Homemade burger patties
I love the convenience of eating out but I’ve never met a burger I liked more than homemade. Besides having control over the ingredients, I feel like some restaurants under season their burgers.
When it comes to burgers, I believe simple is better. Generously season with salt, and pepper and you’re on your way. Anything else is just extra. But to make that burger extra juicy, there is one more ingredient which has never let me down. Mayonnaise! Nothing worse than munching through a dry burger…and to maintain that juiciness, I’ve learnt not to overcook the patty. Just a few minutes on each side is enough.
I’ve overcooked a lot of burgers in the past and that’s because being the Zimbo (from Zimbabwe) that I am, I believe in cooking meat all the way through till there’s absolutely no hint of redness or blood on it. That’s how we were taught to cook meat growing up or else it was going to make us sick. However, they (the USDA) say for meat to be completely safe it should have an internal temperature of 160 F/71 C but honestly a lot of us do not have meat thermometers. It’s probably wise to invest in one but in the meantime make sure to cook your patty for about 3-4 minutes on each side depending on thickness.
Another tip I learnt from watching tons of shows on the Food Network, is to resist the temptation to press on your burger once it hits the grill or the pan. That causes the burger to release all that juiciness you trying to preserve. Leave it alone. Fight off that urge. Just make sure your surface is hot enough to create a good sear on the burger.
Oh yeah, 80/20 beef is probably the best beef to use. Any fatter would probably shrink to much while cooking and any leaner would probably be less juicy/more dry.
Check out my recipe below and try it out the next time you make burgers. Do let me know how it goes.
Homemade juicy burger patties
Ingredients
- 1 ½ lbs (0.68 kg) ground beef
- 2 tbsp. mayonnaise
- 1 ¼ tsp. salt
- ¼ tsp. ground black pepper
- 1 tsp. Worcestershire sauce
- ¾ tsp. paprika
- 2 ½ tbsp. vegetable oil
Instructions
- Add all ingredients to a bowl and combine using your hands.
- Divide the mixture into 5 balls and gently form each ball into a patty about 1 inch thick.
- Refrigerate the patties uncovered for about an hour to firm them up.
- To grill: Go ahead and grill if grilling.
- To sear: Heat up a cast iron skillet on medium/high heat. Hot enough to create a sear on both sides of the burger. When the skillet starts getting smoky add the oil. Add the patties and let cook for about three minutes on each side. Resist the temptation to press on the patties or turn them before three minutes is up.
- Let the patties rest for about 5 minutes before serving.
- Serve on toasted buns with fresh tomato slices, onions, lettuce, cheese, mayonnaise, mustard or ketchup.
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