Ingredients
Units
Scale
- 1 lb of ground beef (I recommend 80/20 for the best burgers, but you can also use ground turkey or chicken.)
- Salt and pepper (this will be to preference)
- any other seasoning you may like.
Instructions
- To start, I took burger meat (I have to defrost mine because I get mine from my half a cow I buy from a local butcher).
- Then, on a piece of parchment paper, I push all the meat together into a cohesive lump so that it doesn’t fall apart ( you meat might come from the grocery store and may already be in a good state where you can skip this part, mine are in tubes so I have to mash it together).
- Next, cover with another piece of parchament paper and roll out to about 1/4 of an inch or the thickness of your cookie cutter. It doesn’t have to be perfect, but it should be fairly even.
- Now, you’re going to cut the meat. I personally didn’t have any problems doing it without freezing, but if you find your meat isn’t stying together or the cookie cutter isn’t really cuttin, try freezing for 15-20 minutes then cut the meat.
- check out Smashing the Meat into the Cutter to see how to deal with leftover meat.
- Take the meat, split it into equal amounts and smash it into the cookie cutter until it hits the edges. then pat around until the meat is an even thickness.
Notes
*Cooking time will vary on you and how you like your burger.
Deciding Size
I recommend going a size just a little bigger than the buns because your burgers will shrink due to the fat mixed into the burgers. In the images below in the “Making Burger Details” I used the 4.1-inch diameter round.
- Prep Time: 15 minutes
- Category: Bar Food, BBQ, Dinner, Main Course, Party Food, Picnic
- Cuisine: American
Nutrition
- Calories: 192
- Sodium: 51
- Fat: 15
- Saturated Fat: 6
- Protein: 13
- Cholesterol: 54