Ruby Tuesday, Inc. is a leading company in the bar-and-grill category of the U.S. casual dining restaurant industry. From its original location in Knoxville, Tennessee, the Ruby Tuesday chain has grown to more than 700 units in about 40 states primarily in the Southeast, Northeast, Mid-Atlantic, and Midwest. Nearly 500 of the outlets are company owned with the remainder being franchised. Entrees, ranging in price from $6.49 to $16.99, include ribs, chicken, steak, seafood, pasta, burgers, and sandwiches, and the menu also features soups, a salad bar, and desserts. The restaurants also offer food for carry-out via the company's "curb-side to-go" initiative. Ruby Tuesday's relatively small but expanding international operations include about three dozen franchised restaurants in about a dozen countries.




Smokehouse Burger


This burger at Ruby Tuesday has NY cheddar cheese, bacon,
 BBQ sauce and onion rings along with lettuce, tomato and onion slices.

Ruby Tuesday's recipe features several hand-shaped, all beef hamburgers, including the Classic Burger, the Bacon Cheeseburger, and the Smokehouse Burger. At the restaurant, these patties are made from 6 ounces of fresh Angus beef and then flame grilled to the desired doneness.  If you'd like to recreate some of these burgers at home, you'll need to use a few tricks to shape the patties correctly.

How to Shape Burger Patties

First, make sure you begin with enough beef per patty. Use at least six ounces of raw beef to shape each hamburger. This will ensure that your patty won't shrink too much during the cooking process. When you're shaping the patty, use a plastic container lid that is slightly bigger than your hamburger bun as a template. Simply lay plastic wrap inside the lid and then press the beef into the lid to get the correct shape.  Right after shaping, make an indentation in the patty with your thumb to prevent further shrinking.

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