How to Make a Burger Patty

There are almost unlimited ways to make burgers, and everyone seems to have their own preferred recipe.

Some people add egg, some mix different meats, some add herbs, onions, breadcrumbs, sauces, or all sorts of extras. But if you want to know how to make a proper burger patty, the best place to start is simple: good beef mince, the right fat content, gentle handling, and simple seasoning.

Here’s how we make burger patties at True Bites.

What Makes a Good Burger Patty?

A good burger patty starts with good mince.

You want beef mince with enough fat to stay juicy, but not so much that the burger turns greasy. Ideally, use mince with around 80% to 85% lean meat.

The fat helps the burger cook properly, keeps it moist, and adds flavour. If the mince is too lean, the burger can end up dry, gritty and disappointing.

Choosing the Right Mince for Burgers

The real secret to a great burger is the right mince.

A coarser grind works well because it gives the burger a better texture. You also want a good lean-to-fat ratio. Around 80/20 or 85/15 is ideal for homemade burger patties.

That means the mince has enough fat to keep the burger juicy, but still enough lean meat to hold together properly.

For an easy homemade burger, beef mince is the classic choice. You can use other meats, but for a proper beef burger, keep it simple and let the mince do the work.

Do You Need Egg to Make Burger Patties?

No, you do not need egg to make burger patties.

Egg is sometimes used as a binder, but if you use good mince and handle it carefully, your burgers should hold together without it.

In fact, adding egg can change the texture and make the burger feel more like meatloaf than a proper beef burger.

For a simple burger patty, you only need beef mince, salt and pepper.

Ingredients

• 1kg beef mince
• Sea salt, to taste
• Black pepper, to taste

How to Make a Burger Patty

1. Keep the beef mince cold until you are ready to use it.
2. Divide 1kg of beef mince into 8 equal portions. This will give you burger patties just over 4oz each.
3. If you want to be accurate, weigh each portion to around 110g to 115g. A 4oz burger patty is around 113g.
4. Dip your hands in cold clean water to stop the mince sticking and to help keep the meat cool.
5. Gently roll each portion of mince into a rough ball.
6. Flatten the ball between your hands and gently press it into a patty around 10mm to 15mm thick.
7. Try not to compress the meat too much, as this can make the burger heavy and dense.
8. Place each patty on a clean chopping board, tray or sheet of greaseproof paper.
9. Use the back of a teaspoon to press a small dip into the middle of each patty.
10. Keep the patties covered and chilled until you are ready to cook them.
11. Season both sides with sea salt just before cooking.
12. Cook straight away on a hot griddle, frying pan, grill or BBQ.
13. Add black pepper halfway through cooking or just before serving.

Why Put a Dip in the Middle of a Burger Patty?

Pressing a small dip into the middle of each burger patty helps stop the burger swelling up as it cooks.

When mince is shaped into a patty and exposed to heat, it can try to pull back towards its original ball shape. This can leave you with a burger that is domed in the middle and uneven to eat.

A small dip helps the patty cook flatter and sit better in the bun.

How Big Should a Burger Patty Be?

A good burger patty size is around 4oz, which is about 110g to 115g.

A 4oz patty cooks quickly and evenly, and if you want a bigger burger, you can always double it up.

This is why 1kg of mince makes around 8 good-sized burger patties.

How Thick Should a Burger Patty Be?

For a classic homemade burger, aim for a patty around 10mm to 15mm thick.

This gives you a burger that cooks quickly and evenly while still staying juicy.

If you make the patty too thick, the outside can overcook before the middle is done. If you make it too thin, it can dry out quickly, especially on a hot BBQ.

When Should You Season Burger Patties?

Season burger patties right before cooking.

Salt draws moisture out of meat, so if you season the patties too early and leave them sitting around, the texture can change and the surface can become wet.

For the best result, shape the patties first, keep them chilled, then season with sea salt just before they hit the heat.

Black pepper can burn over very high heat, so we like to add it halfway through cooking or just before serving.

How to Cook Burger Patties

Burger patties are best cooked over a high heat, either on a cast iron griddle, frying pan, grill or BBQ.

Get the cooking surface hot before adding the burgers. This helps create a good sear on the outside.

Cook until browned on both sides and cooked through. The exact time will depend on the thickness of the patty and the heat of your pan, grill or BBQ.

Try not to keep pressing the burger down with a spatula. That squeezes out the juices, which is exactly what we do not want.

Can You Prepare Burger Patties Ahead of Time?

Yes, you can prepare burger patties ahead of time.

Shape the patties, place them on greaseproof paper or a clean tray, cover them, and keep them in the fridge until you are ready to cook.

Do not season them until just before cooking.

As always, keep raw mince refrigerated and do not leave it sitting out at room temperature.

Can You Freeze Burger Patties?

Yes, homemade burger patties can be frozen.

Shape the patties, place greaseproof paper between each one, wrap them well, and freeze them before seasoning.

Freezing them individually makes it easier to take out only what you need.

Defrost fully in the fridge before cooking, then season just before they go on the heat.

How Do You Make a Good Burger?

A good burger starts with simple, quality ingredients.

Use fresh beef mince with a sensible fat content, handle it gently, season it properly, and cook it over a good heat.

Then build it however you like. Cheese, bacon, lettuce, tomato, pickles, fried onions, burger sauce, mustard, ketchup, BBQ sauce, brioche bun, seeded bun, or no bun at all.

If you’re going all in, bacon is never a bad idea. Our guide on how to cook bacon will help you get that bit right too.

Common Burger Patty Mistakes

• Using mince that is too lean.
• Overworking the meat.
• Pressing the patties too tightly.
• Making the patties too thick.
• Seasoning too early.
• Cooking on a pan or grill that is not hot enough.
• Pressing the burger down while it cooks.
• Not keeping raw mince cold.

Final Thoughts

Making a good burger patty is not complicated.

Use good beef mince with enough fat, keep it cold, handle it gently, shape it evenly, make a small dip in the middle, and season right before cooking.

That is all you really need. No egg, no breadcrumbs, no overcomplicated recipe. Just a proper homemade burger patty made with good mince.

FAQs

How do you make a burger patty?

Divide beef mince into equal portions, gently shape each portion into a ball, flatten into a patty, press a small dip into the middle, chill, then season just before cooking.

What mince is best for burger patties?

Beef mince with around 80% to 85% lean meat is ideal because it has enough fat to keep the burger juicy.

Do you need egg to make burger patties?

No, you do not need egg. Good mince should hold together if it is handled carefully and not overworked.

How big should a burger patty be?

A good burger patty is around 4oz, or 110g to 115g. This size cooks quickly and evenly.

How thick should a burger patty be?

Aim for around 10mm to 15mm thick for a classic homemade burger patty.

When should you season burger patties?

Season burger patties with salt right before cooking. Add black pepper halfway through cooking or just before serving.

Can you freeze homemade burger patties?

Yes, shape the patties, separate them with greaseproof paper, wrap well and freeze before seasoning. Defrost in the fridge before cooking.