This is how to form burger patties by hand in fast, easy steps. I’ve worked in restaurants and food service for 14 years. See this and my other articles and recipes in the Food Guides and Ground Beef categories.

Prepare To Form Burger Patties

Initially, get everything out you’re going to use for forming burgers. That includes the ground beef, a large mixing bowl, patty papers (if you have them), a tray or plate for the patties, and all your spices and flavorings.

Wash hands.
Layout mixing bowl, platter or plate, patty papers (or parchment), spices.
Unwrap ground beef and put into a mixing bowl.
Optionally, add any spices on top of ground beef and mix thoroughly by hand.
Wash hands again.

planning how to form burger patties — Planning how to form burger patties

Making The Burger Patties

This is how to make burger patties by hand. So, start by washing your hands. Then, just follow these steps in order and pay attention to the smallest detail so you’ll have firm, properly sized patties.

Referencing using about a pound of ground beef, divide the meat into 4 portions or fewer. This will ultimately result in approximately 1/4 pound burgers (uncooked weight).
Then, hand roll one portion into a ball.
Change from rolling into gradually compressing to flatten it as you still rotate it in your hands. While pressing inward (and rotating), use your thumb to press inward the outer sides to restore its splitting edges.
Place each patty onto the platter, dish, or tray. If using cut parchment (or patty) papers to separate stacked patties, use that when needed.
- Patty papers are relatively cheap and a lifesaver, available in a ton of places online. You can also use them to flatten ground beef patties further. If available, place each patty on a patty paper, or keep somewhat separated on a plate.

pull meat to use for patty — 1. Pull meat to use for patty

roll meat into a ball for patty — 2. Roll meat into a ball for patty

use hands or patty paper to flatten patty — 3. Use hands or patty paper to flatten patty

final burger patty shaped — 4. Final burger patty shaped

Here’s a clever, alternate method of forming burger patties. It’s about making a template “mold” for shaping your own burger patties at home. See this excellent article with pics for a “DIY Burger Patty Mold” on FoodByJoe.com site.

Move The Formed Burger Patties To Cook or Storage

You’re now ready with formed burger patties to either cook or store away. If you’re going to cook them soon but not within 10-15 minutes, consider keeping in the fridge temporarily.

Move the Formed Patties to Cook

Sometimes, you can actually form the hamburger patties and put them directly in the skillet or on the grill as you shape each one. Set aside a platter, plate, or tray for easy transferring as each finishes cooking.

form and move small amounts of patties directly onto grill — Form and move small amounts of patties directly onto grill

Move the Formed Burger Patties to Storage

If you’re going to cook them relatively soon, but longer than about 10 minutes, consider setting them in the fridge for food safety purposes. For longer storage, package them up in food storage bags, food containers, or butcher paper. Then, store in fridge or freezer.

TIP from a Restaurant Manager: Using patty papers makes it easier separating them after freezing. However, ensure you use 2 patty papers between each burger. They’ll come apart a lot easier while still frozen.

stacked burger patties inserted into marked food bag for freezing — Stacked burger patties inserted into marked food bag for freezing

Regarding frozen burger patties, you can still grill them while frozen. Read more about it in our “Frozen Burgers on the Grill” article.

Tips on How To Form Burger Patties

Here are some final tips on forming burger patties.

Forming Burgers to the Right Patty Size Portions

If you don’t use a scale, the smartest approach is to divide the bulk meat into half. Then, keep repeating with each half, until you have the desired amount for each pile. After that, pick and move portions from each mound to even them all out. Then, shape each mound into a patty as shown earlier.

Using Waxed Hamburger Patty Paper to Press for Thinner Burgers

If using patty papers, put a burger patty on one, add another paper on top. Then, press down to even it out and make it a more flat surface for better, even cooking. For thinner burgers, press down further to make them skinnier. However, ensure you’re still keeping a good shape. These thin patties are often not possible routinely with just hands.

This is more info about patty papers from the manufacturer, “Patty Paper, Inc“.

Recommended Optimum Ground Beef Ratio

80/20 Ground Beef Ratio

The recommended common meat to fat ratio is 80/20. So, this content ratio of 80/20 is 80% meat and 20% fat. This is the middle road of ground beef for burgers and is the most preferred by most people. Also, it has a modest amount of grease and shrinkage. In addition, the flavor is very good as a hamburger meat.

73/27 Ground Beef Ratio

You can use a higher fat content, like 73/27. It’s extremely popular and cheaper. However, there will be more grease and the patties will shrink more. So, if on an outdoor grill, there will be more flareups. These do, however, have more flavor overall.

93/7 Ground Beef Ratio

You can still use a lower fat content like 93/7. It is much more expensive and not as popular compared to a more common burger meat. There will be little or no visible excess grease and the patties won’t shrink noticeably. If using an outdoor grill, there will be little or no flareups. These have less burger flavor but are closer towards being like a steak burger.

Conclusion of How To Form Burger Patties

Now that you know the fast, simple way of how to form burger patties, tell me your experiences. I’m always interested in what methods others use. In the meantime, plan on cooking some burgers now.

How To FORM BURGER PATTIES