Classic Beef Patties
Classic beef patties need only beef mince, an onion, garlic and seasoning, with no breadcrumbs or egg to hide the flavour. The trick that stops them crumbling in the pan is chilling the shaped patties for 15 minutes first. Fried for about 5 minutes on each side, they come out browned outside and juicy inside, and the recipe makes four, enough for a family dinner with mash and gravy.
- Total
- 39 min
- Prep
- 10 min
- Cook
- 12 min
- Serves
- 4
- Per serving
- 305kcal
Internal temperature and resting for classic beef patties
Minced meat is cooked differently from a steak: any bacteria on the surface get mixed all the way through, so a patty has to be cooked right through. Look for no pink in the middle and clear juices, or check that the thickest part reads 75°C. Then rest them for 2 minutes so the juices settle.
Handling matters just as much. Keep the mince cold until you are ready to shape it, mix briefly and chill before frying; warm, overworked mince makes a crumbly, tough patty.
Classic beef patties: the method
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- Mix Put the beef mince in a bowl with the onion, garlic, salt and pepper. Mix with your hands for no longer than 30 seconds, just until combined. Overmixing makes the patties dense.
- Shape Divide the mixture into 4 equal portions of about 130g. Shape each into a round patty about 10cm across and 2cm thick, pressing a shallow dip into the middle with your thumb so it does not puff up.
- Chill Put the patties on a plate and chill in the fridge for to firm up.
- Fry Heat the oil in a large frying pan over a medium heat. Fry the patties for on one side, without moving them, until a brown crust forms and they release easily. Turn and cook for another .
- Check and rest The patties must be cooked through: no pink in the middle, juices running clear and 75°C on a thermometer. Move them to a plate and leave for before serving.
Serving ideas
Mashed potatoes, peas and a ladle of onion gravy are the old-fashioned way to serve patties. For a bun version, see beef patty sandwich. If you want a topping with more flavour, beef patties with caramelised onions has one.
Patties can be shaped up to a day ahead and kept covered in the fridge, which makes them useful for busy evenings.
Common problems and fixes for Classic Beef Patties
- The patties fall apart in the pan.
- They were too warm or too loose. Chill them for the full 15 minutes, pack them firmly when shaping and wait until the crust has formed before turning.
- The patties are dry and dense.
- The mince was too lean or overworked. Use mince with about 15% fat, mix briefly and avoid pressing them down in the pan.
- The outside is burnt but the middle is still pink.
- The pan was too hot. Fry over a medium heat rather than high, and give patties thicker than 2cm a few extra minutes on each side until the thermometer reads 75°C.
- The patties shrink and puff into balls.
- Press a shallow dip into the centre of each patty before cooking and make them a little wider than you want the finished size.
Frequently asked questions about Classic Beef Patties
How long do you fry beef patties?
About 10–12 minutes in total over a medium heat, turning once. They must be cooked through, with no pink inside and 75°C in the centre.
Can you freeze beef patties?
Yes, raw or cooked, for up to 3 months. Freeze them with baking paper between each patty, defrost in the fridge overnight and cook until steaming hot all the way through.
Do beef patties need an egg or breadcrumbs?
No. Mince with about 15% fat and a short chill hold together on their own. An egg or a spoonful of breadcrumbs makes them softer, but is not needed.
What can I serve with them?
Mashed potato, peas and onion gravy are the traditional choice. They also fit in a soft bun with sliced tomato and lettuce.
How did you like the recipe?
4.7 / 5 · 34 ratings
