Burgers are on the menu for this evening. My wife told me she "doesn't want no mamma's burger" meaning that thick, greasy, pan seared with peppers and onions.

So the goal is to make a thinner burger with just salt and pepper. I was thinking of using wax paper and a rolling pin. Any thoughts on preparation? and grill tips. I will be using cast iron grates one touch. thanks in advance.

carl

One thing I saw Alton Brown do on Good Eats was to use a sheet pan sort of as a rolling pin thickness guide. You put you burger meat in the pan and cover with wax paper then roll it out and the sides of the pan set the thickness of the patties. He used a pizza cutter to cut square patties like sliders.

Here's a link to the recipe and procedure:

http://www.foodnetwork.com/rec...rs-recipe/index.html

Here's a video of it too:

http://www.youtube.com/watch?v...ixIY&feature=related

This message has been edited. Last edited by: Ken_K,

What I do for all my burgers is use two like size cutting boards. Place one on the counter cover with wax paper. Form your ground meat into loose balls(I add a little ice water seems to help with the thinness and seems to make a juicier burger), place balls on wax paper covered cutting board, cover with another layer of wax paper and press down with the other cutting board. You can make as many as will fit on the board and they will all be uniform size. Another tip: sometimes I use my ice cream scoop to portion the meat to get even more uniform.

Not necessarily grilled, but could be cooked on grill with or without smoke wood:

White Castle-Like Sliders: How To

I've made a slight variation of these many times in the oven. Tasty!

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I often make very thin burgers using one of these:

Cuisinart Hamburger Patty Maker Set

I use it to make burgers straight on a piece of wax paper. I dip the burger maker in a bowl of cold water before making each burger, and use the plunger to pat the meat flat, rather than just squishing it, and this way the meat doesn't stick and I can make very thin burgers. I make quite a few burgers on a sheet of wax paper, and then cut it in to pieces so I can flip the individual burgers straight onto the grill. I always use my Q320 gas grill for burgers as it has a pretty fine grate which supports thin burgers very well.

-Mark.

When I lived in NW Indiana, there was a small chain of hamburger joints called "Schoops." This place had THE best burger I've ever eaten, and it was thin as all get out. The best part were the thin, crispy edges. I've always wished I could figure out how to make that burger. Add that to a Green River soda, and some of the best and most generously portioned fries on earth, and Schoops was one of the finest eating experiences I've ever had in all my life.

If anyone's experienced a Schoop's burger, and has any insight on how to replicate one, I'd be beyond appreciative.

I routinely make burgers by hand around 1/2" - 3/4" thick without too much trouble

That thickness seems to be ideal IMO, much thicker they can get too dark before being cooked through.

You can mix stuff in it or without, dampen your hands with a bit of water helps.

I seen people use ziplock bags used to form meat for fatties, should work good for mini sliders too. I tried the Alton Brown method a few years ago with decent results. I used a frying pan to cook them though For buns I used those Kings Hawaiian sweet rolls.

My 1st thought was to just stop at Burger King on the way home .. They have some of the thinnest burger patties I've ever seen!

Let us know what you decide on.

Bill

Micky D's man, hamburger/cheeseburgers are 1/10 pounders!

Todd