Homemade beef burgers let you choose patty size and toppings, but a good crust is no reason to overlook the centre. This simple beef mince method makes around 4 medium patties, depending on the size chosen.
Ingredients
- 600 gm minced beef.
- Salt, black pepper, and a tablespoon of oil for the frying pan if needed.
- 4 burger buns, lettuce, tomatoes and onions as desired.
- Optional cheese or sauce, review their ingredients.
Shape the patties
Divide the minced meat into four equal portions, and shape them gently without vigorous kneading. Make the thickness equal to facilitate cooking, and a slight depression can be made in the middle of the patty to reduce swelling. Keep the patties in the refrigerator until the pan is ready.
Cooking
Heat a wide pan appropriately and add patties without crowding. Season as desired and let the surface brown before turning. Do not repeatedly press burgers with a spatula; this releases juices and changes the texture. Timing depends on thickness and pan temperature.
Check the center
Insert a food thermometer from the side to the centre of a thin patty. For beef mince, aim for at least 71°C and follow any additional product instructions. Colour alone does not reliably indicate doneness.
Assemble the burgers
Lightly toast the buns and add the cooked burger, vegetables and sauce. Prepare vegetables separately from raw mince and use a clean plate for cooked meat. Add cheese near the end so it melts without unnecessary extra cooking. Check buns, cheese and sauces for allergens.
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