Burgers are a classic American food that are enjoyed worldwide. When cooking burgers at home, one of the main questions is whether you should flatten them before putting them on the grill or pan. There are good arguments on both sides of this debate, so it really comes down to personal preference. In this article, we’ll look at the pros and cons of flattening burgers when cooking so you can decide for yourself which method you prefer.
The case for flattening burgers
Here are some of the main benefits of flattening burgers before cooking:
More even cooking
Flattening burgers helps them cook more evenly since it evens out the thickness. Thicker parts of the burger will take longer to cook through while thinner parts will overcook. By gently pressing down on the burger with your hands, a spatula or using a burger press, you create a patty of uniform thickness which will cook at the same rate. This prevents overdone edges or undercooked centers.
Better maillard reaction
Flattening burgers maximizes surface contact with the cooking surface which promotes better maillard browning. The maillard reaction is the chemical reaction between amino acids and reducing sugars that occurs during high heat cooking. It produces hundreds of flavor compounds that give browning foods their distinctive taste. More surface area on the burger touching the hot pan or grill means more flavor-boosting maillard browning.
Prevents plumping
Unpressed burgers tend to plump up and shrink in thickness as they cook. This can lead to uneven cooking and make getting the right doneness tricky. Flattening them before cooking helps prevent this plumping effect. The patties will still shrink slightly but not as dramatically.
Better textural contrast
A flattened burger will have crispy, caramelized outer layers contrasting with a juicy, tender center. The high heat on the cooking surface dries out and browns the burger edges while the middle stays moist. This creates an enjoyable textural experience with each bite. An unflattened burger is more likely to have a homogeneous texture throughout.
The case against flattening burgers
While there are definitely some advantages to flattening burgers prior to cooking, here are a few reasons you may want to leave them as-is:
Alters texture
Part of the appeal of burgers is their soft, tender, loose texture. Over-handling and compressing the meat can make burgers dense and tight which some people find unappealing. Leaving them untouched preserves the delicate texture.
Can dry out burgers
Flattening spreads out all the juices inside the patty. This puts more surface area in direct contact with the cooking surface which can accelerate moisture loss. Burgers pressed too firmly can end up dry instead of juicy.
Loses plump shape
Many people love the plump, rounded look of an uncompressed burger. Flattening them into uniform patties makes them look less appealing to some burger aficionados. The proud height and domed shape is part of the classic burger aesthetic for many.
Less control over doneness
With a thick untouched patty, the inside and outside can be cooked separately to achieve the perfect doneness. Searing the outside while leaving the inside rare or medium-rare as desired. Flattening evens out the thickness, so overcooking is more likely as you try to get the inside cooked enough.
Can toughen meat
Excessive handling of the meat when shaping patties can break down proteins. This causes the burgers to become dense and tough. Leaving them as loose patties avoids this issue and keeps the meat tender.
When should you flatten burgers?
So when should you flatten burgers during cooking? Here are some general guidelines:
- If you want a crispy exterior and tender interior, flatten them.
- For maximum browning and flavor, flatten them.
- For very thick burgers, consider flattening to help them cook through.
- For smashed burger styles, definitely flatten for the right texture.
- If concerned about overcooking or drying out, don’t flatten.
- For delicate texture and loose shape, don’t flatten.
You may also need to adjust based on differences in meat textures. For example, flattening may be more beneficial for lean turkey or chicken burgers versus fattier beef burgers which self-baste when cooking.
In many cases, personal preference rules. Some people simply insist burgers taste better smashed paper thin or dislike flattened hockey pucks. Feel free to experiment with both methods while cooking to determine your own burger flattening philosophy.
How to properly flatten burgers
If you do want to flatten your burgers before cooking, here is a quick guide on how to do it properly:
Don’t overwork the meat
Gently shape patties by hand but avoid squeezing and reworking excessively. This can toughen the meat.
Use a light touch
Press down lightly rather than forcefully compressing. Just enough to evenly distribute thickness.
Press with a burger press
Using a hinged burger press ensures uniform flattening without over-handling.
Use wax paper
Place wax paper over the patties before pressing to prevent sticking.
Press with a spatula
A wide metal spatula can also be used to gently flatten patties.
Aim for 1/2 inch thick
Flattening to around 1/2 inch thickness usually provides the benefits without the downsides.
Press just before cooking
Only press down immediately before placing the patties on the cooking surface so they don’t lose shape.
Season afterward
Season the flattened patties after shaping them to maximize seasoned crust formation.
Conclusion
Whether to flatten burgers or not comes down to your desired texture, doneness preference and cooking goals. Both methods can produce delicious burgers. For optimal browning and even cooking, flattening helps but isn’t strictly necessary. The most important thing is using high quality meat and not overworking it. Now that you know the pros and cons of smashing versus leaving burgers intact, you can test both ways and find the burger shaping method that suits you best.