Beef Patties Recipe

Prep aromatics

Peel and finely grate or mince enough onion to measure 1/2 cup. Mince 1 tablespoon garlic and chop 2 tablespoons parsley. Set aside.

Combine ingredients

In a large bowl add 1 lb ground beef, grated onion, minced garlic, chopped parsley, 1 tablespoon Worcestershire sauce, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon smoked paprika (if using), 1 lightly beaten egg, and 1/4 cup breadcrumbs. Use clean hands or a fork to gently combine until just evenly mixed — avoid overworking to keep patties tender.

Portion patties

Divide mixture into 6 equal portions (about 2.7 oz / 75 g each) for snack-size patties. Lightly wet your hands and gently shape each portion into a round patty about 3 inches (7–8 cm) across and roughly 1/2 inch (1–1.5 cm) thick. Press a shallow dimple in the center of each patty with your thumb to discourage doming while cooking.

Place formed patties on a tray or plate lined with parchment and refrigerate for 10–15 minutes if time allows — this firms them up and helps them hold their shape when cooking.

Preheat pan

Heat a large skillet or cast-iron pan over medium-high heat. Add 2 tablespoons neutral oil and allow it to warm until shimmering but not smoking (about 1–2 minutes).

Sear patties

Carefully place patties in the hot pan leaving space between them (cook in two batches if needed). Cook without moving for 2.5–3 minutes to develop a brown crust.

Flip and cook through

Flip patties and reduce heat to medium. If using, add 1 tablespoon butter to the pan and tilt to baste the patties for extra flavor. Cook another 2–3 minutes, or until internal temperature reaches 160°F (71°C) for ground beef, and juices run clear. If using cheese, top patties in the last 30–60 seconds and cover briefly to melt.

Rest

Transfer cooked patties to a plate and rest for 3–5 minutes. Resting redistributes juices and keeps patties moist.

Assemble and serve

Serve patties on small rolls or buns with pickles, condiments, and optional lettuce or serve wrapped in lettuce leaves for a low-carb snack. Offer ketchup, mustard, mayo or your preferred condiments to taste.

Leftovers: Cool completely, refrigerate in an airtight container for up to 3 days, or freeze cooked patties for up to 2 months. Reheat gently in a skillet or oven to preserve texture.