What is the best patty size?

'bout tree fiddy.

>>9184735
One that'll fit the size of the bun while being filling.

>>9184738
hv

>>9184735
Slightly wider than bun.
As thin as structurally possible.

>>9184735
Whats the grind?
Whats the cook temp?

The higher the fat content and more well done the meat, the more you lose by weight since the fat cooks off.

If it's 80/20 then 20% is fat, so a well done burger will lose nearly one fifth of its weight, in which case youre going to want to start with a bigger patty.

I think a good burger patty is about 6-7oz after being cooked and I like my burgers medium, so for rough number (assuming 80/20 grind) I want a 7oz cooked patty and lets say about half the fat will cook out. So you want a burger which will be 10% larger than 7oz. So divide 7 by 9 and add the result to 7 to get 7.77oz, which will cook back down to close to 7oz.

>>9184773
>so a well done burger
for
what
purpose

>>9184735
6oz generally. 8oz is nice on occasion

For 80/20 I do 8oz. For 70/30 I do 10 oz. This is on a grill and not a saute pan.

File: flatty patty.jpg (62KB, 625x469px) Image search: [Google]

62KB, 625x469px

i like mine thin.

>>9184946
>t. degenerate

>>9184790
can you read?

>>9184946
Same here. A good pan-fried crust on a thin patty is delicious. Smashburger is a good example of this.

>>9184958
>t. bully who tries to hurt other people's feelings 'cause it makes him feel better about his low self-esteem

thin for maximum surface area browning
double patty if you need extra meat

>>9184735
quarter pound patty is good

anything bigger is too thick and will not cook well. burgers are supposed to be well done but when the patty is too thick it comes out very dry. and if you cook it medium/rare then the inside is mushy and disgusting

As round as the bun after cooking and no more than 1/4 inch thick. Double meat if you want.