Beef Patties Recipe

Prep onions and garlic

If you haven't already, finely dice the yellow onion and mince the garlic. To remove excess moisture from the onion (helps patties hold together), place the diced onion in a fine sieve or clean kitchen towel, sprinkle a pinch of salt, and press or squeeze gently to remove some liquid. Reserve the drained liquid for another use or discard.

Combine ingredients

In a large bowl, add 1 lb ground beef, 1/2 cup finely diced onion, 2 tsp minced garlic, 1/2 cup breadcrumbs, 1 whole egg, 1 tbsp Worcestershire sauce, 1 tsp Dijon mustard, 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp smoked paprika (if using), and 2 tbsp finely chopped parsley (if using).

Mix gently

Using your hands or a fork, gently mix the ingredients until just combined. Avoid overworking the meat to keep the patties tender. Mix only until the breadcrumbs and egg are evenly distributed and the mixture holds together when pressed.

Form patties

Divide the meat mixture into 4 equal portions (about 4 oz each) for standard patties or into 2 portions for larger patties. Shape each portion into a round patty about 3/4-inch thick. Press a shallow indent in the center of each patty with your thumb—this helps the patty cook evenly and prevents doming.

Chill (optional but recommended)

Place the formed patties on a plate or tray, cover loosely with plastic wrap, and refrigerate for 15–30 minutes. Chilling firms the patties so they hold together during cooking.

Preheat pan

Heat a heavy skillet or cast-iron pan over medium-high heat for 2–3 minutes until hot. Add 2 tbsp vegetable oil and 1 tbsp butter (if using). Let the butter melt and swirl to coat the pan.

Cook patties

Remove patties from the refrigerator. Place them in the hot pan without overcrowding (cook in batches if necessary). For 3/4-inch thick patties: cook 3–4 minutes on the first side without moving so a brown crust forms. Flip and cook 3–4 minutes on the second side for medium (internal temp ~145–150°F / 63–66°C). Adjust time for desired doneness: ~2–3 min per side for medium-rare, ~5–6 min per side for well-done.

Baste (optional)

During the last 1–2 minutes of cooking, spoon pan juices and melted butter over the patties to add flavor and encourage an even crust.

Rest

Transfer cooked patties to a clean plate and let rest 3–5 minutes. Resting allows juices to redistribute and prevents excessive moisture loss when serving.

Season and serve

Taste and adjust seasoning: sprinkle additional salt and pepper to taste. Serve hot as-is, in buns as burgers, or alongside sides of your choice.