The one thing I always find with homemade burger patties is that they don’t meet restaurant quality in terms of moistness. So to solve this terrible problem, I embarked upon a quest to make a burger patty that was cooked through yet still moist. Yes, it’s a little bit of fiddling around, and yes, it’s not the most healthy thing in the world, but boy, is it worth making these ultra-moist burger patties!
You should eat these with sugary white hamburger buns, tomato, cheese and bacon. But, sometimes, you just have to let loose! You can thank me later.
- 400 grams of lean beef mince
- 1 teaspoon of salt
- 1 teaspoon of white pepper
- 60 grams of garlic butter
- Combine minced beef, salt and pepper together in a bowl with your hands. Moisten hands throughout to ensure they do not stick to the mince.
- Split the mince mixture into 8 evenly sized balls.
- Press one piece of mince mixture to form a ring, making a slight indent in the middle. Remove the form and put this piece of mince to the side for now.
- Press another piece of mince into your now-empty forming ring on a new piece of foil.
- Spoon a quarter (15grams) of garlic butter into this indent and remove the forming ring.
- Place the first piece of mince on the other piece with the garlic butter like a sandwich. Seal the edges to make sure the butter doesn’t run out when you start cooking.
- Repeat steps 3 to 6 until you have 4 complete burger patties. Then, you can pop the patties on a plate and refrigerate them until you are ready to cook them.
- Make sure the pan is heated to medium/high heat, and cook the patties 2 at a time. Add some more butter to grease the pan if necessary. Cook for between 5 to 10 minutes (depending on how you like your burgers).
- Let the burgers settle for 5 minutes before serving; just make sure the butter inside isn’t too hot. They are now ready to enjoy!