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"We're obsessed with all the tastes going all the way to the edge," Milliken said. "The opposite of [New York's] Carnegie Deli, where the middle bite is just a huge mound of meat. We want it to be perfectly even, for every single bite of the sandwich to have every taste in it."
To counteract the tendency of a burger to bulge out, Milliken and Feniger recommend squishing the center of the raw patty of ground beef so that it's indented in the middle. You want to do this from both sides of the burger.
"If you form them and you make the inside thinner and the outside bit bigger, then when you cook it, it all ends up exactly the same width," Milliken said. "Otherwise if you just do it all the same, it puffs up in the middle."
originally posted by: Hushabye
You can just make them like normal, then poke your finger through the middle (or end of wooden spoon). Maybe wriggle it open a little more. Then slap it on your grill or in your pan, and as it cooks, the hole will seal up and your burger stays flat.
PS: Remember not to play with your ground meat too much as you mix it. The more you mix it, the tougher your burger will turn out! Also; mix your meat in the same direction to help it stick to itself. Going in all directions makes for a harder to hold together patty (unless you're using a binder, like egg).
originally posted by: butcherguy
a reply to: theantediluvian
I saw an Adam Richman (Man vs Food) TV commercial for Walmart that gave this tip.
So i tried it.
It does indeed work. Thanks for the bonus tips too!
originally posted by: ckhk3
I usually cook my patties in a frying pan. The magic ingredient for me is olive oil. I've never had bulbous patties when I line the pan with olive oil but would when I didn't use any oil.