What's your go to Beef Burger Patties?

I used to throw in all sorts to the mix, mince, bread crumps, herbs, egg, salt & pepper, onion, now, and you cant beat it, I just buy some 15% fat mince, and portion it out into equal weights, and press them in a burger press, and throw them on the bbq.
 
Mostly make my own with 3 different steaks using a decent sized mincing machine at home and after adding blitzed crackers, eggs and cracked pepper are hand rolled into a ball slightly smaller than a tennis ball and thrown between hands, spinning as doing so to form a tightish ball.

Sometimes I may add some diced onion or small cubes of cheese or garlic...It really depends on what is around that needs using, or I fancy throwing in.

Buying out, we've enjoyed the Sainsburys and Aldi Wagyu burger, that if not overcooked, makes for us a decent burger.

The OH prefers the steak burgers to be as we have in France, with the word 'Smashed' not one used in our kitchen
 
Last edited:
aVdub said:
Mostly make my own with 3 different steaks using a decent sized mincing machine at home and after adding blitzed crackers, eggs and cracked pepper are hand rolled into a ball slightly smaller than a tennis ball and thrown between hands, spinning as doing so to form a tightish ball.

Sometimes I may add some diced onion or small cubes of cheese or garlic...It really depends on what is around that needs using.

Buying out, we've enjoyed the Sainsburys and Aldi Wagyu burger, that if not overcooked, makes for us a decent burger.

The OH prefers the steak burgers to be as we have in France, with the word 'Smashed' not one used in our kitchen
Click to expand...
Try with a splash of Hendersons, it's bit of a game changer.
 
mid_gen said:
But frankly I think the best will always be just seasoned mince smashed on to a hot cast iron pan so it gets a good crust. Let the burger toppings do the fancy stuff.
Click to expand...

Yup agreed.

Don't get me wrong I've experimented a lot as well, but I've come to the conclusion save the fannying about and just keep them simple.
 
Jim99 said:
Personally I use a big wide frying pan to cook on and a circular metal pan lid to squash the patty down. Works well enough.
Click to expand...
Similar to this - a big cast iron griddle (on the flat side), and I use the bottom of a milk pan (with a bit of parchment paper over it) to smash.

I much prefer 2 x thin patties to 1 x thicker these days. Approx 62g per pattie.
 
I do like to make my own, but if being lazy and getting premade I go for the Aldi Aberdeen Angus ones. They're pretty tasty.
 
20% mince, usually 500g packet.

Pick up the size that I want from the packet, usually 1/4.

Place on hot pan.

Smash it down.

Season.

Is there any other way? :p
 
Approx 100g per pattie (X2) rolled into balls lightly seasoned. Pre heat cast iron skillet. "Smash" patties onto skillet with steel spatula for a few mins each side til you can see a nice crust. Job done.
 
You must log in or register to reply here.
Back
Top Bottom