Burgers thick or thin?

[Chili Head]

I've been on a sort of burger quest lately. I've been doing thick, thin, really thin and stuffed.
After all this I think I prefer a thin burger. It cooks fast and if you cook it on high heat it won't dry out unless you get distracted by watching the clouds float by. Yeah been there done that lol. I did a stuffed goat cheese burger last week that was outstanding but it was too thick. I like how the thinner burgers get the seasoning flavor more throughout..I haven't tried mixing the seasoning into the burger yet I've just dusted them. I think a good char is important too to help keep the juices in plus I like the caramelized crunchy edges. You really don't get that with a big thick burger.

Without getting into toppings and such how do you guys like your burgers!

[drholly]

My favorite burgers are thin and done on my flat top vs. the grill. I like the "diner" style burger - thin, nice char, dusted with salt and pepper, not over worked. On a toasted simple white bun - ketchup & plain yellow mustard with a couple of pickle slices. A foamy glass of milk on the side. Dang, now I'm hungry!

[Wing Commander]

My experience in recent time was that thinner burgers harmonize better with the other condiments and toppings than thicker ones.

[RAD]

I like a big ol' fat burger that is charred on the outside and still juicy on the inside

[Rummm]

I like a big ol' fat burger that is charred on the outside and still juicy on the inside

Ditto

[muebe]

If I do a thin burger it will be in a cast iron skillet. And get a nice thick char on the outside. And then double up or triple the patties and you have a thick burger again.

A thick burger will find itself on the gas or pellet grill.

With that being said I prefer a thick burger. Nice and juicy. And all those juices get absorbed by the bun adding even more flavor.... Yummm

[sliding_billy]

Thick if homemade, but thin if out.

[bbqchef]

A restaurant trick when cooking burgers on a flat top or a flat skillet (such as a Lodge iron griddle) is the cook the burger on one side, flip it, pour some water around the burger on the flat top and cover with a saute pan or pie plate. The moisture keeps the burger moist.

[Hub]

Over the years I have evolved two styles of burger prep and cooking, both are represented in this thread.  Neither is my one and only favorite.  Rather, I let my mood and the situation make the selection. 

For thin burgers I like 80/20 or 75/25 made into a patty about 1/2 inch thick cooked over very high heat in my cast iron skillet.  When I get it right they come out medium-well with a super-delicious crust on the outside and still juicy in the middle.  For a more robust burger, you can stack two of these on a bun and still get the same flavor kick.

For thick burgers I like 90/10 made into patties at least an inch thick on up to an inch and a quarter.  Cooking these over charcoal if I'm using my Weber Performer makes for a classic old time favorite.  They are also dynamite using Grillgrates on the Memphis at 550 degrees.  Either way I cook them to medium -- pink, warm center -- so they'll be sorta safely done but still be a bit juicy.

Honestly, the biggest sin I see inexperienced hamburger cooks commit is taking the spatula and pressing the juice out (often several times) while the burger cooks 

Hub

[TentHunteR]

It depends on my mood. For smoked burgers, I like 'em thick with a nice steak-like bite to it.

But then again, there is something about two or three thin patties, crispy on the edges (like you describe) and piled on top of each other that you just don't get with thicker burgers.

I absolutely do NOT like burgers that are too lean, no flavor, no juiciness. So, as long as I need plenty of napkins, I'm good!

[Hub]

I absolutely do NOT like burgers that are too lean, no flavor, no juiciness. So, as long as I need plenty of napkins, I'm good!

Good point, TH.  I've worked out a deal with the meat dept. at my favorite store.  They have 90/10 but it comes in from a packer and is actually ground round.  I call ahead and they will grind me 90/10 using sirloin which has a lot more natural meatiness.  The 10% fat seems to be enough to hold it together and add a little more moisture.  If I had a meat grinder (which I don't) I'd just grind my own.

Hub

[Smokin Don]

I buy most all hamburger from my butcher, 80/20 ground chuck, it is as good and fresh as I could do myself. I usually get my burgers too thick but I do like them at least 1/2 thick when done. I have been doing all low & slow on my Traeger, my latest is 45 minutes at 275 Deg. , that's about 300 deg. at grill level. Don

[sparky]

old school hamburgers.  thick and juicy over grill grates w/ a toasted bun.  oh ya.











old school the best for me.   

[sliding_billy]

I'll take a couple of those!

[TMB]

old school hamburgers.  thick and juicy over grill grates w/ a toasted bun.  oh ya.

old school the best for me.   

I don't know Sparky, maybe I need to come by the house and try one just to see if your really cooking or just got a few picks from a magazine