We’re in full barbecue season here. We cook chicken, steak, and vegetables on our grill at least three nights a week. We’ve been cooking eggplant, mushrooms, zucchini, asparagus, and even pineapple.
I found my Homemade Burger Recipe while looking for dinner ideas on my recipe page (having a blog is helpful). I realized I had never shared it before. How could I have missed that? It’s one of our most used recipes in the summer. This is how my mom taught me to make burgers years ago, and it’s always a hit at barbecues.
If you’ve never made homemade burgers before, YOU NEED TO TRY THIS. It is completely different than store bought burgers and less expensive than the ones in the freezer aisle. Even though you can add your own spices, I wanted to share my favorite way to season a beef burger just right.
If I make 8-inch burgers, I’ll double the recipe and use 1 pound of lean ground beef (with a maximum fat content of 2017%) and 1 pound of medium ground beef (with a maximum fat content of 2023%). This will make for a perfectly juicy burger. In a large bowl, whisk the eggs and spices together until combined. Toss the ground beef into the bowl and mix together with clean hands. This is probably my least favourite part of making homemade burgers – handling raw meat. But the end result is worth it. I usually like to make 1/4 lb burgers, which equals about 1/2 cup of meat. To get the right amount of meat, I use a measuring cup. Then I use my hand to shape the meat into a patty. Don’t overwork the meat, or it will become tough. Make a hole in the middle of each burger so they don’t get round and puffed up in the middle while they’re cooking.
My mother uses and awesome burger press which makes it even easier to make the patties. It was definitely was handy when we once had to make 48 homemade burgers for a birthday party. Place the burgers on a hot grill in direct heat. Cook for 5-6 minutes until you start to see the juices rising to the top. Flip the burgers and cook on the other side. To make sure the meat has reached 160°F on the inside, I like to use a meat thermometer. To make a cheeseburger, put the cheese on top of the burgers and cover the pan. This will let the cheese melt. Remove the burgers from the grill and let them sit for 5 minutes. Serve up on your favourite bun with fresh toppings. While the cheese was melting, I took the time to harvest some fresh greens from our.
As a backyard grill master and burger enthusiast, one of the most common questions I get is “How many burgers can you make from a pound of ground beef?” While the answer depends on the size of the patties, with a few simple calculations you can easily determine the burger yield per pound of meat.
In this detailed guide, I’ll break it all down, from the basic math to tips on forming patties, plus creative recipes to spice up your next cookout! Whether hosting a crowd or cooking for your family, read on to become a burger patty pro.
The Basic Math: Burgers Per Pound
The number of burgers per pound of ground beef depends on the weight of each uncooked patty
- 1/4 pound patties: 4 burgers per pound
- 1/3 pound patties: 3 burgers per pound
- 1/2 pound patties: 2 burgers per pound
For reference most restaurant-style burgers weigh 1/3 pound to 1/2 pound prior to cooking. To make thinner sliders or mini burgers, you can get up to 6 patties per pound if making 2 ounce patties.
So for average 1/3 pound burger patties you can expect approximately 3 burgers per pound of ground beef
Keep in mind that burger recipes often call for additions like eggs, breadcrumbs, or seasoning mixes. These extra ingredients add weight, so you may get slightly fewer patties per pound.
Factoring in Patty Thickness
Patty thickness impacts both the number of burgers per pound and the cooking time. Follow these patty size guidelines:
- Thin patties (1/2 inch): Up to 6 patties per pound. Cook quickly, about 2-3 minutes per side.
- Standard patties (3/4 inch): 3-4 patties per pound. Cook 4-5 minutes per side.
- Thick patties (1 inch+): 2-3 patties per pound. Need 6-8 minutes per side to cook through.
Thinner patties maximize your yield from each pound of ground beef. But thicker burgers hold up better for grilling and offer a more substantial bite. Choose based on personal preference!
Helpful Hacks for Patting Out Patties
When forming burger patties, keep these tips in mind:
- Weigh patties with a kitchen scale for consistency. Scoop and gently shape meat into rounds based on desired weights.
- Make a dimple in the center with your thumb to prevent burgers puffing up as they cook.
- For uniform thickness, use a ring mold, biscuit cutter, or jars/bottle caps as a patty shaper.
- Handle the meat lightly and don’t overwork it. Avoid compacting patties, which can lead to dense, chewy burgers.
- Chill patties 30-60 minutes before grilling so they hold their shape better.
- Creatively season each patty or mix spices into the full batch of ground beef.
With the right technique, you can churn out professional-looking (and tasting!) patties.
Handy Ground Beef Calculator
Use this handy table to quickly estimate how many burgers you can make with different beef amounts:
| Pounds of Ground Beef | 1/4 Pound Patties | 1/3 Pound Patties | 1/2 Pound Patties |
|---|---|---|---|
| 1 pound | 4 patties | 3 patties | 2 patties |
| 1.5 pounds | 6 patties | 4 patties | 3 patties |
| 2 pounds | 8 patties | 6 patties | 4 patties |
| 3 pounds | 12 patties | 9 patties | 6 patties |
| 5 pounds | 20 patties | 15 patties | 10 patties |
For ease, I like calculating 1/3 pound patties. Just multiple the beef pounds by 3 to get your burger yield. Easy!
Cooking Your Burgers to Perfection
Once your patties are prepped, it’s time to grill. Follow these tips for flawless burgers:
- Heat your grill or pan to high heat, around 400°F. The high temp helps sear the patties.
- Use a spatula to gently place patties on the grill. Don’t press or smash them as they cook.
- Flip the burgers after 2-3 minutes once the edges look cooked. Cook the second side for 2-3 minutes more for medium doneness.
- Add any cheese slices during the final minute to melt. Avoid overcooking, which can dry out the meat.
- Let burgers rest 5 minutes before serving. The short resting period allows juices to redistribute.
Master these grilling fundamentals, and you’ll be flipping perfect patties in no time!
Creative Burger Recipes Your Guests Will Love
Who says burgers have to be boring? WOW your family or guests by mixing up your patties with these creative ideas:
- Juicy Lucy Burgers – Stuff the patties with melty cheese before grilling. The cheese explodes into gooey deliciousness with each bite!
- Greek Burgers – Mix in crumbled feta, spinach, and sun-dried tomatoes for a Mediterranean twist.
- Jalapeño Popper Burgers – Blend spicy diced jalapeños and creamy pepper jack cheese into the beef. Addictive flavor!
- Pizza Burgers – Layer on marinara sauce, pepperoni, and shredded mozzarella for all the flavor of pizza in burger form.
- Breakfast Burgers – Top beef patties with a fried egg, bacon, and American cheese for an eye-opening meal.
With the right blend of ingredients, your burgers will be the hit of any barbecue! Feel free to get creative with global spice blends, sauces, cheeses and more to make each burger totally unique.
Calculating Beef Needs for a Crowd
Planning a cookout for a larger group? Here’s a simple formula:
- Decide on patty size. Bigger 1/2 pound patties are more filling. Or offer a mix of slider and standard sized.
- Estimate how many burgers each person will eat. At a casual event, plan on 1-2 burgers per person.
- Multiply # of people x # of burgers per person. This gives you the total patties needed.
- Divide total patties by patties per pound to determine beef needed.
Example for 20 people with 1.5 burger each:
- 20 people x 1.5 burgers/person = 30 burgers
- 30 burgers / 3 patties/pound = 10 pounds of ground beef
Purchase a little extra meat to be safe in case your estimates are off or people want seconds! Properly stored ground beef keeps 3-4 days refrigerated.
Pro Burger Tips for Meal Planning Success
Here are some final professional tips when budgeting and cooking burgers for your crew:
- Look for sales on ground chuck or sirloin for the best burger texture. Meat with some fat content remains juicy.
- Supplement some beef with mushrooms for a meaty flavor and moisture. Use a food processor to finely chop before mixing into patties.
- Store uncooked patties between layers of wax or parchment paper rather than touching. This prevents them sticking together.
- Consider offering a vegetarian black bean or portobello mushroom burger option for non-meat eaters. Grill veggie patties separately.
- Have all your burger toppings and buns ready before firing up the grill. Multi-tasking while manning the grill can get hectic!
- Make a double batch of a favorite seasoning mix like steak rub. Use half to season the burgers and reserve half for serving.
Let’s Get Grilling!
Armed with these burger tips, tricks and recipes, you’re ready to stage an unforgettable cookout! Impress your family and friends with your grilling skills as you flip mounds of mouthwatering patties.
The beauty of burgers is that they offer endless versatility. You can keep it simple with classic cheeseburgers, or explore fun new flavor combinations. Adjust patty sizes and quantities to suit your crowd. And craft creative patties that blend unique tastes into each bite.
So plan your next barbecue, invite your crew, and get ready to grill up some amazing burgers! Just remember the handy burger math: 3 juicy patties per pound. Grab the ground chuck, form those patties, and fire up the grill. Then sit back and enjoy your meaty masterpieces!
Which Kind of Ground Beef is Best for Burgers?
FAQ
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