Homemade Burger
A homemade burger is mostly about the mince. Beef with around 15–20% fat, a little finely chopped onion, an egg and some breadcrumbs make patties that hold together in the pan and stay juicy in the middle. Shape four 125g patties, chill them for half an hour, then fry for about 12 minutes until cooked through. Toast the buns, add lettuce and tomato, and dinner is done.
- Total
- 58 min
- Prep
- 15 min
- Cook
- 13 min
- Serves
- 4
- Per serving
- 590kcal
Before you start: homemade burger
For a juicy homemade burger, buy mince with 15–20% fat and avoid anything labelled extra lean. The onion should be chopped very finely, almost grated, or it will break the patties up. The egg and breadcrumbs are there to bind the patties, so do not leave them out unless you follow the swap in the FAQ below.
Cooking homemade burger patties
Tap a time to start a timer.
- Mix Put the mince, onion, egg, breadcrumbs, salt and pepper in a large bowl. Mix with your hands for about 30 seconds, only until everything is combined. Overmixing makes the burgers dense.
- Shape and chill Divide into four 125g portions. Shape each into a patty about 10cm wide and 2cm thick, a little wider than the bun because it will shrink. Press a shallow dimple into the middle of each with your thumb. Cover and chill on a plate for .
- Fry Heat the oil in a frying pan over a medium-high heat. Cook the patties for on each side, turning once, until deep brown, with no pink in the middle and clear juices (75°C on a thermometer). Do not press them down with the spatula.
- Melt the cheese If using cheese, lay a slice on each patty for the last minute, cover the pan with a lid and let it melt.
- Toast and build Lift the burgers onto a plate. Toast the cut sides of the buns in the pan for . Layer lettuce, tomato and a patty in each bun and serve straight away.
Toppings and serving
Tomato and lettuce keep it fresh, and a slice of Cheddar melted over the patty makes it a cheeseburger. For more of a pub-style burger, try the bacon cheeseburger. A soft bun makes a difference too, and you can bake your own brioche burger buns for the weekend.
Cook the burgers in batches in a smaller pan, rather than crowding them, so each patty browns instead of steaming.
Common problems and fixes for Homemade Burger
- The burgers fall apart in the pan.
- Chill the shaped patties for the full 30 minutes, and do not move them for the first 3 minutes, so a crust forms. Mince with a little fat holds together best.
- The burgers are dry and tough.
- Use mince with 15–20% fat, mix as little as possible and do not press the patties while they cook. Lean mince below 10% fat will always taste drier.
- The patties puff up into a ball.
- Press a dimple into the middle before cooking, and make the patties wider than the bun. The centre stays flat as the burger shrinks.
- The bottom of the bun goes soggy.
- Toast the buns, then put the lettuce down first, so it acts as a barrier between the bun and the juicy patty and tomato.
Frequently asked questions about Homemade Burger
How long do you cook homemade burgers in a frying pan?
5–6 minutes on each side over a medium-high heat for a 2cm-thick, 125g patty. Burgers made from mince must be cooked through, with no pink in the middle and clear juices.
Can I freeze the patties?
Yes, raw, for up to 3 months. Layer them with baking paper between each patty in a freezer bag, defrost overnight in the fridge and cook within 24 hours.
Can I cook them on a barbecue?
Yes. Cook over medium-hot coals that have turned ashy grey for 5–6 minutes on each side, turning once, until cooked through with no pink and clear juices.
Can I make them without egg or breadcrumbs?
Yes. Leave out both and use mince with a little more fat, shaped gently and chilled well, or replace the breadcrumbs with the same weight of porridge oats.
How did you like the recipe?
4.8 / 5 · 54 ratings
