Weighing home made burgers?

dave_in_ni

Curious about this. I was making home made Turkey burgers, so I get my little burger press, put it on the scales, add the mince meat and made it at 125g. I put it in the George Foreman but when it came out it weighed only 80g. So the question is what weight do I go by for tracking? The before weight or after weight?

livingleanlivingclean

You weighed it raw, use the raw weight - it's more accurate. Cooked weight will change depending on cooking method and time. Find an entry for raw weight and use 125g

RuNaRoUnDaFiEld

I use raw weight

rks581

Yes, you should use the weight before cooking. That's what you see in all the commercials... it's why a Quarter Pounder doesn't actually weigh 1/4 pound before they put it on a bun etc.

dave_in_ni

Ok thanks all

OhMsDiva

Nobody asked me but I dont weigh raw meat. I weigh what I eat

Unknown

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CattOfTheGarage

It's either 125g of raw meat or 80g of cooked meat. Simples.

eissacf25

What, if any, is the calorie difference? I personally, weigh what I put into my body. I didn't eat raw meat, so why weigh and count that?

livingleanlivingclean

eissacf25 wrote: »

What, if any, is the calorie difference? I personally, weigh what I put into my body. I didn't eat raw meat, so why weigh and count that?

Because it's more accurate - your raw meat will change weight during cooking, depending on how you cook it and how long you cook it. For example, a rare steak will weigh a lot more than a well done steak as you haven't dried it out so much,so choosing a "cooked weight" entry might be off by a lot. The change in protein and fat won't be much, you basically lose water.

CasperNaegle

All meat unless marked otherwise is based on raw weight. The meat just loses water weight when cooked but your nutritional value is based on the weight raw.

OhMsDiva

blah blah blah. weigh what you eat

Tacklewasher

CasperNaegle wrote: »

All meat unless marked otherwise is based on raw weight. The meat just loses water weight when cooked but your nutritional value is based on the weight raw.

Except bacon. Bacon should be done cooked. And I do wonder about a good rib eye and if the amount of weight lost isn't fat the fat dripping off.

lemurcat12

eissacf25 wrote: »

What, if any, is the calorie difference?

There's not a meaningful calorie difference -- you should get the same basic number whether you weigh it cooked or raw. But the weights will be significantly different -- as OP said, 125 vs. 80 for his burger.

So if you weigh a cooked burger and use a raw entry, you will UNDER state your calories, potentially by a lot. If you are careful to use entries specific to the state of the food when you weighed it, no problem, it really does not matter.

If you use a packaged food, better to use the package information, and typically for meat (other than bacon), it's for raw weight.

kshama2001

I use raw when possible as I consider it more accurate, but don't worry about it when I have to used cooked.

CattOfTheGarage

It always amazes me how people can make this so complicated. It would honestly never occur to me. If you weighed it raw, log it raw. If you weighed it cooked, log it cooked. If the entries are decent, the calories etc should be about the same. All it's lost is water. Maybe if the meat is very fatty, it'll lose some fat as well, but really, you're sweating the small stuff.

mlsh1969

OhMsDiva wrote: »

Nobody asked me but I dont weigh raw meat. I weigh what I eat

I also weigh what l eat. Some fat and water will
Definitely come out with the grill n broiling