greetings, when i make our burgers i put an indent in the middle of the pattie with me thumb, then put the indented part on the grill face down.  i cant take credit from that bit of advice, bobby flay is the answer. cheers and hope it helps.

if your mince has a lot of fat (and water), the shrinking as it cooks can turn a flat patty into a ball of burger. If this is the case, you could try using "extra lean ground beef" as they call it in the US, about 93% lean, 7% fat - or even ground round or ground sirloin. Those will keep their flat shape better as they cook.

Thanks guys.

I will try to use your ideas and decide what is the best idea.

I read in another place that low fat burgers tend to be tasteless. Is that right? If so do season it with salt or what?

mr spice wrote:

Grade wrote:

Thanks guys.

I will try to use your ideas and decide what is the best idea.

I read in another place that low fat burgers tend to be tasteless. Is that right? If so do season it with salt or what?

Yep, just salt & pepper...low fat burgers are not tasteless, the cut and quality of beef will affect flavour as much as fat content.
Buy your minced beef from a good quality butcher

Low fat burgers are completely tasteless, unless you like to eat cotton batting.

Fat content doesn't have anything to do with why a burger turns into a ball.  The fibers in the meat contract as it's heated.  Making an indentation in the center helps. 
I just enjoy my nice, round, thick burgers!

respectfully beg to differ, if your beef is good quality you don't need all the fat. I was basing my comment on other comments here that indicate that mince in England has more water & fat compared to US ground beef, and the loss of water will certainly make burgers shrink.
Everyone I've made my lean burgers for (always on the barbeque BTW) say they're the best they've tasted, no one has ever mentioned the words 'cotton batting'!

edit: maybe you're overcooking your burgers if they're tasteless?

Last edited by mrpab (Mon 18 Jan 10 8:42pm)