Hamburger Patties
80/20 ground beef seasoned with salt, pepper and Worcestershire, cooked two ways: as a thick classic patty with a thumb-print dimple to stay flat, or as a smash burger pressed thin on screaming-hot cast iron for maximum crust. Both from the same ingredients.
Ingredients
- 600 gground beef
- 1 tbspWorcestershire sauce
- ½ tspgarlic powder
- 1 tspsalt
- ½ tspblack pepper
Method
- Combine the Worcestershire sauce and garlic powder in a large bowl. Add the ground beef and mix gently with your hands until just combined — overworking makes the patties tough and dense. Do not add salt yet.
- FOR CLASSIC THICK PATTIES: Divide into 4 equal balls (about 150 g each). Press each ball into a disc roughly 2 cm thick and slightly wider than your bun — they shrink during cooking. Press a deep thumbprint into the center of each patty. This prevents the middle from puffing up. Refrigerate for 15 minutes.
- Season both sides generously with salt and pepper just before cooking. Heat a cast iron skillet or grill over high heat until very hot. Cook 3–4 minutes per side without pressing or moving for medium (63°C). Rest 3 minutes before serving.
- FOR SMASH BURGERS: Divide the beef into 4 loose balls (about 150 g each). Do not compact them. Refrigerate until needed — cold beef smashes better.
- Heat a cast iron skillet over the highest heat possible until it visibly smokes. Place one ball in the pan, season with salt and pepper, immediately cover with a sheet of parchment paper and press firmly with a heavy spatula or small pot until 6–8 mm thin. Hold pressure for 10 seconds.
- Cook undisturbed for 90 seconds until the edges are visibly brown and crispy. Scrape and flip — get under the crust. Add a slice of American cheese. Cook 60 more seconds. Serve immediately on a toasted bun.
FAQ
Fat content determines juiciness. 80/20 (80% lean, 20% fat) is the minimum for a proper burger: the fat renders during cooking, creating moisture and flavor. 85/15 is acceptable, 90/10 gives a dry, flavourless result regardless of technique. Ground chuck (shoulder) is the best cut — it has the right ratio and a rich, beefy flavor. The second cause of tough patties is overworking: the longer you mix the beef, the more the protein bonds develop and the denser and drier the cooked patty becomes. Mix only until combined.
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Comments (1)
The pan needs to be properly hot before the ground beef goes in for hamburger patties. A lukewarm pan steams instead of sears. Wait until you see the faintest wisp of smoke — that's your signal.