Hamburger Patties

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 flavour. 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 flavour. 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.

The centre of a burger patty rises because it contracts faster than the edges during cooking. The fix: press a deep thumbprint into the centre of each raw patty — about 1 cm deep. As the patty cooks, the centre rises to meet the edges and the whole thing stays level. The second method is the smash technique: drop a loose ball of beef onto a screaming-hot surface and press it flat immediately with a spatula. A 6–8 mm patty physically cannot dome.

They produce different results. A classic thick patty (2–2.5 cm) is juicy, tender and pink in the centre at medium — the steakhouse burger experience. It requires careful temperature control and resting time. A smash burger (6–8 mm) is pressed flat onto screaming-hot metal, maximising surface contact and producing a deep brown Maillard crust across the entire patty with crispy, lacy edges. It cooks in 90 seconds per side. At home on a cast iron skillet, the smash method is more reliable: harder to overcook, always produces a crust, and works better with standard supermarket ground beef than attempting a perfect medium-rare thick patty.

For a burger patty specifically, they are unnecessary and counterproductive. Egg and breadcrumbs are needed in meatballs and meat loaf where the beef is leaner or diluted with other ingredients. In an 80/20 burger patty the fat itself acts as the binder when it renders under heat. Onion and garlic mixed into the patty release moisture while cooking, which steams the meat from inside and prevents a proper crust from forming. The correctly made burger patty is beef, salt and pepper. Worcestershire sauce and garlic powder are a minor enhancement, but the simpler the mix, the beefier the result.

Medium-rare: 57°C — bright pink centre, the juiciest. Medium: 63°C — slightly pink, still moist, the recommended temperature for home-ground beef. Well done: 71°C — grey throughout, noticeably drier. Without a thermometer, press the centre of the patty with a finger. Soft like your earlobe is medium-rare. Springy like the tip of your nose is medium. Firm is well done. On a hot skillet, medium takes about 3–4 minutes per side for a 2 cm thick patty. After removing from heat, rest on the board for 2–3 minutes before putting it on the bun — the juices redistribute and the patty stays moist.