Perfect Burger Patties
Usually you add all sorts of nonsense to a burger patty - bacon, egg white to bind, herbs, etc etc. This recipe flies in the face of other burger patty recipes in that it has only two ingredients - beef and salt. Try it once though and you'll be hooked, they are the best burger patties I've ever made. There is a trick to frying them though that involves one extra ingredient...
- Moderately fatty chopped / ground beef (500g)
- White Onion (1, extremely thinly sliced)
The science behind these burgers is that the salt when cooked activates the actin and myosin filaments in the meat to hold it together. You don't need any egg white to bind or other ingredients to add flavour - these burgers are going to taste like BEEF. Also, we're not going to make giant patties - we're going to make slider-size patties that cook fast. First, divide your meat into balls that fit in the middle of the palm of your hand. Don't over-handle the meat, just divide it up.
Flatten the balls slightly and sprinkle generously with salt.
Fold the ball back up and give it ONE squash in the palm of your hand to help distribute the salt. Form a ball, and repeat with the next one. Again, don't over-handle the meat otherwise it will become too dense when you cook it. Have your onions ready at the side - they must be extremely thinly sliced: best to use a mandolin if you have one.
Heat a pan with a little oil. Wait until it's hot, then put two balls in. Let them sizzle for about 30 seconds.
Here's the trick... top each ball with some of your sliced onions...
...and SQUASH the patty down. By doing this you embed the onions in the patty, allowing them to impart some moisture and flavour when you turn the patty over. Don't turn them just yet though...
... give the flattened patties a minute to cook just as they are.
Flip them over and give them 2 minutes on the onion side. Let all the oniony goodness seep into the meat. After this, remove from the pan and IMPORTANT - let the patties rest for 2 minutes. This will help them to moisten up.
Serve! I like to make a bunch of plain burgers (with onions) and let guests add their own condiments - ketchup, mushroom ketchup, caramelized onions, tomatoes, lettuce, cheese, chilli sauce, avocado - be creative and construct your own sliders!
Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.