Grilling!

[Cracker]

I put the burgers on tonight. 1/4lb each. by the time they were done they were ²⁄₃ the size I started with. I don't know if I need to make the patties thinner so they cook faster without losing the fat? start with bigger patties? Eat it raw? get leaner meat? If I make turkey burgers I don't have the same level of shrinkage (less fat to start out with). suggestions?

Are you a man asking about grilling meat? Turn in your man card. You have shamed your brothers.

If you are a lady looking for an excuse to drink beer outside, you might be a drunken whore. Keep it inside, lady.

⁸⁰⁄₂₀ theoretically shouldn't shrink more than 20%. It creeps me out personally (I don't touch meat that leaves a film of fat on my hands, fucking gross). I only use the good ground sirloin (93% lean) and it doesn't shrink very much.

Don't make thin patties unless you are working the grill at McDonald's. Make them fat then put a dimple in the center of them. That will help them to cook evenly and not "dome" in the middle. I'm assuming you know not to press them down with the spatula and to only turn them once...