Hamburger Patty (the best version)
This is my mother's Hamburger Patty recipe and it's a real crowd-pleaser.
Servings: 4 people
Calories: 539kcal
Ingredients
- 500g ground beef 15% fat content (go for 5% if you want a leaner patty)
- 1 white onion finely diced
- 1 tablespoon wholegrain mustard
- 1 tablespoon Worcestershire sauce
- 2 tablespoon sweet chili sauce
- 1 egg
- 30g panko breadcrumbs
For the rest of your burger
- 8 lettuce leaves
- 1 beef tomato sliced
- onion relish
- pickled red onions
- Ketchup
- Mayonnaise
- 4 burger buns
- 4 slices of cheddar cheese
Instructions
- Get yourself a large bowl and combine your ground beef, white onion, wholegrain mustard, sweet chili sauce, Worcestershire sauce, egg, and panko breadcrumbs. Season with salt and pepper.
- Stir the mixture until you have a thoroughly combined burger patty mixture.
- Form into 4-8 patties depending on how thick you like your hamburgers. I'd recommend making them as wide as your burger buns. Mine were around 4 inches/10 cm in diameter. You can then either make then into thin burger patties (around ½ inch thick), or thicker hamburger patties (around 1 inch thick). Use your hands to form them into circular patties, then set them aside while your pan heats.
- Place a non-stick pan/skillet on medium heat and drizzle with a teaspoon of vegetable oil. Add in your hamburger patties and cook them for 3 minutes on each side for thin patties and 5 minutes on each side for thick patties. Then, reduce the heat, add on your cheese (optional), place the lid on the pan and cook for a further 2 minutes until the cheese starts to melt. Remove the patties from the pan and set aside ready to assemble.
- Time to assemble your hamburgers. Begin by lightly toasting your bun, then adding sauce to the base, followed by lettuce, tomato, pickled red onion, your homemade hamburger patty, onion relish, and the top of your bun.
- Press down so that all the juices combine, and enjoy with a side salad or homemade French fries.
Notes
Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
To double quantity: This recipe can be doubled to make the dish for 8 people.
Storage: To store the cooked hamburger patties, simply place them in airtight containers and into the fridge for up to 3 days.
Freezing: You can either freeze these before cooking them, or after cooking them. Either way, place your burger patties in an airtight container in-between sheets of parchment paper (to prevent them sticking to each other). Freeze for up to 3 months. Leave to thaw/defrost in the fridge overnight, then either cook them following the instructions in the recipe card, or reheat them following the instructions below.
Reheat: Once defrosted, reheat your cooked burgers by either placing them back into a pan on low heat with the lid on for about 5 minutes (until piping hot). Or you can heat them in the microwave with the lid of the container loosely fitted, until piping hot.
Nutrition
Calories: 539kcal | Carbohydrates: 40g | Protein: 30g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 2g | Cholesterol: 130mg | Sodium: 567mg | Potassium: 794mg | Fiber: 3g | Sugar: 12g | Vitamin A: 4328IU | Vitamin C: 23mg | Calcium: 143mg | Iron: 5mg