We love a good burger and there’s something satisfying about packing my own mince patties. This is a pretty simple beef burger recipe, and it’s because of this simplicity that we use it time and time again. It’s also guaranteed that everyone is going to eat it!
Traditionally, the secret to a great burger patty is to use beef that is nice and fatty. Fat = flavour. However, this recipe calls for lean mince and it takes nothing away from the natural flavour or the juiciness of the beef burger when cooked. When buying my mince (in fact, this applies to the majority of my meat purchases) we headed to our local butcher, but if that’s not an option for you, supermarkets sell good-quality beef too.
Remember, you can enjoy these burgers straight away or freeze them for those sunny days when you want to fire up the barbecue.
Here’s a tip: If you have ever cooked burgers and had the patty shrink, try denting the surface with your fingers. I learnt this trick from a food writer, and while the patty still shrinks a little, it’s certainly less than it would had I not put that dent in.