How to Make Square Burger Patties - Perfect Burger Patty Production with No Specialized Equipment!!!
Recipe type: Burgers
Making square burger patties takes a whole load of hassle out of making patties for large crowds of people. No specialized equipment is required and the whole process is foolproof.
- 75ml Onion flakes
- 15ml Salt
- 7.5ml White pepper
- 1.4kg Good quality ground beef
- 10% Weight of meat in liquid - Worcestershire sauce / Light soy sauce / Beef stock / Water
- Place the dried onion flakes, salt and white pepper into your spice grinder.
- Zap these until you have a fine powder.
- Place the ground beef in the bowl of your stand mixer and add the seasoning.
- You also need to add 10% of the weight of the meat in liquid. I am using Worcestershire sauce, however you can use light soy sauce, stock, or even plain water.
- Attach the dough hook, close the mixer and switch it on. Start slow and gradually increase the speed to medium. The meat must mix for 8 minutes. It will try to climb the sides of the bowl while mixing. Use something to help it back down to the bottom of the bowl.
- During the mixing process, the salt reacts with the protein in the meat causing it emulsify. This is what keeps the patties together when they are formed.
- Line a 10 inch by 14 inch baking sheet with cling-wrap.
- Tip the meat mixture into the pan and flatten it out.
- Pull another length of cling-wrap over the top of the pan.
- Use your rolling pin to roll and compress the ground beef into the tray until it is level with the edges. Any excess meat will simply squeeze out from the edges and can be cleared in the next step.
- Place the pan in your freezer for 30 minutes to firm up.
- Turn the slab of beef out onto a large chopping board.
- Trim away any excess meat.
- Keeping the cling-wrap in place, cut the slab into 12 equal squares for 100g patties or 6 pieces for giant 200g patties, as I am doing here.
- At this point, these can be wrapped and frozen, or grilled.
- Using a heavy pan or skillet over medium high heat, add 20g of butter.
- When the butter is sizzling, add the patties and grill them for 5 to 6 minutes per side until nicely charred and caramelized both sides.
- And there it is... the easiest way to make perfectly uniform, tasty patties with an amazing texture that will not fall apart, even on the barbecue.