A simple recipe for burger patties.
Use a mince with a little fat but not too much. This will add flavour, and ensure a tender burger by preventing the patties from drying out during cooking. However, mince that is too fatty will expel the excess fat during cooking, causing the patties to shrink and toughen considerably. Topside is the recommended mince for making beef burgers as it contains the right amount of fat.
- 500g (1 lb) minced beef.
- 1 tsp. of salt
- 1 tsp. of pepper
To serve (optional):
- 4 baps (for 1/4 pounders – or 2 for 1/2 pounder beasts!)
- ¼ of an iceberg lettuce (depending on size) shredded
- 2-3 tomatoes, sliced
- 4-5 large gherkins, sliced
- 1/2 onion, thinly sliced
- 4 cheese slices
- Grilled bacon
- Fried egg
- Mayonnaise/ tomato ketchup/ mustard/ bbq sauce or Big Mac sauce
- Mix all the ingredients thoroughly, then divide into 4. Shape each into burger patties.
Cook on a medium heat, for about 6-12 minutes – depending on how thick they were shaped.