Beef Burger Patties

Ingredients:

• 600g quality beef mince (20–25% fat, ideally chuck or brisket)

• Sea salt

• Cracked black pepper (about 5 good twists from the grinder).

• Tin foil

• Makes: 4–5 patties

  Method:

1. Form loose patties – don’t overwork the meat. Press just enough to hold shape. No binders, no fillers.

2. Chill for 20–30 mins if making ahead. Helps them stay firm on the grill.

3. Season just before cooking – salt and pepper on the outside only.

4. Cook over medium-high direct heat. Flip after about 3 minutes.

5. Aim for a core temp of 60–63°C for medium doneness.

6. Rest for a minute or two before serving to keep the juices in

Cooking Tips:

• Aim for a core temp of 60–63°C for medium.

• If adding cheese, top after the flip and close the lid for 30–60 seconds to melt it.

• wrap the full burger loosely in foil and let it rest for 5–10 minutes.
  This lets all the juices settle and the flavours mingle – you unwrap it ready to eat, with everything hot, soft, juicy, and banging..