Beef Patties with Tangy Tomato Sauce

The Australian beef patty sits somewhere between a burger patty and a rissole – juicy, well-seasoned and cooked through. Serve them on their own with salad, tucked into a soft roll, or alongside mash and vegetables for a proper weeknight dinner.

Servings 4

Ingredients

500 grams beef mince (500g — use 80/20 or regular, not extra lean)
1 brown onion, finely grated
2 garlic cloves, crushed
60 grams fresh breadcrumbs (about 2 slices white bread, crusts removed)
1 egg, lightly beaten
2 tablespoons Worcestershire sauce
1 tablespoons tomato sauce (ketchup)
1 teaspoons Dijon mustard
0.5 teaspoons salt
0.5 teaspoons black pepper
2 tablespoons flat-leaf parsley, finely chopped (optional)
1 tablespoons olive oil, for cooking
400 grams tinned crushed tomatoes
3 tablespoons tomato sauce (ketchup)
1 tablespoons Worcestershire sauce
1 tablespoons brown sugar
1 tablespoons apple cider vinegar
1 garlic clove, crushed
1 pinch salt and pepper to taste

Method

1 Make the sauce first: Combine 400 grams tinned crushed tomatoes, 3 tablespoons tomato sauce (ketchup), 1 tablespoons Worcestershire sauce, 1 tablespoons brown sugar, 1 tablespoons apple cider vinegar and 1 garlic clove, crushed in a small saucepan over medium heat. Stir well, bring to a gentle simmer and cook for 10 to 15 minutes until thickened slightly. Season with 1 pinch salt and pepper to taste. Set aside – the sauce keeps in the fridge for up to two weeks.

2 Mix the patties: Place 500 grams beef mince in a large bowl. Add 1 brown onion, finely grated, 2 garlic cloves, crushed, 60 grams fresh breadcrumbs (about 2 slices white bread, crusts removed), 1 egg, lightly beaten, 2 tablespoons Worcestershire sauce, 1 tablespoons tomato sauce (ketchup), 1 teaspoons Dijon mustard, 0.5teaspoons salt, 0.5 teaspoons black pepper and 2 tablespoons flat-leaf parsley, finely chopped (optional) if using. Mix together with your hands until just combined – do not overwork the mince or the patties will become tough and dense. A light hand is the secret to a tender patty.

3  Shape and rest: Divide the mixture into 4 equal portions. Shape each into a round patty about 2cm thick. Press a slight indent in the centre of each with your thumb – this stops them puffing up during cooking. Place on a plate, cover and refrigerate for at least 20 minutes 20:00. Chilling helps them hold their shape.

4 Cook the patties: Heat 1 tablespoons olive oil, for cooking in a large heavy-based frying pan over medium-high heat. Cook the patties for 10 minutes on the first side without pressing down on them. Flip and cook for a further 4 to 5 minutes until cooked through. Australian beef patties are traditionally cooked through – no pink in the middle.

5 Rest and serve: Remove from the pan and rest for 3 minutes before serving. Serve with the tangy tomato sauce on the side, alongside a simple green salad, or tucked into a toasted soft white roll with lettuce, tomato and a little extra sauce.

TIPS

The Australian difference: Unlike American burger patties which are often just seasoned mince, Australian-style beef patties use breadcrumbs and egg as binders, making them closer to a rissole in texture – slightly firmer, more cohesive, and far less likely to fall apart in the pan. Grating the onion rather than dicing it means you get the flavour without crunchy onion pieces.

For a lower-fat option: You can use lean mince, but add a tablespoon of olive oil to the mix to compensate – very lean mince without any fat tends to dry out.

Make ahead: The patties can be shaped and kept in the fridge for up to 24 hours before cooking, or frozen raw between sheets of baking paper for up to 3 months.

Serving suggestions: These are wonderful with mashed potato and steamed beans for a classic dinner, or on toasted sourdough with rocket and a smear of sauce for something lighter.