The Beefy Boys burger patty - how to make the perfect burger
1. Take your chilled mince and, with clean hands and ideally gloves, start to shape it into a ball. Be careful not to overwork it, and keep it loose but rolled into a ball shape. It’s now time to cook.
2. The best temperature for a pink patty is 60–65°C, where it’s still blushing but the mince has cooked past that mushy stage. The meat is starting to firm up, the fat is rendering and the juices in the patty are starting to flow. Make your patties roughly 2–2.5cm thick. Season the top of the patty and sear for 1 minute 45 seconds.
3. Now place the edge of your spatula next to the patty at a 45-degree angle and apply downwards pressure while moving the patty forwards, getting underneath the patty and being careful not to leave any crust on the cooking surface. Slide your spatula underneath and flip the patty on to its other side.
This story is from the August 19, 2024 edition of OK! UK.
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This story is from the August 19, 2024 edition of OK! UK.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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