How to Shape Burger Patties

Choose the portion before the shape

A 140 to 160 g portion makes a familiar single burger, while two 80 to 100 g portions suit a thin double smash. Weighing the first few portions teaches your eye what an even serving looks like.

Match the patty to the bun. A raw beef patty should usually extend a little beyond the bun because it contracts as it cooks. Bean and poultry patties change less, so shape those closer to the final diameter.

Use light pressure and cold ingredients

Keep ground meat refrigerated until the cooking surface is nearly ready. Warm fat smears through the mixture and makes shaping messy.

Bring the edges together without kneading. A patty needs enough structure to lift, but repeated squeezing produces a tight, springy bite.

Match the center to the method

For a thicker skillet or grill patty, press a shallow dimple into the center. The thinner center compensates for contraction and reduces doming.

For smash burgers, skip shaping entirely. Keep the portion as a loose ball and press it only after it reaches the very hot griddle.

• Guide scope: A practical sizing and handling method for patties that fit the bun and cook evenly. Good shaping is mostly restraint. Portion evenly, handle the mixture lightly, and choose a thickness that suits the cooking method before the pan gets hot.
• Apply this guide with Classic Diner Burger: A juicy griddled cheeseburger with a tangy house sauce and a soft toasted bun.
• Continue with Smash Burger Technique Without the Guesswork: The heat, timing, pressure, and scraping details that create crisp edges instead of a steamed patty.