Burger Patties — No Fillers

Burger patties done properly are just coarsely ground beef and fat, formed with a light hand — no egg, no breadcrumb, no filler.

What makes a good burger patty

Fat ratio is everything: 70/30 to 80/20 lean-to-fat gives a patty that bastes itself as it sears and stays juicy at a safe doneness. A chuck-and-brisket blend is the classic. Our house patties are formed fresh at the right ratio; we also do Wagyu, lamb, chicken-and-chive and pork-and-apple. If you are making your own, ask for a coarse grind and don't over-work the meat — handling it too much makes the patty dense and bouncy.

Cooking burger patties

Season the outside with salt just before cooking, press a shallow dimple in the centre so the patty stays flat, and cook over a hot grill or in a heavy pan — two to three minutes a side for a thin patty. Because mince is mixed through, burger patties must be cooked to 71°C in the centre with no pink, per the Food Standands Australia and New Zealand rules — this is different from a whole steak. Rest for a minute, add cheese while it melts against the residual heat, and build on a toasted bun. Store patties below 4°C and use within two days, or freeze with paper between them.

How many patties, and building the burger

Allow one 150–180g patty per adult, or two smaller 90g patties for a stacked "smash" burger. Toast the cut sides of the bun in the pan or on the grill so they don't go soggy under the juices. Add cheese in the last minute so it melts against the residual heat, rest the patty for a minute before building, and keep the stack simple — a great patty doesn't need much more than cheese, pickle, onion and sauce.

Freezing and thawing

Patties freeze well for up to 3 months with baking paper between them. Thaw in the fridge overnight, not on the bench, and cook within a day of thawing. Never refreeze a raw patty once it has thawed.