Not exact matches
Certainly one of the secrets to duplicating this and other fast food
burgers is getting the beef patties super thin —
about 1/4
inch -
thick.
Divide the meat into four equal portions and shape them into
burgers about 3 / 4 -
inch thick.
Once the risotto is cooled, form the mixture into
burger - size patties,
about 1 -
inch thick.
So I took
about a pound of ground chuck, and made it into two big
burgers,
about an
inch thick.
Shape the mixture into 4
burgers about 1
inch thick.