Making delicious patties from ground beef is easy when you follow some simple tips Whether you want to make burger patties, meatballs, or meatloaf, proper handling of the ground beef and a few key ingredients will ensure your patties are moist, hold together well, and have great flavor

Start with High-Quality Ground Beef

The quality of meat you start with makes a big difference in the final result. Here are some tips for choosing ground beef that will make stellar patties:

• Pick the right fat content – For juicy patties, choose ground beef that is 80% lean and 20% fat. The fat keeps the patties tender and adds flavor. Going leaner can cause dry, crumbly patties.

• Grind it yourself – Ask your butcher to freshly grind chuck roast or stew meat. The fresh grind will give you the most tender texture.

• Look for bright red color – Ground beef should be bright, cherry-red with no brown spots. Brown spots indicate the meat has oxidized and will taste bland.

• Avoid pre-packaged – Those Styrofoam trays of ground beef at the grocery store are convenient but not ideal The surface can oxidize and get a stale flavor

Handle Ground Beef Gently

Once you have great ground beef, be gentle with it to prevent toughness:

• Keep it cold – Refrigerate ground beef until just before forming patties. If it warms up, the fat softens and makes patties greasy.

• Mix minimally – For burgers and meatballs, mix any spices and binders into the meat gently. Overworking develops gluten and makes meat dense.

• Shape loosely – Gently shape patties with a loose hand, don’t compress. Compacting too firmly makes dry, tough patties.

• Don’t rework scraps – When forming multiple patties, don’t mix scraps back into the bowl. Just use for another meal. Reworking makes meat overprocessed.

Add Binders for Cohesion

To help patties hold together and stay juicy, binders are very helpful:

• Breadcrumbs – Standard dried breadcrumbs are a classic burger binder. Panko crumbs work too. Use about 1/2 cup per pound of meat.

• Crushed crackers – Crackers add great flavor. Use saltines or Ritz for 1/2 cup crumbs per pound of beef.

• Oats – Quick oats or old fashioned rolled oats blended into a flour also bind nicely. Use 1/4 to 1/2 cup per pound of meat.

• Eggs – Whisked eggs are great binders for meatballs and meatloaf. Use 1-2 eggs per pound of meat.

• Evaporated milk – Adds moisture and binding. Use 2-3 tablespoons per pound of beef.

• Cheese – Finely shredded Parmesan or crumbled blue cheese adds incredible flavor when mixed into burger and meatloaf mixes. Use 1/4 to 1/2 cup per pound.

Season for Big Flavor

In addition to binders, seasoning is key for patties with fabulous flavor:

• Salt and pepper – As a base, use 1 teaspoon each salt and pepper per pound of ground beef. This amplifies the meaty flavor.

• Worcestershire – 2 tablespoons per pound adds a savory umami punch.

• Spices – Customize flavor with 1-2 teaspoons of garlic powder, onion powder, oregano, basil, cumin, chili powder, etc.

• Fresh herbs – Chopped parsley, cilantro, rosemary, thyme, sage lend bright flavors when mixed in. Use 2-3 tablespoons per pound.

• Soy sauce – A tablespoon per pound adds salty, savory notes.

• Hot sauce – For spicy patties, mix in hot sauce or minced chili peppers. Start with 1 teaspoon per pound and adjust to taste.

Pick the Best Cooking Method

The right cooking technique ensures nicely browned, perfectly cooked patties:

• Grilling – The high heat of a grill is ideal for getting a good sear on burger patties. Use medium-high heat.

• Pan-frying – Cook patties in a little oil in a cast iron skillet or nonstick pan over medium-high heat. The hot surface browns the meat while cooking through.

• Oven – Bake patties in a 425°F oven. Place on a lightly oiled baking sheet. Bake meatloaf, meatballs, and burgers this way.

• Slow cooker – For ultra moist, tender meatballs and meatloaf, cook in a slow cooker with sauce for 2-3 hours on high or 5-6 hours on low.

Check the Internal Temperature

For food safety and proper doneness, always check the internal temperature:

• Beef burgers – Cook to 160°F minimum

• Meatballs – Cook to 165°F for well done

• Meatloaf – Cook to at least 160°F

Use an instant read thermometer to check temperature when patties finish cooking. The high heat of grilling and pan frying ensures the exterior gets nicely seared while the interior reaches the safe doneness temperature.

Make Perfectly Shaped Patties

Shape uniform patties for even cooking and the right burger-to-bun ratio:

• Use parchment paper – Place parchment on work surface and shape patties directly on it to prevent sticking.

• Shape evenly – Use hands to gently shape ground beef into uniform balls or disks.

• Make a dimple – Press an indentation into the center of burger patties before cooking to prevent puffing.

• Size for buns – Make patties 1/2 inch larger than buns. They will shrink a little during cooking. A 4 inch patty fits a typical 3 inch bun well.

• Uniform size – Shape all patties the same thickness for even cooking. Good sizes are 4 ounces for sliders, 6 ounces for burgers, and 3-4 ounces for meatballs.

Store Patties Correctly

Proper storage keeps patties fresh tasting and safe to eat:

• Raw patties – Place raw patties on a tray lined with parchment or wax paper. Cover tray tightly and refrigerate up to 2 days.

• Cooked patties – Let patties cool completely, then refrigerate in an airtight container up to 4 days.

• Frozen – Wrap patties well in plastic wrap then foil. Freeze up to 4 months. Thaw overnight in fridge before using.

Troubleshooting Tips

If you encounter any of these common issues, try these fixes:

• Dry, crumbly patties – Use higher fat beef, binders, and avoid overmixing.

• Greasy patties – Make sure beef is chilled before mixing and handle gently.

• Patties stuck to pan – Use a little oil and preheat pan properly. Let patties finish cooking before attempting to flip.

• Patties fall apart – Mix in more binders and shape patties gently without compressing too much.

• No flavor – Season well with salt, pepper, spices, herbs, Worcestershire, etc.

• Overcooked – Don’t press patties down with spatula while cooking. Use thermometer and don’t overcook.

The Perfect Patties

With high quality ingredients, proper handling, sufficient binding, and the right cooking method, you can make incredible patties from ground beef. Experiment with flavors and customizations to make your favorite meatballs, meatloaf, or burger patties. In no time, you’ll be an expert at crafting the perfect patties!