Why do people dimple burgers?

If burgers are cooked on a grill or under a broiler, a dimple is in order. Cooked with these methods, the meat is exposed to direct heat not only from below or above but also on its sides; as a result, the edges of the patty shrink, cinching the hamburger like a belt, compressing its interior up and out.

Why do you put a dimple in burgers?

To ensure that the meat cooks evenly, make a thumbprint indentation into each patty before it goes on the grill. The indentation helps the patty hold its shape—rather than swelling—as it shrinks during cooking.

Should you poke holes in burgers?

Poke a hole in the middle of the patty. This will help the burger cook more evenly and you won't be tempted to overcook it. The hole will close as it cooks. Don't mash the burger down with your spatula as it cooks.

Why do people Smashburger patties?

When your beef patty meets some heat, the amino acids and sugars within it begin reacting, which results in changes of flavor and color. So when you "smash" your burger patty down, you're creating more surface area for the Maillard reaction to take place.

Do you cook a burger dimple up or down?

Cook them on the non-dimpled side first over direct heat. Once a crust develops, flip them over and cook on the other side. Do not press down on the burger.

What Causes Dimples?

How many times should you flip a burger?

Flip the Burgers Once and Only Once

Constant turning will toughen and dry out the meat, and if you flip too soon, burgers will stick. Cook two minutes per side for rare, three minutes for medium-rare, four minutes for medium, and five minutes for well-done.

How do you keep burgers from plumping?

Make a thumbprint in the middle of the patty

Using a thumb, make a deep depression in the center of each patty to keep the burger from puffing up and bulging in the center. Otherwise, “It plumps up like a football and people smash it down. That's the last thing you want to do,” Flay said.

Are smashed patties better?

While a basic grilled burger is great, the benefit of a smashed burger is that since you're literally smashing the burger down, you end up with a greater surface area and more opportunity for a Maillard reaction, which means more flavor.

Are smash burgers well done?

You can get them prepackaged at any local supermarket - or you can head to the butcher's, buy ground meat and form the patties yourself. Either way, when you throw the patty on the heat what happens is the same. It gets totally cooked until well-done, and the Maillard reaction happens on the surface.

Why are there holes in burgers?

When making burgers, poke a hole straight through the middle with your finger after you have flattened them with your hands. This helps them cook faster, and stay flat. As the burger cooks, the holes fill in a bit, but it is also easier to check to see if they are done.

Why do burgers plump up?

The basic theory is that as meat cooks, the proteins contract so that the whole patty shrinks and puffs up in the middle. Making a kind of indentation or dimple in the middle counteracts that effect so you end up with a nice, even patty.

How do I make dimple burgers?

Generously season the patties with the salt and pepper on both sides. Use your thumb to make an indentation at the center of the burger (the resulting dimple will help prevent burger shrinkage).

How do you shape the perfect burger?

What's so special about Smashburger?

Minced chuck steak is gold for Smashburger. Secondly, it's the smash that really makes it. When you smash the burgers down on a super-hot grill, the fat has nowhere to go but back up into the burger patty meaning you're essentially cooking your burger in its own beefy juices.

Can Smash Burgers be pink?

Smashed patties should be slightly wider than the burger bun. Season generously with salt and pepper and allow to cook until well browned and top is beginning to turn pale pink/gray in spots, about 45 seconds.

Why are they called Smash Burgers?

So- why do they call it a smash burger? The name has been popularized from the restaurant chain called Smashburger, the name is derived from the method of pressing or smashing meat onto a hot griddle.

How do you make hamburgers taste like a restaurant?

Use cold, wet hands when making the patties, and let the meat rest in the fridge until you're ready to hit the grill. We want the fat in the patties to be super chilled so it rapidly expands when exposed to heat, creating flavor pockets inside the patty. This leads to a burger with a nice sear and maximum juicy flavor.

Should I smash burgers on the grill?

Smashing the burger on grates will destroy the burger and all that delicious fatty juice will just fall into the deep depths of the grill. The smoky flavor will also still permeate through the meat when cooking on a griddle, so we prefer using a grill rather than just cooking it on a flat top or indoors.

What is the secret to juicy hamburgers?

How do you make a burger patty flat?

Solution: "Flatten the patties by pressing them flat using a burger press. If you don't have a burger press, then try pressing together two plates or two cutting boards to get that flat burger form.

Should you add egg to burgers?

If you're making your own hamburger patties, adding egg to hamburger meat can help hold the meat together for easier cooking. Without the proper binder, the burgers may fall apart in the pan or on the grill.

Why put an ice cube on a burger while grilling?

The ice cube will prevent the burgers from overcooking and add a bit of extra moisture to the beef — something that's especially helpful if you're grilling rather large patties. What you're gonna do is take a ball of ground beef, gently press a little ice cube in the center, and form the beef around it so it's sealed.

Should you salt burgers before grilling?

Salt removes water from and dissolves some of the meat proteins, causing them to bind the insoluble proteins together—something good for the springy bite to sausages, not for a tender burger. So wait to salt your burgers until just before they hit the pan or grill.