Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Brands

Food & Health News

Building the Perfect Patty

Follow Chef Jo’s professional tips for creating the best patty you’ve ever made!

Get access to everything we publish when you sign up for Outside+.

MEAT:Always use extra-lean ground meats and look for grass-fed beef, which is typically leaner than corn-fed beef. Sirloin is a great choice for patties because it’s lean and full of flavor.

STORE: Keep ground meat in the fridge until all other ingredients are prepped. Cold meat mixes better!

LOAD IT UP: Bulk up your patties with veggies or whole grains to bump up the nutrient value and keep the fat down. However, don’t pack patties with big chunks of veggies; always mince or grate them. Chunky vegetables often burn or just fall out of the patties, leaving little holes in the sides.

PACK LOOSELY: Don’t pack your meat too much or it becomes mealy and tough. Use an ice cream scoop to gather meat into a loose ball. On a flat surface, gently shape and flatten ball with your hands. Lift from surface with a thin spatula and transfer to a parchment-lined tray.

THUMB IT: When making a burger more than 1/2 inch thick, press your thumb into the center of each patty to make a small depression. Burgers puff up when cooking, so this helps them keep their shape.

LET IT REST: Always let your burgers rest in the fridge for at least 1 hour. This helps the flavors meld and allows patties to set so they don’t fall apart on your grill.

RESIST THE SQUISH: Don’t be a squisher. Pressing your spatula down onto the patties as they cook squeezes out the meat’s juices, resulting in a dry patty. Put them on the grill or grill pan, and don’t touch them again until you’re ready to flip them over.