The trick to making ground beef patties is to form them loosely without squishing them. Once you feel your patty sticking together in the desired shape, stop manipulating the meat.

Refraining from compacting your patties prevents them from getting overworked, which can make them tough. Additionally, you’ll want to use meat that is 80% lean beef and 20% fat.

You can make four ¼ pound patties with every pound of ground beef. Use a food scale to create accurate portions or break the meat into even sections to ensure an even cook.

Form each patty carefully to ensure it’s tender and loose but still stays together. Your patty should be about 4 inches across and ¾ inches thick, and shaped like a hockey puck.

Next, use your fingers to put a divot in the center of one side of the patty, about 2 inches in diameter. Doing so will help your hamburger patty retain its shape as it cooks.

Another trick to help your loose patty retain its shape is to add an egg or two to your ground beef before forming the patties. You can then proceed as suggested earlier.