Patty size and thickness guidelines
Patty size and thickness influence cooking time, doneness, and the balance between bun and fillings. A common home-friendly size is 4–6 ounces (110–170 grams) per patty and about 3/4 to 1 inch (2–2.5 cm) thick before cooking. That yields a good meat-to-bun ratio for most standard buns.
For thicker, cheeseburger-style patties meant to be medium or medium-rare, form patties 1 to 1.25 inches thick and account for carryover cooking. For smash burgers, make thinner balls (2–3 ounces) and press to 1/4 inch or less on a hot griddle to maximize crust.
Considerations when sizing
- Bun size: Match patty diameter to the bun—typically 3.5–4.5 inches (9–11 cm).
- Cooking method: Thicker patties work well for grills and reverse-sear approaches; thin smash patties suit flat-top griddles and cast-iron skillets.
- Desired doneness: Thicker patties allow a juicy interior with a seared exterior; thin patties cook quickly and are best served medium-well to well-done.
Forming tips
- Avoid over-packing: Gently shape to avoid a dense texture.
- Make a shallow dimple in the center of each patty to mitigate doming as the meat cooks.
- Chill formed patties briefly before cooking to help them hold shape, especially if you’re stacking or freezing.
Choosing the right size and thickness for your cooking method will help you hit the target doneness and texture while keeping the burger balanced and enjoyable.