How to prevent hamburgers from shrinking during cooking

Oil, humidity and heat are the factors affecting the loss of the volume of the hamburger.

Photo: Victor Malimon/Shutterstock

It is common for the meat to lose volume when cooking hamburgers. We examine why and how to avoid it.

The hamburger lost about 30% of its volume. There are many factors that affect the change in size of the meat, such as the amount of fat, the moisture it contains and the heat in which it was cooked.

The more fat and moisture in the hamburger, the greater the loss of volume when cooking it.
Product inspection will help to see if the meat has any additives, including lean meat and fat content.

Lean meat shrinks less, however, for liquid burgers, meat should have some fat, select 80% muscle and 20% fat content. If you use only lean meat, the burgers will be tough and dry.

Do not put all the fire and use low power for cooking will reduce the loss of volume of patties.

So that the burgers keep their shape and do not swell, make a dimple in place. The dimple will even out when they cook.

Other cooking tips that will help you cook the best burgers:

Avoid squashing burgers and flipping too much

To keep the burgers juicy, do not smash your burgers with a spatula and constantly flipping them, otherwise the meat can dry out. The burgers cook between 2 and 5 minutes per side, depending on the type of meat in the burger and its thickness.

use fresh meat

If possible, order your beef fresh or grind your meat.

Let the burgers rest

Let the burgers rest for 3 to 10 minutes after cooking to help the juices distribute. To prevent food poisoning, ground beef should reach 160°F (71°C).

Recommendations when handling fresh hamburgers:

Do not touch the meat too much.

To avoid tough burgers, don’t skip the meat when making your patties. With your hands and fingers apart, gently mix the meat and seasonings in a bowl.

Add salt to the meat until the empanadas are formed

The salt will dissolve the meat proteins and draw out the moisture, affect the texture of your burgers, it will make them rubbery. Add salt one minute after the burgers go on the grill.

Wet your hands

Lightly moisten your hands with water before forming the patties, this helps the meat come together faster. Form into patties about 3/4-inch thick.

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