Here's How To Form Burger Patties Without Ever Touching Raw Meat - Tasting Table

"Then, using your hands, spread the meat out - leaving the bag unzipped - by pressing it around until it reaches all the corners. Do this as evenly as possible so the meat is the same thickness throughout and all the air is pushed out of the bag. Seal it up and use a ruler to divide the ground meat into a series of squares by pressing its long edge into the bag lengthways and widthways to create perpendicular channels."

"In fact, a combination of meats and mixed textures of blended beef grinds make for the best burgers because it lends them a complex mouthfeel and inviting succulence. Forming burger patties by hand can be a sticky business, which is why it's useful to coat your hands in oil or water to prevent them adhering to your palms. However, if you employ the freezer bag technique, your hands and countertops will stay clean."

Place ground meat into a freezer bag without touching it directly, spread the meat flat so thickness is even and seal the bag. Use a ruler to press lengthwise and widthwise channels into the bag to mark square portions. Freeze the bag flat, then snap along the channeled seams to separate uniform patties for frying or grilling. The method works with beef, pork, chicken, turkey, or mixed meat blends to enhance texture and succulence. Freezing patties flat saves freezer space and simplifies bulk preparation. Coating hands with oil or water can reduce stickiness when handling patties.

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