weighing a burger

natalie3505

I am dying for a burger, so how would I weigh and log correctly? I made the batch with 2 lbs of meat and they are being grilled. I've put in my recipe but an unsure how to do the servings.

Would I cook the burgers then weigh out the patty? It would be too hard to weigh it raw as I am making burgers for the whole famIly and don't know how to track which one is mine. Can I weigh it out after grilling?? Than km you in advance!!

jaqcan

Do you know the fat/meat percentages. 97% lean?? 85% lean? There's cooked patties in the database, just pick the correct ounces after it's cooked and choose a cooked entry.

3dogsrunning

Are all the burgers roughly the same size? If so, put in 2lbs of raw meat and put the servings as the number of patties. The weight after cooking doesn't matter.

Queenmunchy

3dogsrunning wrote: »

Are all the burgers roughly the same size? If so, put in 2lbs of raw meat and put the servings as the number of patties. The weight after cooking doesn't matter.

Yep - and to stretch my meat/calories further I shred or finely chop vegetables to add into the meat mixture. It works very well if you have a lean meat and need more moisture. Mushrooms are almost undetectable in beef patties, and I use zucchini, spinach, and/or mushrooms in my turkey patties.

Queenmunchy

I froze these turkey/mushroom/spinach patties so I could pull them out anytime during the week for quick meals.

natalie3505

It's 85% lean. I will look for the cooked patties since I didn't add anything but spices to the meat. Thank you so much!

natalie3505

Queenmunchy wrote: »

3dogsrunning wrote: »

Are all the burgers roughly the same size? If so, put in 2lbs of raw meat and put the servings as the number of patties. The weight after cooking doesn't matter.

Yep - and to stretch my meat/calories further I shred or finely chop vegetables to add into the meat mixture. It works very well if you have a lean meat and need more moisture. Mushrooms are almost undetectable in beef patties, and I use zucchini, spinach, and/or mushrooms in my turkey patties.

What a fabulous idea!! My kids wouldn't even know they were getting extra veggies either! not that they have a problem with veggies, but healthier burgers would be great.

ForeverSunshine09

We just make 4 ounce patties together and freeze them so that we know they are all the same size.

maillemaker

What a fabulous idea!! My kids wouldn't even know they were getting extra veggies either!

Boy mine sure would. I can here it now. "Eeeew! What are these GREEN THINGS in my HAMBURGER!?!?!"

Followed by picking them all out.

natalie3505

Boy mine sure would. I can here it now. "Eeeew! What are these GREEN THINGS in my HAMBURGER!?!?!"

Followed by picking them all out.[/quote]

Hahahaha!! Mine only try to do that with onions.

callsitlikeiseeit

make your patty, weigh it. (use raw calories calculations unless its already cooked)

weigh whatever you put on it

done.

natalie3505

Thank you all! I am new to weighing out foods, so I'm loving all the advice in the forums.

Queenmunchy

maillemaker wrote: »

What a fabulous idea!! My kids wouldn't even know they were getting extra veggies either!

Boy mine sure would. I can here it now. "Eeeew! What are these GREEN THINGS in my HAMBURGER!?!?!"

Followed by picking them all out.

I've always put vegetables into everything and my 7 year old had no idea until a few years ago that chicken nuggets aren't usually made with squash, meatballs don't usually have zucchini in them, and macaroni and cheese isn't typically made out of cauliflower.

Peeling zucchini then shredding small helps so that you don't see the vegetables at all since the inside has little color. Once the burgers cooked, it's really almost invisible - same with the ground beef/mushroom. I make shepherd's pies, and any ground meat based casseroles with 1lb of meat, 1lb of mushrooms pulsed in my food processor. Even my dad (claims he has a mushroom allergy, but really just hates them) has no idea. It's also helpful in adding moisture to really lean meats.