Burger shrinkage problem
Tomg last edited by
Mornin’ Meat Masters. I need some help. Have a recipe I like to make burgers but seem to get an awful large amount of shrinkage when grilling them. Was hoping one of you smart peeps might have a remedy for this, thanks.
The amount of shrinkage you get on cooking burgers will probably be due to the fat and moisture content, and how high of a heat is used during cooking. The more fat and moisture, plus the higher heat used will cause more shrinkage.
My first thought would be to try cooking with a lower heat if you don’t want to change the rest of your recipe.
Hopefully someone else here has some more advice to share as well!
Tomg last edited by
I did have the grill on high to get the grill marks set on the burgers and may have caused them to cook too quick. There is a bit of fat and moisture in these, so that may effect them too. I’ll forego the grill marks on the next batch and plan to allow extra time so they cook slower and see haw that does, thanks.
EMLavelle last edited by
If your shrinkage problem persists more than likely you fat content may need some help try adding some angus beef to your current mix and see if that helps.
Denny last edited by
I for one am not a big fan of grilled BBQ burgers. BBQ grilling tends to dry out the burger to much unless you cook slow and long. If you want the taste of the burger to come through use a good seasoned cast iron skillet and sear both sides and lower heat to below medium heat to finish. You can do on the grill with a cast iron skillet also to retain the juice and full size patty.
Denny last edited by
One more thing on the burger shrinkage is grind your own. Big grocery’s chains and packing plants add moisture through adding water or ice cubes. it is the cheapest thing to add to increase your poundage when selling packaged burger. One other thing to get off my chest is when buying a box of the grilling burger boxes in the big grocery chains in there frozen section. Flip the box over and see if you can pronounce all the ingredients on the side of the box. Grind your own you know what goes into it. You don’t have to have a 600lb per hour capacity grinder to make you own burger. Grind your own.
@denny Great point Denny! I will add one more thing that is sort of related. I have been using our General Tso Marinade on chicken here for my dinners and lunch. I generally don’t purchase organic chicken as I don’t see the benefit but my wife has started eating chicken again after years of being a vegetarian, I consider this an enormous win for me by the way. So she wanted me to get her some organic chicken and I used the same General Tso Marinade on that chicken and it was a noticeably better taste. The difference wasn’t really that it was organic, it was that it was not pumped full of water! When they pump the chicken full of water any marinade you use is not going to be able to penetrate as well as a non-pumped chicken breast. Now, was the taste difference worth paying more than double the cost? Probably not but it was a noticeable difference.
BigJohn72 last edited by
One other thing you can do to help burger shrinkage is put a thumb indention in the middle of the burger. It won’t stop the shrinkage but it will be a very noticeable difference next to one that doesn’t have an indention!
As I. push the carriage forward the slices get bigger and bigger even if I push only the carriage.
Weekly Blog Post - Octopus and Squid, Vacuum Packing
Find out what's going on at Walton's and Meatgistics this week. We will have a loose schedule for soon to be released videos, what we are working on long-term and maybe a few quick tips and tricks that are on our mind!What Videos are being released soon?
Depending on what you see as soon we will have the almost complete first round of Meatgistics University Classes released. We have broken everything down into these categories; Meat Processing Equipment, Seasoning and Additives, Fresh Sausage, Cured Sausage, Jerky, Sausage Casings, Deli Meats, Smoked Meats, Cured Whole Muscle Meats, and Specialty Sausages. Each of these topics will have multiple entry-level classes covering topics like the type of casing to use, equipment needed and a basic processing class where appropriate.What Projects are we looking ahead at?
We are going to be doing two new Will it BBQ’s, hopefully, this week where we try BBQ’ing Squid and Octopus! The squid was a suggestion by Bob Zambutto through Walton’s Inc Facebook account! I had been wanting to do both of these for a while and when I went to our local Asian Grocery Store (Tai Binh for anyone local to Wichita, KS) and they had lots of options for both, they have almost anything and I got a few more weird ideas while I was there! Anyway, I picked up some baby octopus and a full size one, some small squid and two large ones as well. I am excited and nervous to see how this goes if nothing else it should be fun to watch!What’s on our Mind?
Did you know that you shouldn’t vacuum pack Mushrooms or Garlic? I was reading a Vacmaster VP120 instruction manual the other day and I saw an interesting note that said not to vacuum pack Garlic or Mushrooms! I had no idea that you shouldn’t do this so I thought I would share that with meatgistics readers to let you know not to do it as well. Apparently, they both are prone to bacteria that will continue to grow in oxygen-free environments. I was hoping it was something more impressive than that but it is good information to have.New Products
22" X 24" Collagen Sheets This are typically used for larger whole muscle cuts of meat, like when you are making prosciutto, capocollo, or other dried hams. This is an item that we have had lots of requests for over the years so we were happy to finally find a reliable and reputable source for it.
Thanks for the response!
I think a video on processed celery would be incredible. The only place I have been able to find celery powder as a cure was from “The Sausage Maker”, they have a Facebook page. It was expensive, designed only for sausages, and wasn’t packaged well.
As for the tackiness, good idea with the cornstarch! There are a bunch of big brands with zero additives that were able to achieve the soft texture with no tackiness, so I’m thinking it has to be in the processing. I read an article where someone at KRAVE mentioned a couple details about how they process their jerky. He said they first inject the meat, then cook the whole pieces, then slice, then marinate, then dry. I have messed around with the idea behind this process a lot. Injecting with brine, sous-viding at a variety of temperatures and times, slicing, marinating, and drying. Decent results, but to be honest the high sugar method you introduced to me has seemed to have better results.
Anyway, I will keep trying to figure this out and will definitely keep you guys posted if I make any headway. In the meantime, if there is anything else you think might be worth testing, please let me know! It would be great to try and perfect this process together.
@bob-s-meatgistics I moved one of my first pork butts into the oven and my whole house smelled like smoke. My wife did not stop complaining for a week until the smell was gone from both the house and the oven. I finish all my cooks outside. If you wrap it to speed up the cook you may want to unwrap it for the last hour to put the bark back on it.
@jonathon I am definitely going to purchase and follow the steps you’ve post, thank you sir! Additionally, if anyone has recipes, please share. I’ll try them all and post what my family thought of each. Thank you all, this is a very cool and educational blog, glad I found it wish it was years ago! Thanks again.