The Chef Within

This may seem like a strange time of year to be talking about burgers but I do it for two reasons.  One - with all the fancy holiday foods one can eat it’s nice to break it up with a great burger and two - this technique utilizes the lid of a large glass jar, which is something you might be purchasing for a special event. 

This lid can be found on at least three items:  a large glass jar of sliced mangoes, a jar of sundried tomatoes and a jar of marinated artichoke hearts.  It may be on other items as well…I just haven’t discovered which others.  When you empty one of those jars, save the lid (or lids) for this…

Get your ground meat and estimate the amount you are wanting to use.  Try to be as consistent and equal as possible with each portion.

If you have a scale this is a good use for it.

Once the meat is portioned set it inside the lid and notice that the lid is lined with wax paper or parchment paper or better yet, if you have a box of portion papers, put that to use. 

Press firmly forcing the meat to all the edges…

and pressing so that the thickness is even throughout. 

Remove the patty with the paper and set on a plate or tray as you finish the rest.  At this point you can cook them off or freeze them in these convenient patties for later use.  I love this because it makes for very even cooking and serving.  Two variables:

1) If you don’t have this lid or feel like this lid is too big (or too small), find another that is more suitable to your needs.

2)  If you don’t have a scale just press as much meat as you can into your lids keeping them level on the top and you should still get great, even results.