Burger Patties
This recipe was developed through multiple burger cooking courses in the USA. The approach emphasizes using wet seasonings - fresh ingredients mixed directly into the meat - rather than dry rubs applied at cooking time. Nice with onions with a bit of sugar to caramelize.
Ingredients
- 600g ground beef (20% fat content)
- 1/2 yellow onion (70g), finely diced
- 1 garlic clove, finely minced
- 2 tablespoons fresh thyme leaves, finely chopped
- 1.5 tablespoons Worcestershire sauce (or 1 tablespoon white wine vinegar)
- 2 teaspoons fine salt (8g)
- 1 teaspoon freshly ground black pepper (1g)
Instructions
Carefully and gently mix ground beef with diced onions, garlic, thyme, pepper, Worcestershire sauce, and salt. If patties won't be grilled within 30 minutes, salt only just before cooking.
Line a baking sheet or cutting board with butter or parchment paper (individual pieces for each patty). Divide meat into 4 equal portions. Cover with parchment and flatten with a plate to approximately 2-2.5cm height and 12cm diameter. Press loose edges so patty holds together during cooking.
Handle meat minimally and never knead with warm hands, as this toughens the patties.
Cook patties at medium-high heat on grill or heavy skillet. In a skillet, preheat well and cook 2.5 minutes per side for medium doneness (no added oil needed if fat content is sufficient). Use a broad spatula to flip carefully.
Top with cheese after flipping. Remove from heat and rest several minutes before assembling burger.