Shaping Patties for Chopped Steak

Video Transcript

Hi, my name is Brandon Sarkis on behalf of Expert Village. Today I am going to show you how to make chopped steak with an onion and garlic aju. So making patties out of these is not a difficult thing all you do is get your big huge bowl. This is the short cut way to do it if you do not actually want to weight them out. Make sure that your ball is you know nice and tighten up, which this clearly is. We are going to drop this right on the plate that we had the meat on originally. You must take your knife and just right down the middle. Then you have steak one and steak two. Take your ring of if you are wearing one or any other jewelry for that matter and what you want to do here, this is the part that you want to use your hands unless you know of another way to do it and I don't really do. If you have one of those hamburger rings you could pack it but you are still touching the meat at some point in time. We are going to take this, the idea here is to get this as tight as we can just by smooshing it like this and once it reaches that state form a patty out of it. You can do whatever nifty shape that you want. Keep in mind a thicker patty is going to be easier to temp out then a thinner one. So I always smash mine out to the realm of three quarters to a inch thick. That way I can get a good medium or I can get some new wants in their some subtle new wants. We are just going to smash this all together. Pinch the edges all the way around just like this it is like you are making a big burger patty basically and then I am going to start packing it back together. I tend to go with the traditional ovalized shape for mine. Nice and thick, onto the plate. Let's get our pan ready, let's get these things going because I am hungry.

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