Quite correct  littlechilie,
But I think Qing is more of a home cook. in her style of doing things. ;D

Thanks Phil, Try this one.

https://www.youtube.com/watch?v=oAfrY8x6ehA

Without the subs on this video, it all sounds Chinese to me. ;D

Les

Quote from: livo on May 20, 2015, 11:00 PM
I remember back to my youth and late nights at the pub, when drinks were over at 10.00 pm. Many patrons would cross over the road to the packed out burger shop, affectionately known as "Greasy Ray's" back then. If memory serves me, Ray's patties were actually large round meatballs and he didn't flatten them till they hit the grill plate and he adeptly spread them out using 2 large spatulas.  His charming wife, Lizzy was not to be crossed and she kept control of the often near riotous crowd by simply threatening to deny food to trouble makers.  This usually, but not always, worked.

Since watching that video and for uniformity of shape I use a double egg ring and simply push the meat in, run a knife around it to remove the ring and that's it.

Something like this guy I suppose.

https://www.youtube.com/watch?v=CsiVgmKTksk&list=PLYw9mABdqJb-sotpp8fGS6B9FFuFi5mFU&index=13

I made some more yesterday, trying not to mush them up so much, and we didn't like the texture at all, very grainy. but practice makes perfect, might try this guy in the video's way and see how it goes. but to me he is squeezing all the juice out the burger, unless sealing it first prevents this.

Hi Guy's
I  don't know if any of you download videos from YouTube Or anywhere else with subs, If you do, can you tell me what software prog you are using, or know of one I could use, tried YTD, and 4K video, but none of them download the sub's or captions, any help appreciated,  and yes, I know that you can download an srt downloader, but that don't work well either
Thanks

Les

Me, Not at all, never. 

Quote from: livo on May 19, 2015, 10:46 PM
To the question of shrinkage, I saw a video from an American burger cook one time and he commented on shrinkage occurring if you "over-work" the pattie.  He advocated the minimum amount of shaping possible and keeping the meat quite loose rather than tightly compacted.

Thanks livo,
Now there could lie my problem, I do mix the meat rather well ;D, 

I knew there was something missing,  Where is dobbin ;D

Quote from: fried on May 19, 2015, 01:27 PM
And cook 'em very rare!

Not a chance fried, the missus would kill me, everything must be well done.

Quote from: DalPuri on May 19, 2015, 01:00 PM
I think the trick might be holes Les to keep them from shrinking. Try a lattice pattern with a meat mallet.
Make them twice the size required and press with mallet to create indentations.

Cheers DalPuri
I'll give it a go and see what happens ;D

What I want to know, Is how do I stop my home made burgers from shrinking when I cook them? I always end up with a burger half the size, and almost 3 times the thickness. How do you guy's cook your burgers? and keep them the original size? If Any ;D