a chewy roll, with a little gorgonzola on top, and as a steak fan, I like this a great deal more than any big mac. I know it's going to be a lot leaner than the traditional 20/80, but I've tasted it, and it suits me just fine.

                      Plus, they're good fun to make, and a good thing to whip up when you have a few friends round.

                      1. re: Soop

                        That sounds more to my liking. What kind of steak do you use? I can make it in the food processor instead of the grinder, which suits my lazy side. Oh and my Mom used to put egg in her burgers, a little extra protein can't hurt. Could be a signature dish for me!

                        1. re: coll

                          If I have my #1 choice, I'll use chuck steak, but if not, pretty much any steak is fine, cut across the grain if it's something like bavette or skirt. I've used braising steak before, and it turned out good. Nice crust on it.

                          1. re: Soop

                            I guess chuck is a given, I think I would add some brisket maybe. So skirt or flank would be almost the same. I'm still in the dreaming stage though.

                            1. re: coll

                              It would be a good idea to add brisket actually. I can see that working really well.

                              1. re: Soop

                                It's a new fad with the chefs around here, I can't claim credit!

                2. As I have moderated our beef intake over the past couple years, burgers are a more and more rare indulgence. Thus, when I do make them, I tend to go all out. Supermarket buns would be a crime, so larger, Jersey hard rolls from the bakery are the standard. I make the patties from a course grind - perhaps close to 25% fat. My burger is generally around 9 to 10 ounces - my wife's 7 to 8.

                  1. I use the plastic lid from a one gallon container to form burgers--comes to a perfect 5 oz. every time...

                    3 Replies
                    1. re: KSlink

                      Now that's a great tip! I have a Tupperware set that I got in the 1970s, it has 6 flat cups and a press to flatten them, then they all fit on top of each other with a lid for the top for storage. That's what I used in the old days, when you used to just buy decent chop meat at the store and frozen burgers were a luxury item. But I'm guessing these make 4 z if anything, proof that everything food related was smaller then!

                      1. re: coll

                        I remember those, my mother had a set of them, too! I always thought they were a pretty clever idea...

                        1. re: KSlink

                          They should make them in several sizes, I guess.

                    2. Having experimented with several weights and sizes, from 2 oz sliders that fits perfectly on a Pan de Sal where 2 to 3 satisfies an average person to 10 oz bruisers that barely fit in your mouth, I find that most are quite comfortable with a 8 oz patty.
                      That weight and size grills well with enough heft for finishing over indirect heat,more than satisfies most everyone but the heroic diner and is visually appealing on the plate.
                      In my mind, if you're going to do burgers....do freaking burgers not finger foods.

                      1. I prefer a 5-6 ounce size. I usually get a package of somwhere between a pound and a quarter and a pound and a half for 4 burgers. If its really close to a pound and a half I'll make 5 burgers. Good size, meaty, but not too much. Also, if you get too big, its just a little harder to cook.

                        1. 12 ounces, I'm in it for the beef

                          3 Replies
                            1. re: redfish62

                              I like beef too, but I'm having 8 people over tomorrow and I can't envision myself spending that much to be able to make them all 12 oz burgers. I love my family, but I think 6 oz will suffice (especially when some of them like their burgers (gasp!) well done). When it is just my wife and I, I'll go for the 12 oz.

                              1. re: redfish62

                                What do you wash that thing down with?

                              2. I do a 5-6 oz or around 1/3 lb raw. Anything more than 6 oz is just too big for me. I've been employing the smash burger method. Smashing to about 1/2 to 3/4 inch thickness. This method results in a crisp exterior. Cooked to medium.

                                The blend depends on what I have on hand but typical components are chuck, short rib, sirloin, flap, brisket. Have not tried oxtail since there is so little meat for the money I just can't justify it. After fresh grinding with one pass through a medium plate I season the meat while the meat it loose just before being lightly formed into a burger and seconds before hitting the cast iron pan.

                                1. 3/lb.

                                  The perfect size IMHO. Want more?? Double burgers!!


                                  1. Depends on if I'm making thin, griddled burgers or thick, grilled burgers. For the thin griddled type, probably 4-5 oz, crisp on the outside and medium rare-medium inside. For the thick style, at least 8oz and usually more like 10-12oz and cooked rare-medium rare. We almost never use supermarket buns, so fitting the burger to the bun isn't a concern. I don't mind a little overhang anyway!

                                    1. We grind our own hamburger, and then form them into 4 and 6 oz portion. 4oz for me; 6 for my dining companion. There was once a time when they were far bigger, but age and our metabolisms have caught up with us.

                                      1. I'm a strong advocate of the diner-style double burger. Two thin patties, about 3-4 oz, seared until well done for maximum crispiness. Saute an onion slice in the burger grease, drop the bun into the skillet and cover for a minute to warm the whole thing in onion steam. Finish it with dill pickle, optional yellow mustard, even more optional ketchup. Beats a big soggy red sponge of a burger anyday.