| Patty format | Typical weight | Best surface | Character |
|---|---|---|---|
| Thin smash | 2–3 oz / 57–85 g | Griddle or heavy pan | Maximum crust, quick cook |
| Classic | 4–6 oz / 113–170 g | Pan, griddle or grill | Balanced crust and interior |
| Thick pub | 7–10 oz / 198–283 g | Grill or pan plus oven | Steak-like interior, slower cook |
Fat is functional
Fat contributes flavor, lubrication and browning. Very lean beef is easier to dry out, especially in thin patties. A common starting point for classic beef burgers is around 80% lean, but the best choice depends on cooking method, availability and dietary preference.
Texture begins during shaping
Every squeeze changes the structure. Mix-ins, repeated kneading and tightly packed edges can produce a dense patty. Handle the meat while cold, divide with minimal compression and stop once the shape is stable.
Match diameter to the bun
Beef contracts as it cooks. Form raw patties slightly wider than the bun. A burger that disappears inside the bread tastes unbalanced even when the meat is good. Thick patties also tend to dome, which is why a shallow center depression helps.
Season outside, not deep inside
For a beef-forward burger, season the exterior just before cooking. Ingredients mixed through the meat turn the result toward meatloaf or sausage. That can be delicious, but it is a different target.
Alternative patties need different logic
Turkey and chicken patties benefit from moisture-supporting ingredients, but they must still reach 165°F (74°C). Bean and vegetable patties need binders and careful moisture control. Meat-like plant products should be cooked according to package directions.