Cover grill; cook 5 to 8 minutes, turning once, until meat thermometer inserted
in center of patties reads 160 °F.
Cover grill; cook 8 to 10 minutes, turning after 5 minutes, until thermometer inserted in
center of patties reads 160 °F.
Cover grill; cook 8 to 10 minutes, turning after 5 minutes, until thermometer inserted
in center of patties reads 160F degrees.
Place about a half tablespoon of the onions and one cube of cheese in
the center of the patty and wrap the meatball around the onions and cheese, sealing as best you can.
Scoop one quarter of the spinach - cheese mixture into
the center of the patty.
Use your thumb to make a nickel - sized indentation, a little more than 1/4 inch deep, in
the center of each patty.
Press into
the center of the patty, so that it's thinner than the edges to cook evenly.
Press balls into patties either by hand or with burger press, and then indent slightly with thumb in
the center of each patty.
With two fingers make a slight depression in
the center of each patty.
Press one portion of the filling mixture into
the center of each patty, shaping the potato patty to enclose the filling.
Gently mix just to combine, then form into 4 (4 1/2 - inch) patties, making a slight indentation in
the center of each patty.
Step 4Place one hard boiled egg in
the center of each patty and gently shape the sausage around the egg.
Place one stuffed pepper in
center of each patty; wrap beef around pepper to enclose, sealing seams and forming ball.
- Portion out 4, 6 ounce patties, about 1» thick and slightly bigger than your buns, creating a dent in
the center of each patty (this will help keep the patty from «doming up» in the center as it cooks); stack the patties with parchment paper between each patty, and place them into the fridge for at least an hour, to allow the flavors to meld and the meat to relax.
They smell so good when cooking that it's tempting to rush them and dig in, but make sure
the centers of the patties reach 165 degrees F. Sometimes if I'm really in a hurry I make 8 mini burger patties instead of 4 regular size patties because the mini burgers cook quite a bit faster.
Press
the center of each patty to make it a little thinner in the middle than on the edges.
Press down to make an indentation in
the center of the patty.
Create a small well in
the center of each patty, using your thumb, to help your burger cook evenly.
For Ground Beef patties, insert the thermometer from the side to
the center of the patty.
Press 1 tablespoon of the blue cheese into
the center of each patty; roll into balls and then flatten into 3 - by -1-inch patties.
Using your thumbs, form a small indent in
the center of each patty, so that it stays flat while it cooks.
Using your thumb, make an indentation in
the center of each patty to help keep them flat as they cook.
Peel back top sheet and use your fingertips to press a shallow, 2» - wide depression into
the center of each patty.
Cook, without any touching or fussing, until edges are browned and you can see juices pooling in
the center of patties, about 5 minutes.
Use finger to make slight indention in
the center of each patty to prevent puffing up on the grill.
Press your thumb into
the center of each patty to make an indentation.
When you form your patties, make them about 1/4» wider than your buns and place your thumb in
the center of each patty to make an indent.
Make a slight depression in
the center of the patties; they should be slightly concave.