Skip the Pre-Formed Burger Patties, Please (2024)

There's no need to buy pre-formed patties or to invest in any kind of burger shaping gizmo or press when you're hankering for a burger. Just learn how to make burger patties with your own two hands, some ground meat, and some salt. It's so easy your kids can do it—just make sure they wash their hands before and after.

You can make a burger patty out of any kind or mix of ground meat(s) you want. Ground beef, lamb, pork, veal, bison, duck, chicken, and turkey all make great burgers. And if it's ground beef you want, it doesn't have to be just ground chuck—you can grind any cut of beef you want (or have your butcher grind it for you), or mix that beef with ground pork or even mushrooms for a more eco-friendly option. A ground dry-aged ribeye burger is a thing of beauty, if you're looking for a real treat.

But whatever meat or mix of meats you choose, you have to form it into a patty before you cook it, and that's what we're here to talk about today. The method is easy, but how you do it depends on what style of burger you want to cook: a classic, a smashed, or a stuffed burger. So once you know that, here's how to make burger patties for each:

How to Make a Classic Burger Patty

1. Divide ground meat into even balls

The amount of ground meat you want in each portion is really up to you. Classic burgers usually range in size from a quarter pound (4 ounces) to 6 ounces. So you choose, then divide your ground meat into even portions (if you want to get really exact, use a kitchen scale!) and loosely form it into balls. Don't pack those balls too tight though—that will make your burgers tough. Pack them just enough to stick together.

2. Flatten those balls into patties

Once your meat is evenly divided into equal-sized balls, it's easy to use the palm of your hand to gently flatten them into 4-inch-wide, 3/4-inch-thick loosely packed patties.

3. Make an indentation in center of patty

Now, make a small indentation in the center of each patty with your thumb. The patty will shrink as it cooks, and this trick helps make sure it stays flat as it cooks.

4. Season on both sides, and cook as desired

Sprinkle each side of the patty with salt and pepper (or just salt—up to you) and then cook however you like: On the grill or on a griddle or skillet.

How to Make a Smashed Burger Patty

1. Divide beef into even portions

Smashed burgers are thinner than classic burgers, so you want to stick with a quarter pound of meat per serving. So portion out four-ounce portions of whatever meat you're using.

2. Form into pucks

Once your meat is divided into even portions, form each portion into a "puck" about 2 1/2 inches thick, making sure not to pack it tightly.

3. Freeze briefly

To ensure that you get juicy meat on the inside and a nice crisp edge on the outside when you make a smash burger, it helps to freeze the meat pucks for 15 minutes before cooking them. Do not freeze them for longer though—you don't want them to be actually frozen, just nicely chilled but still smashable.

4. Smash it!

Get a skillet or griddle nice and hot and follow our foolproof recipe to make cook the best smash burgers—cheese optional, but recommended.

How to Make a Stuffed Burger Patty

1. Divide beef into even balls

Just as with classic burgers, you can choose how much meat you want to use per patty (between 4 to 6 ounces)—just portion it out so that each portion has the same weight so that your burgers cook evenly. Pack each portion into a nice round ball, making sure not to pack it too tightly.

2. Poke a hole in the center of each ball

Use your pointer finger or the end of a wooden spoon to poke a whole about 3/4 of the way through the center of each meat ball.

3. Fill that hole with cheese, then flatten

Stuff your choice of grated or crumbled cheese (cheddar or blue cheese are especially delicious) into the hole you created, then pinch the hole closed and gently flatten the ball into a 3/4-inch-thick patty.

4. Season on both sides, and cook as desired

Sprinkle each side of each patty with salt and pepper (or just salt) and then cook as desired. Since the center is stuffed with cheese, there's no need to make an indentation in this one.

Now that you know how to make burger patties, the only tough part is picking which burger to make first.