How can i make a krabby patty

Coat the warmed grill pan with cooking spray and place patties on the pan, cooking each side about minutes, or until cooked through to your desired doneness.

Use a large star-shaped cookie cutter to cut each cheese slice into a star shape. Place the star-shaped cheese on each burger patty, in the last 30 seconds or so of cooking, so it melts a little. Set burger patties aside. Top with a burger patty, ketchup, mustard, pickles, onion slices, tomato and lettuce. Place the top bun on each burger. Candace Braun Davison Deputy Editor Candace Braun Davison writes, edits, and produces lifestyle content that ranges from celebrity features to roll-up-your-sleeves DIYs, all while relentlessly pursuing the noblest of causes: the quest for the world's best chocolate chip cookie.

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Explore Wikis Community Central. Register Don't have an account? Krabby Patty secret formula. History Talk 5. Do you like this video? Play Sound. SpongeBob Character Gallery Appearances. Character Gallery Appearances. Patchy's Beach Bash!

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Explore Wikis Community Central. Register Don't have an account? Krabby Patty. History Talk 1. If you were looking for the article about the individual patty from " To Love a Patty ," then see Patty.

If you were looking for the article about the character from " Fear of a Krabby Patty ," then see Krabby Patty character. If you were looking for the article about the formula , then see Krabby Patty secret formula. First, take of the hamburger buns and toss them into the food processor.

Add all the dried spices, turn it on, and let it turn this into a very flavorful bread crumb mixture. Pour that into a big bowl. Same thing with the shrimp.

Toss it in and pulse it until the mixture is mostly very small pieces with some chunks of shrimp visible. My goal is to get this to be almost the consistency of raw breakfast sausage, the kind you make into sausage patties. Toss this into the bowl with the breadcrumbs. Add the lemon zest and hot sauce. You're goal is to make this into 8 patties. I grab an amount of chum that is somewhere in between a golf ball and a racquetball in size.

Put some parchment paper or wax paper on a sheet pan and place your patties on the paper. You can even sort of form them on the paper if you are having a hard time making patties. I use the freezer. This step is essential for removing your quite moist patties from the paper.

My goal with these Krabby Patties is to make them stay very moist. I don't want them to dry out in any way, so this is how I handle them. By just almost slightly freezing them you can lift them off the paper with a spatula and place them in a hot pan without any trouble. Put a healthy amount of vegetable oil in a non-stick pan and heat it up. I add tablespoons of butter to this because butter and shrimp seem to go well together. You can use all butter if you want, but that might brown your butter, which could add an unpleasant taste.

Up to you. Place four patties in the hot pan and cook on medium heat. Flip them carefully after minutes and finish them for 3 minutes. Remove them from the pan and onto a plate.

Then, assemble your masterpieces. I usually go with bun, tartar sauce, Krabby Patty, butter lettuce, tomato slice, pickled onions, more tartar sauce, and a small amount of cocktail sauce on the top bun.