So before we go crazy on the bugger patties variations, let’s go back to the simplest form of patties. Back to a patty that is seasoned with salt and black pepper: just like a good steak is.
There are no “rules” to making burgers, there are too many approaches out there for how to make the best burger just choose to add or subtract what works for you.
Note: buy the highest quality ground meat you can.
Try and shape the patties evenly, in terms of weight and size- this ensures the burgers cook evenly.
Here’s a trick — use your finger (thumb) to create a “dimple: on the burger before cooking. Helps in stopping the burger from puffing up in the middle and keeps things uniform.
Ingredients
• 1 pound (450 grams) ground beef chuck or round
• 1 egg, beaten
• 3/4 cup dry bread crumbs
• 2 cloves garlic, minced
• Salt to taste
• 1 teaspoon ground black pepper
• Oil as needed
Instructions
Heat oil over a large nonstick frying pan over a low heat
In a large bowl, mix the ground beef, egg, bread crumbs, salt, ground pepper, and garlic using your hands. Form the mixture divide into 4 evenly hamburger patties, and flatten each into a patty shape about 2cm thick.
Use your thumb to imprint a dimple into the middle of each burger. (This prevents the middle of the burgers from puffing up while cooking).
Pour 1 tablespoon of oil in the pan, cook hamburger patties 6 to 8 minutes on each side, depending on how well done you like it.
Rest burgers covered loosely with aluminum foil for 5 minutes then serve on a buttered bun with lettuce, tomatoes, cheese and onion (or how you like it).