Hamburger Patties-thickness

Quoted message said:

As I mentioned in earlier threads, we're having about 50 people on
July 2nd, weather permitting. The store that we're getting the ground
sirloin from makes patties that are 1/4. They make good hamburgers
but they seem to get lost in the roll.

Buy smaller rolls?

Jill

Quoted message said:

As I mentioned in earlier threads, we're having about 50 people on
July 2nd, weather permitting. The store that we're getting the ground
sirloin from makes patties that are 1/4. They make good hamburgers
but they seem to get lost in the roll.

Does size really matter? What is your experience on hamburger size.
Unforunately, they only do 1/4 pound patties in this store that has
chooped sirloin for 2.99 a pound. I'd prefer 1/3 of a pound but there
is so much to do, we don't want to have to make 50 hamburger patties
ourselves.

I've experimented extensively and have discovered that 7 ounce burgers
made with 85% lean meat are perfect to my taste... I serve burgers on
hard kiaser rolls and they fit perfectly.

I grind my own meat and can tell you that to grind and prepare 50
burgers start to finish including weighing each 7 ounce portion and
clean up shouldn't require much more than one hour... and I make my own
wax paper squares too. I normally prepare and freeze 20 at a shot and
that takes me about a half hour but I'm sure I could easily speed that
up to 20 minutes... only need about ten seconds to form a burger.
Naturally the more you prepare they less time per burger... prep and
clean up remain constant.

Chopped sirloin (generic) at $3/lb is no bargain. I buy top round
roasts at $2/lb... and when I grind meat myself I know what/who is in
it.

Sheldon

In article <[email hidden]>, "jmcquown"

Quoted message said:

Quoted message said:

As I mentioned in earlier threads, we're having about 50 people on
July 2nd, weather permitting. The store that we're getting the ground
sirloin from makes patties that are 1/4. They make good hamburgers
but they seem to get lost in the roll.

Buy smaller rolls?

Good suggestion. I've seen some buns that are quite large, and really
aren't suitable for 1/4 pound patties. The other idea is to encourage
those who want more to take two patties.

My own experience is that bigger patties tend to be juicier. See if you
can keep from salivating over this:

http://www.mikesburgers.com/images/mikeburg.JPG

--
Dan Abel
Sonoma State University
AIS
[email hidden]

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

As I mentioned in earlier threads, we're having about 50 people on
July 2nd, weather permitting. The store that we're getting the ground
sirloin from makes patties that are 1/4. They make good hamburgers
but they seem to get lost in the roll.

Does size really matter? What is your experience on hamburger size.
Unforunately, they only do 1/4 pound patties in this store that has
chooped sirloin for 2.99 a pound. I'd prefer 1/3 of a pound but there
is so much to do, we don't want to have to make 50 hamburger patties
ourselves. We're also serving hot dogs, sliced shell steak and
chicken with that Cattleman's Sauce that they sell in Costco, so there
will be plenty of food.

50 patties is not a huge task. A pair of desert plates and parchment paper,
you'll be finished in no time. Squashing weighed ground beef between two
plates covered with parchment squres can make for pretty swift and
consistent patty production. May as well make extras and freeze for later.

Quoted message said:

As I mentioned in earlier threads, we're having about 50 people on
July 2nd, weather permitting. The store that we're getting the ground
sirloin from makes patties that are 1/4. They make good hamburgers
but they seem to get lost in the roll.

Does size really matter? What is your experience on hamburger size.
Unforunately, they only do 1/4 pound patties in this store that has
chooped sirloin for 2.99 a pound. I'd prefer 1/3 of a pound but there
is so much to do, we don't want to have to make 50 hamburger patties
ourselves. We're also serving hot dogs, sliced shell steak and
chicken with that Cattleman's Sauce that they sell in Costco, so there
will be plenty of food.

i've found that a 1/4 pattie is plenty if you plan on loading it with the
usuals. tomato, onion, cheese, ketchup mustard and or mayo (or slaw, chilli and
mustard for some of us weird folk) just choose a bun that is slightly smaller
than the pattie size and don't over cook the burgers. they should meet in the
middle. 🙂

On Thu 30 Jun 2005 05:49:07p, A.C. wrote in rec.food.cooking:

Quoted message said:

Quoted message said:

As I mentioned in earlier threads, we're having about 50 people on
July 2nd, weather permitting. The store that we're getting the ground
sirloin from makes patties that are 1/4. They make good hamburgers
but they seem to get lost in the roll.

Does size really matter? What is your experience on hamburger size.
Unforunately, they only do 1/4 pound patties in this store that has
chooped sirloin for 2.99 a pound. I'd prefer 1/3 of a pound but there
is so much to do, we don't want to have to make 50 hamburger patties
ourselves. We're also serving hot dogs, sliced shell steak and
chicken with that Cattleman's Sauce that they sell in Costco, so there
will be plenty of food.

i've found that a 1/4 pattie is plenty if you plan on loading it with
the usuals. tomato, onion, cheese, ketchup mustard and or mayo (or slaw,
chilli and mustard for some of us weird folk) just choose a bun that is
slightly smaller than the pattie size and don't over cook the burgers.
they should meet in the middle. 🙂

I don't like burgers overly thick. 5-6 oz. of 80/20. By the time they're
cooked, they're the right size for the bun.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

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Sheldon said:

I've experimented extensively and have discovered that 7 ounce burgers
made with 85% lean meat are perfect to my taste... I serve burgers on
hard kiaser rolls and they fit perfectly.

I grind my own meat and can tell you that to grind and prepare 50
burgers start to finish including weighing each 7 ounce portion and
clean up shouldn't require much more than one hour... and I make my own
wax paper squares too.

How on Earth have you managed to avoid marrying Martha Stewart? :-)

Bob

On Thu 30 Jun 2005 06:40:11p, Bob wrote in rec.food.cooking:

Quoted message said:

Sheldon said:

I've experimented extensively and have discovered that 7 ounce burgers
made with 85% lean meat are perfect to my taste... I serve burgers on
hard kiaser rolls and they fit perfectly.

I grind my own meat and can tell you that to grind and prepare 50
burgers start to finish including weighing each 7 ounce portion and
clean up shouldn't require much more than one hour... and I make my own
wax paper squares too.

How on Earth have you managed to avoid marrying Martha Stewart? :-)

Bob

You didn't know? "Sheldon" is Martha Stewart's pen name on rfc. :-)

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

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In article <[email hidden]>,

A.C. said:

Quoted message said:

As I mentioned in earlier threads, we're having about 50 people on
July 2nd, weather permitting. The store that we're getting the ground
sirloin from makes patties that are 1/4. They make good hamburgers
but they seem to get lost in the roll.

Does size really matter? What is your experience on hamburger size.
Unforunately, they only do 1/4 pound patties in this store that has
chooped sirloin for 2.99 a pound. I'd prefer 1/3 of a pound but there
is so much to do, we don't want to have to make 50 hamburger patties
ourselves. We're also serving hot dogs, sliced shell steak and
chicken with that Cattleman's Sauce that they sell in Costco, so there
will be plenty of food.

i've found that a 1/4 pattie is plenty if you plan on loading it with the
usuals. tomato, onion, cheese, ketchup mustard and or mayo (or slaw, chilli
and mustard for some of us weird folk) just choose a bun that is slightly smaller
than the pattie size and don't over cook the burgers. they should meet in the
middle. 🙂

I agree. For me, more than 1/4 pound is overkill for a hamburger. I
don't even like that many condiments on hamburgers. Just some ketchup and
a slice of cheese (cheddar or American) is fine. If I am really hungry, I
might put on some bacon and sauted mushrooms.

Those big huge hamburgers I sometimes see also take too long to cook.
Anyone who wants a heftier hamburger can always add two beef patties to
the sandwich.

jmcquown said:

Quoted message said:

As I mentioned in earlier threads, we're having about 50 people on
July 2nd, weather permitting. The store that we're getting the ground
sirloin from makes patties that are 1/4. They make good hamburgers
but they seem to get lost in the roll.

Buy smaller rolls?

GMTA,
Carol

--
Coming at you live, from beautiful Lake Woebegon

In article <[email hidden]>,

(Dan Abel) said:

http://www.mikesburgers.com/images/mikeburg.JPG

Looks tasty, but I would lose the lettuce and onion.
I am not a fan of either one. I would, of course, put
on two or three tablespoons worth of Heinz Ketchup.

Dan Abel said:

In article <[email hidden]>, "jmcquown"

Quoted message said:

Quoted message said:

As I mentioned in earlier threads, we're having about 50 people on
July 2nd, weather permitting. The store that we're getting the
ground sirloin from makes patties that are 1/4. They make good
hamburgers but they seem to get lost in the roll.

Buy smaller rolls?

Good suggestion. I've seen some buns that are quite large, and really
aren't suitable for 1/4 pound patties. The other idea is to encourage
those who want more to take two patties.

I think the bigger buns thing is a direct result in everyone trying to
market "bigger is better" burgers. Two whole beef patties extra sauce
lettuce cheese on a sesame seed bun.

Quoted message said:

My own experience is that bigger patties tend to be juicier. See if
you can keep from salivating over this:

http://www.mikesburgers.com/images/mikeburg.JPG

Sorry, doesn't do a thing for me. But then, I hate raw vegetables 🙂

Jill

A.C. said:

i've found that a 1/4 pattie is plenty.

Quarter pound burgers flattened enough to fill the typical burger bun
are too thin. They cook up like flattened hocky pucks, tough and dry
like the usual fast food joint booger. A mere 2-3 ounces more makes
the burger thick enough to cook up much less dry. Naturally if you
grind your own than it's perfectly safe to cook burgers rare... and
until you've eaten a burger from a freshly ground quality cut of never
frozen meat that's cooked rare you really have never eaten a burger.
Fast food mystery meat boogers are NOT burgers, not even close. The
burgers I make are steakburgers cooked within an hour of grinding...
not mystery meat hamburgers from unknown meat ground 2-3 days ago... I
don't know how yoose get past the stench.

Sheldon

jmcquown said:

Two whole beef patties extra sauce
lettuce cheese on a sesame seed bun.

Two all-beef patties, special sauce, lettuce, cheese, pickles, onions on a
sesame seed bun!

I think it's time to try again to get back to sleep. 🙂

Carol

--
Coming at you live, from beautiful Lake Woebegon

In article <[email hidden]>,

Sheldon said:

A.C. said:

i've found that a 1/4 pattie is plenty.

Quarter pound burgers flattened enough to fill the typical burger bun
are too thin. They cook up like flattened hocky pucks, tough and dry
like the usual fast food joint booger. A mere 2-3 ounces more makes
the burger thick enough to cook up much less dry. Naturally if you
grind your own than it's perfectly safe to cook burgers rare... and
until you've eaten a burger from a freshly ground quality cut of never
frozen meat that's cooked rare you really have never eaten a burger.
Fast food mystery meat boogers are NOT burgers, not even close. The
burgers I make are steakburgers cooked within an hour of grinding...
not mystery meat hamburgers from unknown meat ground 2-3 days ago... I
don't know how yoose get past the stench.

Like most things involving food, burger weight is a matter of personal
taste. Quarter pound burgers are fine with me, but a slightly larger
patty is okay by me too. I am not a fanatic about the hamburgers I eat.
As long as the patty fits entirely on the bun, but is not too small, its
okay with me, assuming its cooked properly.

Damsel said:

jmcquown said:

Two whole beef patties extra sauce
lettuce cheese on a sesame seed bun.

Two all-beef patties, special sauce, lettuce, cheese, pickles, onions
on a sesame seed bun!

I think it's time to try again to get back to sleep. 🙂

Carol

Hey, I don't eat the stuff and apparently the "jingle" didn't stick in my
brain, which I take to be a good sign 🙂 I do, however, remember the entire
"Fig Newton" song. Oooey gooey fresh and chewy inside... golden flakey
tender cakey outside... wrap the inside in the outside is it good? Darn
Tootin! Doing the Big Fig Newton!"

Jill

jmcquown said:

Damsel said:

jmcquown said:

Two whole beef patties extra sauce
lettuce cheese on a sesame seed bun.

Two all-beef patties, special sauce, lettuce, cheese, pickles, onions
on a sesame seed bun!

I think it's time to try again to get back to sleep. 🙂

Carol

remember the entire "Fig Newton" song. Oooey gooey RICH and chewy
inside... golden flakey tender cakey outside... wrap the inside in
the outside is it good? Darn Tootin! Doing the Big Fig Newton!"

Jill

On Fri 01 Jul 2005 05:42:49a, jmcquown wrote in rec.food.cooking:

Quoted message said:

Damsel said:

jmcquown said:

Two whole beef patties extra sauce lettuce cheese on a sesame seed
bun.

Two all-beef patties, special sauce, lettuce, cheese, pickles, onions
on a sesame seed bun!

I think it's time to try again to get back to sleep. 🙂

Carol

Hey, I don't eat the stuff and apparently the "jingle" didn't stick in
my brain, which I take to be a good sign 🙂 I do, however, remember the
entire "Fig Newton" song. Oooey gooey fresh and chewy inside... golden
flakey tender cakey outside... wrap the inside in the outside is it
good? Darn Tootin! Doing the Big Fig Newton!"

Jill

This one I remember from a billboard when I was ~5 years old...
"Pepsi-Cola hits the spot, 12 full ounces, that's a lot, Twice as much for
a nickel too, Pepsi-Cola is the Drink for you!"

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

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In article <[email hidden]>,

Quoted message said:

The store that we're getting the ground
sirloin from makes patties that are 1/4. They make good hamburgers
but they seem to get lost in the roll.

Does size really matter? What is your experience on hamburger size.
Unforunately, they only do 1/4 pound patties in this store that has
chooped sirloin for 2.99 a pound. I'd prefer 1/3 of a pound but there

Quoted message said:

Alan

Get the smaller burger patty and look for a smaller bun to contain it.
Even if it's a roll from the bakery, rather than a "hamburger bun."
--
-Barb, <http://www.jamlady.eboard.com> 6/30/05 Sam I Am!