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Hamburger Patty Former

Making good hamburger patties may seem like a straightforward process, but more goes into cooking impressive burgers than just slapping a disk of grilled meat between a bun. While you can vary the type of meat and seasonings, or even make stuffed hamburger patties, following these simple steps leads you to juicy, great-tasting burgers every time.

Start by setting out a clean sheet pan, optionally lined with a piece of waxed paper or parchment paper for easier cleanup.

Portion the patties to fit the size of the intended burger bun. The higher the fat content of the meat, the more hamburgers shrink as they cook. If you use 85/15 lean/fat or higher, make the patties slightly larger than the buns. Keep patties made with leaner meat to the actual size of the buns.

Additionally, keep all the patties consistently sized so they cook at the same rate. Otherwise, you might end up with some overcooked and some undercooked burgers. Use a kitchen scale if you have one, or form a ball of the ground meat in your hand and hold it to get a feel for the size; repeat to make all the burgers the same. Either way, it's common to get four patties out of a pound of beef.

When you shape the patties, press down in the center while you simultaneously pat the sides, turning the burger in your hand to keep it even. This prevents the patty from cracking around the edges. You should end up with a solid, compacted disk of meat.

OK, now Dragons Machine could supply commercial Hamburger Patty Former to produce hamburger patty, beef patty, chicken nuggets, beef patty, potato nuggets, onion rings, etc. It is ideal choice to produce patties for fast restaurant chains.

For more details, please contact Dragons Machine.


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