Beef Patty Sandwich

Name: Beef Patty Sandwich
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: British
Ingredients: 300g beef mince (about 12% fat); ¼ tsp salt; ½ tsp freshly ground black pepper; 1 tsp vegetable oil; 4 slices thick white bread, such as bloomer or sourdough; 2 slices Cheddar; 2 tbsp mayonnaise; 1 tomato, sliced; ½ red onion, thinly sliced

A beef patty sandwich is a burger without the fuss: a thick pan-fried patty, melted cheddar, mayonnaise, tomato and red onion between two slices of golden toast. There is no bun to find and no grill to light, and it takes about 20 minutes from start to finish. This makes two generous sandwiches, using 300g of beef mince.

By Easy RecipesUpdated 6 September 20264.7(36 ratings)

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Total: 20 min
Prep: 10 min
Cook: 10 min
Serves: 2
Per serving: 650kcal

Getting the beef patty right

The beef patty sandwich works because of the patty. Mince with around 12% fat gives juiciness without making the sandwich greasy, and a light hand when mixing keeps it tender rather than dense. Season only with salt and pepper, as the cheese and mayonnaise bring plenty of flavour.

Cook it through properly. Beef mince patties must be piping hot in the middle, with no pink and clear juices, because bacteria on the outside of the meat are mixed through the centre when it is minced.

How to make a beef patty sandwich

Tap a time to start a timer.

Shape the patties Mix the mince with the salt and pepper using your hands, and handle it as little as you can. Divide into two and shape into patties about 2cm thick and slightly wider than the bread. Press a shallow dimple into the middle of each one.
Fry the patties Heat the oil in a frying pan over a medium-high heat. Cook the patties for on the first side without moving them, until a brown crust forms. Turn and cook for more, until there is no pink inside, the juices run clear and the centre reaches 75°C.
Melt the cheese Lay a slice of Cheddar on each patty for the last minute, cover the pan with a lid and let it melt.
Toast the bread While the patties cook, toast the bread until golden and spread each slice with mayonnaise.
Build the sandwich Put a patty on a slice of toast, add the tomato and onion, and top with the second slice. Press down gently and serve straight away.

Toppings and variations

Gherkins, lettuce or a fried egg all go well. For a version with sweet, soft onions rather than raw ones, see beef patties with caramelised onions. If you like a thinner patty with a lacy, crisp edge, try a smash burger instead.

Common problems and fixes for Beef Patty Sandwich

The patties shrink and puff up into a ball.: The mince has been overworked or the patty is too thick in the middle. Handle it lightly and press a dimple into the centre before frying.
The patties are grey and dry rather than browned and juicy.: The pan was too cool or the patties were pressed down as they cooked. Heat the pan properly first, and leave the patties alone so the crust forms and the juices stay inside.
The bread goes soggy.: Toast it until properly golden, spread the mayonnaise right to the edges and eat the sandwich straight away.

Frequently asked questions about Beef Patty Sandwich

How long do you cook beef patties in a frying pan?

4–5 minutes on the first side and 4 minutes on the second for patties about 2cm thick. They must be cooked all the way through, with no pink and clear juices.

What is the best bread for a beef patty sandwich?

Thick-cut white bloomer or sourdough holds up to the juicy patty, and a toasted brioche bun or burger roll gives a softer bite.

Can I make the patties ahead?

Yes. Shape them, cover and keep them in the fridge for up to 24 hours. For longer, freeze them raw for up to 3 months and thaw them in the fridge before frying.

What can I use instead of mayonnaise?

Try ketchup, mustard or relish, or a spoonful of soured cream mixed with a little mustard.

How did you like the recipe?

4.7 / 5 · 36 ratings