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All are made with 6-ounces of ground beef. Details: 6035 N. Seventh St., Phoenix. 602-266-0831, otrocafe.com.. including the Welcome Burger made with a 6-ounce patty, mild cheddar, garlic aioli.

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57.66g. Protein. 23.29g. There are 519 calories in 6 ounces of Hamburger (Single Patty). Calorie breakdown: 38% fat, 44% carbs, 18% protein.

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Grill burgers for about 2-3 minutes. Rotate each patty 90 degrees (to get those killer hash marks). Grill for another 2-3 minutes. Flip the patties and repeat the process to get those hash marks.

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A 6 oz burger refers to a burger patty that weighs 6 ounces, which is equivalent to 170 grams. This size is a popular choice for many restaurants and burger joints, as it provides a satisfying portion without being too overwhelming. The 6 oz burger is typically made from ground beef, seasoned and formed into a patty, and then grilled, pan-fried.

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Step 1. Add oil or butter to a large cast-iron or stainless-steel skillet and place over medium heat. Gently divide ground beef into 4 small piles of around 8 ounces each, and then lightly form these into thick patties of around 3½ inches in diameter, like flattened meatballs. Season aggressively with salt and pepper.

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Well-done 6-ounce burgers need 10+ minutes on the grill, and should rest for a bit before going on a bun. Remember, all cook times vary with the thickness, weight, and size of your burger, so, just like pancakes, feel free to test a burger before throwing a whole batch on. You can also lower the heat if you feel like your burgers are becoming.

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A 6-ounce portion of beef should give you a 4 1/2-inch wide burger that's about 3/4 inch thick. The burger will shrink in diameter as it cooks so keep that in mind. You want the burger to be the right size for the buns! Season the burgers with your desired seasoning. We recommend seasoning the formed burger patties right before grilling so.

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The times below are based on a 1-inch thick patty that is four inches in diameter and grilled at 450° to 500°F. For a rare burger, cook for 2 minutes per side for 4 minutes total. For a medium-rare burger, cook for 2 minutes and thirty seconds per side for 5 minutes total. For a medium burger, cook for 3 to 3 1/2 minutes per side for 6 to 7.

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Medium-Well. 4 minutes. 5 minutes. Well Done. 4 minutes. 6 minutes. It may seem a little odd that you don't cook the burger the exact amount of time on each side. We've found that the reduced time on the first side helps maintain the natural juices of the burger to bring you the best overall flavor in the end.

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Quarter pound. A quarter pounder is the gold standard of burgers and weighs 4 ounces. This is the best size of patty to work with a regular-sized burger bun, creating an ideal ratio of meat to bread that works for most people. A quarter pounder patty is an optimal depth which allows for the perfect cooking time in terms of texture.

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Heat the oil in a medium-sized skillet over medium-high heat, about 30 seconds. Carefully place the patty in the skillet. Cook until the surface is browned, about 3 minutes. Slide a spatula under the burger and flip to cook the other side until the desired doneness is reached, about 2 to 5 minutes.

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There are 532 calories in 6 ounces of Cheeseburger. Calorie breakdown: 42% fat, 39% carbs, 18% protein. Other Common Serving Sizes: Serving Size Calories; 1 oz: 89: 100 g: 313:. Related Types of Burgers: Cheeseburger with Bacon and Condiments: Hamburger (Double Patty with Condiments) Hamburger (Single Patty with Condiments)

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Season the patties on both sides with salt and pepper. Lightly brush the grill grates with vegetable oil, then grill the patties, indentation-side up, until marked on the bottom, about 5 minutes.

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Typically, a 6-ounce burger with a 3/4-inch thickness is an ideal patty size for grilling for the perfect sear. You should make your patties the same size so you know how long to keep the burgers.

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For a 6-ounce / 1-inch thick burger, add 1-2 minutes more per side. Note that the USDA recommends cooking beef burgers to an internal temperature of 160°F and chicken or turkey burgers to 165°F. If you're going lower, ensure your ground beef is very fresh and from a reputable source to reduce the risk of foodborne illness.

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Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb.