1123 Recipes from 47 Countries with 380 Translations by 52 Translators in 17 Languages
Perfect Burger Patties

Preparations

  1. Step 1

    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.

    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.

  2. Step 2

    Flatten the balls slightly and sprinkle generously with salt.

    Flatten the balls slightly and sprinkle generously with salt.

  3. Step 3

    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.

    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.

  4. Step 4

    Heat a pan with a little oil.  Wait until it's hot, then put two balls in.  Let them sizzle for about 30 seconds.

    Heat a pan with a little oil. Wait until it's hot, then put two balls in. Let them sizzle for about 30 seconds.

  5. Step 5

    Here's the trick... top each ball with some of your sliced onions...

    Here's the trick... top each ball with some of your sliced onions...

  6. Step 6

    ...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...

    ...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...

  7. Step 7

    ... give the flattened patties a minute to cook just as they are.

    ... give the flattened patties a minute to cook just as they are.

  8. Step 8

    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.

    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.

  9. Step 9

    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!

    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!

  10. Step 10

    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.

    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.

Comments

  • Adam Liaw

    Adam Liaw Now THAT'S how you make a burger!

    over 8 years ago
  • Carl Jackson

    Carl Jackson Completely agree with the beef only and thin patty approach.
    Made burgers the other night like this and let the kids top their own fillings, they loved it!

    over 8 years ago
  • Daisuke Horie

    Daisuke Horie We made some of these after work today. Lots of fun to cook in a group and real tasty.

    over 8 years ago
  • Alfred Wong

    Alfred Wong Looks really good. Nicely charred. Reminds me of chicago style steak.

    over 8 years ago
  • Tyron Love

    Tyron Love I was skeptical about this technique. But I tried them out and I'll never make a burger pattie any differently again! Delicious!

    over 8 years ago
  • Kirk McMurray

    Kirk McMurray I've made burgers with only ground beef and salt before, but never cooked them over onions like this. They look awesome!

    Quick question: How cooked do the onions you cooked the patties with get?If you add caramelized onions, do you double down and include both types of onions?

    over 8 years ago
  • Yongfook

    Yongfook the trick is to cut them razor thin, so actually they cook right through when you flip them so they are tender. I would only add caramelized onions as a condiment, after cooking!

    over 8 years ago
  • Kirk McMurray

    Kirk McMurray Thanks! To clarify, I meant that assuming you keep the razor think onions you cooked with on the burger, is adding caramelized onions afterwards extra awesome or over-kill?

    Judging from your last comment and the fact that I don't believe there's such a thing as too many onions, I will assume both is good/better...

    over 8 years ago
  • Yongfook

    Yongfook ohhhh I see. yeah, no such thing as too many onions! plus, caramlized onions and grilled onions have a very different flavour. I totally ate these with a dollop of caramelized onions they were awesome.

    over 8 years ago
  • Navjot Pawera

    Navjot Pawera Added honey mustard & a few caramelized onions and it was nearly perfect! Tried these with the regular bun from SwissBake yesterday - need to find better buns here in singapore ...

    over 8 years ago
  • Farah Rahman

    Farah Rahman i just made this for dinner. it's crazy good and super moist. definitely gonna do this again!

    over 8 years ago
  • Ben W

    Ben W Has anyone tried this method on a BBQ? Think I'll have to soon give it a try that way!

    over 6 years ago
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