Patties Recipe

Patties

1. 1

   Prep aromatics

   Finely chop the onion so it breaks down when cooked; mince the garlic. If you want milder onion flavor, sauté the chopped onion in 1 tablespoon of oil over medium heat for 3–4 minutes until translucent, then let it cool before using. Alternatively use raw for a brighter onion bite.

2. 2

   Bloom breadcrumbs

   In a small bowl, combine the fine dry breadcrumbs and the tablespoon of milk. Let sit 3–5 minutes until the crumbs absorb the milk and become soft. This helps keep the patties tender and prevents drying.

3. 3

   Mix meat mixture

   In a large bowl, add 1 lb ground beef. Add the softened breadcrumbs, chopped (or cooled sautéed) onion, minced garlic, egg, Worcestershire sauce, Dijon mustard, kosher salt, black pepper, and smoked paprika if using. Using clean hands or a fork, gently combine until ingredients are evenly distributed — do not overwork the meat, mix just until cohesive (about 20–30 strokes).

4. 4

   Form patties

   Divide the mixture into 4 equal portions (for quarter-pound patties) or 6 portions for smaller patties. Lightly wet your hands to prevent sticking and form each portion into a round patty about 3/4" to 1" thick and slightly wider than the bun or desired final size. Make a shallow 1/2" indentation in the center of each patty with your thumb — this prevents doming as they cook.

5. 5

   Rest patties

   Place formed patties on a tray, cover loosely with plastic wrap, and refrigerate for at least 20 minutes (up to 2 hours). Chilling helps them hold together while cooking.

6. 6

   Cook patties (pan-fry)

   Heat a large skillet or cast-iron pan over medium-high heat. Add 2 tablespoons vegetable oil and let it shimmer. Add patties without crowding the pan. Cook for 3–4 minutes on the first side until a brown crust forms. Flip and cook 3–4 minutes more for medium (internal temp about 145–150°F / 63–66°C). Adjust time: 2–3 minutes per side for medium-rare, 5–6 minutes per side for well-done. If adding cheese, place slices on patties in the last minute of cooking and cover the pan to melt.

7. 7

   Drain and rest

   Transfer cooked patties to a plate lined with paper towels to blot excess oil for a minute, then rest 3–5 minutes to allow juices to redistribute. This yields juicier patties.

8. 8

   Serve

   Serve the patties on buns or plates with desired toppings and condiments. Leftover cooked patties can be refrigerated 3–4 days or frozen for up to 3 months (cool completely, wrap tightly).