Hamburger Patties
Hamburger patties are ground meat, most often beef, shaped into a flat round and cooked by grilling, pan-searing, or broiling. A standard patty runs 4 to 6 ounces of 80/20 ground beef (80% lean, 20% fat), formed loosely and seasoned only with salt and pepper right before cooking. The fat content matters more than the cut of beef used; it's what keeps the patty juicy and holds it together on the grill.
Varieties
Smash burgers use thin patties pressed hard onto a hot, oiled surface for a crisp, caramelized crust, while traditional grilled burgers use a thicker patty formed loosely and left largely undisturbed on the grill. Frozen pre-formed patties are denser and cook more evenly but lack the loose, juicy texture of a hand-formed one.
Buying tips
Choose ground beef labeled 80/20 for patties meant to be grilled or pan-seared; leaner blends like 90/10 dry out unless mixed with added fat. Ground fresh in-store or ground to order is preferable to pre-formed frozen patties, which are often compressed and shed less juice but also taste less rich.
Substitutes
Ground turkey (85/15 or 93/7) — 1:1 by weight
Leaner and drier than beef; mix in a tablespoon of olive oil or grated onion per pound to compensate, and don't press the patty while cooking.
Ground chicken thigh meat — 1:1 by weight
Higher fat than chicken breast meat, so it holds together and stays moist better; season more assertively since chicken has a milder flavor than beef.
Ground bison — 1:1 by weight
Very lean and cooks faster than beef; pull it off heat a minute or two early or it turns dense and dry.
Ground pork (80/20) — 1:1 by weight
Richer and sweeter than beef; works well blended half-and-half with ground beef for extra juiciness.
Black bean or lentil patty mix — 1:1 by volume, not weight
Needs a binder (egg, breadcrumbs, or flax egg) that raw ground meat doesn't require, and benefits from chilling 30 minutes before cooking to firm up.
Plant-based ground meat substitute (pea or soy protein) — 1:1 by weight
Pre-seasoned in most brands, so taste before adding extra salt; cooks faster than beef and dries out if left on heat too long.
Storage
Raw patties keep 1 to 2 days in the refrigerator, stored in a single layer with wax paper between them. For longer storage, freeze raw patties flat on a tray until solid, then stack with parchment between each one in a freezer bag; they keep well for up to 4 months. Cooked patties keep 3 to 4 days refrigerated in a sealed container.
How to use
Grill, pan-sear, or broil and serve on a bun with classic toppings, or crumble a cooked patty over a salad or into a bowl of chili as a shortcut. Smaller 2-ounce patties work well for sliders; thicker 6 to 8-ounce patties suit thick-cut steakhouse-style burgers.
What it pairs with
Pairs with sharp cheddar, caramelized onions, pickles, and a soft potato bun; smash-style thin patties suit American cheese and a tangy sauce, while thicker patties hold up to blue cheese and bacon.
Nutrition
A 4-ounce patty of 80/20 ground beef has roughly 290 calories and 20 grams of fat, mostly from the fat content chosen at the store; switching to 90/10 beef or ground turkey cuts fat significantly but also cuts moisture and flavor.
FAQ
Why do hamburger patties shrink so much when cooked?
Shrinkage comes from rendered fat and moisture loss; pressing an indentation about a half-inch deep into the center of each raw patty before cooking counteracts the natural puffing and keeps the finished shape flatter and closer to its original size.
What's the best fat ratio for hamburger patties?
80/20 (80% lean, 20% fat) is the standard for juicy, flavorful patties; anything leaner than 85/15 tends to dry out unless another fat source, like butter or bacon fat, is mixed in.
Should I press down on burgers while they cook?
No, other than smash burgers made intentionally thin at the start. Pressing a normal patty during cooking squeezes out the juices that keep it moist and leads to a drier burger.
What internal temperature should hamburger patties reach?
The USDA recommends 160°F (71°C) for ground beef patties, which is well done throughout; a well-calibrated instant-read thermometer inserted into the side of the patty gives the most accurate reading.
Can I mix seasonings into the meat before forming patties?
Salt should go on right before cooking, since salting ground beef and then mixing it works the proteins and makes the patty dense and springy rather than tender; dry spices without salt can be mixed in without this effect.
Have hamburger patties on hand? Find recipes with our Recipe Generator →