Lighter Animal-Style Burgers | Lite Cravings | WW Recipes (2024)

FAQs

How to make very thin burger patties? ›

Divide beef into 4 mounds, and evenly place on a 12-by-14-inch piece of plastic wrap. Place another piece of plastic on top. Roll into 5 1/2-inch patties, about 1/3 inch thick, with a rolling pin. Heat a griddle or 2 large cast-iron skillets over medium-high.

Grilled onions cooked down in the collected meat juices on the hot griddle can be added to any sandwich, and come standard if you ask for your burger or fries Animal Style. An Animal Style burger also includes extra Thousand Island spread, mustard grilled patties, and extra pickles.

Animal Style is one of the most popular secret styles. In addition to the standard toppings burgers in that range include mustard fried on each meat patty, pickles, grilled onions, and extra spread.

Toppings can make or break a burger. We love homemade toppings like cranberry ketchup, mac n' cheese or spicy barbecue sauce paired with everyday condiments like cheese slices and crisp lettuce.

You can avoid this problem through a few easy techniques, like pressing down on the raw burger patties with your thumb or by smashing them flat. They will allow you to make delicious, flat burgers on a grill, flat top, or skillet.

As you can guess from the intro, a smash burger is pretty much exactly what it sounds like. A loosely packed ball of ground beef that's been placed on a hot pan or grill and then pressed firmly into a thin patty with a spatula or a cast iron press.

The Animal Style burger at In-N-Out is one of the chain's most legendary secret menu items. The beef patty is grilled with mustard then served with pickles, lettuce, grilled onions, and extra spread on a toasted bun. But its origin story has been left to urban myth.

Every one of our McDonald's burgers is made with 100% pure beef and cooked and prepared with salt, pepper and nothing else—no fillers, no additives, no preservatives. We use the trimmings of cuts like the chuck, round and sirloin for our burgers, which are ground and formed into our hamburger patties.

Fewer burgers are placed on the grill, which somehow results in a hotter, juicier, tastier burger, and the diced white onions are added to the beef patties on the grill as they are cooking, rather than afterwards at the prep table. The cheese has been “tempered” longer to make it meltier as well, Schafer says.

In-N-Out places its burger patties on the flat-top griddle then spreads about a teaspoon or two of yellow mustard on the uncooked side just before flipping. The mustard caramelizes on the griddle, softening that piquant quality mustard can have, and creating an even crispier crust as the burger patties get smashed.

What does mustard do to burger meat? ›

Adding the yellow mustard will add flavor to the patty as well as helping it to caramelize on the flipped side of the patty since it won't cook on this side as long. Top the burgers with slices of cheese and let melt for 1-2 minutes. Once each patty is covered in melty cheese, pull off and rest.

Order the burger "Animal Style" off their not-so-secret menu, and you bring the party to a whole new level. The onion slice gets replaced with a dollop of sweet, darkly caramelized chopped onions, an extra stack of pickle chips goes underneath the tomato, and the patties get fried with mustard directly on the griddle.

If you are forming your own patties, you can season the blend as you mix and shape them. If possible, season at least 30 minutes (and up to to two hours) before cooking to let that seasoning work its way into the patty. There's no skipping this step: Unseasoned burgers will always taste bland.

A juicy burger is always a welcome dish, but one that is seasoned properly is even better. This basic burger seasoning is made with a blend of paprika, garlic powder, onion powder, and cayenne pepper. Feel free to add a little minced dried onion for added flavor and a bit of texture if you like.

Egg yolk acts as a binder and adds flavor

After forming it into a patty, he explains that the egg actually helps bind the meat together, and adds an incredibly rich flavor to the burger patty. As a good rule of thumb, it's best to add one yolk per pound of ground beef.

The best you can do is make you raw patties a little bigger than the bun to compensate for shrinkage, honest. To keep your burger flat, make an indentation in the center of the patty before you cook it. It will keep the end product flat.

Shape the ground burger into a patty slightly larger than the bun and no more than 3/4 inch thick. Use your fingers to press in on the sides so that the patty is an even height from the center to the edges. Then, use your thumb or knuckles to make a deep indentation in the center of the patty.

If you've ever wondered why McDonald's hamburger patties are designed to be so thin, the answer is that these patties simply last longer. Food with high moisture content is far more susceptible to rot, as bacteria needs water to thrive.