Our first foray into making the perfect hamburger at home was surprisingly successful. My oldest son decided to help me and since he likes thin hamburger patties, that is what he made. I shrugged and said okay. I prefer thin patties as well. We used meat from Costco, which never puts what the fat content of their meat is, but I’m guessing at least 85/15, if not higher. Our seasoning was sea salt and cracked black pepper. Because of their thickness, the grilling time was short and they were cooked all through.

The verdict? Pretty darn awesome. Flavorful without being over seasoned. Juicy. Easy. My one complaint is the patties, after cooking, were a bit too small. If you want a big, beefy flavor for your burger – and most people probably do – then this isn’t the right equation. But, if you aren’t a huge burger fan but still want to eat a burger with everyone else, a simply seasoned, super thin patty will do the trick.

Son1 made the patties using a tupperware patty shaper. Nice and uniform to allow for even cooking times.

Check out the spread Son1 put together. He is going to make a fine husband someday and a great host. He says the key to good burgers are buttered, toasted buns. The secret to the buns? Butter on the top as well. The cooked patties are in the left hand corner. Look closely, they shrunk. Random red plate is random.

We are celebrating Father’s Day tonight with my husband’s family and I am making burgers. I told my son we have to make thicker patties for company, otherwise they will think we are being cheap. Plus, I need more fodder for blog posts. I’m going to make 1/3 pound patties. A half pound is too much meat, IMO, a quarter is too little.

Now, for a reader question: What was the last great hamburger you ate?