Finally, a clear explanation on why the oh-so-common shrinkage problem occurs and how to avoid it. I am 57 years old and have been shrinking burgers most of my life! Thank you!
Greg! - The was "The Best" burger tutorial video I have EVER watched (and I've watched many). I know you were an instructor previously - and it shows - Thanks. Merry Christmas to you and your family - I look forward to watching more of your excellent content in 2024. - Cheers!
I use the same rings you have. We grind our hamburger meat from chuck steak . They are so much better than the tube meat at the store. Night and day difference.
Merry Christmas! Thx Greg, all the time and effort (to learn these tricks in the first place) is what really counts here. Thanks for passing it on so freely 👍😁. Here's hoping you and yours has an absolutely banging time! ❤🎉🎄
I always do a loose ball, then gently as possible form it into a patty or keep a ball and smash it. I try to keep the patties 1-2 fingers wider as my buns. This is my rough guideline and never failed for me. As Greg explained very well, overworking the meat is the worst. Merry Burgermas 🍔 to all of you.
Thank you! I used to over work the ground beef for years and thought I made the best burgers. I bought the pastry ring and fill it with fresh ground 80/20 ground beef. It made a huge difference! It breathes and cooks so much faster and the flavor is by far the best I ever made! I don't use a flat top. I use my Blaze propane grill and they come out perfect. Thank you again! Love your channel!
Great video as always Greg! Boy what dedication, cooking in the rain! Must have been a couple days ago because your storm came to Arizona Saturday. Merry Christmas my friend, Doug
This is great advice. One thing I wish people would stop doing is get the cheapest frozen patties money can buy, and then get high quality deli buns (usually Kaiser rolls) to put them on. People do it where I live (Manitoba) all the time and it's been a pet peeve of mine for as long as I can remember.
Great to have a visual confirmation along with the theory explained. Thanks for this tutorial; my family (and I) will reap the benefits next time it's warm enough for the BBQ!
True love for cooking burgers. This demo was very helpful as I have experienced all of these issues on my flattop and I am sick of it, lol. No more. Thanks Greg
I lay my burger meat rolled 3/4” to 1” thick on a tray and let it rest in the fridge uncovered for 12 hours to allow some moisture to leave. I have mixing bowls that I use to cut patties. I always size my patties larger than my buns, about a fingers width larger, to plan for shrinkage. The more fat you have the more shrinkage you’ll get. The less fat you have the dryer the meat will be at any given doneness. I personally eat my burgers at medium doneness. I also grind up chuck for roughly an 85/15.
Yes, it looks like your method works as advertised on a very hot griddle. Try putting a bunch of 1/2 inch non-overlapping slits into each patty in random directions, kind of like expanded metal before expansion. Then grill your patty on a grill that allows the grease to drip out instead of deep-fat frying to a crisp on a griddle. The grill will not allow the patty to adhere like the (too-hot) griddle does. The slits will open during cooking, much like the loose pores in your gently formed patties. Some people call the fat juice. I call it grease except when I save it to make soap. Then I call it beef tallow. You are right in that the diameter will reduce no matter what. I make 140 gram patties of 80/20 chuck 5" diameter that shrink to just fit my 4" buns.
Megafriend 😊. Wishing you a Great X-Mas Cheers 🍻 & Rock n Roll 👍😁🌸🤘. I’m actually making Burgers & Chicken Wings today. Greg’s Videos really are a great resource for everyone. Thank You So Much
I cooked in Restaurants for Decades. That's some Serious Knowledge you are Sharing. Something I will share. When I am cooking burgers I like to use Unsalted Kerry gold Butter, Fresh Herbs and Roasted Garlic... Mind you not a lot of the Butter, it's Expensive. Also something I like to do for burgers is Compound Butter. You can just melt it on top after it's cooked. I like to do that with a compound Bourbon Butter and Carmalized Onions and Shallots... 😋 Yummy.
Good video, I appreciate this. Cooking burgers seems like it should be so simple that it doesn't require a tutorial . . . but it's not! I have a heck of a time making a good burger.
Another set of great tips - really enjoy the BB channel. Wonder if you ever got a request for the Diablo Sandwich - from Smokey and the Bandit? - PS keep the Hot Dog videos coming 👍👍
Yes! In fact, ground meats like bison come in those tight vacuum sealed squares. If I buy bison this way, I run it through the grinder. That solves the problem.
Sup greg, perfectly explained, don't need thumb imprint.. but maybe fir the purposly overworked should've bought the tube so will blow up more, the only reason can think if is smashburgers for meat tube(maybe tacos, sloppy joesect,,) not a pub style burger, i think thats whats called?, happy holidays brother, tyvm tc 🍔
I've only ever seen swelling on prefabricated burgers (especially when cooking from frozen). I cooked a box of frozen prefab cheapies for a picnic and Oh My.
Why ruin good meat with Manwich? If you want sloppy joes, take 2-3 minutes to make your own sauce. It tastes so much better than out of that garbage can from ConAgra…
Finally, a clear explanation on why the oh-so-common shrinkage problem occurs and how to avoid it. I am 57 years old and have been shrinking burgers most of my life! Thank you!
The thumbnail says everything. Cheers!
Because of you I bought a cookie cutter ring years ago, that along with the method I got from my burgers come out absolutely perfect👍
What a great Christmas present. The best burger tutorial I have ever seen.
Thanks Greg Felix Navidad.
Thank you Paul! Cheers, brother!
Greg! - The was "The Best" burger tutorial video I have EVER watched (and I've watched many). I know you were an instructor previously - and it shows - Thanks.
Merry Christmas to you and your family - I look forward to watching more of your excellent content in 2024. - Cheers!
Great lesson Greg. Thanks.
Hi, Greg. Thank you so much!
What happened to all of those patties? Great vid!
Thanks Greg, very informative! Merry Christmas!
Good science, Greg!
Thank you for taking the time to make this helpful video! WOW!
Picasso used his hands and a brush, Greg uses a beveled stainless spatula or a brick trowel.
Greg you’re such a great burger cook you can’t even properly screw one up for demonstration purposes 😂
LOL! It's strange cooking on a video hoping for something to go wrong!
My request!
The crust on those burgers was epic! Great video!
Thank you!
Amazing video! This will be very helpful, Greg!
Thank you, Parker!
I use the same rings you have. We grind our hamburger meat from chuck steak . They are so much better than the tube meat at the store. Night and day difference.
You can't beat home ground beef!
Thanks for the tips and Merry Christmas!!!!!
Merry Christmas!
Merry Christmas! Thx Greg, all the time and effort (to learn these tricks in the first place) is what really counts here. Thanks for passing it on so freely 👍😁. Here's hoping you and yours has an absolutely banging time! ❤🎉🎄
Killer video, brother! I especially liked the smash burger tip, I've been using butter, but now I'll try it without. Cheers!!
I always do a loose ball, then gently as possible form it into a patty or keep a ball and smash it. I try to keep the patties 1-2 fingers wider as my buns. This is my rough guideline and never failed for me. As Greg explained very well, overworking the meat is the worst. Merry Burgermas 🍔 to all of you.
Don't make sausage out of a hamburger patty by adding salt and spices and mixing it.
AKA rubber burger.
Thank you! I used to over work the ground beef for years and thought I made the best burgers. I bought the pastry ring and fill it with fresh ground 80/20 ground beef. It made a huge difference! It breathes and cooks so much faster and the flavor is by far the best I ever made! I don't use a flat top. I use my Blaze propane grill and they come out perfect. Thank you again! Love your channel!
This is why I watch! So many helpful tips, not just for making burgers!
Cheers, Riccardo!
Great video as always Greg! Boy what dedication, cooking in the rain! Must have been a couple days ago because your storm came to Arizona Saturday. Merry Christmas my friend, Doug
Thanks 👍! I've had so many messages and comments over the years, I just thought... Let's do a video!
is that the storm that came out of nowhere to tucson and gave me a cold right before I flew to cali 😭
This is great advice. One thing I wish people would stop doing is get the cheapest frozen patties money can buy, and then get high quality deli buns (usually Kaiser rolls) to put them on. People do it where I live (Manitoba) all the time and it's been a pet peeve of mine for as long as I can remember.
Makes no since!
Great to have a visual confirmation along with the theory explained. Thanks for this tutorial; my family (and I) will reap the benefits next time it's warm enough for the BBQ!
Very informative video, Greg! Thanks for another great tutorial!
great tips! You've solved burger mysteries that have vexed me for years!
Thanks for watching, Wesley!
True love for cooking burgers. This demo was very helpful as I have experienced all of these issues on my flattop and I am sick of it, lol. No more. Thanks Greg
Thank you for watching Scott!
Love this channel! Merry Christmas!
Thank you! Merry Christmas!
Such an informative video… never would have considered any of these. Thank you
Awesome information, this is exactly what I was looking for! Thank you. 🍔
This was a lot of great information, thank you!!
Great info, Greg. Been following you for a while. Love your videos, both channels.
THANK YOU! THANK YOU!
Love this video. Been trying to explain to people that working your patties into rock hard snow balls isn’t the way. Now I can show them.
Unless you're going to throw them at someone!
Thank you from England!
This was fantastic. Thanks for making the time to do this. Some great tips that I’ll be using!! Merry Christmas!
Best burger video ever!
Great school Greg, thanks ❤
Thank you!
Thanks for all the education 👍
Thank you Greg for this excellent video of burgers, greetings from Nicaragua.
I lay my burger meat rolled 3/4” to 1” thick on a tray and let it rest in the fridge uncovered for 12 hours to allow some moisture to leave. I have mixing bowls that I use to cut patties. I always size my patties larger than my buns, about a fingers width larger, to plan for shrinkage. The more fat you have the more shrinkage you’ll get. The less fat you have the dryer the meat will be at any given doneness. I personally eat my burgers at medium doneness. I also grind up chuck for roughly an 85/15.
I could loosely prepare the meat and I wouldn’t need to let rest overnight. I rest the meat to combat the patty from turning into a ball.
Thanks for the tip. I still prefer to use a higher fat content and adjust the size accordingly. Simply for the moisture you get from the fat.
Yes, it looks like your method works as advertised on a very hot griddle. Try putting a bunch of 1/2 inch non-overlapping slits into each patty in random directions, kind of like expanded metal before expansion. Then grill your patty on a grill that allows the grease to drip out instead of deep-fat frying to a crisp on a griddle. The grill will not allow the patty to adhere like the (too-hot) griddle does. The slits will open during cooking, much like the loose pores in your gently formed patties. Some people call the fat juice. I call it grease except when I save it to make soap. Then I call it beef tallow. You are right in that the diameter will reduce no matter what. I make 140 gram patties of 80/20 chuck 5" diameter that shrink to just fit my 4" buns.
Learn so much watching your videos. Happy New Year
Thank you for watching!
Good,useful tips!
Thank you!
Great tips thank you!
Thank you for watching!
Very helpful !!
I, and especially my family thx you for your videos, since my burgers have improved immensely😅. Merry Christmas.
Thank you for the comment, and Merry Christmas to you and your family as well!
Hey Greg😃May you and your family have a Very Merry Christmas🎅🏻🤶🏻🎄ROCK ON!!!!!!!🤘🏻🤙🏻✌🏻
Thank you Mr. Fred! You and your family have a wonderful Christmas as well brother!
Megafriend 😊. Wishing you a Great X-Mas Cheers 🍻 & Rock n Roll 👍😁🌸🤘. I’m actually making Burgers & Chicken Wings today. Greg’s Videos really are a great resource for everyone. Thank You So Much
I love Greg's work, I want to be his mini-me! 🤣🤣🤣💯👊🍔🍾
LOL! Cheers!
Great information. Hope you have a Merry Christmas. Cheers, Greg! 👍🏻👍🏻✌️
Cheers, Dwayne! Merry Christmas!
That is so helpful thank you
Thanks for the video. I had the issue with the patties turning into balls for sure and yes I was kneading them a lot. I'll try your method next time.
Lemme' know how it works out. They'll be a lot more tender and juicy as well. Cheers!
This information really helps!! Thank you
You are very welcome. Thank you!
I cooked in Restaurants for Decades. That's some Serious Knowledge you are Sharing. Something I will share. When I am cooking burgers I like to use Unsalted Kerry gold Butter, Fresh Herbs and Roasted Garlic... Mind you not a lot of the Butter, it's Expensive. Also something I like to do for burgers is Compound Butter. You can just melt it on top after it's cooked. I like to do that with a compound Bourbon Butter and Carmalized Onions and Shallots... 😋 Yummy.
Good video, I appreciate this. Cooking burgers seems like it should be so simple that it doesn't require a tutorial . . . but it's not! I have a heck of a time making a good burger.
Another set of great tips - really enjoy the BB channel. Wonder if you ever got a request for the Diablo Sandwich - from Smokey and the Bandit? - PS keep the Hot Dog videos coming 👍👍
Merry Christmas!
Merry Christmas and Happy New Year to you and your loved ones Greg! Cheers!
Thank you! And to yours!
Did you intend to place a dimple in the center of one patty to reduce shrinkage? Great video, Mr. Ballistic.
I wonder if you are stuck using option b patty scoring it with a knife on both sides would help. Love your videos keep up the good work!
Very good. Just trying to learn how to cook the patty without it shrinking to much and how to do it correctly.
Great video .. Thanks .. Merry Christmas ..🎅👍🥂.You need a beer. Cheers ..
If you buy hamburger in a chub, would running it through a grinder "unpack" it and give it back the gaps of a gently packed burger?
Yes! In fact, ground meats like bison come in those tight vacuum sealed squares. If I buy bison this way, I run it through the grinder. That solves the problem.
Good to know. Thanks Greg.
Sup greg, perfectly explained, don't need thumb imprint.. but maybe fir the purposly overworked should've bought the tube so will blow up more, the only reason can think if is smashburgers for meat tube(maybe tacos, sloppy joesect,,) not a pub style burger, i think thats whats called?, happy holidays brother, tyvm tc 🍔
Thanks for the comment, Ronald! Merry Christmas!
I’d love to host a BBQ, invite Greg over, overwork my patties to the point where he intervenes out of pure anger lmao 🤣
Now I'm gunna be looking at my mason's trowel with an evil eye 😂
*Greg, Any advice on the male human anatomy on shrinkage?*
*Merry Christmas and a Happy New Year to all* 🎅🤶🥳
A warm soak in a hottub! Merry Christmas!
@@BallisticBurgers 🤣
"I WAS IN THE POOL!!"
I've only ever seen swelling on prefabricated burgers (especially when cooking from frozen). I cooked a box of frozen prefab cheapies for a picnic and Oh My.
If grinding your own, what plate size do you prefer?
heck they all look good ! but its time for supper and all food looks good ! LOL
Combine 1lb ground pork, 1lb-80/20 ground beef, and 2lbs ground venison, makes great burgers, chili, spaghetti, and manwhich 😋
Why ruin good meat with Manwich? If you want sloppy joes, take 2-3 minutes to make your own sauce. It tastes so much better than out of that garbage can from ConAgra…
Do you do much different if you're grilling a burger over charcoal on the actual grill grate? Or if you are smoking them?
With the exception of smash burgers (of course) on grates, the rules are the same. You're facing the same effects of the heat on the patty.
What was the burger smasher you were using??
Just an Amazon Special. I'll try and find the link, but I think even Temu is selling them for a few bucks.
What size rings do you have?
Shrinkage is an ongoing problem with my meat, especially as I get into my 60's.
A grill press worked for me lol. But that costed me $25 😂
I was in the pool!
What’shersister sauce can tenderize it
I’ve gone through so many rings in my life, these things will last a lifetime. @04:41 😅
Okay but what about store bought already shaped burger patties???
If the tings last a lifetime how is it you’ve gone through so many of them? Who ever has had a “tough” burger unless it was completely burned?
yup
I was in the pool!!!
There was significant shrinkage. LOL!
No seasoning?
Shrinkage always a problem. 😂
In this case, there was "significant shrinkage." LOL!
This guy is no Roy Crock
Next video …..Chili
😳
Nobody likes shrinkage 🤔
I don’t like crust on my burger.
use quilty burger meat not that walmart crap.
Sorry I don't like burnt hamburgers.