Beef Patties with Caramelised Onions
Beef patties with caramelised onions are a simple way to turn a pack of mince into a proper dinner. The patties are seasoned with thyme, fried until browned and cooked through, then topped with onions cooked slowly in butter until sweet and golden. The onions take the longest, so shape the patties while they cook and everything comes together in the same pan.
- Total
- 56 min
- Prep
- 15 min
- Cook
- 38 min
- Serves
- 4
- Per serving
- 390kcal
Getting a good crust on beef patties with caramelised onions
Browning is where the flavour comes from. Make sure the pan is hot, the patties are cold and there is room between them, and leave them alone until they release naturally from the pan. The caramelised onions in the same fat pick up the savoury residue left behind, which adds to the finished dish.
Mince with 15–20% fat is worth looking for. Leaner mince produces drier, crumblier patties, and the fat that renders into the pan also helps with browning.
How to cook beef patties with caramelised onions
Tap a time to start a timer.
- Start the onions Peel the onions, halve them and slice into thin half-moons. Melt the butter with the oil in a large frying pan over a medium-low heat. Add the onions and a pinch of salt and cook for , stirring every few minutes, until soft and deep golden. Add a splash of water if they start to catch.
- Mix the beef While the onions cook, put the mince in a bowl with the thyme, the salt and the pepper. Mix lightly with your hands, just until combined. Overworking makes the patties dense.
- Shape the patties Divide the mixture into four portions of about 125g each. Shape each into a round patty about 2cm thick and 9cm across. Press a shallow dip into the middle with your thumb, so that they stay flat as they cook. Chill them until the onions are ready.
- Set the onions aside Spoon the onions onto a plate and cover to keep warm. Leave the cooking fat in the pan and turn the heat up to medium-high.
- Fry the patties Cook the patties for on each side, turning only once, until deeply browned and cooked through. There should be no pink inside and the juices should run clear. A thermometer should read 75°C in the centre.
- Rest and top Move the patties to a plate and rest for . Pile the warm onions on top and serve with mashed potatoes and green beans.
Serving and swaps
Mashed potatoes and green beans are a good plate for these, or tuck the patties into toasted buns for a beef patty sandwich. The sweet onions are also excellent with pork, as in pork tenderloin medallions with caramelised onions. For extra depth, stir 1 tsp of Worcestershire sauce into the mince, or a splash of balsamic vinegar into the onions at the end.
Common problems and fixes for Beef Patties with Caramelised Onions
- The patties fall apart in the pan.
- Mince that is too lean or overworked will not hold together. Use mince with 15–20% fat, handle it lightly and keep the patties chilled until they go into a hot pan. Turn them only once.
- The onions burn before they turn sweet.
- The heat is too high. Keep it at medium-low and add a splash of water if the pan looks dry, then scrape up the brown bits from the base as you stir.
- The patties are grey and dry rather than browned.
- The pan was not hot enough or was crowded, so they steamed. Heat it until the fat shimmers and leave space between the patties. Do not press them down while they fry.
Frequently asked questions about Beef Patties with Caramelised Onions
How long do you cook beef patties?
Fry 2cm-thick patties for 5–6 minutes on each side over a medium-high heat. They must be cooked through, with no pink inside and clear juices.
How long do caramelised onions take?
About 25 minutes over a medium-low heat for two large onions. Rushing them over a high heat makes them bitter rather than sweet.
Can I cook the patties in the oven instead?
Yes. Brown them for 2 minutes per side in a hot pan, then bake at 200°C (180°C fan), gas 6 for 10–12 minutes, until cooked through.
Do you need an egg or breadcrumbs in the mixture?
Not with mince that has enough fat. If you prefer a softer texture, mix in 1 egg yolk and 2 tbsp of breadcrumbs.
How should I store leftovers?
Cool them quickly, then keep the patties and onions in a covered container in the fridge for up to 2 days. Reheat until steaming hot all the way through.
How did you like the recipe?
4.7 / 5 · 43 ratings
