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How to Shape a Burger Patty Recipe

Staff Writer
Arthur Making the Patty
Maryse Chevriere

Arthur Making the Patty

Whether you're participating in our Make Your Own Burger Adventure or getting ready for a backyard barbeque, it pays to know how to shape a burger — there's more to it than you'd think...

Deliver Ingredients


  • 1 pound ground beef chuck
  • 1 pound ground sirloin
  • Salt
  • Freshly ground black pepper


In a mixing bowl, combine the two meats (they should be cold), making sure not to overhandle the meat or it will get tough*. Form four large balls, then flatten so that they extend a little more than the size of your palm (of a large hand), so they are about ½-inch thick (these are thin burgers).

Gently press down the centers of the patties to make them a little thinner in the center because they tend to shrink as they cook, so this way they will be an even layer when cooked.

If you are going to cook the meat immediately, then season generously on both sides with salt and pepper. Or, you can wrap the patties loosely in plastic and store in the refrigerator for up to 12 hours. Then remove them and season. Cook as directed in the recipe.

*Note: Alternatively, you can mix the salt and pepper with the meat or any other herbs or seasonings that you'd like.

Burger Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Burger Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.