My Store: Store Details (change)

My Shopping List

Your shopping list is empty!

It's easy to use -- just click on anything that says "Add to List" or enter your own items today!

Perfect Patties

Grill unique burgers using beef, fish, poultry or pork.

Welcome to hamburger heaven. Check out our patty-making primer—you’ll learn how to shape patties like a pro. Once you’ve mastered the basic beef burger, try blending other meats and seasonings into innovative patties that really groove on the grill.

SIX STEPS TO PERFECT PATTIES

Choose the best beef. The ratios printed on packaged ground beef labels, such as 93/7, 90/10, 80/20 and so on, tell us the proportions of lean to fat in the ground mixture.

  • For grilling purposes, choose ground beef labeled “85/15.” This mixture contains enough fat to keep a burger moist and juicy, yet the bulk of the fat will drip away during grilling.
  • If possible, choose coarsely ground beef. Finely ground beef may make mushy burgers that break apart on the grill.


Blend gently. If you wish to add onions, garlic or other seasonings to your ground beef, mix them into the beef with a gentle hand. Working the ground beef mixture too much may make your burgers tough.

Divide evenly. To ensure burgers cook evenly, divide meat mixture first into evenly sized balls.

Flatten balls. Gently press the mixture into ¾-inch thick patties. Press irregular edges in toward the center to form nice round burgers.

Give burgers a dimple. Using your fingers, press lightly in the center of each patty, forming a shallow indentation. The “dimple” does two things—it helps keep the burger from curling up while grilling, and it makes the burger cook evenly so that the center of the burger reaches a safe temperature at the same time the edges of the burger are done.

Avoid pressing burgers. Do not press grilling burgers with a spatula or grill weight. Pressing may make the burgers cook more quickly, but it will drain the burgers of most of their juiciness.

SENSATIONAL FISH, PORK AND POULTRY PATTIES

Expand your burger horizons! Fish, poultry and pork make great grilling patties, too. These ideas will get you started.

GINGERED TUNA BURGERS

Combine ½ pounds finely chopped fresh tuna steaks, 2 tablespoons Dijon-style mustard, 2 tablespoons soy sauce, 1 tablespoon minced pickled ginger, 1 clove minced garlic, 2 minced green onions and ¼ teaspoon ground black pepper in a medium bowl; mix gently. Form mixture into four ¾-inch thick patties. Refrigerate patties for 2 hours before grilling. Grill patties over medium-high heat on a well-oiled grill for about 5 minutes per side, or until an instant-read thermometer inserted into the centers of the patties reads 145°F.

DILL–DIJON SALMON PATTIES

Remove the pin bones from 1½ pounds of fresh skinless salmon. Cut the salmon into 1-inch chunks. Process about one fourth of the salmon into a smooth paste in the bowl of a food processor fitted with a metal blade. Add 2 tablespoons Dijon-style mustard, 2 finely chopped shallots and remaining salmon chunks; pulse until salmon is finely chopped. Transfer salmon mixture into a medium bowl; add 2 tablespoons chopped fresh dill and ½ cup dry bread crumbs. Mix gently by hand. Form mixture into four ¾-inch thick patties. Refrigerate patties for 2 hours before grilling. Grill patties over medium-high heat on a well-oiled grill for about 5 minutes per side, or until an instant-read thermometer inserted into the centers of the patties reads 145°F.

PORK PATTIES WITH GARLIC AND BASIL

Combine 1¼ pounds lean ground pork, 2 cloves minced garlic, ⅓ cup loosely packed chopped fresh basil, ¼ teaspoon salt and ¼ teaspoon ground black pepper in a medium bowl; mix gently. Shape mixture into four ¾-inch thick patties. Grill patties over medium-high heat on a well-oiled grill for about 5 minutes per side, or until an instant-read thermometer inserted into the centers of the patties reads 165°F.

BUFFALO CHICKEN OR TURKEY PATTIES

Combine 1 pound ground chicken or ground turkey, ½ cup panko crumbs, ¼ cup blue cheese crumbles, ½ cup finely chopped celery and 1 tablespoon hot sauce in a medium bowl; mix gently and set aside. Beat 2 egg whites with a fork until frothy in a small bowl. Fold egg whites into chicken mixture; mix thoroughly. Shape mixture into four ¾-inch thick patties. Grill patties over medium-high heat on a well-oiled grill for 4 to 5 minutes per side, or until an instant-read thermometer inserted into the centers of the patties reads 165°F.

CAJUN TURKEY PATTIES

Combine 1¼ pounds ground turkey, ¼ cup minced green onion, ¼ cup minced red bell pepper, ½ teaspoon garlic powder, 1 teaspoon Cajun seasoning, 1 teaspoon Worcestershire sauce, 1 lightly beaten egg and ½ cup dry bread crumbs in a medium bowl; mix gently. Shape mixture into four ¾-inch thick patties. Grill patties over medium-high heat on a well-oiled grill for about 5 minutes per side, or until an instant-read thermometer inserted into the center reads 165°F.