everytime i make them, they shrink too much and are like the size of a button. i want them to be the size of ruby tuesday’s:
http://www.kraftfoodservice.com/Culinary/FlavorTrends/mini_burgers.htm
how big in diameter should they be?
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March 9th, 2010 at 8:25 am
I would say to take what you would use for a regular burger and separate that into thirds. Try not to flatten them too much and cook at a lower temperature.
March 9th, 2010 at 8:49 am
make a deep indent in the middle with your fingers so when it puffs up while cooking it will become level instead of having a hockey puck looking thing
March 9th, 2010 at 9:09 am
This will also depend upon the amount of fat in the meat. The more fat, the more they will shrink, so you will need to make them bigger if the fat content is high. I have had really good luck with ground turkey, especially the kind you get at Costco. It doesn’t shrink a lot because turkey meat has less fat than beef. As far as making your buns, Pampered Chef has a little sandwich press that you can use to make your bread slices or hamburger buns smaller. It’s called a Cut N Seal. Good Luck!
March 9th, 2010 at 9:09 am
First, make sure you are using very lean meat to decrease shrinkage. I’d guess about 1/3 cup of meat per patty to make a 4″ diameter. When you flatten the patties make sure the center is THINNER than the rest, that way when they shrink (They like to puff up in the middle) you’ll get uniform thickness throughout. Also be careful not to overcook them. Only a couple of minutes per side should be necessary. Then remove from heat, cover and let them rest for 5 minutes or so to finish the cooking process.
Good luck!
March 9th, 2010 at 9:26 am
Ruby Tuesday mini’s are 2.25 ounces pre cooked and about a half inch thick and probably 3 inches in diameter…cook about 2 minutes on each side and you’re good
It’s topped with ketchup, onion straws, mayo, mustard, pickle, and american cheese
March 9th, 2010 at 9:26 am
Mini Man Burgers
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
1 pound ground chuck
8 (3-inch) buns or rolls, split in half
2 to 3 tablespoons mayonnaise
Preheat the oven to 250 degrees F. Preheat a griddle to 350 degrees F.
Combine the onion powder, garlic powder, pepper, and salt in a small bowl. Set aside.
Line a jellyroll or sheet pan with parchment paper, and place the ground chuck in the middle of the pan. Cover the meat with a large sheet of plastic wrap. Roll meat with a rolling pin until it covers the surface of the pan; it should be very thin. Remove the plastic wrap, and sprinkle the meat with the seasoning mixture. Fold the meat in half, from side to side, using the parchment paper. Use a pizza wheel to cut the meat into 8 even squares.
Wrap the buns in foil and place in the oven for 5 to 10 minutes. Meanwhile, place the burgers on the griddle and cook for 2 to 3 minutes per side.
Remove the buns from the oven. Spread a small amount of mayonnaise on each bun and top with the burger and any other condiments, as desired. Serve immediately.
so good.