Over the years...I have always struggled with hamburgers and sausage patties shrinking during cooking. Everyone I read said that I was buying cheap beef, i.e. 70/30. I tried better when it was on sale and have started purchasing 80/20 ground round. I have also tried the 93/7 beef but it just doesn't have the "flavor" that a higher fat beef has. It really does add to the flavor.
After a bit of reading, I came across the idea that will stop shrinkage on the grill. A few suggested making the patty bigger so when it shrinks, it will be the right size. Then I found a comment from a chef who said to make your patty the size you want it to be and then put a hole with your thumb right in the center. Humm...I though...and I had to try it. IT WORKS!!! My patties stayed the same size.
This morning...I tried the same with the sausage patty. I didn't put the hole all the way through the meat but made a very deep indentation. And once again, the patty stayed the same size.
Hope this little hint helps!
Enjoy YOUR Wonderful World!